Welcome to my kitchen, lovely people! Victoria here, your guide to all things delicious at Moms Meals Daily. đź’› I’m so glad you’re here. If there’s one thing that brings me back to my childhood holidays, it’s the magical, creamy taste of eggnog. But you know me, I love to get a little creative in the kitchen, especially with classic holiday treats. So, I took my family’s favorite soft and pillowy snickerdoodle recipe and gave it a festive, boozy twist! These Eggnog Snickerdoodles are truly a holiday revelation—a delicate nutmeg-dusted cookie with a subtle hint of rum that is an absolute showstopper. It’s the kind of cookie that makes you want to curl up with a blanket and a mug of hot cocoa. Don’t be shy, let’s get baking! Don’t forget to sign up for my newsletter for more amazing family-friendly recipes delivered straight to your inbox!
I’m Victoria—mom, home cook, and the heart behind Moms Meals Daily. 💛 I was born and raised in a cozy, food-loving family where meals weren’t just about eating—they were about connection, comfort, and creating memories. From a young age, I found joy in the kitchen, helping my mom whip up simple, nourishing meals that brought everyone to the table. While my life has taken many twists and turns, one thing has always remained constant: my love for food and family. That love grew even stronger when I became a mom myself. Between juggling little ones, busy days, and the never-ending “What’s for dinner?” question, I realized I needed meals that were easy, nourishing, and real—and I knew other moms did too. That’s how Moms Meals Daily was born: out of a passion for sharing doable, everyday recipes that bring joy without the stress. I’m married to my best friend and biggest supporter, who’s cheered me on every step of this journey (and is also my favorite taste-tester!). Together, we’re raising our family with love, laughter, and plenty of good food. Whether you’re a busy parent, a new cook, or just someone who loves wholesome meals made with care—I’m so glad you’re here. Welcome to my kitchen! 🍽️✨
Table of Contents
An Irresistible Twist on a Holiday Classic
These Eggnog Snickerdoodles are the perfect festive treat. They’re a wonderful way to bring the flavor of your favorite holiday drink into a fantastic, chewy cookie. I love making a big batch of these for our annual holiday cookie swap and they always disappear first! They’re perfect to serve with a glass of milk for the kids or a warm mug of coffee for the adults. The flavor is a beautiful combination of sweet, spiced nutmeg from the classic snickerdoodle and the warmth of real eggnog and a hint of rum extract. The texture is pure magic—soft, chewy, and perfectly pillowy, just the way a snickerdoodle should be.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup real eggnog
- 2 teaspoons rum extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
Tools You’ll Need
- Electric mixer (stand mixer or hand mixer)
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
Substitutions and Additions
- Eggnog: You can use store-bought or homemade eggnog. If you can’t find eggnog, you can substitute it with whole milk and add a pinch of cinnamon and nutmeg.
- Rum Extract: Feel free to use 1 tablespoon of actual rum or bourbon if you prefer. Just be mindful if you are serving children!
- Nutmeg: Freshly grated nutmeg has an unparalleled flavor, but you can certainly use pre-ground nutmeg in a pinch. Just reduce the amount slightly to 1/4 teaspoon for the cookies and 1/4 teaspoon for the coating to avoid an overpowering flavor.
- White Chocolate: I love adding white chocolate chips to these for an even richer texture. Fold in 1 cup of white chocolate chips at the end with your hands before chilling.
How to Make Glorious Eggnog Snickerdoodles
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and nutmeg. It’s so important to have a well-combined mix here to get that classic snickerdoodle taste. Set this bowl aside for now.
- Cream the butter and sugar: In a large bowl using your electric mixer, beat the softened butter and granulated sugar together on medium-high speed. Keep mixing until the mixture is light and fluffy, usually about 2-3 minutes. This step is key for creating a tender and airy cookie that just melts in your mouth.
- Add the wet ingredients: Reduce the mixer speed to low and beat in the eggs one at a time, making sure each one is fully incorporated. The mixture should still be creamy and dreamy! Next, pour in the eggnog and rum extract. Scrape down the sides of the bowl to ensure everything is mixed well.
- Combine the wet and dry mixtures: Slowly add your dry ingredient mix to the wet ingredients. Mix on low speed just until no streaks of flour remain. Don’t overmix! You just want it to come together into a dough. The dough will be a little soft, but don’t worry, it will firm up in the fridge.
- Chill the dough: Cover your bowl with plastic wrap and chill the dough in the refrigerator for at least one hour. This step is super important for preventing the cookies from spreading too much while baking. Trust me, it’s worth the wait!
- Preheat oven and prepare coating: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a small, shallow bowl, mix the remaining 1/4 cup granulated sugar, cinnamon, and nutmeg for the coating. This is the most exciting part that gives these cookies their incredible signature look and flavor!
- Roll and bake the cookies: Scoop the chilled dough using a tablespoon or a cookie scoop. Roll each portion into a small ball, then roll it around in your cinnamon-sugar coating. Arrange the dough balls on your prepared baking sheets, leaving a couple of inches of space between each one.
- Flatten and serve: Bake for 9-11 minutes, or until the edges are firm but the centers still look soft. The key to that perfect chewy texture is not overbaking them. Once they come out of the oven, use the back of a spoon or a flat glass to gently flatten the tops of the cookies slightly. Let them cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.
What to Serve with Eggnog Snickerdoodles
These cookies are absolutely perfect on their own, but if you want to take your dessert spread to the next level, here are some ideas:
- Hot Drinks: Pair these cookies with a warm glass of my famous Easy Hot Cocoa or a simple cup of coffee or tea. The flavors just marry beautifully.
- Ice Cream: A scoop of vanilla bean ice cream sandwiched between two of these cookies makes for a fantastic and delicious ice cream sandwich.
- Other Holiday Treats: Create a beautiful holiday platter with these cookies, alongside my Decadent Chocolate Chip Cookies and a batch of my Classic Gingerbread Men.
- Drinks: A small glass of milk, or for the adults, a festive glass of spiked eggnog or a mug of mulled wine.
Tips for Making It Perfect
- Don’t Skip the Chill Time! I know, waiting is the hardest part, but chilling the dough is what keeps these cookies from turning into flat, sad puddles on your baking sheet.
- Use a Cookie Scoop: Using a cookie scoop ensures all your cookies are the same size, which means they’ll bake evenly.
- Don’t Overbake: These cookies are meant to be soft and chewy. Pull them from the oven when the edges are set and the centers look slightly underdone. They will continue to cook on the hot pan.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the unbaked cookie dough balls (after rolling in the coating) on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag for up to 3 months. When you’re ready to bake, there’s no need to thaw! Just bake from frozen for an extra 2-3 minutes.
General Information
Snickerdoodles have a fascinating, though a little unclear, history. While many people think they’re of German or Dutch origin, the name itself is said to be a fusion of a German word (“Schnecke,” meaning snail) and the New England term “doodle.” The signature tanginess comes from a mix of cream of tartar and baking soda, creating a flavor that’s both familiar and completely unique.
Can I use regular cinnamon sugar instead of adding nutmeg to the coating?
Can I make the dough ahead of time?
Why are my snickerdoodles flat?
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Emily brings four years of dedicated baking experience and professional pastry-focused training to Moms Meals Daily. She oversees recipe validation and quality control to ensure every dessert performs consistently and reliably.
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