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Eggnog Snickerdoodles

Eggnog Snickerdoodles

Eggnog Snickerdoodles

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Eggnog Snickerdoodles
4.6 rating based on 12,345 ratings
4.6/5 (6)
Course: Hand-Shaped CookiesDifficulty: Easy



The classic snickerdoodle cookie is updated with eggnog flavors of nutmeg, brandy and rum.


  • 2-1/4 cups all-purpose flour

  • 1/4 teaspoon salt

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 1-1/2 cups granulated sugar

  • 1 cup butter, softened

  • 1/2 teaspoon rum extract

  • 1/2 teaspoon brandy extract

  • 2 large eggs

  • 1 teaspoon nutmeg

  • 1/4 cup colored (or plain) sugar


  • Heat oven to 400 F. In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed, scaping bowl often, until well mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. Remove and cool on wire racks.


  • Photo courtesy of Veronica H.



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(example: Sue in LA)

Looked this recipe up to make today , because last year, I couldn't make them fast enough! Right out of the oven and into their greedy little mouths! I was lucky to have any left over for my cookie trays! They love the green and red sugar sprinkles on top too. VERY GOOD RECIPE. This is the only one I trust!Merry Christmas! 12/21/09
- A Baker

Delicious, delicious cookies. I did not have the flat cookie problem that some have had--possibly because of my order of operations. I always do wet ingredients first and beat the heck out of them before slowly adding in flour. So it might be that, or that I didn't soften my butter much. I also didn't use rum/brandy extract, but rather a few tablespoons of actual rum and actual whiskey. They turned out INCREDIBLE and are going to make my short list of cookies to make yearly!
- A Baker

my mom has been making these cookies ever since i was a little kid. they've always been my favorite.
- A Baker

This recipe is one of my family's favorites. It is very tasty and the cookies are very festive, when you roll them in colored sugar. If you follow the recipe exactly, I have to agree that the cookies are a bit flat. This year I followed the suggestion to add 1/2 cup of flour and bake the cookies at 350C. The cookies turned out perfect, not a bit flat. Brandy extract can be hard to find, so when I don't have it, I jsut double the amount of rum extract. This year I found brandy extract online at cooksvanilla.com We also make them for the 4th of July and roll the cookies in red, white and blue sugar.
- A Baker

These are great cookies, but a few tips: add about 1/2 cup more flour, this definitely helps keeps them from flattening out. also, if you turn down the temp to about 350 and bake for 10-11 minutes, they come out very nicely. otherwise, great recipe.
- A Baker

My cookies were not at all thin! WONDERFUL! I used 1 1/2 tsp of cream of tartar, and about 1/4 cup extra of flour. My mixer died about 2 minutes after I started mixing the ingredients, so I mixed them by hand (I mean, with my hands!) The consistancy was perfect, and the dough balls "melted" down to about 1/3 of an inch (sort of like sugar cookies). A definite plus, and will be repeated for our cookie exchange! Made about 65 cookies.
- Joe
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