Eggnog Snickerdoodle Cookies

A holiday twist on a snickerdoodles: Eggnog Snickerdoodles! These will please kids, adults, and Santa alike.

These Eggnog Snickerdoodles are inspired by my young cousin whose one and only favorite dessert is snickerdoodle cookies. She will generally pass on any other sweet unless it’s a classic, old-fashioned snickerdoodle. Can you blame her? If you’re going to pick one dessert as your go-to, you can’t go wrong with a cookie covered in cinnamon and sugar.

My Pumpkin Butterscotch Snickerdoodles are evidence of my love for all things snickerdoodle. I wanted to create another snickerdoodle twist for Christmas and the New Year and, naturally, landed on Eggnog Snickerdoodles. Eggnog has a creamy, spiced flavor profile that complements snickerdoodles perfectly. And since it’s the holidays, I couldn’t resist topping my cookies with some gold sprinkles. I’ll use any excuse to add a hint of gold—it’s almost shameless.

The Fiancé and I have been snacking on these cookies non-stop. I had to make another batch because we accidentally ate too many and I didn’t have enough for presents. Yeah, they’re THAT good, so plan accordingly. And if, like me, you have a few no-chocolate, no-nut people on your Christmas baking list, these Eggnog Snickerdoodles are the perfect solution. Happy baking!

Yields 25-28 cookies

Eggnog Snickerdoodles

30 minPrep Time

30 minCook Time

1 hrTotal Time

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  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Granulated Sugar
  • 1 Large Egg, room temperature
  • 2 teaspoons Rum Extract
  • 1/4 cup Eggnog
  • 2 3/4 cups All-purpose Flour
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1 1/2 teaspoon Cream of Tartar
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • Sugar Coating
  • 1/4 cup Granulated sugar
  • 1 teaspoon Ground Cinnamon
  • Gold Sprinkles (optional)


  1. In a large bowl or stand mixer, cream butter and sugar until fluffy. Add egg, rum extract, and eggnog. Mix until barely combined.
  2. In a medium bowl, stir together dry ingredients. Slowly incorporate dry ingredients into the batter, continuing to mix until there are no streaks.
  3. If your dough is overly sticky, dough may be chilled at this point for an hour or longer until ready to proceed. Chilled dough can often be much easier to work with.
  4. Preheat oven to 350 degrees F.
  5. In a small bowl combine sugar and cinnamon. If using gold sprinkles, place the gold sprinkles in another small bowl and set aside.
  6. Shape 1.5" sized balls of dough, place one side of the ball in the gold sprinkles, then roll in topping mixture. Space cookies 2" apart on cookie sheet.
  7. Bake for 12-15 minutes. Allow cookies to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.
  8. Remaining dough can be chilled for up to a week or frozen for several months. Always remember to label remaining dough well with name and instructions.

A holiday twist on a snickerdoodles: Eggnog Snickerdoodles! These will please kids, adults, and Santa alike.