Eggnog Snickerdoodles

Soft and chewy on the side, crispy and crunchy on the outside, these holiday Eggnog Snickerdoodle cookies make a fun addition to any Christmas cookie table.

Traditional snickerdoodles are a type of sugar cookie that gets rolled in a cinnamon-sugar mixture before baking and often end up with a cracked surface. These holiday inspired cookies impart the essence of eggnog, but no rum is used.

Instead, these cookies are flavored with rum extract (instead of vanilla), have a couple of extra egg yolks blended in and are rolled in a nutmeg-sugar blend—capturing all the flavors of the holiday season! 

How Many Calories and WW Points in these Eggnog Snickerdoodles?

According to my calculations, each snickerdoodle cookie has about 126 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Make these cookies lighter and with fewer WW Points by substituting the 2 cups sugar with 1 cup Truvia Baking Blend (affiliate link). One Eggnog Snickerdoodle made with Truvia Baking Blend instead of pure cane sugar has just 3 WW Points.

The original recipe results in much larger cookies (making only 24 for the entire recipe) with 205 calories each. I’ve always preferred smaller cookies, so I used 1 tablespoon of dough and ended up with about 56 normal-sized cookies with just 126 calories each. And plenty for sharing!

Recipe Ingredients

• All-purpose flour – The foundation of the cookie’s structure, providing the base for the dough. All-purpose flour creates a balance of tenderness and strength. Use whole wheat pastry flour for added fiber and a slightly nutty flavor. For gluten-free options, substitute with a 1-to-1 gluten-free baking flour blend.
• Cream of tartar – A key ingredient in traditional snickerdoodles, this acid reacts with baking soda to give the cookies their characteristic tangy flavor and chewy texture. If unavailable, substitute 1.5 teaspoons of baking powder for every teaspoon of cream of tartar and baking soda combined.
• Baking soda – A leavening agent that helps the cookies rise and become tender while also contributing to their slightly crisp edges. Swap with double the amount of baking powder (2 teaspoons of baking powder for every 1 teaspoon of baking soda) if necessary, though the flavor and texture may vary slightly.
• Unsalted butter, at room temperature – Adds richness, tenderness, and a buttery flavor to the cookies while helping to create a soft texture. Use light butter for fewer calories and fat. Alternatively, replace half of the butter with unsweetened applesauce or Greek yogurt for a lighter option. Keep in mind that this will change the texture of your cookies, making them cakier.
• Granulated sugar (or substitute your favorite zero calorie sweetener) – Sweetens the cookies while aiding in browning and creating a tender texture. Use a zero-calorie sweetener like Stevia or Monk Fruit, or try a granulated sugar substitute made for baking. I like Truvia baking blend (affiliate link) which is twice as sweet so you only use half as much. Note that some substitutes may slightly alter the texture.
• Salt – Enhances flavor and balances the sweetness, bringing out the warmth of the nutmeg and rum extract. A pinch of kosher salt or a salt substitute can be used for a low-sodium option.
• Eggs – Provide structure, moisture, and richness, ensuring the cookies have a tender crumb and hold together well. Substitute with egg whites to reduce fat and calories or use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a plant-based option.
• Rum extract – Imparts a subtle hint of rum flavor reminiscent of classic eggnog without the need for alcohol. Vanilla extract or almond extract can be used for a different flavor profile. For an alcohol-based option, use a splash of spiced rum.
• Ground nutmeg – A warm, aromatic spice that gives the cookies their signature eggnog-like flavor. Use cinnamon or a pumpkin spice blend for a slightly different but still festive taste.

How to Make Eggnog Snickerdoodle Cookies, Step-by-Step

Step 1: Gather and prepare all ingredients. Preheat oven to 350F degrees and line baking sheets with silicone liners or parchment paper.

Step 2: Whisk the flour, cream of tartar and baking soda until combined.

Step 3: Cream the butter, 1-3/4 cups sugar and salt with an electric mixer (affiliate link) on medium-high, scraping down the sides the bowl as needed.

Step 4: On medium speed, beat in the egg and egg yolks one at a time until well mixed. Beat in the rum extract, scraping down the sides of the bowl as needed.

Step 5: On low speed, slowly add the flour mixture until it is fully incorporated. Allow dough to rest at room temperature for at least 10 minutes.

Step 6: In a small bowl (affiliate link), whisk together the remaining 1/4 cup sugar and nutmeg.

Step 7: With clean hands using a small cookie scoop (affiliate link) (about 1 tablespoon dough), roll dough into firm balls between palms of hands. Roll balls in nutmeg-sugar mixture and place on prepared baking sheets at least 2 inches apart (cookies will spread).

Step 8: Bake 8 – 12 minutes, until cookies are beginning to set and start to puff. Remove from oven and allow cookies to cool for a minute or two before removing them to a wire rack to cool completely.

Step 9: Store cookies in an airtight container. (Hint – adding a piece of bread to the container will help your cookies stay fresher a little longer.)

Recipe Notes

Make these cookies lighter and with fewer points by substituting the 2 cups sugar with 1 cup Truvia (affiliate link) Baking Blend. One Eggnog Snickerdoodle made with Truvia Baking Blend instead of pure cane sugar has just 3 WW Points.

The original recipe results in much larger cookies (making only 24 for the entire recipe) with 205 calories each. I’ve always preferred smaller cookies, so I used 1 tablespoon of dough and ended up with about 56 normal-sized cookies with just 126 calories each. And plenty for sharing!

Serving Suggestions

Enjoy these delightful treats as part of your holiday cookie tray or as a hostess gift.

How to Store Your Cookies

When storing your leftover cookies in an airtight container, if you include a piece of bread in the container it will help the cookies stay fresher longer by helping to keep the cookies from drying out.

Frequently Asked Questions (FAQs)

What is cream of tartar?
First of all, it is NOT creamy. It’s a dry, powdery, acidic byproduct of winemaking and is gathered after crystalizing into a hard crust on the inside of wine barrels. You’ll find it in the supermarket spice aisle. It never really goes bad and doesn’t have an expiration date. 

Cream of tartar is what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. 

It becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas when combined with baking soda. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

If you’ve made these Holiday Eggnog Snickerdoodles, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: New York Times Cooking

If you like these Eggnog Snickerdoodle Cookies, you might also like

• WW Crackle Spice Drop Cookies
• Chocolate Cake Mix Crinkles
• Chewy Coconut Drops
• Soft and Chewy Molasses Cookies