Soft Eggnog Cookies (Eggnog Snickerdoodles with Glaze)

If you love a cold glass of eggnog in December, you are going to adore these eggnog cookies. They start with my favorite snickerdoodle dough, swap a little of the liquid for real eggnog, add a generous pinch of nutmeg, and roll every ball of dough in warm spiced sugar. The result is a soft, chewy cookie with crackled tops and the cozy flavor of the holidays in every bite.

In this post I cover why these eggnog snickerdoodles work, which ingredients matter most, how to mix, chill, roll and bake the dough, and how to make a simple eggnog glaze. You will also find variations, a troubleshooting table, storage and freezing tips, a holiday baking plan and answers to common questions. The full printable recipe card is at the bottom of the post.

Why These Eggnog Cookies Work

Eggnog brings a creamy, custardy sweetness and that unmistakable nutmeg aroma. The trick is adding enough to taste it without making the dough too wet to hold its shape. A short list of smart choices makes all the difference.

• A snickerdoodle base. Cream of tartar gives the cookies a slight tang and a soft, pillowy chew that pairs perfectly with eggnog.
• Just enough eggnog. A quarter cup flavors the dough without thinning it, and an extra egg yolk adds richness to match.
• Fresh nutmeg. Nutmeg goes into the dough and the rolling sugar, so the spice comes through in every bite.
• A cold dough. An hour in the fridge firms the soft dough so the cookies bake up thick instead of spreading thin.
• A finishing glaze. A drizzle of eggnog icing doubles down on the flavor and makes the cookies look bakery-pretty.

These cookies taste like a classic snickerdoodle dressed up for a holiday party. They are easy enough for a weeknight baking session with kids, yet special enough to earn a spot on any Christmas cookie tray.

Ingredients You Will Need

Set the butter, egg and yolk on the counter about 30 minutes before you begin so the dough mixes smoothly. Keep the eggnog cold until you need it.

• Unsalted butter: Two sticks, softened until it dents easily but is not greasy or melting.
• Granulated sugar: Sweetens the dough and helps create the signature crackled tops.
• Egg and egg yolk: The extra yolk adds a custardy richness that echoes the eggnog.
• Eggnog: Use full-fat store-bought eggnog for the best flavor. Light eggnog works but tastes milder.
• Vanilla and rum extract: Vanilla rounds out the flavor, and a little rum extract adds the classic eggnog aroma without alcohol. It is optional.
• All-purpose flour: Spoon and level or weigh it for the right texture.
• Cream of tartar and baking soda: This pair gives the cookies their soft rise and gentle tang.
• Nutmeg and cinnamon: Nutmeg for the dough, plus a blend of both for the rolling sugar.
• For the glaze: Powdered sugar, a little eggnog and a pinch of nutmeg.

Choosing the Best Eggnog for Baking

Not every carton of eggnog bakes the same way, and since only a quarter cup goes into the dough, choosing a flavorful one really pays off. Here is what I look for when I shop for this recipe.

• Full-fat over light. Regular eggnog has more richness and a stronger custard flavor, which helps it stand up to the butter and sugar.
• Classic flavor. Skip seasonal versions flavored with pumpkin spice or chocolate unless you want those notes in the cookies.
• Dairy-free options. Oat or almond eggnog works in the dough and glaze, though the flavor is a little lighter.
• Leftovers. Use the rest of the carton in French toast, coffee or a holiday bread pudding.

How to Make Eggnog Cookies

This dough comes together in one bowl plus a small bowl for the dry ingredients. It is soft right after mixing, so do not skip the chilling step.

1. Mix the dry ingredients. Whisk the flour, cream of tartar, baking soda, salt and 1 teaspoon nutmeg in a medium bowl.
2. Cream the butter and sugar. Beat the softened butter and sugar on medium speed for about 3 minutes, until light and fluffy.
3. Add the wet ingredients. Beat in the egg and egg yolk, then the eggnog, vanilla and rum extract. The mixture may look slightly curdled, which is fine.
4. Add the flour. On low speed, add the dry ingredients in two additions and mix just until no streaks remain.
5. Chill the dough. Cover and refrigerate for 1 hour, until firm enough to roll.
6. Prepare to bake. Heat the oven to 350°F (175°C) and line baking sheets with parchment. Stir together the rolling sugar, cinnamon and nutmeg in a shallow bowl.
7. Roll and coat. Scoop 1 1/2-tablespoon portions, roll them into balls and coat them generously in the spiced sugar. Place them 2 inches apart.
8. Bake. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers look puffy and slightly underdone.
9. Cool. Let the cookies rest on the pan for 5 minutes, then move them to a wire rack to cool completely before glazing.

Pulling the cookies while the centers still look soft is the key to a chewy texture. They finish setting on the hot pan and stay tender for days.

Tips for the Best Eggnog Snickerdoodles

• Weigh the flour if you can. About 345 grams gives a dough that is soft but not sticky after chilling.
• Use a cookie scoop so every cookie is the same size and bakes evenly.
• Roll the dough balls in the spiced sugar twice for a thicker, crunchier coating.
• Let baking sheets cool between batches. Warm pans make the cookies spread before they set.
• Glaze only once the cookies are completely cool, or the icing will melt into the tops.

