Introduction

Eggnog Snickerdoodles bring a festive twist to the classic cinnamon-sugar cookie by adding warm nutmeg and rum extract flavors. These soft, chewy cookies are perfect for holiday gatherings or cozy winter treats.

Eggnog Snickerdoodles Recipe - Recipe Image

Ingredients

3 cups all-purpose flour (375 grams) (use up to 3 1/4 cups for thicker cookies)
1 teaspoon cream of tartar
2 teaspoons ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter (226 grams), softened but still slightly firm
1 1/2 cups granulated sugar (300 grams)
1 large egg
2 large egg yolks (in addition to the 1 large egg)
2 teaspoons rum extract
1 teaspoon vanilla extract
1/3 cup granulated sugar (67 grams), for coating
1/2 teaspoon ground nutmeg, for coating

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the flour, cream of tartar, 2 teaspoons ground nutmeg, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter with 1 1/2 cups sugar until creamy. Turn off the mixer and scrape down the sides and bottom of the bowl.
Step 4: Beat in the egg, the 2 additional egg yolks, rum extract, and vanilla extract until the mixture is smooth with no visible egg pieces.
Step 5: Gradually mix the dry ingredients into the butter mixture in two parts on low speed. The dough should be firm enough that it doesn’t stick to your fingers; if sticky, add flour one tablespoon at a time.
Step 6: In a small bowl, whisk together 1/3 cup sugar and 1/2 teaspoon nutmeg for rolling the dough balls.
Step 7: Scoop about 1.5 tablespoons of dough per cookie using a medium cookie scoop, then roll each ball in the sugar and nutmeg mixture.
Step 8: Place dough balls about 2 inches apart on the prepared cookie sheets.
Step 9: Bake one sheet at a time in the center of the oven for 9 to 12 minutes, or until the tops appear just set. Allow to cool slightly before removing.

Tips & Variations

For thicker cookies, add up to 1/4 cup more flour as needed.
Try substituting rum extract with bourbon or vanilla extract for a different flavor profile.
Use a cookie scoop to ensure even-sized cookies that bake uniformly.
Chill the dough for 30 minutes before baking to prevent spreading if needed.

Storage

Store cooled Eggnog Snickerdoodles in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving. Reheat briefly in a warm oven to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use eggnog instead of extracts?

While eggnog can add flavor, its liquid content may affect the dough consistency. If you want to use eggnog, reduce other liquids slightly and add extracts for stronger flavor.

How can I make these cookies dairy-free?

Substitute the unsalted butter with a dairy-free margarine or coconut oil solid and ensure your sugar and other ingredients are free from dairy derivatives.

Eggnog Snickerdoodles Recipe

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Eggnog Snickerdoodles are soft, chewy cookies infused with the warm, festive flavors of eggnog, nutmeg, rum extract, and vanilla. These classic snickerdoodles get a rich holiday twist, perfect for seasonal cookie exchanges or a cozy winter treat.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour (375 grams) (use up to 3 1/4 cups for thicker cookies)
1 teaspoon cream of tartar
2 teaspoons ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup unsalted butter (226 grams), softened but still slightly firm
1 1/2 cups granulated sugar (300 grams)
1 large egg
2 large egg yolks
2 teaspoons rum extract
1 teaspoon vanilla extract

Coating

1/3 cup granulated sugar (67 grams)
1/2 teaspoon ground nutmeg

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, 2 teaspoons ground nutmeg, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large bowl, beat the softened butter with 1 1/2 cups granulated sugar until the mixture is light and creamy. Be sure to scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
Add Eggs and Extracts: Beat in one large egg, two additional egg yolks, rum extract, and vanilla extract until the mixture is smooth and creamy, with no visible egg pieces remaining.
Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture into the butter mixture, about half at a time, mixing on low speed. The dough should be firm enough that it doesn’t stick to your fingers; if it does, add flour one tablespoon at a time until it reaches the right consistency.
Prepare Coating: In a small bowl, whisk together 1/3 cup granulated sugar and 1/2 teaspoon ground nutmeg. Pour this mixture onto a small plate for easy rolling.
Scoop and Roll Dough Balls: Use a cookie scoop or spoon to portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a ball and then coat thoroughly in the nutmeg sugar mixture.
Arrange on Baking Sheet: Place the coated dough balls on the prepared cookie sheets spaced about 2 inches apart to allow room for spreading during baking.
Bake Cookies: Bake one sheet at a time in the center of the preheated oven for 9 to 12 minutes, or until the tops appear just set and the cookies are lightly golden around the edges. Remove from oven and allow to cool slightly before transferring to a wire rack to cool completely.

Notes

For thicker cookies, use up to 3 1/4 cups of flour instead of 3 cups.
Make sure the butter is softened but not melting to get a proper creamy consistency.
Do not overmix once the flour is added to prevent tough cookies.
The nutmeg sugar coating adds a warm spice and slight crunch to the cookie exterior.
These cookies keep well stored in an airtight container for up to a week.
For an alcohol-free version, ensure rum extract is alcohol-free or omit completely.

Keywords: Eggnog Snickerdoodles, Holiday Cookies, Nutmeg Cookies, Rum Extract Cookies, Christmas Cookies, Soft Snickerdoodle Recipe