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Holiday Eggnog Snickerdoodles

Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.—Bonnie Massimino, Brookeville, Maryland
  • Total Time
    Prep: 1-1/2 hours Bake: 10 min./batch + cooling
  • Makes
    7-1/2 dozen


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups plus 1/3 cup sugar, divided
  • 1 large egg
  • 1 teaspoon rum extract
  • 1/2 cup evaporated milk
  • 1/2 cup refrigerated French vanilla nondairy creamer
  • 5-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • ICING:
  • 1 cup confectioners' sugar
  • 5 to 6 teaspoons refrigerated French vanilla nondairy creamer


  • Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
  • In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass.
  • Bake until lightly browned, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  • For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired.
Nutrition Facts
1 cookie: 77 calories, 2g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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Average Rating:
  • Toni
    Nov 28, 2018

    What does adding Cream of Tartar do?

  • fnstlug
    Dec 18, 2016

    Loved these! I replaced the shortening with butter and lowered the baking temp. They came out just like I hoped they would! Still nice and fluffy, but not too dry. Definitely need to keep them in a sealed container though...

  • sweetgemlady656
    Jan 13, 2015

    The cookie turned out rather dry. When I tried flattening them out more then they turned too hard and just weren't very tasty even with a glass of milk.

  • Kmcl
    Dec 27, 2014

    I made this as per the recipe and found them to be very bland and dry.

  • sealma
    Dec 21, 2014

    I will try them again, but next time i will add cream of tater & eggnog to give it some bite. Also for the outside some more nutmeg and a touch of cinnamon.

  • Davena
    Dec 17, 2014

    I think I would put some nutmeg into the batter itself if I made these again. I replaced the milk and creamer with eggnog but I still thought they needed a bit more spice! Update: the flavor of these does improve after sitting for a few days! I liked them better without icing.

  • bevbailey
    Dec 6, 2014

    I think I'd just use eggnog instead of the creamer...

  • ggreenok
    Dec 4, 2014

    Oh my yumminess. I did make a few changes. Since eggnog is in the title, I thought I needed it. Not wanting to waste it, I did substitute it for the evaporated milk. Since they are snickerdoodles, I added a teaspoon of cream of tartar. Like another reviewer, I didn't have rum extract, so I substituted rum. I also added a teaspoon of cinnamon to the nutmeg and sugar mixture. Will definitely make these again.

  • doylescott
    Dec 4, 2014

    oh so very very good. thanks a lot for this rec.

  • slmerk
    Dec 3, 2014

    Where is the eggnog? These are vanilla coffee creamer cookies not eggnog cookies, strange.