Whole Wheat Eggnog Snickerdoodles

A classic cookie gets a creamy, warmly spiced Christmas makeover in this easy recipe for Eggnog Snickerdoodles. Made in just one bowl with only 15 minutes of active prep, these sparkling, soft and chewy holiday cookies are sure to win the holidays!

I’ve been stepping up my Christmas cookie platter game this year with fun new recipes like whole wheat cranberry bliss bars, loaded Christmas chocolate chip cookies, and these eggnog snickerdoodles—the perfect winter trio! All the bases are covered: you get tangy berries and cream cheese frosting, all three types of chocolate, and warmly spiced goodness on one plate.

While I love all cookies, these Christmas snickerdoodles are satisfying my current eggnog obsession. (Check out my eggnog french toast bake next.) They’re sweet n’ spicy. They get a custardy soft middle on account of the eggnog. The signature snickerdoodle puffiness is taken care of by the cream of tartar. And they also happen to be made with whole grains!

As if that weren’t enough to love, these sweet treats are also perfect for all my fellow planners. Whip up a batch of the dough, roll balls of it in the spiced sugar, then freeze it for later! That way, when your cookie exchange party or caroling day rolls around, all you have to do is pop them in the oven, straight from frozen. Christmas cookies on demand?!? Sign me up.

Jump to:

• What do they taste like?
• Why You’ll Love This Christmas Cookie Recipe
• Ingredients Needed
• Substitutions
• How To Make Eggnog Snickerdoodles
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• Storage Directions
• Homemade Eggnog Snickerdoodles Nutrition
• Pricing Info
• FAQs
• Other Cookie Recipes
• Recipe

What do they taste like?

These eggnog snickerdoodles taste like a snickerdoodle and a glass of eggnog kissed under the mistletoe. They have the classic tangy-sweet spice you expect from a snickerdoodle, but with a twist—the eggnog adds a creamy, custard-like richness, while the addition of nutmeg gives them a holiday-inspired warmth that makes every bite feel festive and cozy.

The texture is everything you want: soft-baked, tender, and chewy in the center with a lightly crisp, cinnamon-sugar-coated exterior. They’re sweet but not cloying, warm without being overpowering, and full of holiday cheer. In other words, these are the Christmas snickerdoodles you’ve been missing!

Why You’ll Love This Christmas Cookie Recipe

• Budget-Friendly – If finances are feeling tight this holiday season, turning to heartfelt thrifty homemade gifts is a pro move. At just 18 cents per cookie, these eggnog snickerdoodles totally fit the bill! (Pun intended 😜)
• Cozy & Christmasy – Eggnog is such a quintessentially Christmas drink, filled with warmth and nostalgia. That unmistakable flavor comes through with every soft and chewy bite!
• Quick & Easy – Just 15 minutes, one bowl, and 12 simple ingredients are all you need.

Ingredients Needed

• Unsalted Butter & Salt – Pro bakers generally start with unsalted butter and add their own salt, since salted butter can vary widely in terms of taste. If possible, reach for organic grass-fed butter for the most nutritious option!
• Granulated Sugar & Brown Sugar – White sugar is dry and neutral, while brown sugar is moist and acidic. They each have important roles to play in the crazy chemical reaction that is baking, so make sure you use both!
• Eggnog – My homemade eggnog is completely natural with no fillers, artificial flavors or preservatives, but feel free to use store-bought if you prefer!
• Large Egg – If possible, opt for pasture-raised eggs for the healthiest choice.
• Vanilla Extract, Ground Cinnamon & Ground Nutmeg – This trio of aromatic, sweet, and warmly spiced goodness helps drive the eggnog theme home. If possible, grate your own nutmeg for the punchiest flavor.
• Whole Wheat Pastry Flour – Swapping in whole wheat pastry flour for bleached all-purpose flour is a great way to add some extra fiber. I also happen to love the rich, nutty flavor it brings!
• Cream of Tartar – Also known as tartaric acid, this ingredient is what gives classic snickerdoodles a slightly tangy flavor. The acidity is also an important part of the reaction, helping baking soda reach its fullest leavening potential.
• Baking Soda – Not to be confused with baking powder, this is what makes our snickerdoodles puff up.

