Soft and Chewy Eggnog Snickerdoodles

If you’re looking for a cookie that feels like a hug during the holidays, these Eggnog Snickerdoodles are for you.

They’re soft, chewy, perfectly spiced, and have just the right hint of eggnog flavor.

These cookies combine everything we love about classic snickerdoodles—soft centers, crispy edges, and cinnamon-sugar goodness—with a festive twist.

I love making these with my kids during the holidays.

We roll the dough into balls, coat them in the sweet spiced sugar, and pop them in the oven.

They’re quick, easy, and always a hit at holiday parties or cookie swaps. You’ll love how simple they are to make, and trust me—everyone will ask for the recipe!

What You’ll Need

For the cookies:

2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
¼ cup eggnog

For the cinnamon-sugar coating:

3 tablespoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Pro Tips

Don’t Skip Cream of Tartar: It’s what gives snickerdoodles their classic tang and chewiness. If you leave it out, you’ll lose that unique texture.
Use Room-Temperature Ingredients: Softened butter and eggnog mix more evenly with the dry ingredients, giving you a perfect dough.
Chill the Dough: If your dough feels too sticky, chill it for 30 minutes. This also helps the cookies keep their shape.
Let the Kids Roll! Little hands love rolling the dough balls in the cinnamon-sugar mix. It’s a fun and easy step for them to help with.
Watch the Bake Time: Snickerdoodles should look just set when they come out. They’ll continue cooking slightly as they cool, staying soft and chewy.

Tools You’ll Need

Large mixing bowl
Stand mixer or hand mixer
Measuring cups and spoons
Wooden spoon or spatula
Small bowls for the coating
Baking sheet
Parchment paper
Cooling rack

Substitutions and Variations

No Eggnog? Replace eggnog with heavy cream and add an extra ½ teaspoon of nutmeg.
Gluten-Free: Use a 1:1 gluten-free flour substitute.
Extra Flavor: Add a pinch of cloves to the cinnamon-sugar mix for a deeper spice profile.
Frosted Version: Drizzle with an eggnog glaze (powdered sugar + a splash of eggnog) for an extra festive touch.

Make Ahead Tips

You can make the dough up to 2 days in advance. Store it tightly wrapped in the fridge, and let it sit at room temperature for 10 minutes before rolling into balls.

How to Make Eggnog Snickerdoodles

Step 1: Prep Your Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.

Step 2: Cream the Butter and Sugars

In a large bowl (or stand mixer), beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, and eggnog, mixing until smooth.

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 4: Roll and Coat the Dough

In a small bowl, mix the cinnamon, sugar, and nutmeg. Roll the dough into 1-inch balls, then coat them generously in the spiced sugar mix.

Step 5: Bake the Cookies

Place the dough balls 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8-10 minutes, or until the edges are set but the centers look soft.

Step 6: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Leftovers and Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature before enjoying.