If you’re on the hunt for a festive cookie that wraps up all the warmth of the holiday season in one delightful bite, then you absolutely must try this Eggnog Snickerdoodle Thumbprint Cookies Recipe. These cookies are a divine twist on the classic snickerdoodle, bringing in the creamy, spicy notes of eggnog alongside the sweet comfort of cinnamon and a luscious white chocolate-egg nog filling. The soft, chewy cookie base with a perfectly gooey center is guaranteed to become a new favorite for Christmas cookie swaps, cozy afternoons, or simply when you want to feel that holiday spirit in every bite.
Ingredients You’ll Need
Don’t let the holiday feel fool you—this recipe calls for simple, approachable ingredients that combine to create something truly special. Each one plays a crucial role, from the creamy butter that ensures soft texture to the warm spices that infuse the cookies with that unmistakable snickerdoodle charm.
- Unsalted butter (4 ounces): Room temperature butter adds richness and moisture for that melt-in-your-mouth softness.
- Light brown sugar (½ cup): Provides subtle caramel notes and a bit of chewiness to the cookie texture.
- White granulated sugar (¼ cup): Adds the perfect balance of sweetness and helps with the crisp edge.
- Egg (1 medium): Acts as a binder and enriches the dough.
- Vanilla extract (1 teaspoon): Enhances all the other flavors with its sweet aroma.
- All-purpose flour (1¾ cups): The sturdy base that holds the cookie structure.
- Kosher salt (¼ teaspoon): Balances sweetness and amplifies the flavor nuances.
- Baking soda (¼ teaspoon): Helps the cookies rise to a light, chewy perfection.
- Cream of tartar (½ teaspoon): Classic snickerdoodle ingredient adding tang and texture.
- Cinnamon sugar mixture (⅓ cup sugar + 2 tablespoons cinnamon): Provides that signature snickerdoodle cinnamon coating with a sugary crunch.
- White chocolate (4 ounces), chopped: Melted into the filling for a creamy, sweet surprise inside.
- Eggnog (2 tablespoons): Brings that hallmark holiday flavor to the filling, tying it all together.
- Dark rum or rum extract (optional, 1 tablespoon or ¼ teaspoon): Adds depth and warmth to the filling, perfect for grown-ups.
- Freshly grated nutmeg (¼ teaspoon): A sprinkle in the filling that takes this cookie into true festive territory.
How to Make Eggnog Snickerdoodle Thumbprint Cookies Recipe
Step 1: Preparing Your Workspace
Start by preheating your oven to 350 degrees Fahrenheit (175°C) and lining a baking sheet with parchment paper. This step ensures your cookies bake evenly and come off the pan effortlessly, which makes cleanup much easier and guarantees that perfect shape.
Step 2: Creaming the Butter and Sugars
In your stand mixer, or with a hand mixer, beat together the unsalted butter, light brown sugar, and granulated sugar until the mixture turns light and fluffy. This process incorporates air that helps the cookies become tender and gives them their delicate crumb texture. Be sure to scrape down the sides occasionally for an even mix.
Step 3: Adding Egg and Vanilla
Next, add the egg and vanilla extract, continuing to mix until everything’s smooth and well combined. This step enriches the dough’s flavor and binds the ingredients, prepping it perfectly for the dry additions.
Step 4: Mixing Dry Ingredients Into the Dough
Combine your all-purpose flour, baking soda, cream of tartar, and kosher salt outside of the mixer to avoid clumps. Gradually add this blend into your wet mixture, mixing just until the flour is incorporated. Overmixing here can toughen your cookies, and we want them soft and tender!
Step 5: Rolling and Coating
Use a tablespoon to scoop dough and roll each portion into balls. Then roll these balls in your cinnamon-sugar mixture generously, coating them completely. This outside crust of cinnamon-sugar is what gives snickerdoodles their iconic flavor and slight crunch.
Step 6: Creating Thumbprints
Place the dough balls on your lined baking sheet and press down gently using either your thumb or the back of a half-teaspoon to create an indentation in the center. This little well is where we will nestle the irresistible eggnog white chocolate filling.
Step 7: Baking the Cookies
Bake your cookies for 7 minutes. They may puff up in the centers, so while they’re still warm, press those centers down again with your thumb to maintain space for the filling. This step keeps the baked cookies perfectly shaped for the next delicious step.
Step 8: Preparing the Eggnog White Chocolate Filling
Microwave chopped white chocolate and eggnog in short intervals, stirring frequently until smooth and melted. Mix in the dark rum or rum extract if using, plus the freshly grated nutmeg. This silky ganache-like filling takes your snickerdoodle cookies to heavenly new heights with creamy richness and festive spice.
Step 9: Filling the Cookies
Once the cookies are cool, fill each thumbprint indentation with about half a teaspoon of your luscious eggnog white chocolate ganache. Add a light dusting of nutmeg over the top for an added aroma and flair.
Step 10: Setting the Filling
Let the filling set at room temperature for several hours. If you’re in a hurry, pop the cookies in the refrigerator to speed up the process. This ensures the filling will hold its shape without melting or getting runny.
How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe
Garnishes
For a festive presentation, sprinkle a touch of extra cinnamon or freshly grated nutmeg on top just before serving. If you want to impress, a tiny edible gold leaf or a few crushed festive sugar sprinkles add a magical holiday sparkle that’s sure to wow.
