Looking for the perfect treat to wow your family and friends this holiday season? These easy snickerdoodles with eggnog frosting will become your go-to recipe for festive gatherings.
Filled with warm spices and topped with a creamy, flavorful frosting, they’re a delightful blend of classic comfort and seasonal cheer. This food recipe is simple, satisfying, and guaranteed to impress.
Why This Easy Recipe Is a Must-Try
Snickerdoodles are a timeless cookie favorite, but adding eggnog frosting takes them to a whole new level. The dough is a breeze to make—no complicated steps, just a straightforward process that results in soft, cinnamon-coated perfection.
The frosting, infused with eggnog, gives these cookies a creamy, rich finish that’s perfect for holiday flavor lovers. Plus, these cookies are slice-and-bake, making them an easy option for busy schedules.
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If you’re tired of the usual holiday cookie lineup, this recipe is a breath of fresh air. It’s versatile, too—ideal for cookie exchanges, gifting, or simply enjoying with a cup of coffee on a cozy evening.
Tips for Perfect Snickerdoodles Every Time
Even a simple food recipe like this can benefit from a few expert tips:
- Chill the Dough: Rolling the dough into logs and chilling it ensures the cookies keep their shape while baking. If you’re short on time, an hour in the fridge is sufficient.
- Generous Cinnamon Sugar Coating: Don’t skimp on the cinnamon-sugar mix. This coating is what gives snickerdoodles their signature flavor.
- Even Slicing: Use a sharp knife to slice the dough for consistent cookie sizes. This ensures even baking.
Making It Your Own
This recipe is easy to adapt to different dietary needs and preferences. Here are a few ideas to customize your cookies:
- Vegan: Substitute butter with plant-based butter and use a flaxseed egg replacement (1 tablespoon ground flaxseed + 2.5 tablespoons water) for the dough. For the frosting, use dairy-free eggnog or a mix of almond milk and vanilla extract.
- Gluten-Free: Swap all-purpose flour with a gluten-free baking blend. Ensure your cinnamon and eggnog are gluten-free as well.
- Add-Ins: Mix in white chocolate chips or chopped pecans for an extra layer of flavor.
Storage & Gifting Tips
These cookies aren’t just a joy to eat—they’re easy to store and gift, too!
- Storage: Store unfrosted cookies in an airtight container at room temperature for up to 4 days. Frosted cookies should be refrigerated and enjoyed within a week.
- Freezing: Freeze the cookie dough logs for up to three months. Simply slice and bake as needed. Frost the cookies fresh for the best taste.
- Gifting Idea: Package unfrosted cookies in a festive box and include a jar of eggnog frosting on the side. This allows recipients to enjoy decorating their treats.
Why This Recipe Stands Out
What makes this food recipe special is how it balances simplicity with sophistication. The snickerdoodle dough is straightforward to prepare, yet the addition of eggnog frosting makes the cookies feel elevated and festive.
These cookies capture the essence of holiday baking: cozy flavors, a touch of indulgence, and the joy of sharing something homemade.
If you’re craving a cookie that embodies holiday warmth and cheer, these easy snickerdoodles with eggnog frosting are exactly what you need. Bake a batch today and watch as they disappear faster than you can say “holiday magic.”
Easy Slice-and-Bake Snickerdoodles with Eggnog Frosting Recipe
Equipment
- Stand mixer with paddle attachment
- Baking sheets
- Parchment paper or silicone baking mat
- Offset spatula
Ingredients
Snickerdoodle Cookies:
- 1 ½ cups 3 sticks salted butter at room temperature
- 1 ¼ cups granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Eggnog Frosting:
- ½ cup 1 stick salted butter at room temperature
- 2 cups confectioners’ sugar
- 2 to 4 tablespoons high-quality eggnog or substitute below
Instructions
Prepare the Cookie Dough:
- Using a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla extract on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Gradually add the flour, baking soda, and cinnamon, mixing until the dough comes together completely.
Shape and Chill the Dough:
- Divide the dough into two portions. Roll each portion into a log about 10 inches long on a sheet of wax paper.
- Wrap the logs tightly in the wax paper and place them in the refrigerator to chill for at least 1 hour or up to 3 days.
Prepare the Cinnamon Sugar Coating:
- In a small bowl, mix the granulated sugar and ground cinnamon until evenly combined.
- Roll the chilled dough logs in the cinnamon sugar mixture, ensuring they are well-coated on all sides.
Slice and Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Unwrap the chilled dough and slice each log crosswise into even rounds, about 20 to 24 slices per log.
- Place the cookie slices on the prepared baking sheet, leaving about ½ inch of space between each one.
- Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Eggnog Frosting:
- In the bowl of a stand mixer, beat the butter and confectioners’ sugar on medium speed until smooth and creamy.
- Gradually add the eggnog, 1 tablespoon at a time, beating until the frosting reaches your desired consistency.
Decorate the Cookies:
- Once the cookies have fully cooled, use an offset spatula to spread the eggnog frosting on top of each cookie.
- Lightly sprinkle any remaining cinnamon sugar mixture over the frosting for added flavor and decoration.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.