Eggnog Snickerdoodle Cookies are one of the best things to put on your holiday dessert tray this season! Cinnamon frosted with delicious eggnog flavor, you’ll love this classic cookie with a holiday twist!
Eggnog Snickerdoodle Cake Mix Cookies
When the air gets cooler and the fall and winter festivities approach, we all start looking for the perfect holiday cookie. Well, you’ve found it, because these Eggnog Snickerdoodle Cookies are going to be a big hit with everyone!
I’m a huge fan of eggnog. We only had it a few times when I was growing up, but as I got older, it became a seasonal staple at family gatherings. But why do we always have to drink it?
Bathed in a sugar cinnamon mixture, these tasty sweets take the classic Snickerdoodle cookies to the next level. You’re going to have trouble keeping these festive cookies in the kitchen because they will disappear really quickly.
A delicious cookie with a chewy texture and some special holiday flavor, these Eggnog Snickerdoodles are a fun treat that will easily become a family favorite. Perfect Christmas cookies for your cookie exchange or just a delicious dessert that will make you feel like it’s holiday time!
- You may need a bit more eggnog if you find that your cookie dough feels dry. This can happen based on the brand or size of the cake mix, as things can vary slightly.
- You may want to use two parchment paper prepared baking sheets instead of just one. Your cookies may spread during baking.
Can I Substitute Anything For Rum Extract?
Yes! If you don’t have rum extract or would rather not use it, you can use vanilla extract instead. Vanilla has a bit more of a flowery flavor, but your cookies will still be delicious!
How To Make Eggnog Snickerdoodle Cookies
Eggnog Snickerdoodle Cookies Ingredients:
1 box vanilla cake mix
1 large egg
1 teaspoon rum extract
1/2 cup vegetable oil
1/4 cup eggnog
1 cup melted butter
1/2 cup cinnamon
1 cup granulated sugar
1 tub Pillsbury cinnamon bun frosting 16 oz
Large mixing bowl
Medium mixing bowl
Kitchen spoon or wooden spoon
Medium cookie scoop
Large pastry bag
Round hole piping nozzle (optional)
Wire cooling rack (optional)
Step 1: In a large bowl, combine the box cake mix, egg, rum extract, and vegetable oil. Mix everything until it is smooth.
Step 2: Once ready, stir in the eggnog. You should have a normal dough consistency at this point, so if you feel it is too dry, add a little bit more eggnog until you feel it’s right.
Step 3: Line a sheet pan with parchment paper.
Step 4: Using a medium cookie scoop, scoop out the cookie dough into approximately 12 dough balls.
Step 5: Place your baking sheet in the refrigerator to chill for 30 minutes.
Step 6: After the 30 minutes is up, preheat your oven to 350 degrees.
Step 7: Melt the butter in a small microwave-safe bowl.
Step 8: In a separate medium bowl, combine and mix the cinnamon and granulated sugar.
Step 9: Dunk each cookie dough ball into the butter until it’s fully submerged and then immediately into the cinnamon sugar mixture.
Once you are sure that the sugar coating is on all sides, place your dough ball back onto the prepared baking sheet.
Repeat this with all of the cookie dough balls.
Step 10: Bake your eggnog cookies for 12-15 minutes or until you see a gentle golden brown around the edges.
Step 11: Allow the baked cookies to cool at room temperature on a plate or a wire rack for 30 minutes before frosting.
Step 12: Once you are ready to frost the cookies, add the entire tub of cinnamon frosting to a piping bag and tie it off.
You can cut a small tip off the end and use it just as it is or use a round hole piping nozzle. Starting from the middle of each cookie, pipe the frosting in a circular design until they are each covered. Enjoy!
How To Store Leftover Eggnog Snickerdoodle Cookies
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days for the best results.
Can I Freeze These Eggnog Snickerdoodle Cookies?
Yes! Once the cookies have cooled completely, you can choose to freeze them before or after frosting.
Place each eggnog cookie into a freezer bag or freezer-safe container in a single layer. Place a piece of parchment paper or wax paper on top of each layer and add additional cookies. Close your container and freeze for up to 3 months.
Can I Make These Cookies Ahead Of Time?
Yes! This eggnog snickerdoodles recipe is such that you should be able to make your cookies ahead of time and refrigerate them for a few days before eating or freeze them to eat weeks or months later.
What If I Can’t Find Eggnog At My Store?
You can always make your own! If you’d like to bake these during the holiday season, you should be able to find eggnog at your grocery store. During other times of the year, it may be a bit more difficult.
Here are a few homemade eggnog options so that you can pick your favorite:
These will help you bring the delicious flavors of eggnog into your tasty cookies at any time of year!
Are You Looking For More Amazing Cookie Recipes? Here Are Some Of My Favorites:
- Chocolate Marshmallow Cake Mix Cookies
- Key Lime Cookies (From Scratch!)
- Salted Caramel Triscuit Cookies
- Cinnamon Roll Cookies With Cream Cheese Glaze
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- 1 box vanilla cake mix
- 1 large egg
- 1 teaspoon rum extract
- 1/2 cup vegetable oil
- 1/4 cup eggnog
- 1 cup melted butter
- 1/2 cup cinnamon
- 1 cup granulated sugar
- 1 tub Pillsbury cinnamon bun frosting 16 oz
- In a large bowl, combine the box cake mix, egg, rum extract, and vegetable oil. Mix everything until it is smooth.
- Once ready, stir in the eggnog. You should have a normal dough consistency at this point, so if you feel it is too dry, add a bit more eggnog until you feel it's right.
- Line a sheet pan with parchment paper.
- Using a medium cookie scoop, scoop out the cookie dough into approximately 12 dough balls.
- Place your baking sheet in the refrigerator to chill for 30 minutes.
- After the 30 minutes is up, preheat your oven to 350 degrees.
- Melt the butter in a small microwave-safe bowl.
- In a separate medium bowl, combine and mix the cinnamon and granulated sugar.
- Dunk each cookie dough ball into the butter until it’s fully submerged and then immediately into the cinnamon sugar mix. Once you are sure that the sweet layer is on all sides, place your dough ball back onto the prepared baking sheet. Repeat this with all of the cookie dough balls.
- Bake your cookies for 12-15 minutes or until you see a gentle golden brown around the edges.
- Allow the baked cookies to cool at room temperature for 30 minutes before frosting.
- Once you are ready to frost the cookies, add the entire tub of cinnamon frosting to a piping bag and tie it off. You can cut a small tip off the end and use it just as it is or use a round hole piping nozzle. Starting from the middle of each cookie, pipe the frosting in a circular design until they are each covered. Enjoy!
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Amount Per Serving: Calories: 506Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 60mgSodium: 472mgCarbohydrates: 62gFiber: 3gSugar: 39gProtein: 3g
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.