Chewy Eggnog Snickerdoodles – 10 Foolproof Steps to Soft Holiday Cookies

Name: Chewy Eggnog Snickerdoodles
Prep time: 15 min
Cook time: 11 min
Total time: 56 min
Cuisine: American
Ingredients: ¾ cup unsalted butter, softened; 1 cup granulated sugar; ¼ cup eggnog; 1 large egg yolk; 1 tsp vanilla extract; 2 ¼ cups all-purpose flour; 1 ½ tsp cream of tartar; ½ tsp baking soda; ¼ tsp salt; ½ tsp ground nutmeg; 1 tsp ground cinnamon; ¼ cup sugar for coating; ½ cup white chocolate chips (optional)

Chewy eggnog snickerdoodles cookies on a festive plate for the holidays

By :

Laura

December 17, 2025

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How to make Chewy Eggnog Snickerdoodles – 10 Foolproof Steps to Soft Holiday Cookies

These chewy eggnog snickerdoodles are soft, warm, and full of holiday spice. They follow ten simple steps that anyone can do. Read each step, follow the tips, and you will get soft centers and a cinnamon-sugar crust every time.

Ingredients :

Tip: If you like a different take on cinnamon cookies, try a similar recipe here: cinnamon sweet potato breakfast cookies. This gives a quick idea of how spice and texture can pair well.

Directions :

Step 1: Prepare your baking trays
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking.

Step 2: Cream butter and sugar
In a large bowl, beat softened butter and sugar for 2 minutes until light and fluffy.
Pro Tip: Proper creaming traps air for a soft, chewy texture.

Step 3: Add wet ingredients
Mix in eggnog, egg yolk, and vanilla extract. The mixture may look slightly separated but will smooth out later.

Step 4: Combine dry ingredients
In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and nutmeg.

Step 5: Mix the dough
Slowly add the dry mixture to the wet ingredients. Mix just until combined.
Pro Tip: Don’t overmix; it keeps your cookies soft.

Step 6: Chill the dough
Refrigerate dough for 30 minutes. This step prevents spreading and enhances flavor. If you have time, chill an hour for even better texture. For more ideas about making dough ahead, see this simple cookie idea: cinnamon sweet potato breakfast cookies.

Step 7: Make cinnamon sugar coating
Mix cinnamon and sugar in a small bowl.

Step 8: Scoop and roll
Use a cookie scoop or tablespoon to form balls. Roll each in the cinnamon sugar mix.

Step 9: Bake
Place on baking sheets about 2 inches apart. Bake 9–11 minutes, until edges are set but centers are soft.

Step 10: Cool and enjoy
Cool on baking sheet for 5 minutes, then transfer to a rack.
Pro Tip: Cookies firm up as they cool, staying chewy inside.

Why You’ll Love This Chewy Eggnog Snickerdoodles

Soft and chewy centers with a crisp edge.
Warm eggnog and nutmeg give a holiday taste without extra work.
The cinnamon-sugar crust adds a sweet and spicy bite on every chew.
Easy steps that work for bakers of any skill level.
You can make dough ahead and bake fresh cookies anytime.

Nutriments benefits

These cookies are a treat, not a health food, but they do have some positives:
- Egg yolk adds protein and healthy fats.
- Using full-fat eggnog gives a richer taste with vitamins from milk.
- Small amounts of nutmeg add flavor without many calories.
To make them lighter, use low-fat eggnog and cut white chocolate chips or skip them.

What to Serve With Chewy Eggnog Snickerdoodles

A cup of hot coffee or black tea balances the sweet spice.
A glass of cold milk or extra eggnog for a full holiday feel.
Warm cider or hot chocolate for cozy winter nights.
Place with a cheese plate or simple fruit for a dessert spread.

How to store Chewy Eggnog Snickerdoodles

Room temperature: Store in an airtight container for up to 3 days. Place a slice of bread in the container to help keep cookies soft.
Refrigerator: Keep up to 1 week in a sealed container. Let cookies come to room temperature before serving for best chew.
Freezer: Freeze baked cookies in a layered container with parchment between layers for up to 3 months. Thaw at room temperature. You can also freeze raw dough balls on a tray, then move to a bag; bake straight from frozen, adding 1–2 minutes to the bake time.

Tips and mistakes to avoid

Use room-temperature butter. Cold butter won’t cream right and hot butter will make dough greasy.
Measure flour by spooning into the cup and leveling; overpacking makes dry, tough cookies.
Don’t overmix once you add flour. Overmixing develops gluten and makes cookies dense.
Chill the dough. Skipping this can make cookies spread too thin.
Watch the bake time. Pull cookies out when edges set but centers look soft. They firm as they cool.
If cookies spread too much, add 1–2 tablespoons more flour or chill dough longer.
For extra flavor, toast the white chocolate chips lightly before adding, or fold in after the dough chills.
For a crisp top, bake one tray at a time in the center of the oven.
Want a different look? Roll cookies in fine sanding sugar instead of granulated sugar for sparkle.

More small ideas and a different cinnamon cookie method can be useful when trying new shapes or baking times: cinnamon sweet potato breakfast cookies.

variation (if any)

White Chocolate Eggnog Snickerdoodles: Fold ½ cup white chocolate chips into dough before chilling.
Almond Eggnog Snickerdoodles: Replace ½ tsp vanilla with ½ tsp almond extract for a nutty twist.
Less Sweet: Reduce sugar in dough by 2 tablespoons and keep the coating the same.
Gluten-free: Use 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.

FAQs

Q: Can I use store-bought eggnog?
A: Yes. Store-bought eggnog works well. Use full-fat for best flavor, but low-fat will also work.

Q: Can I make these without cream of tartar?
A: Cream of tartar gives the classic snickerdoodle tang and texture. If you must, use 1 ½ tsp baking powder instead, but texture will change.

Q: Why did my cookies turn out flat?
A: Likely dough was too warm or oven was too hot. Chill dough and be sure to measure flour right. Also don’t over-cream butter and sugar.

Q: How do I keep them soft longer?
A: Store in an airtight container with a slice of bread. You can also add a little extra egg yolk (another yolk) to increase chewiness.

Q: Can I bake these at a different temperature?
A: 350°F (177°C) is best. Lower temp makes them bake longer and dry out; higher temp browns too fast.

Conclusion

If you want a set of reliable holiday cookie ideas and more tips for baking treats that stay soft, check this cookie roundup for more reliable recipes: Foolproof Holiday Cookie Roundup. For a fun fall treat that pairs well with cookies on a table, learn more about caramel and candy apples here: How to Make Homemade Caramel Apples. If you enjoy classic snickerdoodle technique and want another trusted version, see this easy recipe guide: Best Snickerdoodles Recipe.

Enjoy baking these chewy eggnog snickerdoodles. They are simple, festive, and a great cookie to share.