These sourdough snickerdoodles are a recipe I return to often, adjusting them gently as the seasons shift. Softly spiced and rich, these cookies carry the flavor of eggnog — warm with nutmeg and vanilla, just sweet enough. Rum extract brings a soft warmth that deepens the spice.
They can be baked right away, or left to ferment overnight, which softens the dough and deepens the flavor. Lovely on their own, they’re also especially good filled with eggnog buttercream, when you want something a little more- dressed for the season.
Ingredients You’ll Need for Sourdough Eggnog Snickerdoodles
All-Purpose Flour. Hayden Flour Mills All-Purpose Sonora is my go-to.
Butter. Unsalted, softened; gives the cookies their soft, pillowy texture.
Sugar. Granulated sugar for sweetness, and for rolling the cookies before baking.
Egg. One large egg, at room temperature.
Sourdough Discard. From the fridge, no older than two weeks.
Vanilla Extract. For a sweet, creamy note.
Rum Extract. Adds depth and warmth that feels right for the season. I use Cook’s rum extract, available on Amazon.
Spices. Nutmeg and cinnamon for a cozy holiday flavor.
Baking Soda. For a gentle lift.
Cream of Tartar. Essential for that soft snickerdoodle crumb and subtle tang.
Salt. Balances the sweetness.
A Few Things to Know
These cookies can be baked right away for a tender snickerdoodle, or left to ferment overnight. The longer rest softens the dough, gives the cookies a puffier texture, and makes them easier on the belly.
Rum extract brings the flavor of eggnog into the dough — spiced, rich, and gently spiked.
Be careful not to overbake. For soft centers, pull the cookies while they’re still pale at the edges — they’ll continue to set as they cool.
Sourdough Eggnog Snickerdoodles
Ingredients
Eggnog Snickerdoodles
3/4 cup (150grams) cane sugar
3/4 cup (150 grams) light brown sugar
3/4 cup (170 grams) butter, at room temperature
1 large egg
1 egg yolk
1/2 cup (125 grams) sourdough discard
1 tablespoon vanilla extract
1 teaspoon rum extract
3 cups (360 grams) of flour
1 tsp baking soda
3/4 tsp salt
1 teaspoon nutmeg
3/4 tsp cinnamon
1.5 tsp (6 grams) cream of tartar
Cinnamon Sugar Ingredients
1/2 cup cane sugar
3/4 tsp cinnamon
1 teaspoon nutmeg
Eggnog Buttercream
from Heather Mubaraks, Stuffed
8 tablespoons (113 g) unsalted butter, at realm temperature
2 1/2 cups (300g) confectioners sugar, sifted
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
pinch of salt
1-2 tablespoons eggnog or heavy cream
1 teaspoon vanilla extract
Instructions
Eggnog Snickerdoodles
- Preheat the oven to 350.
- In a medium size mixing bowl, whisk together the flour, baking soda, salt, cinnamon and cream of tartar.
- In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy, scarping down the sides as needed, about 5 minutes
- Add the egg, egg yolk, discard and vanilla. Beat until well combined.
- Turn the mixer to low and add the dry ingredients, mix until just combined.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Use a medium ice cream scooper or tablespoon to portion out the cookie dough. You’ll want enough to roll balls that are 1.5-2 inches wide. (about 28 grams per cookie)
- Roll the dough in the palms of your clean hands then roll in cinnamon sugar.
- Transfer to a parchment-lined baking sheet and bake until puffed and just golden, 10-12 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely
Eggnog Buttercream
from Heather Mubaraks, Stuffed
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 3 minutes, until smooth and creamy. Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, slowly add the confectioners sugar in two batches. Add the nutmeg, cinnamon and salt and mix to incorporate. Add 1 to 2 tablespoons of the eggnog, depending on the desired consistency. Add the vanilla. Turn the mixer back up to medium-high speed and mix for 2 minutes, until the frosting is light and fluffy.
- Use immediately or store tightly covered in the refrigerator for up to 2 weeks.
Notes
Notes and Tips for Success
—Make sure your butter and eggs are at room temperature
—Do not over bake- for chewy centers slightly undertake the cookies- they will continue to bake as they cool.
—This recipe can be made right away or long fermented. I personally love these after they sit in the fridge overnight. The long ferment will make them easier to digest and give them a puffier chewier consistency.
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