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Easy Eggnog Snickerdoodle Cookies: Best Kid-Approved Recipe

Eggnog Snickerdoodle Cookies - featured image
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Soft, puffy snickerdoodle cookies with a warm eggnog richness and a cinnamon-sugar coating. A festive, kid-approved holiday treat that comes together in about 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (120ml) full-fat eggnog
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt or table salt
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ¼ teaspoon ground nutmeg
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • ¼ teaspoon ground nutmeg (for coating)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and 1 ½ cups granulated sugar together until light and fluffy—about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Beat in the eggnog, egg, and vanilla extract until well combined. The mixture may look slightly curdled; keep mixing until smooth.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix. The dough will be soft and slightly sticky.
  6. In a small bowl, stir together the ¼ cup sugar, 2 tablespoons cinnamon, and ¼ teaspoon nutmeg for the coating.
  7. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough. Roll into a ball between your palms, then roll in the cinnamon-sugar mixture until completely coated. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes, until the cookies look puffed and set around the edges but still soft in the center.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat with remaining dough, letting baking sheets cool completely between batches.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tang and soft texture. Use full-fat eggnog for best results. Let butter, egg, and eggnog come to room temperature before mixing. For softer cookies, bake for 10 minutes; for slightly crisper edges, bake for 12. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake directly from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: eggnog snickerdoodle cookies, Christmas cookies, holiday cookies, kid-approved cookies, easy cookie recipe

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