Substitutions

• Unsalted Butter & Salt – If you only have salted butter, feel free to use it. Just omit the added salt or add it to taste.
• Granulated Sugar – Pure cane sugar and caster/superfine sugar are 1:1 substitutes. 
• Brown Sugar – Only have white sugar on hand? Mix 1 cup with 1-2 tablespoons of molasses to make your own. (Less = light brown, more = dark brown.)
• Eggnog – Mix ¾ cup cream with ¼ cup milk and add a pinch of each cinnamon and nutmeg to make 1 cup of eggnog replacement.
• Large Egg – I haven’t tried it, but I think a flax egg would work great here. (1 flax egg = 1 tablespoon flaxseed/flaxmeal + 3 tablespoons water + stir/5 minute rest.)
• Vanilla Extract – You’re welcome to use an equal amount of vanilla paste or powder.
• Whole Wheat Pastry Flour – Make a 50/50 blend of regular whole wheat flour and all-purpose flour for a similar flavor and some whole grain goodness. You can also swap in regular AP flour on its own.
• Cream of Tartar & Baking Soda – Use 1 teaspoon of baking powder for every ¼ teaspoon of baking soda and omit the cream of tartar. Or, use twice the amount of lemon juice or white vinegar as cream of tartar and use the same amount of baking soda.
• Ground Cinnamon & Nutmeg – Allspice is a good substitute for both since it has flavors reminiscent of both. Alternatively, swap in pumpkin pie spice or apple pie spice, which have both spices in them. You can also use mace for nutmeg, and cardamom, cloves or ginger for the cinnamon.

How To Make Eggnog Snickerdoodles

Step 1: Cream Butter & Sugars. Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat for 2-3 minutes until the mixture is light and fluffy.

Step 2: Add Wet Ingredients. Mix in the eggnog, egg, and vanilla. Don’t worry if the mixture looks a bit curdled—that’s totally normal and will smooth out once the dry ingredients go in.

Step 3: Mix Dry Ingredients. Add the whole wheat pastry flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Mix just until everything comes together into a soft dough.

Step 4: Chill Dough. Refrigerate the dough for about 30 minutes. While it chills, stir together the cinnamon-nutmeg sugar coating.

Step 5: Scoop and Roll the Dough. Scoop out 2-tablespoon portions of dough and roll each one in the spice-sugar mixture until fully coated.

Step 6: Place the dough balls at least 2 inches apart on a parchment-lined baking sheet to give them space to spread.

Step 7: Bake. Bake eggnog snickerdoodles for 14-16 minutes, or until the edges are just beginning to turn golden. Let cool slightly before diving in!p info.

Optional Variations & Dietary Adjustments

• Dairy-Free – Swap in your favorite vegan butter and use dairy-free eggnog.
• Egg-Free – Swap in a flax egg and use vegan eggnog.
• Vegan – Use the instructions above to make your eggnog snickerdoodles both dairy-free and egg-free!
• Gluten-Free – I think this recipe should work well using your favorite cup-for-cup gluten-free baking mix. Choose a brand that includes xanthan gum (or another similar emulsifier) and make sure to give the dough at least 30 minutes to rehydrate.
• Reduced Sugar/Sugar-Free – Feel free to replace some or all of the sugars with your favorite cup-for-cup white and brown sugar alternatives for a diabetic-friendly option. To go fully sugar-free, you’ll also need to use sugar-free eggnog.

Serving Suggestions

Whether you enjoy them fresh, freeze them for later, or tuck them into a festive tin for gifting, these whole wheat eggnog snickerdoodles bring a little holiday magic wherever they go. Enjoy them warm from the oven with a cold glass of eggnog or pair them with a hot eggnog latte, eggnog chai latte, or Grinch hot chocolate to double down on that holiday flavor!

