Viral Eggnog Snickerdoodles (Soft & Chewy Christmas Cookies with Nutmeg Sugar)

Viral Eggnog Snickerdoodles (Soft & Chewy Christmas Cookies with Nutmeg Sugar)

There is a reason eggnog snickerdoodles are all over holiday baking lists this year: they taste exactly like Christmas in cookie form. Soft, thick, and chewy in the middle with crackled, sugary edges, these cookies swap the usual milk for real eggnog and roll everything in a warm cinnamon-nutmeg sugar that makes your whole kitchen smell like the holidays.

If you love classic snickerdoodles but want something a little more festive for your cookie exchange, this is the upgrade. The eggnog keeps the crumb extra tender, the nutmeg gives every bite that unmistakable holiday flavor, and the cookies stay soft for days — if they last that long.

This is an easy, no-chill-overnight recipe: one bowl, simple pantry ingredients, and a batch of bakery-style cookies in under an hour. Serve them with a cold glass of eggnog, tuck them into gift boxes, or leave a plate out for Santa — they disappear fast either way.

Why You’ll Love These Eggnog Snickerdoodles

• Soft and chewy centers with perfectly crackled, sugary tops.
• Real eggnog in the dough for rich, festive flavor — no special equipment needed.
• Rolled in cinnamon-nutmeg sugar for that classic snickerdoodle crunch.
• Perfect for cookie exchanges, holiday gift boxes, and Christmas Eve dessert trays.
• Stays soft for days and freezes beautifully.

Ingredients

For the Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 1/3 cup eggnog (store-bought or homemade, not low-fat)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt

For the Cinnamon-Nutmeg Sugar Coating

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the Optional Eggnog Glaze

• 1/2 cup powdered sugar
• 1 to 2 tablespoons eggnog
• 1 pinch ground nutmeg

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a small bowl, stir together the cinnamon-nutmeg sugar coating and set it aside.
3. In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed for 2 to 3 minutes, until light and fluffy.
4. Beat in the eggs one at a time, then mix in the eggnog and vanilla extract until smooth.
5. In a separate bowl, whisk together the flour, cream of tartar, baking soda, nutmeg, cinnamon, and salt.
6. Add the dry ingredients to the wet ingredients in two batches, mixing on low speed just until no dry flour remains. Do not overmix.
7. Chill the dough for 30 minutes. This keeps the cookies thick and prevents them from spreading too thin.
8. Scoop about 2 tablespoons of dough per cookie and roll into balls. Roll each ball generously in the cinnamon-nutmeg sugar.
9. Place the balls 2 inches apart on the prepared baking sheets and gently press each one down just slightly.
10. Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly soft. They will firm up as they cool.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. For the optional glaze, whisk the powdered sugar, eggnog, and nutmeg until smooth, then drizzle lightly over the cooled cookies. Let the glaze set for 20 minutes before stacking.

Tips for the Best Eggnog Snickerdoodles

• Use full-fat eggnog for the richest flavor and softest texture; low-fat eggnog makes a drier cookie.
• Do not skip the cream of tartar — it is what gives snickerdoodles their signature tang and soft, pillowy chew.
• Pull the cookies out while the centers still look a touch underdone. Overbaking is the fastest way to lose that soft middle.
• For extra-festive cookies, add a pinch of freshly grated nutmeg to the sugar coating.

Make-Ahead & Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. The dough can be scooped, rolled in sugar, and refrigerated for up to 3 days, or frozen on a baking sheet and transferred to a freezer bag for up to 3 months — bake straight from frozen, adding 1 to 2 minutes to the baking time. Baked cookies also freeze well for up to 3 months; thaw at room temperature before serving.

Nutrition (Estimates)

Per cookie (based on 24 cookies, without glaze): approximately 185 calories, 8 g fat, 26 g carbohydrates, 1 g fiber, 15 g sugar, and 2 g protein. Values are estimates and will vary with the brand of eggnog and exact cookie size.

Bake a batch this weekend, pour yourself a glass of eggnog, and enjoy the easiest taste of Christmas — soft, spiced, and impossible to eat just one of.