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Best Easy Eggnog Snickerdoodle Cookies with Nutmeg

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These Cozy Eggnog Snickerdoodle Cookies with Nutmeg are soft, pillowy, and spiced with double nutmeg and cinnamon. They capture the warmth of the holiday season in every bite, perfect for cookie swaps or cozy nights in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar, divided (1 cup for dough, ½ cup for rolling)
  • 1 large egg, room temperature
  • ¼ cup full-fat eggnog
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon rum extract (optional, or 1 tablespoon dark rum)
  • 2 ¾ cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt or table salt
  • 1 ½ teaspoons freshly grated nutmeg (for dough), plus more for topping
  • 1 teaspoon ground cinnamon (for dough)
  • 2 tablespoons ground cinnamon (for rolling)
  • ¼ teaspoon ground cloves (optional)

Instructions

  1. Cream the butter and sugar: In a large bowl, beat 1 cup of softened butter with 1 cup of granulated sugar on medium speed for 3-4 minutes until light, fluffy, and pale yellow. Scrape the bowl once.
  2. Add the wet ingredients: Beat in the egg, eggnog, vanilla extract, and rum extract until combined. The mixture may look slightly curdled.
  3. Whisk the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, 1 ½ teaspoons freshly grated nutmeg, 1 teaspoon cinnamon, and optional cloves.
  4. Combine wet and dry: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  6. Preheat and prepare: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make the cinnamon-sugar coating: In a small bowl, mix ½ cup granulated sugar with 2 tablespoons cinnamon and a generous grating of fresh nutmeg (about ½ teaspoon). Stir well.
  8. Shape and coat the cookies: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into smooth balls. Roll each ball in the cinnamon-sugar mixture until fully coated. Place 2 inches apart on prepared baking sheets.
  9. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be set and slightly golden, centers still soft and puffy. Do not overbake.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not skip the cream of tartar—it gives the signature tang and soft texture. Grate nutmeg fresh for best flavor. Chill the dough for at least 30 minutes to prevent spreading. For softer cookies, bake for 10 minutes; for 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 cookies soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: eggnog snickerdoodle cookies, eggnog cookies, snickerdoodle recipe, holiday cookies, nutmeg cookies, Christmas cookies

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