The classic soft and chewy Snickerdoodle cookie gets a merry makeover with egg nog in the dough. Egg Nog Snickerdoodles are festive in all the right ways!

An egg nog snickerdoodle cookie propped on a plate next to a glass of egg nog.

Christmas Snickerdoodles

Ho, Ho, Ho..ly Christmas cookie. These Egg Nog Snickerdoodles are a bite of Christmas joy! In addition to the classic snickerdoodle texture (read: soft and chewy) and the textbook cinnamon sugar coating, these merry treats are packed with holiday goodness. The dough is flavored with Egg Nog and other Christmas spices. If you love Christmas, happiness, Egg Nog, and yummy cookies, you need to add this one to your holiday baking list ASAP.

Aerial view of egg nog snickerdoodles on a plate with a glass of egg nog.

Ingredients

*Find exact quantities and instructions in the recipe card at the bottom of this post!

Eggnog Snickerdoodle

Salted butter, softened – I always used salted butter! You can substitute in unsalted butter if you’d prefer, just add an extra pinch of salt to the dough.
Margarine, softened – The combination of butter and margarine gives the cookies a wonderfully crisp edge.
Granulated sugar
Egg
Corn syrup – This is what gives the cookies the soft and chewy texture we like.
Eggnog – Use your favorite brand! (I used Southern Comfort Traditional Eggnog and it was great!)
All-purpose flour
Baking soda
Baking powder
Cinnamon
Ground nutmeg – Adding nutmeg helps bring out the Christmassy flavor of the Eggnog.
Salt
Cinnamon Sugar Mix – I’ll specify this in the recipe card too, but I mixed together 1/4 cup granulated sugar, 1 tsp cinnamon, 1/8 tsp nutmeg.

A snickerdoodle made with egg nog on the counter.

How to Make Egg Nog Cookies

Preheat the oven to 350°F (180°C).
In either a stand mixer or a bowl with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. Typically about 2 minutes.
Scrape the sides of the bowl and add in the egg, corn syrup, and eggnog. Mix until well combined.
Add the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix until a soft dough forms (the dough should be very soft, but not sticky. If sticky, add an additional Tbsp of flour until it no longer sticks to your hands).
Scoop out your dough using a small scoop (I used a #40) and roll into a ball. Roll the dough in the cinnamon sugar mixture.
Repeat with remaining dough.
Bake at 350° F for 8-10 minutes, or until the cookies no longer look wet and glossy on the top and the edges just start to brown.
Allow the cookies to cool on the cookie sheet.
Store in an airtight container in the refrigerator. Enjoy!

Aerial view of a glass of egg nog and christmas snickerdoodles on a plate.

Storage

Store these cookies in an airtight container in the fridge for up to 3 days.

You can also freeze these cookies. Allow them to cool completely and then place in an airtight bag. Freeze and use within 3 months.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 scoop for these!

Egg nog snickerdoodle christmas cookie on plate.

Favorite Christmas Cookies

Egg Nog Snickerdoodle Cookies

The classic soft and chewy Snickerdoodle cookie gets a merry makeover with egg nog in the dough. Egg Nog Snickerdoodles are festive in all the right ways!

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Print Rate

Prep Time: 25

Cook Time: 10

Servings: small cookies

Calories: 95kcal

Ingredients

Eggnog Snickerdoodle

½ cup (111g) salted butter, softened
½ cup (111g) margarine, softened
1 ¼ cups (288g) granulated sugar
1 egg
2 Tbsp corn syrup
1/3 cup (79mL) eggnog
3 cups (456g) all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
¼ tsp ground nutmeg
½ tsp salt
Cinnamon Sugar Mix (1/4 cup granulated sugar, 1 tsp cinnamon, 1/8 tsp nutmeg)

Instructions

Preheat the oven to 350°F (180°C).
In either a stand mixer or a bowl with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. Typically about 2 minutes.
½ cup (111g) salted butter, softened, ½ cup (111g) margarine, softened, 1 ¼ cups (288g) granulated sugar
Scrape the sides of the bowl and add in the egg, corn syrup, and eggnog. Mix until well combined.
1 egg, 2 Tbsp corn syrup, 1/3 cup (79mL) eggnog
Add the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix until a soft dough forms (the dough should be very soft, but not sticky. If sticky, add an additional Tbsp of flour until it no longer sticks to your hands).
3 cups (456g) all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, ½ tsp salt, ¼ tsp ground nutmeg
Scoop out your dough using a small scoop (I used a #40) and roll into a ball. Roll the dough in the cinnamon sugar mixture.
Cinnamon Sugar Mix
Repeat with remaining dough.
Bake at 350° F for 8-10 minutes, or until the cookies no longer look wet and glossy on the top and the edges just start to brown.
Allow the cookies to cool on the cookie sheet.
Store in an airtight container in the refrigerator. Enjoy!