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
Scale
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
