Skip to main content New<> this month
Get the Allrecipes magazine

Eggnog Snickerdoodles

Rated as 3.5 out of 5 Stars

"Classic snickerdoodle cookies with a holiday twist."
Added to shopping list. Go to shopping list.


53 m servings 94
Original recipe yields 48 servings (48 cookies)


{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined.
  3. Mix colored sugar and nutmeg together in a small bowl.
  4. Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
  5. Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.


  • Cook's Notes:
  • Shortening and butter combination is strongly recommended to help cookies maintain rise.
  • You can substitute the rum and brandy extracts with vanilla extract, and the nutmeg with cinnamon, if you prefer a more classic version of this recipe.
  • The amount of flour is critical in this recipe. I recommend measuring flour by weight (379 grams) instead of by volume.
  • I find that 10 minutes 30 seconds is the best amount of time for baking.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 94 calories; 4.4 12.9 1 12 55 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

I saw that another reviewer talked about how the cookies burned, so I reduced the baking temperature to 375 and only baked the cookies for 8 minutes on parchment paper and they turned out perfec...

2.5 Unfortunately these did not taste like eggnog at all and making the colored sugar was kind of a hassle but I did try. Bottoms burnt @ 10 minutes for first batch and almost @ 8 minutes for ...