Ultimate Eggnog Snickerdoodle Cookies – Best Easy Holiday Recipe
These eggnog snickerdoodle cookies capture the essence of eggnog—creamy, spiced warmth—without hitting you over the head with it. With a chewy center, crackly cinnamon-sugar top, and a hint of rum extract, they’re the perfect holiday treat that converts even eggnog skeptics.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 ½ teaspoons ground nutmeg
- ½ teaspoon ground cinnamon
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 3 tablespoons heavy cream
- ¼ cup (50g) granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- ½ teaspoon ground nutmeg (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, nutmeg, and cinnamon for about 20 seconds. Set aside.
- In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
- Add egg yolks one at a time, beating well after each. Add vanilla extract, rum extract, and heavy cream. Beat on low until just combined.
- Gradually add flour mixture to butter mixture in three additions, mixing on low speed and scraping down bowl between each. Mix until just combined—no streaks of flour remain.
- In a small bowl, whisk together coating ingredients: ¼ cup sugar, 1 tablespoon cinnamon, and ½ teaspoon nutmeg.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each). Roll into smooth balls, then roll each ball in cinnamon-sugar mixture to coat thoroughly.
- Place coated dough balls on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, rotating pans halfway through. Cookies are done when edges are set and lightly golden, centers still slightly soft and puffy.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Room temperature butter is crucial—leave on counter for 60 minutes. Freshly grated nutmeg makes a significant difference in flavor. Don’t skip the cream of tartar; it provides the classic snickerdoodle tang. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes. The dough does not need to be chilled before baking unless your kitchen is very warm. Watch the rum extract—1 teaspoon is perfect; 2 teaspoons makes cookies taste like a cocktail. Bake one test cookie first to check spread and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10
- Sodium: 95
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 17
- Fiber: 0.5
- Protein: 1.5
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