Soft & Chewy Eggnog Snickerdoodle Cookies (Easy & Delicious)

Snickerdoodles are great, but these Eggnog Snickerdoodle Cookies take things to a whole new holiday level.

They’re soft, chewy, and loaded with warm nutmeg and real eggnog, like Christmas wrapped in a cookie. Think of them as the classic treat you love, dressed up in their festive best.

They’re quick to make, disappear fast, and always get people talking. Perfect for holiday baking, cookie swaps, or gifting… if you don’t eat them all first.

Why You’ll Love This Recipe

Soft, chewy, and full of warm holiday spices

These cookies stay tender in the center and just set at the edges — the kind that make you sigh with the first bite.

A little cream of tartar and the right baking time give them that classic snickerdoodle chew.

Sprinkle in cinnamon and nutmeg, and each bite tastes like a tiny holiday blanket. They’re the cookies that melt in your mouth, not in your hand.

Made with real eggnog for authentic flavor

Using real eggnog gives a richer, creamier taste than extract alone. It adds a subtle custardy note that pairs perfectly with cinnamon.

If you’ve ever loved a glass of eggnog, you’ll recognize that warm, spiced comfort right away.

No chill time required

No time to wait? Good news: this dough behaves. Scoop and bake the same day you mix.

That makes these perfect for last-minute cookie swaps or unexpected guests. If you like, chilling can deepen the flavor, but it’s not a must.

Simple ingredients and beginner-friendly

You won’t need specialty items or bakery training. Common pantry staples and a little eggnog are all you need.

The method is forgiving — easy to mix, easy to roll, easy to bake. If you can stir and scoop, you can nail these cookies.

Great make-ahead + freezer friendly

Make the dough into balls and freeze for fast baking later. Baked cookies freeze well, too. Pop them in a bag and pull out a handful when you want a treat.

Rewarm briefly to bring back that fresh-from-the-oven vibe. Perfect for planning ahead or spreading holiday joy.

Ingredients Overview

Here’s a quick look at the key players in these cookies and why they matter:

• Eggnog:
  Adds creamy richness and that classic holiday flavor. It gives the cookies a soft, custard-like warmth you can taste in every bite.
• Butter:
  Provides moisture and helps create that soft, tender texture. Creaming it with sugar also gives the cookies their light, fluffy lift.
• Sugar + brown sugar:
  White sugar keeps the cookies sweet and crisp at the edges, while brown sugar adds moisture and a hint of caramel flavor.
• Flour:
  The base that holds everything together. The right amount keeps the cookies soft without turning cakey.
• Cream of tartar:
  The secret to the classic snickerdoodle tang. It also helps the cookies stay chewy instead of flat or crispy.
• Cinnamon & nutmeg:
  The holiday duo. Cinnamon gives warmth, and nutmeg brings that unmistakable eggnog aroma.
• Vanilla:
  Adds depth and rounds out the spices. A small amount goes a long way in bringing everything together.
• Baking soda:
  Works with the cream of tartar to help the cookies rise and stay soft.
• Salt:
  Enhances every flavor in the dough. Just a pinch makes a big difference.

Tools You’ll Need

Here’s everything you need to make the process smooth and stress-free:

• Mixing bowls:
  A couple of medium and large bowls make it easy to mix the dry and wet ingredients separately.
• Electric mixer or stand mixer:
  Creaming the butter and sugars by hand is tough, so a mixer saves time and keeps the dough light and fluffy.
• Baking sheets:
  Sturdy, flat sheets help the cookies bake evenly. Light-colored ones work best to prevent over-browning.
• Cookie scoop:
  Keeps every cookie the same size, which means consistent baking and zero guessing.
• Parchment paper:
  Prevents sticking, reduces cleanup, and helps the cookies bake with perfectly soft bottoms.

How to Make Eggnog Snickerdoodle Cookies (Step-by-Step)

Step 1: Make the eggnog cookie dough

Preheat the oven to 350°F (175°C). In a large bowl, cream 1 cup (225 g) softened butter with ¾ cup (150 g) granulated sugar and ½ cup (110 g) brown sugar until light and fluffy — a mixer makes this easy.

