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+ servings

Eggnog Snickerdoodles

The perfect cookie for the holidays! The rich taste of eggnog, combined with the soothing, warm flavor of nutmeg, makes for a winning combination. These are sure to become your new favorite holiday cookie!
Course cookies, Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings 3 dozen


  • ¼ cup butter, softened
  • ¼ cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon rum extract
  • ¼ cup eggnog
  • ¼ cup French Vanilla Creamer
  • 2 ¾ cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg

For Rolling Cookies:

  • ½ cup sugar
  • ½ teaspoon ground nutmeg


  • 1 cup confectioner's sugar
  • 5 to 6 teaspoons eggnog


  • Preheat oven to 350°F. Prepare baking sheets by lining them with parchment paper or silicone baking mats.
  • In a large bowl, cream the butter, shortening, and sugar. Beat in the egg and rum extract.
  • In a small bowl, combine the eggnog and creamer, set aside.
  • In a medium bowl, combine the flour, salt, baking soda, and nutmeg.
  • Gradually add the flour mixture to the butter mixture alternating with the milk mixture, mixing well between additions.

Rolling Cookies:

  • In a small bowl, combine the nutmeg and sugar. Shape dough into 1-inch balls, then roll in the nutmeg mixture. Place 2 inches apart on the baking sheet.
  • Bake for 10-12 minutes. Remove from the oven and immediately flatten the cookies slightly with a glass - do not smash the cookie, but press down about halfway. Allow the cookies to rest for 3-4 minutes before removing them to a cooling rack. Allow your baking sheet to cool completely before adding more cookie dough.
    **Quicker method: Rinse the pan with cool water for a few seconds and wipe dry.
  • Allow the cookies to cool completely before adding the icing.

For the icing:

  • Combine the confectioner's sugar and eggnog, mix well. If needed, add more eggnog or sugar in small amounts until desired consistency is reached. It should be thick but pourable.
  • Using a piping bag, drizzle the icing onto the cookies. Allow the icing to set.
  • Store in an airtight container for 4 to 5 days.


Freezing cookies: Freeze in an airtight container or freezer bag, and eat within six months.