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Why make this recipe

Eggnog Snickerdoodle Thumbprint Cookies bring together the classic flavors of a beloved holiday drink and a traditional cookie. These treats combine the warm spices and creamy taste of eggnog with the soft, chewy texture of snickerdoodles. They are perfect for holiday gatherings, family parties, or just to enjoy at home with a cup of coffee or tea. If you’re looking to impress your friends and family this season, these cookies are sure to be a hit!

How to make Eggnog Snickerdoodle Thumbprint Cookies

Ingredients:

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
245 grams all-purpose flour (about 2 cups if measured by volume – see notes)
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/3 cup sugar mixed with 2 tablespoons cinnamon
4 ounces white chocolate, chopped or broken into small pieces
2 tablespoons eggnog
1 tablespoon dark rum or 1/4 teaspoon rum extract *optional – see notes
1/4 teaspoon freshly grated nutmeg

Directions:

Preheat the oven to 350 degrees F.
In a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Scrape down the sides of the bowl once.
Next, add the egg and vanilla, mixing again until creamy and well combined. Scrape down the bowl once more.
Add the flour, baking soda, cream of tartar, and salt. If your flour or other ingredients are lumpy, sift them first. Mix until you have a thick dough.
Scoop the dough into tablespoon-sized balls, about 15 grams each. Roll the balls in the cinnamon sugar and place them on a parchment-lined cookie sheet. Press down in the centers with a ½ teaspoon or your finger/thumb. If the dough cracks, just press it back together.
Bake in the preheated oven for 7 minutes. If the indentations fill in during baking, gently press them down again while the cookies are still warm.
To make the filling, combine the white chocolate, eggnog, and rum or rum extract (if using) in a bowl. Microwave at 15-second intervals, stirring between each interval, until the chocolate melts. If desired, add freshly grated nutmeg. You can also melt the filling using a double boiler. It will be quite loose at first but will set as it cools.
Fill each cookie with about 1/2 teaspoon of the filling and top with freshly grated nutmeg. The filling will set after a few hours at room temperature. If you want it to set faster, place the cookies in the refrigerator.

How to serve Eggnog Snickerdoodle Thumbprint Cookies

Serve these delicious cookies on a festive platter during the holiday season. They are great for sharing with family and friends or for enjoying as an afternoon treat with your favorite beverage.

How to store Eggnog Snickerdoodle Thumbprint Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they can be frozen for up to three months. Make sure to layer them with parchment paper in a freezer-safe container to prevent them from sticking together.

Tips to make Eggnog Snickerdoodle Thumbprint Cookies

Make sure all your ingredients are at room temperature for the best results.
If the dough is too soft to roll, chill it for about 30 minutes before scooping and rolling.
Feel free to add extra spices like cinnamon or ginger for a more festive flavor!

Variation

You can try using different types of chocolate for the filling, like dark chocolate or milk chocolate, if you prefer. You can also switch out the eggnog for pumpkin spice or another flavored cream if you want to change things up!

FAQs

Can I make these cookies gluten-free?

Yes, you can use a gluten-free flour blend instead of all-purpose flour for gluten-free cookies.

Can I make these cookies vegan?

You can try using a plant-based butter substitute and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) in place of the egg for a vegan version.

How long does the filling take to set?

The filling will generally set within a few hours at room temperature, but you can speed up the process by placing the cookies in the refrigerator.