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These eggnog snickerdoodles blend the nostalgic warmth of classic holiday cookies with the signature spices and creamy notes of everyone’s favorite festive drink. If you like the cinnamon-sugar whisper of traditional snickerdoodles but crave something extra-special for winter gatherings or cookie swaps, this recipe is perfect for you—it is festive in both flavor and aroma, yet wonderfully easy for busy days.
The first time I made these it was to fill up tins for my daughter’s teachers I love how the nutmeg and rum extract transport the whole house right into the heart of December
Gather Your Ingredients
- All-purpose flour: gives the cookie structure use a fresh bag for the best texture
- Cream of tartar: ensures the signature snickerdoodle tang and chewy bite avoid substitutions for classic flavor
- Ground nutmeg: infuses the dough and coating with cozy holiday warmth freshly ground is best if you can find it
- Baking soda: helps the cookies puff up for the soft classic texture
- Salt: makes the spices pop use fine sea salt for even flavor distribution
- Unsalted butter: creates richness and moistness make sure it is softened but not melting for the fluffiest creamed mixture
- Granulated sugar: sweetens the dough and crisps the exterior use a fine-grade for quick dissolving
- Egg plus extra egg yolks: add richness and help replicate the creamy quality of eggnog use large eggs for consistent results
- Rum extract: provides unmistakable eggnog flavor opt for real extract over imitation when possible
- Vanilla extract: pairs with rum for warmth pure vanilla adds depth to every bite
How to Make It
- Preheat and Prepare Trays:
- Preheat your oven to 350F which is 180C and line your cookie sheets carefully with parchment or silicone mats to prevent sticking or overbrowning
- Mix Dry Ingredients:
- In a medium bowl whisk together the measured flour cream of tartar ground nutmeg baking soda and salt until no streaks remain this ensures even flavor and texture in each cookie
- Cream Butter and Sugar:
- In a large mixing bowl beat the softened butter together with the granulated sugar until the mixture is pale and fluffy scraping the bowl down as needed for even mixing
- Add Eggs and Extracts:
- Beat in the whole egg then the two yolks along with rum and vanilla extracts continue beating until the color looks light and the mixture is glossy and fully combined
- Make Spiced Sugar Coating:
- In a small bowl stir together the remaining sugar and nutmeg until the mixture is flecked and fragrant then pour onto a small plate for rolling
- Shape and Coat Dough Balls:
- Scoop about one and a half tablespoons of dough per cookie roll gently into balls with clean dry hands and coat each evenly in the spiced sugar mixture
- Arrange and Bake:
- Space the dough balls at least two inches apart on the prepared trays this gives enough room for spreading bake until the edges are just golden and the tops look set
- Cool Cookies:
- Leave cookies on the sheet to cool for at least ten minutes so the centers finish setting and the edges become perfectly crisp before transferring to a rack or container
The rum extract in these cookies always reminds me of my grandmother sneaking a splash into her Christmas cakes As we baked together the scent meant holiday spirit was officially in the air
Flavor Boosters
Cool cookies completely before storing for best texture keep in an airtight container at room temperature for up to five days For longer storage separate layers with parchment to keep the coated edges crisp You can also refresh slightly softened cookies in a low oven at 275F for about three minutes
Serving Suggestions
These cookies are perfect with milk eggnog or spiced coffee For a festive platter drizzle cooled cookies with a simple glaze made from powdered sugar and eggnog They make ideal gifts nestled in holiday tins with other spice-forward treats
Creative Twists
Snickerdoodles have German roots and are loved for their cinnamon finish this eggnog twist takes inspiration from classic American holiday flavors The extra yolks evoke the creamy finish of eggnog without needing to add liquid dairy to the dough Nutmeg and rum echo traditional beverages served all winter long Try swapping nutmeg for half cinnamon and cardamom for a sophisticated variation Add finely chopped candied ginger for sparkle and zing in the holiday months In warm months these cookies are delicious served with peach ice cream for a summer treat
Every year I bring these to our neighborhood cookie exchange and they vanish from the table faster than anything else Friends always ask what makes them so soft and I share my secret extra yolks and that rum extract hint A few neighbors have even made a batch and frozen the dough ahead for quick baking before guests arrive
Common Questions About This Recipe
- → What makes these cookies taste like eggnog?
The combination of ground nutmeg, rum extract, and creamy butter provides that signature eggnog flavor throughout the cookies.
- → Can I make these cookies ahead for an event?
Yes, the dough can be prepared in advance and refrigerated. Bake just before serving for the freshest, softest cookies.
- → What is the best way to ensure a chewy texture?
Be sure to measure flour accurately, don’t overbake, and allow cookies to cool on the baking sheet before transferring.
- → Are there substitutes for rum extract?
If you don't have rum extract, vanilla extract or a small splash of real rum may be used, though flavor will differ slightly.
- → How should I store leftover cookies?
Store in an airtight container at room temperature for up to four days, or freeze for longer freshness.