Introduction

Eggnog Snickerdoodles combine the classic soft, chewy texture of snickerdoodles with the warm festive flavors of eggnog and nutmeg. These cookies are perfect for holiday gatherings or cozying up with a cup of your favorite drink.

A close-up image shows a clear glass cup filled with creamy beige milk positioned behind a white dish that holds four round, light brown cookies with a slightly rough texture and small specks throughout. The dish has a unique design featuring a red and white curved handle on the left side. In the background, there is another white dish filled with more cookies resting on a red cloth. The surface beneath everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (375 grams), use up to 3 1/4 cups for thicker cookies
1 teaspoon cream of tartar
2 teaspoons ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter (226 grams), softened but still slightly firm
1 1/2 cups granulated sugar (300 grams)
1 large egg
2 large egg yolks (in addition to the 1 large egg)
2 teaspoons rum extract
1 teaspoon vanilla extract

Sugar Coating:

1/3 cup granulated sugar (67 grams)
1/2 teaspoon ground nutmeg

Instructions

Preheat and prepare: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats.
Mix dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, 2 teaspoons ground nutmeg, baking soda, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and 1 1/2 cups sugar together until creamed. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add eggs and extracts: Beat in the egg, the 2 additional egg yolks, rum extract, and vanilla extract until the mixture is smooth and creamy, with no visible pieces of egg.
Combine dry and wet ingredients: Slowly add the dry ingredients to the butter mixture, mixing on low speed about half at a time. The dough should be stiff enough that it doesn’t stick to your fingers. If it does, add more flour a tablespoon at a time.
Prepare sugar coating: In a small bowl, whisk together 1/3 cup granulated sugar and 1/2 teaspoon nutmeg. Pour this mixture onto a small plate for rolling the dough balls.
Form cookies: Scoop about 1.5 tablespoons of dough for each cookie and roll into balls. Then roll each ball in the sugar coating mixture.
Arrange and bake: Place cookie dough balls about 2 inches apart on the lined cookie sheets. Bake one sheet at a time in the middle of the oven for 9 to 12 minutes, or until the tops look just set.
Cool: Let the cookies cool on the baking sheets for at least 10 minutes before transferring them to a wire rack or serving.

Tips & Variations

For thicker cookies, add up to 1/4 cup more flour until the dough reaches the right consistency.
Substitute rum extract with brandy or bourbon extract for a different but complementary flavor.
Chilling the dough for 30 minutes before baking can help prevent spreading and enhance flavor.
Use ground cinnamon in the sugar coating mixture for a more traditional snickerdoodle taste.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, warm in a low oven (about 300°F/150°C) for 5–7 minutes or until slightly warmed through.

How to Serve

A stack of four round cookies is placed on a piece of white paper on a wooden surface. The bottom three cookies are whole and light golden in color with a slightly cracked texture and specks of cinnamon or spice on top. The top cookie is broken in half, showing a soft, crumbly, pale golden inside. Behind the stack, there is a clear glass mug filled with a light beige creamy drink. On the right side, blurred red berries and green leaves add some color. The background is a smooth white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only whole eggs instead of egg yolks?

Using only whole eggs will change the texture slightly, making the cookies a bit less rich and tender. The yolks add extra moisture and fat that help keep the cookies soft.

What if I don’t have rum extract?

If you don’t have rum extract, you can omit it or substitute with vanilla extract or a small amount of brandy or bourbon extract to add a similar depth of flavor.