Eggnog Glazed Snickerdoodle Cookies
Soft cinnamon-sugar cookies meet creamy holiday flavor in these eggnog glazed snickerdoodle cookies. A little nutmeg warms up the dough, while a sweet eggnog drizzle settles into the crinkly tops for a festive finish.
They’re a cozy addition to a Christmas cookie tray, especially when you want something familiar with a seasonal twist. The dough keeps its classic snickerdoodle character, and the glaze brings the eggnog flavor without adding extra liquid to the cookies.
Why You’ll Love These Cookies
- Soft centers with lightly crisp, cinnamon-sugar edges.
- Real eggnog in an easy, three-ingredient glaze.
- Simple dough made with everyday baking ingredients.
- A festive cookie for holiday dessert platters and cookie exchanges.
Eggnog Glazed Snickerdoodle Cookies Recipe
Yield: About 30 cookies
Prep time: 25 minutes
Chill time: 30 minutes
Bake time: 9–11 minutes per batch
Additional time: Cooling and glaze setting
Oven temperature: 350°F (175°C)
Ingredients
For the Cookies
- 2¾ cups (330 g) all-purpose flour, spooned and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground nutmeg
- 1 cup (227 g) unsalted butter, softened but still cool
- 1½ cups (300 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
For the Cinnamon-Sugar Coating
- ¼ cup (50 g) granulated sugar
- 1½ teaspoons ground cinnamon
For the Eggnog Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons commercially prepared pasteurized eggnog
- ⅛ teaspoon ground nutmeg, plus a little extra for finishing if desired
How to Make Eggnog Glazed Snickerdoodle Cookies
1. Mix the dry ingredients
Whisk the flour, cream of tartar, baking soda, salt, and nutmeg together in a medium bowl.
2. Cream the butter and sugar
In a large bowl, beat the softened butter and granulated sugar for about 2 minutes, until light and creamy. Scrape down the sides of the bowl.
Beat in the eggs one at a time, then mix in the vanilla.
3. Make and chill the dough
Add the dry ingredients and mix on low speed just until the flour disappears. Scrape the bottom of the bowl to make sure everything is incorporated, avoiding extra mixing.
Cover and refrigerate for 30 minutes. The dough should be easy to scoop and roll; if it still feels very sticky, chill it a little longer.
4. Prepare the oven and coating
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Stir the coating sugar and cinnamon together in a small bowl.
5. Scoop and roll
Scoop the dough into approximately 2-tablespoon portions, about 34–35 g each. Roll gently into balls, then coat all over in cinnamon sugar.
Arrange about 3 inches apart on the prepared sheets. Keep the remaining dough refrigerated between batches.
6. Bake until just set
Bake one sheet at a time on the center rack for 9–11 minutes. The edges should look set, the tops should be lightly cracked, and the centers should still look soft but not wet.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. Cool completely before glazing.
7. Whisk the eggnog glaze
Whisk the powdered sugar, 2 tablespoons eggnog, and nutmeg until smooth. Add more eggnog a teaspoon at a time until the glaze falls from a spoon in thick ribbons.
If it becomes too thin, whisk in a little more powdered sugar.
8. Drizzle and finish
Drizzle the glaze over the cooled cookies. Add a very light dusting of nutmeg if desired, then leave the cookies in a single layer until the surface is set. The setting time will vary with the thickness of the glaze and humidity; it may remain slightly tacky.
Tips for Soft, Chewy Snickerdoodles
Measure the flour carefully. Weighing is the most reliable option. If using cups, fluff the flour, spoon it into the cup, and level the top. Scooping directly from the bag can pack in too much flour.
Use softened butter, not melted butter. It should indent when pressed but still hold its shape. Very warm butter can make the cookies spread too much.
Keep the cream of tartar. It gives snickerdoodles their familiar tang and works with the baking soda. This recipe is formulated with both ingredients.
Watch the first batch closely. Ovens and baking sheets vary. Use the set edges and soft centers as your main guide, rather than waiting for the tops to brown.
Use cool baking sheets. A hot sheet can start melting the dough before it reaches the oven.
Glaze only after cooling. Warm cookies will thin the glaze and cause it to run off.
What Kind of Eggnog Should I Use?
Use a thick, commercially prepared pasteurized eggnog that you enjoy drinking. Its flavor is most noticeable in the glaze, so a richer eggnog will give a more pronounced finish.
Different brands vary in thickness. Start with the smaller amount and adjust gradually. This recipe does not call for rum or other added alcohol.
Easy Variations
Extra-Spiced Cookies
Increase the nutmeg in the dough to ¾ teaspoon for a stronger nutmeg flavor.
Eggnog-Dipped Cookies
Instead of drizzling, dip half of each cooled cookie into the glaze. Let any excess drip off before placing it on a rack. Make additional glaze if you want a generous coating on the entire batch.
Plain Holiday Snickerdoodles
Skip the glaze for cinnamon-sugar cookies with a subtle nutmeg twist.
Make-Ahead and Storage
Make the Dough Ahead
Refrigerate covered dough for up to 2 days. If it becomes too firm to scoop, let it soften briefly at room temperature. Roll in cinnamon sugar just before baking.
Store Unglazed Cookies
Keep unglazed cookies in an airtight container at room temperature for up to 3 days. Glaze shortly before serving for the best finish.
Store Glazed Cookies
Because this glaze contains eggnog and its shelf stability has not been established, store glazed cookies in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment paper once the glaze has set.
Let refrigerated cookies sit at room temperature briefly before serving for a softer texture.
Freeze for Later
Freeze unglazed, baked cookies in an airtight freezer container for up to 2 months. Thaw before adding fresh glaze.
You can also freeze uncoated dough balls on a tray, then transfer them to a freezer bag for up to 2 months. Thaw overnight in the refrigerator, roll in cinnamon sugar, and bake as directed.
Frequently Asked Questions
Is there eggnog in the cookie dough?
No. The eggnog goes into the glaze, where its flavor comes through clearly. Nutmeg in the dough ties the two together without adding extra liquid.
Can I leave out the cream of tartar?
For the intended flavor and texture, use it. Leaving it out without adjusting the leavening will change the cookies.
Why did my cookies spread too much?
The butter or dough may have been too warm, the flour may have been undermeasured, or the baking sheet may have been hot. Chill the remaining dough and use a fully cooled sheet for the next batch.
Why are my cookies dry?
Too much flour or too much time in the oven are common causes. Measure carefully and take the cookies out when the edges are set and the centers still look soft.
Can I stack the glazed cookies?
Wait until the glaze has set, then place parchment between layers. For gifting, a shallow container is better than a tightly packed bag because the glaze may stay slightly tacky.
A Cozy Cookie for the Holiday Tray
The combination of cinnamon sugar, warm nutmeg, and creamy eggnog makes these cookies an easy fit for Christmas baking. Serve them on a holiday platter, tuck them into a cookie box, or enjoy one with a warm drink while the next batch bakes.
