Creamy Snickerdoodle Eggnog Cookies – Best Christmas Baking Recipe

Close your eyes for a second and imagine the sweet, buttery aroma of snickerdoodle cookies swirling through your kitchen, mingling with notes of creamy eggnog and nutmeg. The air feels a little warmer, and every breath draws a memory from Christmases past—fuzzy socks, twinkling lights, maybe even a crackling fire. Honestly, the first time I baked these Creamy Snickerdoodle Eggnog Cookies, I was hit with a wave of nostalgia so strong I had to pause, take a deep breath, and just smile. You know those moments—when you realize you’ve stumbled onto something that feels like pure, nostalgic comfort?

It all started years ago, when I was knee-high to a grasshopper, watching my grandma roll snickerdoodle dough in cinnamon sugar with hands that seemed to work magic. Fast forward to a rainy December afternoon last year: I was determined to create a cookie that combined the classic snickerdoodle with the creamy, spiced notes of eggnog. That’s when these cookies happened. The result? A dangerously easy recipe that’s now a staple for family gatherings and Christmas gifting.

My family couldn’t stop sneaking them off the cooling rack (and to be honest, neither could I). There’s something about the soft, pillowy texture and the hint of holiday spices that makes these cookies vanish faster than you’d expect. They’re perfect for potlucks, sweet treats for your kids, or just brightening up your Pinterest cookie board. If you’re searching for a cozy Christmas baking recipe, bookmark this one—you’re going to want it every holiday season. And yes, I’ve tested them more times than I care to admit (all in the name of research, of course)!

Why You’ll Love These Creamy Snickerdoodle Eggnog Cookies

You know what? There’s a reason this recipe gets requested over and over again—and it’s not just because of the irresistible flavor. After countless batches and some hilarious kitchen fails, I can say with confidence: these cookies hit every holiday baking need. Here’s why you’ll love making (and eating) them:

• Quick & Easy: They come together in under 30 minutes. Perfect for last-minute guests or when those cookie cravings hit hard.
• Simple Ingredients: Everything is pantry-friendly. No need for fancy grocery runs—you probably have it all already.
• Perfect for Christmas: These cookies scream holiday magic. Great for cookie exchanges, cozy nights in, or gifting to neighbors.
• Crowd-Pleaser: Kids, adults, even the pickiest relatives gobble these up. They’re always the first to disappear from the cookie plate.
• Unbelievably Delicious: The combo of creamy eggnog and snickerdoodle spices is next-level. Soft, chewy, with a slight crunch from the cinnamon-sugar coating.

What really sets these cookies apart is the creamy twist: a splash of real eggnog in the batter plus a hint of nutmeg. It’s not just another snickerdoodle recipe—it’s the best version I’ve ever tasted. The eggnog gives them a gentle richness and festive flavor, while the classic cinnamon-sugar crust keeps them true to tradition.

They’re perfect for impressing guests without any stress. If you love comfort food that’s fast, foolproof, and loaded with holiday cheer, these cookies are for you. I’ve made tweaks over the years—little things like chilling the dough briefly for that ultra-soft texture—and every time, they deliver. Seriously, it’s one of those recipes that makes you close your eyes after the first bite and think, “Why didn’t I start making these years ago?”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that dreamy, creamy snickerdoodle texture. Most of these are pantry staples, so you won’t need any wild substitutions (unless you want to, of course!). Here’s what you’ll need:

• For the Cookie Dough:
  • 2 3/4 cups (345g) all-purpose flour (sifted for best texture)
  • 2 teaspoons cream of tartar (gives classic snickerdoodle tang)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg (freshly grated if possible, for more eggnog flavor)
  • 1 cup (226g) unsalted butter, softened (I like using Kerrygold for richness)
  • 1 1/2 cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (60ml) eggnog (homemade or store-bought—both work!)
  • 1 teaspoon pure vanilla extract (I recommend Nielsen-Massey for flavor)
• For the Cinnamon Sugar Coating:
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, for extra holiday magic)

Ingredient Notes & Substitutions:

• If you’re out of cream of tartar, swap in 2 teaspoons of lemon juice—it’s not exactly the same, but gets close!
• For a dairy-free version, use vegan butter and a plant-based eggnog (So Delicious makes a great one).
• Want gluten-free? Bob’s Red Mill 1-to-1 Baking Flour is my go-to.
• Eggnog can be homemade or store-bought; just make sure it’s nice and creamy.
• Nutmeg adds that classic eggnog note—don’t skip it unless you really have to!

