Let Me Tell You About These Eggnog Snickerdoodles…

Okay, picture this: It’s Christmas Eve, Mariah is belting in the background, and I’m up to my elbows in flour because apparently, I’m incapable of baking without redecorating the kitchen. Enter these Eggnog Snickerdoodles, which started as a last-minute experiment and, well, now everyone expects a plate. (Honestly, the first time, I was just trying to use up some questionable eggnog before it turned, but now I do it on purpose. Go figure!) They’re basically everything I love about Christmas in cookie form: sweet, a little spicy, and kind of irresistible. And… fair warning: if you bring these to a party, be prepared to not actually eat any yourself.

Why You’ll Probably Love These (Like My Family Does)

I usually make these when we’re deep in December and the weather’s so cold it bites at your nose when you fetch the mail. My nephews (you know, the ones who won’t eat anything green) demolish these at record speed, and even my skeptical uncle changed his tune after the third cookie—or was it the fourth? (He did complain about the cinnamon sticking to his mustache, but honestly, that’s more of a him problem.) If you like your Christmas cookies to actually taste like the holidays, you’ll get it. Plus, making these means you finally have a use for that half-carton of eggnog sitting sadly in the fridge, looking at you with dairy-based guilt. Or, hey—sometimes I just want the kitchen to smell like sugar and spice because it makes winter feel a little less dreary. They’re also less fussy than some other Christmas treats (I’m looking at you, finicky gingerbread houses!).

The Stuff You’ll Need

2 3/4 cups all-purpose flour (I’ve subbed in 1 cup of whole wheat once. Result? Not bad…just slightly heartier!)
2 teaspoons cream of tartar (That hulking bottle form the back of my cupboard finally gets a moment.)
1 teaspoon baking soda
1/2 teaspoon salt (I use kosher, but honestly any salt works except that super-flaked stuff.)
1/2 teaspoon ground nutmeg, and the same or a bit more cinnamon
1 cup unsalted butter, at room temp (If I’m desperate, I melt it a bit in the microwave, but be careful or the dough gets weirdly greasy!)
1 1/2 cups white sugar
1/3 cup eggnog, give or take. I use whatever’s handy, even the lighter store-brand version. My gran swears by homemade, but…that’s a whole other adventure.
2 eggs (room temp’s nice, but sometimes mine go straight from fridge to bowl. Oops.)
2 teaspoons vanilla extract
For rolling: 1/3 cup sugar + 1 teaspoon each cinnamon and nutmeg (In a pinch, just toss them together by eye, nobody’s judging.)

How I Actually Make These (with Occasional Chaos)

First off, preheat your oven to 350°F (175°C). You’d think I’d remember to do this before mixing, but I always forget and then have to wait around.
Grab a biggish bowl and whisk the flour, cream of tartar, baking soda, salt, nutmeg, and cinnamon. (Mine’s usually chipped on the edge, which somehow does not impact flavor.)
In a large mixing bowl, cream the butter and sugar until they look like fluffy clouds. If you don’t have a mixer, elbow grease works. I like to pretend it’s a workout.
Beat in the eggs, then splash in the eggnog and vanilla. The batter might look a little separated—that’s normal. I always stare at it and wonder if I messed up, but trust me, it’ll be fine once the flour goes in.
Gradually add the dry bits. Once everything’s combined, the dough should look soft and smell AMAZING. This is where I sometimes eat a little raw dough (I know, I know…but it’s too good. Don’t yell at me.)
Stir together your rolling mixture in a shallow bowl—it’s what gives that snickerdoodle zing. I use my hands here; the cinnamon gets under my nails and my dog will not leave me alone for the rest of the day. Oh well!
Scoop out ping-pong ball sized lumps (or just whatever looks about right). Roll them gently in the sugar-spice mix and plop them onto a lined cookie sheet, two inches apart, unless you like snickerdoodle mutants merging into one another (honestly, they still taste good).
Bake 9 to 11 minutes—just until the edges are set. Don’t overbake or they’ll lose the chewy center, which is, like, the whole joy! If you think they look underdone in the center, that’s perfect; they’ll set as they cool.
Cool on the tray for 5 min, then move to a rack. Except, truthfully, I almost never wait that long and eat them warm, pretending I’m just taste-testing.

