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Eggnog Snickerdoodles

Eggnog Snickerdoodles	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.3 stars stars based on 27 reviews
  •   89% would make this again
  • Review this recipe  Read reviews
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Makes about 48

2-1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1-1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 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.

Note: Photo courtesy of Veronica H.

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Reviews of Eggnog Snickerdoodles:

1-5 of 27 reviews   Next >>

  Zing Queen in Galveston, TX  Nov 26, 2011
Would make this again.
We used actual rum and brandy (5 tsp. each), which made the batter very wet, of course. So we added more flour and other dry ingredients. We added the nutmeg to the mixture, not with the sugar, and baked at 350 in convection oven. They came out flat (see the photo) and crispy. I would like them to be fluffier and less crisp, but they were a festive hit anyway! 4 stars

  A cookie baker in Ohio  Dec 21, 2009
Would make this again.
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
5 stars

  A cookie baker  Dec 15, 2009
Would make this again.
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! 5 stars

  A cookie baker  Dec 9, 2009
Would make this again.
my mom has been making these cookies ever since i was a little kid. they've always been my favorite. 5 stars

  Serrena in Fremont, Ca  Dec 29, 2008
Would make this again.
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

We also make them for the 4th of July and roll the cookies in red, white and blue sugar
5 stars

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