Eggnog Snickerdoodles are an easy snickerdoodle cookie recipe filled with eggnog spices and topped with eggnog frosting. If you’re an eggnog lover then you’ll LOVE this perfect Christmas cookie recipe.
Do you like eggnog? I love it. I can never get enough actually, although I limit myself to only a few glasses each holiday season.
However, I don’t count making eggnog into dessert part of the drinking allowance, thank goodness. Which means I get to eat as many eggnog goodies as I want…all season long.
That’s a good thing, because I made eggnog snickerdoodles. The snickerdoodles are lucky they even got the eggnog frosting – I wanted to just take that and a spoon to the couch to watch Christmas movies.
So, say hello to eggnog snickerdoodles. They are the perfect excuse to open a carton of eggnog!
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The Best Eggnog Cookie Recipe
For the cookies, I turned my favorite snickerdoodle cookie recipe into an eggnog-y cookie and they are soft and chewy all at the same time. Basically, the perfect snickerdoodle cookie.
I used the eggnog to make the frosting and when you combine it with powdered sugar, it makes the most delectable holiday frosting that pairs so well with the cinnamon spiced cookies.
Trust me on this one, you are going to want to make batches of these all through the holidays.
Ingredients to Make Eggnog Snickerdoodles
- Butter: make sure to use softened unsalted butter
- Granulated sugar: perfect for snickerdoodles!
- Egg, Baking soda, Salt, Vanilla, All-purpose flour: traditional cookie ingredients
- Cream of tartar: the most important snickerdoodle ingredient; they wouldn’t be traditional snickerdoodles otherwise!
- Spices: Cinnamon and Nutmeg make the cookies have the flavor of eggnog
- Extra sugar and cinnamon for the coating
How to Make Eggnog Cookies
Cream Butter and Sugar: In a large bowl (or stand mixer), cream the butter and sugar until they are light and fluffy. Add the egg and mix again until well combined.
Add Dry Ingredients: Mix in the baking soda, cream of tartar, cinnamon, nutmeg, and salt. Add the flour and stir again until the dough comes together.
Roll in Cinnamon Sugar: In a small bowl, combine the extra cinnamon and sugar. Roll each cookie dough ball in the mixture and then place them on a prepare cookie sheet.
Bake: Bake the cookies for 10 to 13 minutes or until they are cracked on top and just lose the glossy sheen. Err on the side of under baked for best results.
These cookies are perfect plain – the perfect eggnog snickerdoodles – but I love to amp up that eggnog flavor by adding FROSTING!
Easy Eggnog Frosting
- Softened unsalted butter: it’s easiest to make frosting if it’s softened butter
- Powdered Sugar and Salt: be sure not to pack your powdered sugar
- Eggnog: use any kind you like
Mix the frosting together: In a large bowl, beat the butter until it’s smooth. Slowly add the powdered sugar with the mixer running. Once the mixture is crumbly add the salt and one tablespoon of eggnog. Continue mixing and up to two teaspoons more of eggnog or until the frosting is spreadable.
Finish the Cookies: Frost the cookies and add a sprinkle of cinnamon on top for decoration.
Eggnog Snickerdoodles FAQs
Can you make the dough ahead?
Yes, you can make the dough and keep it in the refrigerator for a few days and bake them later.
Can you freeze eggnog cookies?
Yes, you can freeze them! You can freeze the baked cookies for up to three months. Or, you can freeze the cookie dough balls and bake them later. If you bake the dough from frozen you will need a few extra minutes to the baking time.
Can you frost warm cookies?
Yes, as long as they’re not too hot. Allow the cookies to cool until they are warm and then you can frost them. If they are too hot the frosting will melt and get runny.
You are going to love these soft and chewy eggnog sugar cookies. I’m not sure why I didn’t come up with this idea sooner because the flavors complement each other so well. This is the perfect cookie for a holiday party or a cookie exchange. Or you can keep them all to yourself and binge watch all the Christmas movies like I plan to do.
Other Christmas Cookies
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Eggnog Frosted Snickerdoodles
For the Cookies:
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Frosting:
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1 tablespoons eggnog (more if needed for consistency)
- Cinnamon for garnish
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
- Cream butter and 1 cup granulated sugar using a stand or a hand mixer until fluffy. Mix in egg and vanilla, then mix in baking soda, cream of tartar, ½ teaspoon cinnamon, nutmeg and salt. Slowly mix in flour until dough is combined.
- Place remaining ¼ cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Scoop 2 tablespoon sized cookie balls and roll them in the cinnamon sugar mixture and place on cookie sheet.
- Bake 2 tablespoon sized balls of cookie dough for 10-13 minutes or until they are cracked on the tops and just lose their glossy sheen. Err on the side of under baked for best results. Let cookies cool completely before frosting.
- To make frosting: beat butter until smooth with a hand mixer in a large bowl. Slowly beat in powdered sugar until mixture is crumbly. Add salt and 1 tablespoon eggnog. Mix, adding more eggnog as desired for spreading consistency (up to 1 additional tablespoon). Frost cookies, sprinkle with cinnamon.
- Store loosely covered in an airtight container for up to 3 days or freeze for up to one month.
Nutritional information not guaranteed to be accurate
These Eggnog Snickerdoodles are truly the most perfect Christmas cookie! The eggnog frosting is the perfect complement to the cinnamon and nutmeg spices within the cookies.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: November 8, 2020