Craving a cozy cookie that blends holiday magic with Mexican nostalgia? These Eggnog Snickerdoodles are a dreamy twist on a classic, packed with cinnamon warmth and creamy eggnog. In this article, you’ll learn how to make soft, chewy cookies that melt in your mouth—perfect for Christmas trays, cookie exchanges, or just a quiet evening cafecito.
Ingredients for Perfect Eggnog Snickerdoodles
Classic Cookie Ingredients with a Holiday Twist
To make these soft, chewy Eggnog Snickerdoodles, you’ll start with the essentials: butter, sugar, flour, and cream of tartar. But what sets this version apart is the addition of eggnog—a rich, spiced holiday drink that brings moisture and festive flavor to the dough. We also add nutmeg for warmth and complexity. For an authentic Mexican touch, you can even swap vanilla for rum extract or a splash of real rompope.
Here’s everything you need:
Ingredients List:
- 1 cup butter, softened
- 2 1/3 cups sugar, divided
- 1 egg
- 1 teaspoon vanilla or rum extract
- 1 cup eggnog
- 4 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1/2 teaspoon ground nutmeg
For rolling:
- 1/3 cup sugar
- 1/2 teaspoon ground nutmeg
These ingredients create a dough that’s soft yet sturdy, perfect for holding its shape while baking. The eggnog doesn’t just add flavor—it adds moisture, giving these cookies that sought-after chewy center and lightly crisp edge.
Why These Ingredients Work
Cream of tartar is key to achieving the signature tang and soft texture of snickerdoodles. It works with baking soda to leaven the cookies gently, while the eggnog adds creamy depth. The nutmeg, both inside and outside the dough, gives the cookies a warm spice that feels like a holiday hug—much like what you’ll find in my Sopapilla Cheesecake, which also uses cinnamon-forward flavors to create a comforting finish.
How to Make Eggnog Snickerdoodles Step by Step
The Method Behind Chewy Magic
You don’t need fancy tools or hours of prep to make these cookies. Just a good mixer, a warm oven, and the right order of steps. The trick to chewy snickerdoodles lies in soft butter, the eggnog’s moisture, and just the right baking time. Underbaking slightly is key to that soft center you crave.
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or leave them ungreased.
Step 2:
In a large mixing bowl, cream the butter and 2 cups of sugar together until the mixture is light and fluffy. This step adds air and helps achieve that chewy interior.
Step 3:
Beat in the egg and vanilla (or rum extract) until smooth and well incorporated.
Step 4:
In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Mixing dry ingredients first ensures even distribution.
Step 5:
Add the dry ingredients to the creamed butter mixture, alternating with the eggnog. The dough will be thick but slightly sticky—this is what you want for soft cookies.
Step 6:
In a small bowl, mix 1/3 cup sugar with 1/2 teaspoon ground nutmeg for rolling.
Step 7:
Using a tablespoon or small scoop, shape the dough into balls. Roll each ball in the sugar-nutmeg mixture and place on baking sheets, 2 inches apart.
Step 8:
Bake for 8–10 minutes, or until the cookies are just set and starting to crack on top. Don’t overbake—remove them as soon as the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for 3 minutes before transferring to a wire rack.
These cookies pair beautifully with holiday drinks like café de olla or warm rompope, and they’re a perfect match for desserts like Biscoff Tres Leches Cake, which also balances creaminess with spice.
Serving, Variations & Storing Eggnog Snickerdoodles
How to Serve Them Warm & Magical
These Eggnog Snickerdoodles shine brightest when slightly warm, their nutmeg sugar coating delicately crisp, and the centers soft and pillowy. Serve them with a mug of Mexican hot chocolate, cafecito, or even a chilled glass of eggnog for extra comfort.
They also work beautifully on a holiday cookie tray alongside Mexican Marshmallow Cookies, especially when you want to blend traditional Mexican treats with cozy American classics.