Notes: Stuff I Learned The Hard Way

If the dough feels sticky/sloppy, stick it in the fridge for 20 mins. Makes it less likely you’ll get sugar dough cemented to your fingers.
I once accidentally doubled the cinnamon for the rolling sugar. Not a disaster—just got a big flavor punch! (So, you know, scale up if you like.)
Baking time really does depend on your oven. Mine runs hot; my neighbor’s…not so much. Bake a test cookie if you’re unsure.
Using parchment paper makes cleanup so much easier. But, if you’re out, a well-buttered pan works.

Cookie Experiments That Mostly Worked (and One That Didn’t)

Subbing in brown sugar for half the white sugar = chewier and a tiny bit caramel-y. I’m a fan.
Tried a batch with a sprinkle of cardamom—surprisingly festive. (My sister said no, but don’t listen to her—she still eats them.)
Once tried adding white chocolate chips. The result: not my favorite, a bit much; the original is better.

You Really Don’t Need Fancy Tools (but They’re Nice)

A stand mixer is lovely but I’ve done this with a wooden spoon and sheer willpower.
Cookie scoops are handy for uniform cookies but two normal spoons work—one to scoop and one to flick.
If you don’t have cooling racks, any clean grill or even a regular plate will do. Sometimes I use a pizza pan (don’t tell my Italian cousin).

How to Store Them (But Good Luck Making Them Last)

Keep these in an airtight container with a slice of bread (weird trick, keeps them soft), at room temp for up to 4 days—though honestly, in my house these barely survive a day, unless I hide a few behind the dog treats. Freezer-wise, they freeze fine for about a month (who are these superhumans with leftover cookies?).

Serving: My Favorite Ways

We usually set out a plate next to a bowl of clementines (for fake balance), and after dinner, everyone grabs at least two. They’re lovely with coffee, cocoa, or—because the holidays are for leaning in—eggnog. Every so often, my dad insists on dipping his in something called ‘grown-up coffee’ (Irish cream, but he tries to be discreet. Not sure it works.).

Things I Learned—Usually the Hard Way

Chilling the dough if your kitchen’s warm helps the cookies keep their shape. One time, I skipped it, and ended up with more of an eggnog snickerdoodle sheet-pan cake. Edible, but not exactly Pinterest-worthy.
Don’t crowd the pan; I always think I can squeeze an extra one on there, but then they meld together like Christmas Voltron.
If you rush creaming the butter and sugar, the cookies come out dense. Yeah…been there. These little things need some fluff.

FAQ Corner (From My Actual Friends & Family)

Can I use store-bought eggnog or does it have to be homemade?: Honestly, either! I’m usually too lazy to make my own. Most store brands work (read about eggnog taste-tests at Food & Wine).
Do I really need cream of tartar?: Well, technically it gives snickerdoodles their signature tang—you can swap in 2 tsp of baking powder for both cream of tartar + baking soda in a pinch, but the flavor’s a bit different. If you want context, Serious Eats did a great breakdown here.
Can I make the dough in advance?: Absolutely; chill for up to 2 days. Actually, I think they taste better the next day since the flavors sort of, I dunno, meld. Is that even a thing?
My cookies are flat. What gives?: I bet the butter was too soft or, hey, over-mixed. Or maybe your baking soda’s ancient? (Guilty as charged…)
Can I double this for a crowd?: Yep, and I often do for Christmas parties. Only caution: bake in batches, or the oven temp drops too much and time gets all wonky.

Random side note: If you’ve got tiny helpers in the kitchen, be ready for the rolling sugar mixture to end up in odd places (last year I found some in a coat pocket, no idea how). But that’s half the fun, right?

If you’re new to Christmas baking, or just want something a little different from the usual gingerbread suspects, these are the cookies I’d tell you to start with. And if you mess up? They’ll still taste pretty fantastic (try not to burn them though, it’s the only real sin here).

Eggnog Snickerdoodles Christmas Cookies