For an extra-special treat, sandwich two cookies around a scoop of vanilla or cinnamon ice cream. They also make a fun addition to cookie boxes, teacher gifts, or holiday dessert platters, particularly when they’re snuggled up next to classics like chewy molasses spice cookies, brownie crinkle cookies, or frosted vanilla shortbread cookies.

Recipe Success Tips

• Cream the butter and sugars well. Don’t rush this step—2-3 full minutes of creaming adds air to the dough, which helps the cookies stay soft and light.
• Chill the dough to control spreading. A quick 30-minute chill helps the butter firm up, prevents the cookies from overspreading, and makes the dough easier to roll.
• Don’t overbake. Pull them from the oven when the edges are just turning golden. They’ll continue to set as they cool, keeping the centers soft and chewy.
• Mix the dough gently after adding dry ingredients. Overmixing can make the cookies tough. Stop as soon as the flour is incorporated.
• Use a cookie scoop for even baking. Scooping ensures uniform size, which helps all the cookies bake at the same rate.
• Coat generously in the spice sugar. The thick cinnamon–nutmeg coating is what gives snickerdoodles their signature sparkle and flavor, so don’t skimp! For an extra sparkly appearance, swap in sanding sugar instead.
• Let the cookies rest on the baking sheet for a few minutes. They’ll be very soft straight from the oven; cooling on the sheet helps them set without breaking.

Storage Directions

• Room Temperature – Once baked and fully cooled, store the cookies in an airtight container at room temperature for up to 4-5 days. To keep them soft and chewy, place a slice of bread or a small piece of tortilla in the container to help maintain moisture.
• Freezing – These freeze beautifully. Place fully cooled cookies in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature, or warm briefly in the oven or microwave to refresh the texture.
• Freezing Dough – After rolling the dough in the cinnamon–nutmeg sugar mixture, arrange the dough balls on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Transfer to a freezer-safe bag or container and freeze for up to 3 months. When ready to bake, add them to a parchment-lined sheet straight from frozen—no thawing needed. Just add 1-2 extra minutes to the bake time.

Homemade Eggnog Snickerdoodles Nutrition

Each whole wheat eggnog snickerdoodle comes in at 181 calories, with 25 grams of carbohydrates, 3 grams of protein, and 8 grams of total fat. Thanks to the whole wheat pastry flour, you also get 2 grams of fiber per cookie—just enough to give each bite a slightly heartier feel than a traditional snickerdoodle.

The sodium stays nice and moderate at 71 mg, making these a more mindful holiday treat compared to many holiday cookies. And while they’re definitely still a sweet indulgence, using whole wheat flour, pasture-raised eggs, and grass-fed butter gives them a slightly more nutrient-dense profile than traditional snickerdoodles.

Overall, these cookies deliver the cozy holiday flavors you crave with just a bit more whole-grain goodness and fiber—a fun, festive way to indulge while still keeping things relatively wholesome. After all, ‘tis the season for treats!

Total nutritional content per cookie is:

• Calories: 181 calories
• Carbohydrates: 25 grams
• Protein: 3 grams
• Total Fat: 8 grams
• Sodium: 71 mg
• Fiber: 2 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 1 cup unsalted butter: $1.98
• ¾ + ⅓ cup granulated sugar: $0.17
• ½ cup brown sugar: $0.21
• ⅓ cup eggnog: $0.35
• 1 large egg: $0.45
• 1 tsp vanilla extract: $0.04
• 3 cups whole wheat pastry flour: $0.79
• 1 ½ tsp cream of tartar: $0.18
• ¾ tsp baking soda: $0.01
• 1 ½ tsp ground cinnamon: $0.03
• 1 tsp ground nutmeg: $0.08
• ¼ tsp salt: $0.01

The total comes out to be around $4.30 or roughly $0.18 per cookie!

FAQs

Other Cookie Recipes

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Recipe

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xoxo Megan