Gluten-Free Eggnog Snickerdoodles

Craving festive gluten-free holiday cookies? Try these creamy gluten-free eggnog snickerdoodles—spiced, buttery, and so easy to make for busy families this season.

There’s something magical about December mornings when the kitchen smells like cinnamon and rum extract. I still remember the first time I pulled a batch of gluten-free eggnog snickerdoodles from the oven—my gluten-free kiddo actually asked for more, and honestly, I nearly cried happy tears. If you’re juggling holiday baking alongside family chaos and gluten-free restrictions, these spiced eggnog cookies are about to become your new tradition.

These gluten-free holiday cookies deliver all the cozy nostalgia of classic snickerdoodles but with creamy eggnog flavors that scream seasonal joy. Better yet? They’re ridiculously simple to whip up, even if you’re new to gluten-free baking. I’ve watched countless busy parents nail these on the first try, so you absolutely can too.

Gluten-Free Eggnog Snickerdoodles Ingredients

• 2½ cups all-purpose gluten-free flour (I prefer Bob’s Red Mill 1 to 1)
• ¾ teaspoon xanthan gum (omit if your flour blend already contains it—Bob’s does)
• 1 teaspoon cream of tartar
• 1½ teaspoons ground nutmeg, divided
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups white sugar
• ½ cup salted butter, melted (8 tablespoons or 1 stick)
• 2 large eggs
• 1 tablespoon rum extract
• 1 teaspoon pure vanilla extract
• 2 tablespoons sugar for rolling the dough

Instructions

Step 1: Preheat your oven to 400°F and line two baking sheets with parchment paper. This little prep work makes cleanup so much easier, trust me.

Step 2: In a medium bowl, whisk together your gluten-free flour, xanthan gum (if using), 1 teaspoon of nutmeg, cream of tartar, baking soda, and salt. This dry mixture is the foundation of tender gluten-free eggnog cookies, so don’t skip the whisking.

Step 3: Grab a large bowl and combine the sugar, melted butter, eggs, rum extract, and vanilla extract. Beat everything together until smooth and creamy—this should take about 1–2 minutes.

Step 4: Stir your flour mixture into the wet ingredients and beat until everything is evenly incorporated and your dough looks smooth. If the dough feels sticky, pop it in the freezer for about 15 minutes to firm up (totally normal with gluten-free baking).

Step 5: Using a cookie scoop or spoon, form golf-ball-sized dough balls. In a shallow dish, mix 2 tablespoons of sugar with ½ teaspoon of nutmeg, then roll each ball in this mixture until nicely coated.

Step 6: Place coated dough balls on your prepared baking sheets, leaving a few inches between each cookie so they have room to spread.

Step 7: Bake for about 10 minutes or until the edges turn golden brown. Your kitchen is going to smell absolutely incredible right about now.

Smart Substitutions for Gluten-Free Eggnog Cookies

Don’t have rum extract? Swap it for ½ teaspoon almond extract or an extra ½ teaspoon vanilla extract. You’ll still get those cozy spiced eggnog vibes. Some folks even use ¼ teaspoon of brandy extract for a more sophisticated flavor without the alcohol—totally family-friendly too.

Prefer dairy-free? Use melted coconut oil or a dairy-free butter alternative in place of regular butter—your gluten-free holiday cookies will turn out just as delicious. The texture might be slightly different (coconut oil creates a touch crispier edges), but they’re still wonderfully tender inside. Some bakers swear by vegan butter for the closest match to traditional cookies.

Want to boost the spice? Add ¼ teaspoon of ground cinnamon or cloves to your nutmeg coating. These festive tweaks make gluten-free eggnog snickerdoodles feel even more special. You can also experiment with a pinch of ground ginger for a more complex holiday flavor profile that really sings during cookie season.

Need a brown sugar option? Substitute half of the white sugar with packed brown sugar for deeper, richer flavors in your gluten-free spiced eggnog cookies. Brown sugar adds moisture and a subtle molasses note that pairs beautifully with the eggnog and nutmeg—it’s like dessert magic.

Egg-free considerations? If you need to avoid eggs entirely, use a commercial egg replacer (follow package directions) or aquafaba (3 tablespoons liquid from canned chickpeas). Add an extra tablespoon of milk or non-dairy liquid to keep your dough from feeling too dry, since gluten-free dough is pickier about moisture ratios than traditional recipes.