I love how flexible these cookies are. In summer, I’ve swapped the nutmeg for a pinch of cardamom and added a touch of lemon zest—totally different vibe, but still delicious. If you want to boost the eggnog flavor, toss in an extra tablespoon right into the dough (just watch your texture).

Equipment Needed

You don’t need a fancy kitchen for these Creamy Snickerdoodle Eggnog Cookies. Just a few basics (and maybe a little patience while they bake!).

• Large mixing bowl (glass or ceramic—plastic works in a pinch)
• Hand mixer or stand mixer (I love my old KitchenAid, but a hand mixer is fine)
• Measuring cups and spoons (accuracy matters, especially for flour)
• Rubber spatula (helps scrape every last bit of dough)
• Baking sheets (light-colored for even baking)
• Silicone baking mat or parchment paper (for easy cleanup)
• Small bowl (for mixing cinnamon sugar)
• Cookie scoop or tablespoon (helps make uniform cookies—so they bake evenly)
• Wire cooling rack

If you don’t have a mixer, you can make these by hand—just be ready for a good arm workout (but honestly, it’s worth it). I’ve used everything from budget baking sheets to well-loved heavy-duty ones; just keep an eye on cookies so they don’t over-brown. For specialty items like silicone mats, a quick rinse after baking keeps them in top shape.

Preparation Method

Ready to bake up some holiday magic? Here’s exactly how I make these Creamy Snickerdoodle Eggnog Cookies (with all the little tricks I’ve learned along the way):

1. Prep the oven and pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. (Trust me, cleanup is so much easier this way!)
2. Mix dry ingredients: In a large bowl, whisk together the flour (2 3/4 cups/345g), cream of tartar (2 tsp), baking soda (1 tsp), salt (1/2 tsp), and ground nutmeg (1/2 tsp). Set aside. (Make sure flour is sifted—cookies will be super tender.)
3. Cream the butter and sugar: In another large bowl, beat softened butter (1 cup/226g) and granulated sugar (1 1/2 cups/300g) together until light and fluffy—about 2-3 minutes with a mixer. (It should look pale and airy.)
4. Add wet ingredients: Beat in the egg (1 large), eggnog (1/4 cup/60ml), and vanilla extract (1 tsp) until well combined. (Don’t worry if it looks a little curdled at first; once you add the dry mix, it’ll smooth right out.)
5. Combine wet and dry: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. (Over-mixing leads to tough cookies, so stop once it’s all blended.)
6. Chill the dough (optional but recommended): For extra soft cookies, chill the dough for 15-20 minutes in the fridge. (I’ve skipped this step in a rush, and they still turn out great—but chilling helps them hold their shape.)
7. Make cinnamon sugar: In a small bowl, stir together 1/4 cup (50g) granulated sugar, 2 tsp cinnamon, and 1/4 tsp nutmeg.
8. Shape the cookies: Using a cookie scoop or tablespoon, scoop out 1.5-inch balls of dough (about 1.5 tbsp each, 25g). Roll each ball in the cinnamon sugar mixture until well coated.
9. Bake: Place cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until edges are set and centers look slightly puffy. (They’ll look soft—don’t overbake! They firm up as they cool.)
10. Cool: Let cookies sit on the baking sheet for 2-3 minutes (they’re fragile when hot). Then transfer to a wire rack to cool completely.

Troubleshooting & Tips:

• If cookies spread too much, chill the dough longer—sometimes butter gets too warm.
• If your oven runs hot, check at 9 minutes—edges should be just golden.
• Cookies should smell buttery and spicy as they bake. If you don’t catch that aroma, double-check your spices!

Honestly, the hardest part is waiting for them to cool. I’ve burned my fingers more than once sneaking one off the rack!

Cooking Tips & Techniques

I’ve baked dozens of batches of these Creamy Snickerdoodle Eggnog Cookies, and here’s what I’ve learned (sometimes the hard way):

• Don’t skip the chilling step if you want cookies to stay thick and chewy. Even 15 minutes in the fridge makes a difference.
• Use room temperature butter and egg for easier mixing and a smoother dough.
• Always measure flour carefully—too much flour means dry cookies! Spoon and level, don’t scoop.
• For best flavor, freshly grate your nutmeg right before mixing. The aroma is unreal.
• If you like extra crispy edges, bake one extra minute—but don’t walk away! They go from perfect to overdone fast.
• Multitasking tip: While the first tray bakes, roll the next batch. The rhythm keeps things moving and you’ll finish faster.
• If your cookies look greasy or flat, your butter may have been too warm. Next time, chill the dough longer or use slightly cooler butter.
• I’ve tried skipping the cinnamon sugar coating (once, by accident)—don’t do it! It’s the secret to that signature snickerdoodle crunch.

