Egg Nog Snickerdoodles

Holiday Cookie Perfection

This cookie recipe has two things going for it. It’s perhaps the perfect holiday flavor profile – sugar, butter, cinnamon & egg nog for good measure! It’s also insanely easy to make.

You can make this recipe without egg nog by subbing heavy cream but I’m telling you, make the trip to the store for the nog. It’s not only worth it, but you can also pick up the other “non-standard” ingredient while you’re there – date syrup. This sweetener is a secret weapon for baking, BBQ sauces and a whole host of other applications where you want something like molasses but without the signature funkiness.

Something else to make your cookie-making-career that much easier is a set of these scoops. They make the process faster and everything stays nice and uniform. Perfect for the OCD cooks among us 😉

Ok, back to the cookies. You can store them in an airtight container for a few days but let’s be real… they won’t last that long. Give this recipe a try and let me know what you think!

Egg Nog Snickerdoodle Cookies

Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 24


  • 1 stand mixer
  • 2 Baking half sheets with parchment or silmat



  • 330 g AP Flour
  • 2 tsp Cream of Tartar
  • 1 tsp Baking soda
  • 1 tsp Kosher salt
  • 1/2 tsp Nutmeg


  • 226 g Unsalted butter - room temp
  • 300 g Sugar
  • 1 whole Egg + 1 Yolk
  • 2 TBSP Egg Nog - or Heavy cream
  • 1 TBSP Date syrup
  • 1 TBSP Vanilla extract


  • 1/4 cup Sugar
  • 1 TBSP Cinnamon powder


  • Preheat oven to 375F
  • In medium bowl, add dry ingredients, combine well
  • In stand mixer, beat sugar and softened butter till creamy, 3-4 min
  • On low speed, slowly add wet ingredients, one at a time until each is incorporated.
  • On low, slowly add dry to wet until you have a firm but tacky batter.
  • Place mixer bowl in fridge for 10 minutes while oven heats.
  • In small container, shake sugar and cinnamon together.
  • Using a small scoop, make 2 TBSP size balls of dough. Roll each well in sugar/cinnamon mix. Place 12 on baking sheet equal distance apart. Do not flatten!
  • Bake one sheet at a time, 375F for 10-11 min or just until edges show slight browning. Remove pan from oven, let cookies sit on pan until next one finishes, 10 min.
  • Remove cookies onto cooling rack. Try to eat just one, I dare you 🙂
Tried this recipe?Let us know how it was!

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