These cookies are a festive cousin of my classic cinnamon sugar snickerdoodles, and they look wonderful next to spiced classic gingerbread cookies and fudgy powdered sugar chocolate crinkle cookies. For more sweet ideas, browse my full collection of easy desserts.

How to Make the Eggnog Glaze

The glaze is optional, but it adds an extra layer of eggnog flavor and gives the cookies a pretty, finished look. It takes two minutes to whisk together.

• Whisk it smooth. Stir 1 cup of powdered sugar with 2 tablespoons of eggnog and a pinch of nutmeg until smooth and thick.
• Adjust the texture. Add more eggnog a teaspoon at a time for a thinner drizzle, or more powdered sugar for a thicker icing.
• Drizzle or dip. Use a spoon or a small zip-top bag with the corner snipped off to drizzle thin lines over the cookies.
• Finish with spice. Dust the wet glaze with a little extra nutmeg for a bakery look.
• Let it set. Leave the cookies on a rack for about 1 hour, until the glaze is firm.

Easy Variations

• Eggnog sugar cookies: Skip the cream of tartar, use 2 teaspoons baking powder instead and roll the dough balls in plain sparkling sugar.
• White chocolate eggnog cookies: Fold 1 cup white chocolate chips into the dough and skip the glaze.
• Brown butter eggnog cookies: Brown the butter, chill it until solid but soft, then cream it with the sugar for a nutty flavor.
• Holiday sprinkle cookies: Roll the dough balls in red and green sanding sugar instead of the spiced sugar.
• Extra spiced: Add 1/4 teaspoon each of ground cloves and allspice to the dough for a warmer, gingerbread-like note.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Freezing

Store unglazed cookies in an airtight container at room temperature for up to 4 days. Because the glaze is made with eggnog, I keep glazed cookies at room temperature for up to 2 days and then move them to the refrigerator for up to 5 days. Let chilled cookies sit out for 15 minutes before serving.

To freeze, place the unglazed cookies in a freezer bag for up to 3 months and glaze after thawing. You can also freeze rolled, uncoated dough balls and bake them from frozen, adding 1 to 2 minutes. Use pasteurized store-bought eggnog, and since the dough contains raw eggs and flour, skip the taste test; the FDA guidance on raw dough explains why it should always be baked first.

Planning Eggnog Cookies for the Holidays

With Thanksgiving on November 26 and Christmas on December 25, eggnog cookies are a perfect make-ahead treat. Eggnog usually appears in stores in early November, so this is a great recipe to bake right after the turkey.

• Two to three weeks ahead: Mix the dough, roll it into balls and freeze them on a tray, then transfer to a bag.
• Two days ahead: Roll the frozen balls in spiced sugar, bake, cool and store airtight.
• Party day: Whisk the glaze, drizzle the cookies and let them set for an hour before serving.

Frequently Asked Questions

Ready to bake? Here is the full printable eggnog cookies recipe with exact measurements, glaze instructions and estimated nutrition.

Eggnog Cookies

Soft and chewy eggnog snickerdoodles flavored with nutmeg, rolled in spiced sugar and finished with a sweet eggnog glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chilling 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings: 36 cookies

Course: Dessert

Cuisine: American

Calories: 132

Ingredients Method Notes

Ingredients

  

Cookies

• 2 3/4 cups all-purpose flour spooned and leveled (345 g)
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground nutmeg preferably freshly grated
• 1 cup unsalted butter 2 sticks, softened (226 g)
• 1 1/4 cups granulated sugar (250 g)
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1/4 cup eggnog full-fat, store-bought (60 ml)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon rum extract optional

Spiced sugar

• 1/4 cup granulated sugar (50 g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Eggnog glaze

• 1 cup powdered sugar (120 g)
• 2 tablespoons eggnog plus more as needed
• 1 pinch ground nutmeg

Method

 

Make the cookies

1. Whisk the flour, cream of tartar, baking soda, salt and 1 teaspoon nutmeg in a medium bowl.
2. Beat the butter and 1 1/4 cups sugar on medium speed for about 3 minutes, until light and fluffy.
3. Beat in the egg and egg yolk, then the eggnog, vanilla and rum extract.
4. On low speed, add the flour mixture in two additions and mix just until combined.
5. Cover and refrigerate the dough for 1 hour.
6. Heat the oven to 350°F (175°C) and line baking sheets with parchment. Stir the spiced sugar ingredients together in a shallow bowl.
7. Scoop 1 1/2-tablespoon portions, roll into balls, coat in the spiced sugar and place 2 inches apart.
8. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers look slightly underdone.
9. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Glaze

1. Whisk the powdered sugar, eggnog and nutmeg until smooth, adding more eggnog a teaspoon at a time if needed.
2. Drizzle the glaze over the cooled cookies and let it set for about 1 hour.

Notes

Eggnog: Use pasteurized store-bought eggnog or a cooked homemade version.

Storage: Keep unglazed cookies airtight at room temperature for 4 days. Keep glazed cookies at room temperature for 2 days, then refrigerate for up to 5 days. Freeze unglazed cookies for up to 3 months.

Nutrition is an estimate per glazed cookie.

I hope these soft eggnog snickerdoodles bring a little extra cheer to your holiday baking. If you make them, please leave a comment and a star rating below and let me know whether you went with the glaze or kept them classic. Happy baking, friends. Chef Amber