Eggnog Snickerdoodle Thumbprint Cookies

Eggnog Snickerdoodle Thumbprint Cookies

Author: Chef Elsa Prep Time: 15 min
Cook Time: 7 min Total Time: 22 min
Yield: 24 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Delicious cookies that combine the flavors of eggnog and snickerdoodles, perfect for holiday gatherings.

Ingredients

  • 4 ounces ( 1 stick) unsalted butter, room temperature
  • ½ cup light brown sugar, gently packed
  • ¼ cup white granulated sugar
  • 1 medium egg, room temperature
  • 1 teaspoon vanilla extract
  • 245 grams all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ⅓ cup sugar mixed with 2 tablespoons cinnamon
  • 4 ounces white chocolate, chopped
  • 2 tablespoons eggnog
  • 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
  • ¼ teaspoon freshly grated nutmeg
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Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a stand mixer, cream the butter and sugars until light and fluffy.
  3. Add the egg and vanilla, mixing until creamy and combined.
  4. Add flour, baking soda, cream of tartar, and salt; mix until you have a thick dough.
  5. Scoop tablespoon-sized balls and roll in cinnamon sugar; place on a parchment-lined cookie sheet.
  6. Press down in the centers with a ½ teaspoon or your finger.
  7. Bake for 7 minutes, pressing down again if needed after baking.
  8. For the filling, melt white chocolate, eggnog, and rum in the microwave and stir until combined.
  9. Fill each cookie with about ½ teaspoon of the filling and top with freshly grated nutmeg.
  10. Let the filling set at room temperature or refrigerate to speed up the process.

Notes

  1. Notes
  2. Store cookies in an airtight container for up to a week. Freeze for up to three months, layered with parchment paper.