Dress them up for a party with a drizzle of white chocolate or a sprinkle of cinnamon sugar glitter for sparkle.
Easy Variations to Try
Want to customize your cookies? Here are a few ideas:
- Add crushed pecans to the dough for a nutty bite.
- Swap nutmeg for cinnamon if you prefer a more traditional flavor.
- Try a rompope glaze for a boozy Mexican touch.
- For a firmer cookie, reduce the eggnog to 3/4 cup and chill the dough for 30 minutes before baking.
These cookies also make perfect gifts—just wrap them in a festive box or bag and share the sweetness.
How to Store and Freeze
To store:
- Keep cookies in an airtight container at room temperature for up to 5 days.
- For longer freshness, refrigerate in a sealed container for up to 8 days. Let come to room temperature before serving.
To freeze:
- Freeze the unbaked dough balls (already rolled in sugar-nutmeg) on a tray. Once solid, transfer to a freezer bag.
- Bake from frozen, adding 1–2 extra minutes to the bake time.
- You can also freeze baked cookies for up to 3 months—just layer them between sheets of parchment.
Whether you’re making a holiday batch or prepping ahead, these Eggnog Snickerdoodles deliver warm, spiced joy with every bite.
FAQs: All About Eggnog Snickerdoodles
What is the secret to chewy snickerdoodles?
The key to chewy snickerdoodles is soft butter, just the right ratio of fat to flour, and removing the cookies from the oven when they’re just set. Eggnog adds moisture, making these especially soft inside.
Why are my snickerdoodles not chewy?
If your snickerdoodles turn out dry or crisp, you may have overbaked them or added too much flour. Measuring flour correctly and baking for 8–10 minutes max (removing while still soft in the center) is essential.
What are common snickerdoodle mistakes?
Overmixing the dough, skipping cream of tartar, and baking too long are the biggest mistakes. Also, rolling in sugar while the dough is warm can melt the coating—chill it briefly if needed before rolling.
Can you use eggnog in baking?
Absolutely! Eggnog adds creamy flavor, richness, and moisture to baked goods. It works wonderfully in cookies, cakes, and quick breads—especially in holiday recipes like these Eggnog Snickerdoodles.
Conclusion
There’s something magical about warm cookies during the holidays, especially when they carry the flavor of cherished family memories. These Eggnog Snickerdoodles are more than just a seasonal treat—they’re a blend of cultures, comfort, and tradition. Whether you’re new to baking or a seasoned home cook, this recipe brings you close to everything that makes dessert feel like home.
Print
Eggnog Snickerdoodles – Chewy, Spiced Holiday Cookie Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 dozen
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Eggnog Snickerdoodles are chewy, spiced cookies rolled in nutmeg sugar. A holiday classic with a Mexican twist, perfect for gift boxes or warm treats.
Ingredients
1 cup butter, softened
2 1/3 cups sugar, divided
1 egg
1 teaspoon vanilla or rum extract
1 cup eggnog
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon ground nutmeg
1/3 cup sugar (for rolling)
1/2 teaspoon ground nutmeg (for rolling)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment or leave ungreased.
2. Cream butter and 2 cups sugar in a large bowl until fluffy.
3. Beat in egg and vanilla or rum extract.
4. In a separate bowl, sift flour, cream of tartar, baking soda, and salt.
5. Gradually add dry ingredients to butter mixture, alternating with eggnog. Mix until dough is thick and slightly sticky.
6. In a small bowl, mix 1/3 cup sugar and 1/2 tsp nutmeg for rolling.
7. Shape dough into tablespoon-sized balls. Roll each in sugar-nutmeg mix.
8. Place cookies 2 inches apart on sheets. Bake for 8–10 minutes until edges set and tops begin to crack.
9. Cool on sheets 3 minutes, then transfer to a rack.
Notes
Don’t overbake—remove while centers are still soft for best texture.
You can freeze unbaked dough balls and bake from frozen.
Try a drizzle of white chocolate or serve with warm café de olla.