And here’s a little confession: I once tried to triple the batch for a party and forgot to scale the baking soda. Ended up with cookie pancakes! Now I always double-check my measurements (especially late at night). For consistent results, bake one test cookie first—adjust time or spacing if needed.

Variations & Adaptations

Want to make these Creamy Snickerdoodle Eggnog Cookies your own? Here are a few of my favorite twists (and some allergy-friendly swaps):

• Gluten-Free Version: Swap all-purpose flour for a 1-to-1 gluten-free blend. Bob’s Red Mill works great—no weird texture!
• Dairy-Free Adaptation: Use vegan butter and a plant-based eggnog (So Delicious or Califia Farms). Cookies stay soft and flavorful.
• Spiced Up: Add 1/4 teaspoon ground ginger or cardamom to the dough for a little extra warmth.
• Eggnog Glaze: Whisk 1 cup powdered sugar with 2-3 tablespoons eggnog—drizzle over cooled cookies for a festive finish.
• Chocolate Lover’s Twist: Stir in 1/2 cup white chocolate chips to the dough before baking. The creamy sweetness pairs perfectly with the spices.

If you need nut-free cookies, just double-check your eggnog and butter brands. For a fun summer version, swap out cinnamon for lemon zest and make “Lemonoodle” cookies (my kids love them!). I’ve even tried baking them in mini muffin tins—cute, bite-size treats for parties.

Serving & Storage Suggestions

Serve these Creamy Snickerdoodle Eggnog Cookies fresh from the oven, slightly warm and soft. They’re downright dreamy with a mug of hot cocoa, chai, or (of course) a glass of eggnog. For holiday parties, pile them high on a festive platter with a sprinkle of extra cinnamon sugar.

To store, let cookies cool completely. Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag—layered with parchment paper—for up to 2 months. To reheat, pop in a 300°F (150°C) oven for 2-3 minutes (or microwave for 10 seconds—don’t overdo it!).

Honestly, the flavors get even better after a day or two as the spices settle in. If you’re gifting, wrap a stack in cellophane with a festive ribbon—they look gorgeous and smell amazing. These cookies hold up well, and they make a perfect addition to any holiday dessert table.

Nutritional Information & Benefits

Each Creamy Snickerdoodle Eggnog Cookie is about 120 calories, with 6g fat, 18g carbs, and 1g protein. The eggnog adds a bit of calcium and vitamin D, while cinnamon and nutmeg bring antioxidants and warmth. They’re vegetarian, and with the right swaps, can be made gluten-free or dairy-free.

Just a heads-up: they contain wheat, dairy, and eggs, so keep allergies in mind. I love that these cookies can fit most diets with simple tweaks. For me, they’re a fun way to enjoy classic holiday flavors with a little creamy upgrade—without feeling weighed down. Honestly, everything in moderation is my motto, especially at Christmas!

Conclusion

If you’re looking for the best Christmas baking recipe, these Creamy Snickerdoodle Eggnog Cookies are a must-try. They’re comforting, festive, and so easy you’ll wonder why you didn’t start making them years ago. Whether you go classic or put your own spin on them, they’re sure to become a holiday favorite in your home.

Customize them for your family’s tastes, swap out ingredients, and don’t be afraid to get creative. That’s half the fun of baking! Personally, I love how these cookies bring everyone together—they’re simple, sweet, and loaded with happy memories. If you give them a try, please drop a comment below, share your tweaks, or tag me with your Pinterest creations!

Here’s to cookies that taste like a warm hug. Happy baking—and may your holidays be extra cozy!

Frequently Asked Questions

How do I make Creamy Snickerdoodle Eggnog Cookies gluten-free?

Just use a 1-to-1 gluten-free flour blend in place of regular flour. Bob’s Red Mill is my favorite—it keeps the cookies soft and chewy, with no odd aftertaste.

Can I freeze these cookies for later?

Absolutely! Cool them completely, then stack in a freezer-safe bag with parchment between layers. They’ll keep for up to 2 months. Thaw at room temperature or warm briefly in the oven.

What’s the best eggnog to use?

I like using a rich, creamy store-bought eggnog, but homemade works great too. For dairy-free cookies, try So Delicious or Califia Farms plant-based eggnog.

Can I skip the cream of tartar?

If you have to, substitute 2 teaspoons lemon juice for a similar tang. The texture will be a little different, but the cookies will still be delicious!

Why are my cookies spreading too much?

This usually happens if the dough or butter is too warm. Chill the dough for at least 15 minutes before baking, and make sure your oven is properly preheated.

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