If you love snickerdoodles and you love eggnog, wait until you try these incredible eggnog cookies! Packed full off eggnog flavor, but with the delicious simplicity of snickerdoodles, these eggnog cookies need to make their way onto your holiday baking list!
When the eggnog starts hitting store shelves that’s my cue to start my holiday baking and Christmas cookie making. Bring on the holiday cookies!
My family has a love of snickerdoodles, and after the big hit my pumpkin snickerdoodles were, I decided we needed to make egg nog snickerdoodles as well.
These egg nog cookies bring together everything I love about snickerdoodles and eggnog, all in one soft, chewy cookie. They have an optional eggnog glaze and are delicious either way you make them.
As an AZ girl, Shamrock Farms dairy products have always been my go-to choice. Shamrock Farms is the richest, thickest, noggiest eggnog around, with the creamiest, premium taste and a custom blend of spices. It’s a staple item in our fridge the entire holiday season. Made with pure, fresh ingredients and is made straight from the farm as fresh as can be. I love that it’s available in both regular and low-fat varieties.
For this eggnog cookie recipe I use eggnog both in the cookie dough and in the glaze. These cookies truly have the perfect amount of eggnog flavor. As I mentioned the eggnog glaze on top is optional. Make them both ways and you have egg nog cookies that can do double duty on those Christmas cookie platters.
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon nutmeg
- 1 cup butter
- 3/4 cups granulated sugar
- 1 cup firmly packed brown sugar light or dark
- 2 eggs
- 1/4 cup Shamrock Farms Eggnog
- 1 teaspoon vanilla extract or rum extract if desired
- 6 tablespoons sugar
- 1 1/2 teaspoons nutmeg
- 2 cups powdered sugar
- 1/4 cup Shamrock Farms Eggnog
- 1/2 tsp nutmeg
- For the dough: In a bowl, sift together the flour, baking soda, baking powder, nutmeg and cream of tartar. Set aside. *MAKE SURE YOU GENTLY SPOON YOUR FLOUR INTO YOUR MEASURING CUP, VS SCOOPING THE FLOUR. SCOOPING CAN RESULT IN TOO MUCH FLOUR.
- In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, eggnog and vanilla or rum extract. Mix well.
- Stir in the dry ingredients. Stir until just combined.
- Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 1+ hours.
- When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix nutmeg and sugar in a small bowl and roll each ball of dough through the sugar mixture to coat one side.
- Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
- Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.
- Combine powdered sugar, eggnog and nutmeg. Stir well to combine. Drizzle over cookies and allow to set up. Glaze stays slightly soft so best not to stack cookies if glazed.
Check out all of the recipes for Christmas Cookies here on Love From The Oven!
My friends also have some amazing eggnog recipes for you as well! Lisa at Wine & Glue has an amazing Eggnog Dip that you’ll want to dip everything in. Holly over at Spend With Pennies has a Spiked Eggnog Latte for you. You are right, it does sound amazing. Deborah at Taste & Tell has an Eggnog Croissant Bread Pudding With Caramel Eggnog Syrup you need in your life. I dream about it at night. My sweet friend Rebecca from Foodie With Family has 5 Minute Eggnog Ice Cream for you. Five minutes people, make it happen! Finally my friend Lynne from 365 Days Of Baking has some Eggnog French Toast that is pretty much a perfect holiday breakfast. I told you we had you covered for eggnog recipes!
On the chance you’ve hit your eggnog quota, I’ve got more holiday cookies for you! Try my Hot Chocolate Cookies!
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