There’s a certain magic that fills the kitchen during the holidays, isn’t there? For me, it’s the moment those warm, spiced scents start to drift from the oven. That’s exactly the feeling I wanted to capture with these Eggnog Snickerdoodles—a soft, chewy cookie that feels like a festive hug, with a crackly top and the creamy soul of your favorite holiday drink. If you’re browsing through Christmas cookies recipes for something a little different, these definitely count as unique Christmas cookies, and they’ve become my go-to for easy holiday baking.

I think the best Christmas sweets are the ones that bring everyone together, and these are perfect holiday treats to share with friends, family, or even leave on a plate for a special nighttime visitor. Whenever I need simple yet inspired Christmas baking ideas, this recipe is my answer. It wraps up all the coziness of a classic comfort food recipe in one delightful, spiced bite.

Honestly, what I love most is how these cookies blend nostalgia with something new. They truly are the definition of easy Christmas treats—simple to whip up, but so impressively flavorful that they’re bound to become a cherished part of your own holiday traditions.

Nothing beats a great Eggnog Snickerdoodles. Whether you're a fan of Christmas Cookie or want to try something from our Burgers selection, keep scrolling!

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Why You’ll Love This Eggnog Snickerdoodles

• Holiday flavor: Classic eggnog taste baked into a beloved cookie.
• Dreamy texture: Soft, chewy, and tender with a signature crackle.
• Incredible aroma: Fills your home with warm, festive spices.
• Simple to make: Straightforward dough with a delicious reward.

Ingredients & Tools

• 226 g (1 cup) unsalted butter, softened to room temperature
• 200 g (1 cup) granulated sugar
• 100 g (1/2 cup) light brown sugar, packed
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 tsp rum extract (this is the secret for that authentic eggnog flavor!)
• 315 g (2 ½ cups) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground nutmeg, plus more for rolling
• 1/2 tsp ground cinnamon
• For the Rolling Sugar: 60 g (1/4 cup) granulated sugar mixed with 1 tsp ground cinnamon and 1/2 tsp ground nutmeg

Tools: A stand mixer or hand mixer, baking sheets, parchment paper or silicone baking mats, a medium bowl, and a cooling rack.

Notes: Using room temperature ingredients is key here—it helps the dough come together smoothly and creates a better texture. And don’t skip the rum extract! It doesn’t make the cookies alcoholic, but it provides that deep, warm, signature note that makes eggnog taste like eggnog.

Nutrition (per serving)

Serves: 24 | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 27 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

• Don’t rush the butter. Your butter needs to be properly softened—cool to the touch but easily indented when you press it. If it’s melted or too warm, your cookies will spread too much and become greasy.
• The power of room temperature eggs. Cold eggs can cause the creamed butter and sugar to seize up a little, leading to a less uniform dough. Taking your eggs out about 30 minutes beforehand makes a real difference.
• Yes, you really need cream of tartar. This is what gives snickerdoodles their distinctive tangy flavor and contributes to their soft, chewy texture. It’s a non-negotiable for the classic profile.
• Embrace the rum extract. I know it might seem like an optional item, but it’s the magic wand that transforms a cinnamon cookie into an eggnog cookie. It provides that deep, warm, almost buttery note that’s essential.
• Freshly grated nutmeg is a game-changer. If you have a whole nutmeg and a microplane, use it! The flavor is so much more vibrant and aromatic compared to the pre-ground stuff sitting in your spice cabinet.

How to Make Eggnog Snickerdoodles

Storage & Freshness Guide

• Fridge: Not recommended; store at room temperature for best texture.
• Freezer: Freeze baked cookies for up to 3 months, or freeze dough balls and bake from frozen.
• Reviving: Refresh in a 300°F oven for 3-5 minutes or store with a bread slice to maintain softness.

Serving Suggestions

Complementary Dishes

• A simple cheese board — The sharpness of a good aged cheddar or a creamy brie provides a wonderful savory contrast to the sweet, spiced cookies, making for a sophisticated little snack.
• Spiced roasted nuts — A bowl of warm walnuts or pecans tossed with a bit of butter, cinnamon, and a pinch of cayenne echoes the warm spices in the cookies and adds a delightful crunch to your dessert spread.