Add ¼ cup eggnog and 1 teaspoon vanilla; mix until smooth. In a separate bowl, whisk together 2¾ cups (345 g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons ground cinnamon, and ½ teaspoon freshly grated nutmeg.

Slowly add the dry mix to the butter mixture and stir until just combined. Don’t overmix; you want soft, tender cookies, not cake.

Step 2: Make the cinnamon-nutmeg sugar coating

In a small bowl, combine ¼ cup granulated sugar with 1½ teaspoons ground cinnamon and a pinch of nutmeg.

This coating gives the cookies their classic crust and that holiday scent. Keep it nearby for rolling.

Step 3: Scoop and roll the dough

Use a 1½ tablespoon cookie scoop (or roll about 1–1¼ inch balls) for even cookies. Roll each ball in your cinnamon-sugar until fully coated.

Place dough balls on parchment-lined baking sheets, spacing them about 2 inches apart. If the dough is sticky, chill for 10–15 minutes.

Step 4: Bake until soft and puffy

Bake one sheet at a time on the middle rack for 9–12 minutes. Look for puffed edges and set tops; centers should still look slightly underdone. They will finish cooking as they cool.

Rotate the pan halfway if your oven runs hot in spots.

Step 5: Cool and enjoy

Let cookies rest on the baking sheet for 5 minutes to set. Then transfer to a wire rack to cool completely or leave a little warm if you’re going for gooey centers.

Serve with milk, coffee, or a cheeky cup of extra eggnog.

Optional drizzle: Eggnog glaze

Whisk 1 cup powdered sugar with 1–2 tablespoons eggnog and a pinch of nutmeg until smooth.
Drizzle over cooled cookies with a spoon or fork.

Let the glaze set for 10–15 minutes before stacking or packing.

Baking tip: watch the first batch closely. Ovens lie. Adjust the time by a minute or two so the next tray comes out perfect.

Expert Tips for Best Results

How to keep cookies soft

Use slightly more brown sugar than white sugar; brown sugar holds moisture. Don’t overbake, pull the cookies when the edges are set, and the centers still look a touch underdone.

Cool them on the baking sheet for a few minutes before moving to a rack; that gentle carryover cooking finishes them without drying.

Store cooled cookies in an airtight container with a slice of bread or a folded paper towel to keep them chewy for days.

Why cream of tartar matters

Cream of tartar gives snickerdoodles their mild tang and that tender, chewy bite. It reacts with baking soda to create lift and texture you can feel in each mouthful.

Skip it, and you’ll notice a flatter, less snickerdoodle-y cookie. If you’re out, a small swap of equal parts baking powder can work, but the flavor changes slightly.

Measuring flour correctly

Scoop the flour into your measuring cup and level it off with a knife. Don’t pack or tap the cup because that adds too much flour and makes dry, cakey cookies.

A kitchen scale is the gold standard; it removes guesswork and keeps results consistent every bake.

Preventing spreading

Chill sticky dough for 10–20 minutes if your kitchen is warm. Use cool baking sheets because warm pans speed spreading.

Space dough balls well on the sheet so they don’t merge into one giant cookie. If cookies still spread, try reducing the butter by one tablespoon next batch.

Flavor boosters (extra nutmeg, rum extract)

A pinch more freshly grated nutmeg wakes up the eggnog flavor. A drop or two of rum extract (not rum flavoring that’s mostly sugar) adds a warm, cozy note without alcohol.

White chocolate chips or chopped toasted pecans make tasty additions if you want texture. Taste the dough (small lick) before baking to decide if you want to bump up the spices, but don’t overdo it.

Variations

Add white chocolate chips

Stir in 1 cup of white chocolate chips for extra sweetness and a creamy bite. They melt into little pockets that pair perfectly with the warm spices.

It’s a simple upgrade that makes the cookies feel bakery-level.

