Chewy Eggnog Snickerdoodle Cookies – Soft, Spiced, and Holiday-Ready

These cookies taste like a holiday party in a bite: warm cinnamon, creamy eggnog, and a hint of nutmeg. They’re soft and chewy in the center with a lightly crisp edge, just like a classic snickerdoodle should be. If you love eggnog, these will be your new favorite.

If you’re on the fence, the flavor here is cozy and subtle, not overpowering. They’re easy to make, perfect for gifting, and disappear fast.

What Makes This Special

• Eggnog in the dough: It adds richness and a gentle holiday flavor without making the cookies cakey.
• Chewy center, crisp edge: Cream of tartar keeps the classic snickerdoodle tang and texture.
• Warm spices: Cinnamon and nutmeg boost the eggnog vibe, while vanilla ties it all together.
• Foolproof for sharing: The dough is sturdy, rolls easily, and bakes evenly.

What You’ll Need

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (plus more for rolling sugar)
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1/3 cup eggnog (full-fat is best)
• 2 teaspoons pure vanilla extract

For Rolling:

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

How to Make It

1. Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix dry ingredients: In a bowl, whisk flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.

   Set aside.

3. Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
4. Add wet ingredients: Beat in the egg, vanilla, and eggnog until smooth. The mixture may look slightly curdled—this is fine.
5. Combine: Add dry ingredients to the wet in two additions. Mix just until no dry spots remain.

   Do not overmix.

6. Make the rolling sugar: Stir together the sugar, cinnamon, and nutmeg in a small bowl.
7. Shape: Scoop dough into 1.5-tablespoon portions (about a heaping tablespoon). Roll into balls, then coat in the spiced sugar.
8. Bake: Arrange 2 inches apart on baking sheets. Bake 9–11 minutes until edges are set and centers look slightly underbaked.
9. Set the texture: Let cookies rest on the sheet for 5 minutes to finish setting, then move to a rack to cool.
10. Optional finish: While warm, lightly dust with a pinch of nutmeg for extra aroma.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days.

  Add a slice of bread to keep them soft.

• Freezer (baked): Freeze in a zip-top bag up to 2 months. Thaw at room temp.
• Freezer (dough): Roll into balls, freeze on a tray, then bag. Bake from frozen at 350°F, adding 1–2 minutes.

Health Benefits

• Portion control: Smaller cookies satisfy sweet cravings without overdoing it.
• Homemade advantage: You control the ingredients—no artificial flavors or preservatives.
• Spice perks: Cinnamon and nutmeg offer natural warmth and may support balanced blood sugar as part of an overall healthy diet.

What Not to Do

• Don’t skip cream of tartar: It’s key to the signature snickerdoodle tang and chew.
• Don’t overbake: Pull them when the centers look slightly soft.

  They firm up as they cool.

• Don’t use cold butter: It won’t cream properly, and the cookies won’t spread evenly.
• Don’t overmix the dough: Too much mixing develops gluten and makes cookies tough.
• Don’t drown them in eggnog: More liquid makes them cakey. Stick to the measured amount.

Variations You Can Try

• Glazed: Drizzle with a simple eggnog glaze (powdered sugar + a splash of eggnog + vanilla).
• Brown butter: Swap softened butter for browned butter cooled to solid. Adds nutty depth.
• Cardamom twist: Add 1/4 teaspoon ground cardamom to the dough for a fragrant lift.
• Cranberry white chocolate: Fold in 1/2 cup dried cranberries and 1/2 cup white chocolate chips.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.

  Chill dough 30 minutes before baking.

FAQ

Can I make these without eggnog?

Yes. Replace eggnog with a mix of milk and a pinch of nutmeg. The flavor will be lighter, but still delicious.

Why did my cookies turn out cakey?

Too much flour or too much liquid can cause cakiness.

Spoon and level the flour, measure eggnog accurately, and avoid overmixing.

Can I chill the dough?

Yes. Chill 30–60 minutes if your kitchen is warm or if you want a thicker cookie. Let sit a few minutes at room temp if it gets too firm to scoop.

How do I keep them soft for days?

Store airtight with a slice of bread or a tortilla in the container.

Replace the slice when it dries out.

Are these safe for kids if they contain eggnog?

Yes, as long as you use pasteurized, non-alcoholic eggnog. The cookies are fully baked and kid-friendly.

Can I double the recipe?

Absolutely. Use a stand mixer if you can, and rotate baking sheets halfway through to ensure even baking.

In Conclusion

These Chewy Eggnog Snickerdoodle Cookies bring classic holiday comfort with a twist.

They’re soft, warmly spiced, and easy to bake for parties, gifts, or a cozy night in. Make a batch, stash some dough in the freezer, and you’re holiday-ready anytime the craving hits.