Drinks

• Hot chocolate with a peppermint stirrer — The rich chocolate and cool mint are a classic holiday pairing that complements the creamy, spiced notes of the eggnog cookie perfectly.
• A hot toddy or mulled wine — For the adults, the warm, spiced, and citrusy notes in these drinks are a fantastic flavor companion, creating a truly cozy and indulgent experience.
• A glass of cold milk — You can’t go wrong with this timeless duo. The cool, creamy milk is the perfect partner to soften the rich, spiced bite of the cookie.

Something Sweet

• Peppermint bark — The cool, crisp mint and dark chocolate provide a refreshing and contrasting flavor that cleanses the palate between bites of your soft, warm cookie.
• Gingerbread men — Serving these alongside your snickerdoodles creates a lovely spice-themed cookie platter. The deep molasses and ginger notes play so nicely with the nutmeg and cinnamon.

Top Mistakes to Avoid

• Mistake: Using melted butter. This is the number one reason cookies spread into flat, greasy puddles. Properly softened butter creams with the sugar to create structure and lift.
• Mistake: Skipping the chill time. I know it’s tempting to bake them right away, but this step is essential. Chilled dough spreads less, bakes up thicker, and allows the flavors to develop more fully.
• Mistake: Overbaking the cookies. Snickerdoodles are meant to be soft and chewy. If you wait for them to look “done” in the center, they’ll be dry and crunchy once cooled. Pull them out when the centers still look a little soft.
• Mistake: Measuring flour incorrectly. Scooping flour directly from the bag packs it in, leading to too much flour and a dry, crumbly cookie. Always spoon the flour into your measuring cup and level it off.

Expert Tips

• Tip: For an extra eggnog punch, add a tiny pinch of ground cardamom to the dough. It adds another layer of warm, complex spice that feels very festive.
• Tip: If your dough is too sticky to roll after chilling, don’t add more flour! Just dust your hands lightly with the spiced sugar mixture before rolling the balls—it prevents sticking and adds more flavor.
• Tip: Bake one test cookie first. This tells you if your dough needs more chilling or if your oven runs hot, saving an entire batch from potential disaster.
• Tip: For a super soft and puffy cookie, slightly underbake them by a minute and then, right when they come out of the oven, gently tap the baking sheet on the counter. This deflates them just enough for a perfect chewy texture.
• Tip: Store these cookies in an airtight container with a single slice of bread. The cookies will draw moisture from the bread, staying soft and fresh for days longer.

FAQs

Can I make these cookies without the rum extract?
You can, but you’ll lose that signature “eggnog” flavor. The rum extract provides a warm, deep, almost buttery note that mimics the taste of actual eggnog. If you must omit it, try adding an extra teaspoon of vanilla extract and a quarter teaspoon of butter extract if you have it, but honestly, the rum extract is the star here and is readily available in the baking aisle.

How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they will stay soft and delicious for up to 5 days. For longer storage, you can freeze the baked and cooled cookies for up to 3 months. You can also freeze the shaped, sugar-rolled dough balls on a tray before transferring to a bag, and bake them straight from the freezer, adding a minute or two to the baking time.

My cookies didn’t spread much and are very puffy. What happened?
This usually means you either used too much flour or your dough was over-chilled. Remember to spoon and level your flour, and if the dough has been in the fridge for more than 2 hours, let it sit on the counter for 10-15 minutes to become slightly pliable before rolling and baking.

Can I use real eggnog in the dough instead of the extracts?
I don’t recommend it. Adding liquid eggnog would throw off the wet-to-dry ingredient ratio, making the dough too wet and likely causing the cookies to spread excessively and become cakey. The combination of extracts and spices is a much more reliable way to infuse that classic flavor directly into the cookie’s structure.

Why did my cookies turn out crispy instead of soft and chewy?
The most common culprit is overbaking. Remember, they continue to cook on the hot pan after you take them out of the oven. Pull them out when the edges are set but the centers look soft and underdone. Using too much granulated sugar or not enough brown sugar can also contribute to a crisper texture, as brown sugar retains more moisture.