Roll in cinnamon-sugar + nutmeg + cardamom

Swap your standard coating for a blend that includes a pinch of cardamom. Cardamom adds a soft citrus-like warmth that complements the eggnog flavor beautifully.

It’s a small twist that makes the cookies taste extra festive.

Add a simple eggnog glaze

Mix powdered sugar with a splash of eggnog and drizzle over cooled cookies. This adds sweetness, shine, and an extra layer of holiday flavor.

It’s also great for gifting because the cookies look instantly more “special.”

Make them gluten-free

Use a good-quality 1:1 gluten-free baking flour. Look for one with xanthan gum for structure. The dough may be slightly softer, so chill it for 20 minutes before baking to help it hold shape.

Make them without eggnog (substitution idea)

No eggnog? Mix 3 tablespoons of milk with ½ teaspoon vanilla and a pinch of nutmeg. This gives you a quick homemade substitute that mimics the flavor and moisture.

The cookies will still taste warm, spiced, and delicious.

Storage & Freezing

Store cooled cookies in an airtight container at room temperature for 3–4 days; tuck in a slice of bread or a folded paper towel to keep them soft.

To freeze dough balls, place them on a baking sheet in a single layer and flash-freeze for about an hour, then transfer to a labeled freezer bag or container (this stops them from sticking together); dough keeps well for about 2–3 months.

You can bake straight from frozen, but just add 1–3 minutes to the bake time and watch the first batch closely.

For baked cookies, cool completely, layer with parchment paper, and freeze in an airtight container or heavy-duty bag; properly wrapped cookies stay good for 6–8 weeks.

To rewarm and restore that fresh-baked softness, pop frozen or chilled cookies into a 300°F (150°C) oven for 5–8 minutes, or microwave a single cookie for 8–12 seconds (use caution — microwaves vary).

If you want gooey centers, warm only briefly and let them rest a minute; over-warming will dry them out.

Always label packs with the date so you don’t end up discovering a fossil in the back of the freezer.

What to Serve With Eggnog Snickerdoodles

These cookies pair beautifully with cozy drinks, and each option brings out a different side of their warm, spiced flavor.

Hot cocoa is a classic choice because it’s rich, chocolatey, and the perfect match for a soft cookie that begs to be dunked.

An eggnog latte doubles down on that holiday flavor, giving you a creamy, spiced sip that feels like it was made to go with these cookies.

Coffee, tea, or warm chai also work wonderfully if you prefer something less sweet; the gentle spices in chai and the bitterness of coffee balance the sugary cinnamon coating in the best way.

Whatever drink you choose, keep it warm because it turns the whole experience into a small moment of holiday magic.

FAQs

Can I use store-bought eggnog?

Yes, absolutely. Store-bought eggnog works perfectly and gives you consistent flavor and texture. Choose a full-fat version if possible because it adds a richer taste and softer cookies.

Why do my snickerdoodles taste bland?

Bland cookies usually mean not enough spices or vanilla.

Add a pinch more cinnamon or nutmeg, and make sure your spices are fresh because old spices lose their punch. A tiny splash of vanilla or rum extract can also lift the flavor instantly.

Can I make these without cream of tartar?

You can, but the cookies won’t have the same classic snickerdoodle tang or chewy texture.

If you’re out, replace the cream of tartar and baking soda with 2 teaspoons of baking powder. It works, but the flavor shifts slightly.

Can I chill the dough?

Yes. Chilling is optional, but it can help if your dough feels sticky or your kitchen is warm. A quick 15–20 minute chill makes rolling easier and helps the cookies hold their shape.

How do I keep them from spreading too much?

Make sure your butter isn’t overly soft or melted. Chill the dough briefly if needed, and always bake on cool trays.

Also, check for too little flour because packed cups or mismeasured flour can throw off the balance.

Can I make them ahead for Christmas?

Definitely. Freeze the dough balls or the baked cookies for easy holiday prep.

Dough freezes for up to 3 months, and baked cookies stay fresh in the freezer for 6–8 weeks. Warm them briefly before serving for bakery-soft results.