Side Dishes
These cookies pair beautifully with warm beverages. Think of a rich hot cocoa with whipped cream, a spiced chai latte, or even a steaming cup of eggnog itself. The creamy, spicy notes in the drinks echo the cookie flavors and create a cozy, indulgent treat.
Creative Ways to Present
Arrange these cookies on a rustic wooden platter layered with pine boughs and cinnamon sticks for an inviting holiday centerpiece. For gifting, pack them in a clear, decorative box tied with a red or gold ribbon and a handwritten tag for a personal touch that friends and family will cherish.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to a week. Placing a slice of bread in the container helps retain moisture and prevents them from drying out too quickly.
Freezing
You can freeze these cookies before filling them for up to three months. Scoop and roll the dough balls, coat with cinnamon sugar, then freeze on a baking sheet until firm before transferring to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the bake time.
Reheating
If you want to enjoy them warm, reheat cookies in a low oven (around 300°F) for 5-7 minutes. Avoid microwaving as it can melt the filling too much and make the cookies too soft. Warm cookies bring out the best in the eggnog white chocolate center!
FAQs
Can I omit the rum in the Eggnog Snickerdoodle Thumbprint Cookies Recipe?
Absolutely! The rum is optional and only adds a subtle warmth. If you prefer an alcohol-free version, simply leave it out or replace it with an equal amount of extra eggnog or rum extract.
What makes these cookies different from regular snickerdoodles?
This recipe features a thumbprint design filled with a creamy eggnog and white chocolate ganache, adding richness and festive flavors you won’t find in the classic snickerdoodle cookie.
How do I prevent the cookie centers from puffing up too much?
Baking for just 7 minutes is key, and if they puff up, gently press them down right after removing from the oven while still warm. This ensures a perfect well for the filling.
Can these cookies be made vegan or dairy-free?
While this recipe relies on butter, egg, and white chocolate, you could experiment with plant-based butter, egg substitutes, and dairy-free white chocolate, but the texture and flavor might vary from the original.
Is it better to let the filling set at room temperature or refrigerate?
Room temperature setting gives a smooth, creamy texture, but refrigerating speeds up the process and firms up the filling more quickly. Either method works—choose based on your timing and texture preference.
Final Thoughts
There is something truly magical about the Eggnog Snickerdoodle Thumbprint Cookies Recipe that captures the spirit of the holidays with every bite. From the tender spice-kissed cookie to the decadently creamy filling, these treats are a guaranteed crowd-pleaser. I encourage you to give this recipe a whirl and share the joy and warmth it brings with your loved ones—you might just find your new go-to holiday cookie tradition!
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Eggnog Snickerdoodle Thumbprint Cookies Recipe
- Total Time: 45 minutes
- Yield: 36 cookies 1x
Description
These Eggnog Snickerdoodle Thumbprint Cookies combine classic snickerdoodle flavors with a festive eggnog white chocolate ganache filling. Soft cinnamon-sugar coated cookies cradle a creamy, spiked white chocolate center, making them a perfect holiday treat to impress friends and family.
Ingredients
Cookie Dough
- 4 ounces (1 stick) unsalted butter, room temperature
- ½ cup light brown sugar, gently packed
- ¼ cup white granulated sugar
- 1 medium egg (about 50 grams), room temperature
- 1 teaspoon vanilla extract
- 1¾ cups (245 grams) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
Cinnamon Sugar Coating
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
Ganache Filling
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract until the batter is smooth and homogeneous.
- Combine Dry Ingredients and Form Dough: Add the all-purpose flour, baking soda, cream of tartar, and kosher salt to the wet mixture. Mix until a cohesive dough forms without overmixing.
- Shape and Coat Cookies: Scoop the dough into 1-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture ensuring an even coating, then arrange them spaced on the prepared baking sheet.
- Create Thumbprint Indentations: Using a ½ teaspoon or your thumb, press down gently in the center of each dough ball to form an indentation for the filling.
- Bake Cookies: Bake the cookies for 7 minutes. If the centers puff up during baking, gently press them down immediately while still warm to maintain the thumbprint shape.
- Prepare Ganache Filling: Microwave the chopped white chocolate and eggnog in short intervals, stirring frequently until the mixture is fully melted and smooth. Stir in optional rum or rum extract along with freshly grated nutmeg for a festive flavor.
- Fill Cookies: Spoon approximately ½ teaspoon of the ganache into each cookie’s indentation. Lightly sprinkle additional nutmeg on top for garnish and aroma.
- Set Filling: Allow the filled cookies to rest at room temperature for several hours to set the ganache, or refrigerate them for faster setting before serving.
Notes
- For best texture, ensure butter and egg are at room temperature before mixing.
- Rolling dough balls thoroughly in cinnamon sugar adds a crisp, flavorful exterior.
- The optional rum or rum extract enhances the holiday flavor but can be omitted for a non-alcoholic version.
- Microwave ganache slowly and stir often to avoid scorching the white chocolate.
- Cookies are best enjoyed within a few days but can be stored in an airtight container for up to 5 days.
- Setting the ganache filling in the refrigerator will speed up firming but allow cookies to come to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
