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Soft & Spiced Eggnog Snickerdoodle Cookies

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These soft and spiced eggnog snickerdoodle cookies are an easy holiday treat with a perfect texture—pillowy centers, crackled tops, and a warm spice coating. Made with simple ingredients and no chilling required, they’re a crowd-pleasing Christmas cookie that comes together in about 25 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • ⅓ cup (80ml) eggnog (full-fat recommended)
  • 2 teaspoons vanilla extract
  • ½ teaspoon rum extract (optional)
  • 2 ¾ cups (345g) all-purpose flour, spooned and leveled
  • 2 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 teaspoon ground nutmeg (for coating)
  • Pinch of ground ginger (optional, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Melt the butter in a microwave-safe bowl or small saucepan. Let it cool for about 5 minutes until warm, not hot.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth (like wet sand).
  4. Add the egg, egg yolk, eggnog, vanilla extract, and rum extract (if using). Whisk vigorously until combined and slightly pale, about 30 seconds.
  5. In a separate medium bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, salt, nutmeg, cinnamon, and cloves until no clumps remain.
  6. Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or rubber spatula just until no streaks of flour remain. The dough will be soft and slightly sticky.
  7. In a small bowl, mix together the spiced sugar coating: ¼ cup granulated sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, and a pinch of ginger (if using).
  8. Scoop the dough into 1.5-tablespoon portions. Roll each portion into a smooth ball between your palms. If too sticky, refrigerate for 10 minutes.
  9. Roll each dough ball in the spiced sugar coating, pressing gently so the sugar sticks. Place on prepared baking sheets about 2 inches apart.
  10. Bake for 10-12 minutes, rotating the pans halfway through. Cookies should look puffed and set around the edges but still soft and slightly underdone in the center with crackled tops.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t overbake! Pull cookies when centers look just barely set and slightly puffy—they’ll continue baking on the hot pan. For best texture, use full-fat eggnog and spoon-and-level your flour. If dough is too sticky, chill for 15-20 minutes. Cookies keep in an airtight container at room temperature for up to 5 days and actually improve on day two. Freeze baked cookies for up to 3 months or unbaked dough balls (coated) for up to 3 months—bake frozen dough adding 2-3 extra minutes.

Nutrition

Keywords: eggnog snickerdoodle cookies, soft snickerdoodles, holiday cookies, Christmas cookies, eggnog cookies, easy cookie recipe, no chill cookies

Find it online: https://lolaspoon.com/soft-and-spiced-eggnog-snickerdoodle-cookies-an-easy-holiday-treat/