Troubleshooting Tips

Cookies spreading too thin? Your dough might be too warm, or you might not have enough xanthan gum to provide structure. Chill it for 15 minutes before scooping—gluten-free dough is more delicate and benefits from this extra step. Think of it like giving your cookies a little nap before their big moment in the oven. If you’ve already omitted xanthan gum and notice excessive spreading, try adding ¼ teaspoon more to your next batch.

Edges burning but centers underdone? Lower your oven temperature to 375°F and add 2–3 minutes to baking time. Every oven runs differently, especially with gluten-free baking. If this keeps happening, invest in an oven thermometer—you might be surprised how inaccurate many home ovens actually are. Also, try rotating your baking sheets halfway through baking for more even browning.

Dough too crumbly? Add 1 tablespoon of milk or egg white and stir gently. Gluten-free flour absorbs moisture differently, so adjustments happen sometimes. It’s totally normal and not a sign you’ve done anything wrong—it’s just the nature of gluten-free ingredients. Start with milk since it blends more smoothly than egg white.

Cookies too cakey? You might be overbaking. Check them at 8 minutes—edges should be golden but centers still soft. Remember that cookies continue cooking slightly on the hot baking sheet after they leave the oven, so pulling them out a minute early is often better than a minute late. Gluten-free cookies in particular can dry out quickly if overcooked.

Nutmeg coating keeps falling off? Your dough balls might be too dry. Try wetting your fingers slightly before rolling each ball—the moisture helps the sugar coating stick. You can also lightly brush each dough ball with a tiny bit of milk before rolling in the sugar mixture for better adhesion.

Cookies taste too dense? Make sure you’re not packing down your gluten-free flour when measuring. Spoon it lightly into your measuring cup and level with a knife rather than scooping directly from the bag. Overmeasured flour is one of the sneakiest culprits behind dense gluten-free baked goods.

Storage & Make-Ahead Magic

Store these gluten-free holiday cookies in an airtight container at room temperature for up to 5 days (they rarely last longer around here). For longer storage, freeze unbaked dough balls for up to 3 months, then bake fresh whenever you need them.

Want a shortcut? You can prepare dough balls, coat them in the nutmeg-sugar mixture, and refrigerate them overnight before baking. Morning baking means afternoon treats—busy families, this is your secret weapon.

Serving Suggestions & Pairings

Serve these gluten-free eggnog snickerdoodles with hot cocoa, coffee, or almond milk for the ultimate cozy moment. They pair beautifully with other gluten-free treats—think alongside our Easy Gluten-Free Chicken Taquitos for a festive spread.

These spiced eggnog cookies are perfect for gift boxes, holiday parties, or that quiet moment when you just need something sweet and comforting. Stack them on a pretty plate and watch everyone’s faces light up when they taste that creamy eggnog flavor.

Variations for Every Dietary Need

Kid-friendly version? Omit the rum extract and add ½ teaspoon of brandy extract or skip it altogether—these gluten-free eggnog snickerdoodles are naturally kid-approved.

Dairy-free twist? Swap butter for coconut oil and use aquafaba (chickpea liquid) mixed with a touch of vanilla in place of eggs. Yes, gluten-free vegan eggnog cookies can work!

Paleo-friendly take? Use almond flour blended with tapioca starch instead of gluten-free all-purpose flour, plus honey or maple syrup instead of white sugar.

Double-batch hack? This recipe freezes beautifully, so when you’re in the mood to bake, make two batches. Future you will be so grateful.

Gluten-Free Eggnog Snickerdoodles FAQs

More Gluten-Free Treats to Explore

Love these gluten-free holiday cookies? Try our Gluten-Free Snowball Cookies for another festive favorite, or check out our collection of simple gluten-free recipes designed for busy families who refuse to compromise on taste.

According to research on gluten-free baking techniques, understanding the role of xanthan gum and starches in gluten-free flour blends helps home bakers troubleshoot common texture issues. It’s worth bookmarking if you’re serious about mastering gluten-free cookies.

Final Thoughts

These gluten-free eggnog snickerdoodles prove that holiday baking doesn’t have to be stressful or complicated, even when you’re navigating gluten-free ingredients. They’re forgiving, foolproof, and absolutely delicious—everything a busy family needs during the festive season.

I genuinely can’t wait for you to experience that moment when you pull these spiced eggnog cookies from the oven and your kitchen fills with warmth and joy. This is what gluten-free baking should feel like: nourishing, celebratory, and delightfully simple.