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Our eggnog snickerdoodles are rolled in a nutmeg mixture and topped with an eggnog glaze – a favorite holiday drink turned cookie!
A holiday twist on a classic
When it comes to holiday baking, we definitely think that Eggnog is an underrated flavor!
These eggnog snickerdoodles are soft and tender, just slightly crisp around the edges, and FULL of delicious flavor. Eggnog in the dough and a splash of rum extract give these cookies their perfect flavor!
Our favorite part (and what makes them extra unique) is that instead of rolling them in a cinnamon sugar mixture, like a regular Snickerdoodle, they’re rolled in a nutmeg and sugar mixture! That extra spice makes them extra nice!
The “icing on the cake” is the delicious eggnog glaze. The kids love to pipe the glaze into snowflakes, but to keep it simple do a simple drizzle. Either way, they’re totally delicious!
WHY WE LOVE IT:
- Classic holiday flavor. Rolled in nutmeg and filled with eggnog flavor, they’re the perfect Christmas cookie!
- A sweet glaze. The eggnog glaze adds an extra hint of sweetness and next-level cuteness!
- A new favorite. They’re simple to make, and perfect for holiday parties or serving with a big cup of Hot Cocoa!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 10 minutes
Dough
- ½ cup butter, softened – see How to Soften Butter Quickly
- 1 cup granulated sugar
- 1 large egg – Room temperature eggs incorporate better than cold ones.
- 1 teaspoon rum extract – rum flavor but no alcohol content
- ½ cup eggnog – store-bought or homemade Eggnog Recipe
- 2 ¾ cups all-purpose flour – see How to Measure Flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
Sugar Mixture for Rolling
- ½ cup granulated sugar
- 2 tablespoons cinnamon
- ½ teaspoon nutmeg
Icing
- ¾ cup powdered sugar – sifted
- 1-2 tablespoons eggnog
How to make eggnog snickerdoodles
- PREP. Preheat the oven to 350°F. Line two large cookie sheets with parchment paper or spray with cooking spray.
- COMBINE. In a large bowl or the bowl of a stand mixer, beat ½ cup butter and 1 cup sugar, until light and fluffy. Add 1 egg, 1 teaspoon rum extract, and ½ cup eggnog, and mix to combine.
- Add 2 ¾ cups flour, ½ teaspoon salt, ½ teaspoon baking soda, and ½ teaspoon nutmeg, and mix until a soft dough forms.
- DIP. In a small bowl, whisk the ½ cup sugar, 2 tablespoons cinnamon, and ½ teaspoon nutmeg.
- Use a cookie scoop to form one-inch balls and roll the dough ball in the sugar mixture. Place on the prepared baking sheets.
- If the dough is too sticky to work with, chill it in the fridge for 30 minutes.
- Optional: cookies will be puffy, gently press down the cookie dough balls before baking for a flatter cookie.
- BAKE. Bake 10-12 minutes, or until lightly browned on the bottom. Let cool on the pan for 5 minutes, then move to a wire rack to cool.
- DECORATE. While the cookies are cooling, whisk together ¾ cup powdered sugar and 1-2 tablespoons eggnog to make an icing that is easy to drizzle but not too runny. Pipe snowflakes onto the cooled cookies, or drizzle with the icing.
- If you don’t have a piping set, then use a Ziploc bag with a small piece of the tip cut off.
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Eggnog Snickerdoodles
Ingredients
Dough
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon rum extract
- ½ cup eggnog
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
Sugar Mixture for Rolling
- ½ cup sugar
- 2 tablespoons cinnamon
- ½ tsp nutmeg
Icing
- ¾ cup powdered sugar
- 1-2 tablespoons eggnog
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment or spray with cooking spray.
- In a large bowl or the bowl of a stand mixer, beat butter and 1 cup sugar, until light and fluffy. Add the egg, rum extract, and eggnog, and mix to combine. Add the flour, salt, baking soda, and nutmeg, and mix until a soft dough forms.
- In a small bowl, whisk the ½ cup sugar, cinnamon, and nutmeg. Scoop the dough into one-inch balls and roll in the sugar mixture. Place on the prepared baking sheets.
- Bake for 10-12 minutes, or until lightly browned on the bottom. Let cool on the pan for 5 minutes, then move to a cooling rack.
Icing
- While the cookies are cooling, whisk the powdered sugar and enough eggnog to make an icing that is easy to drizzle but not too runny. Pipe snowflakes onto the cooled cookies, or drizzle with the icing.
Notes
- If the dough is sticky to work with, simply chill it in the fridge for 30 minutes.
- This recipe makes a puffy snickerdoodle. If you wish, you can gently press down the cookie dough balls before baking them for a flatter cookie.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and store the dough in the fridge for 1-2 days. See How to Freeze Cookie Dough for tips.
Keep cooled cookies in an airtight container at room temperature for 3-4 days. Store in a freezer bag, or air-tight container in the freezer for up to 4 months.
For more amazing recipes by her, head over to The Baker Upstairs.
I found this recipe about 6 maybe 7 years ago, possibly longer! I make them every year as part of my holiday cookies and I just love them so I need d to let you know. Everyone loves them!