Eggnog Snickerdoodle Thumbprint Cookies Recipe

Introduction

Eggnog Snickerdoodle Thumbprint Cookies are a festive twist on a classic favorite. Soft cinnamon-sugar cookies with a creamy, spiked white chocolate filling make these treats perfect for holiday gatherings or cozy winter afternoons.

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)
• ¼ teaspoon kosher salt
• ¼ teaspoon baking soda
• ½ 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 ¼ teaspoon rum extract (optional – see notes)
• ¼ teaspoon freshly grated nutmeg

Instructions

1. Step 1: Preheat oven to 350 degrees F.
2. Step 2: In a stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy, scraping down the bowl once to ensure even mixing.
3. Step 3: Add the egg and vanilla extract, then mix again until creamy and fully combined, scraping down the bowl once more.
4. Step 4: Add the flour, baking soda, cream of tartar, and salt. Sift these ingredients if they are lumpy. Mix until a thick dough forms.
5. Step 5: Scoop the dough into 1 tablespoon-sized balls (about 15 grams). Roll each ball in the cinnamon sugar mixture, then place on a parchment-lined cookie sheet. Press down the center of each ball with a ½ teaspoon or your thumb to create an indentation. If dough cracks, gently press back together.
6. Step 6: Bake cookies in the preheated oven for 7 minutes. If the indentations fill in during baking, gently press them again while the cookies are still warm using the same tool you used before baking.
7. Step 7: Prepare the filling by combining white chocolate, eggnog, and rum or rum extract (if using) in a bowl. Microwave in 15-second intervals, stirring between each until the chocolate is melted and smooth. You may also melt the filling in a double boiler. Stir in freshly grated nutmeg. The filling will be loose at first but will firm up as it cools.
8. Step 8: Fill each cooled cookie indentation with about ½ teaspoon of the filling. Top lightly with more freshly grated nutmeg. Allow the filling to set at room temperature for a few hours, or place in the refrigerator to set more quickly.

Tips & Variations

• For a non-alcoholic version, omit the rum or rum extract and add a little extra vanilla extract for flavor.
• Use parchment paper or a silicone baking mat to prevent sticking and help cookies bake evenly.
• If you prefer a stronger spice flavor, add a pinch of ground cinnamon or nutmeg to the dough.
• Try substituting white chocolate with milk or dark chocolate for a different twist on the filling.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. The filling may firm up more when chilled; bring to room temperature before serving for the best texture. These cookies can also be frozen without filling, then filled after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, substitute the butter with a dairy-free margarine and use dairy-free white chocolate and eggnog alternatives to suit your needs.

How do I prevent the thumbprint from disappearing while baking?

Make sure to press the indentation firmly before baking and if it fills in, gently press it again while the cookies are still warm.

Eggnog Snickerdoodle Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

These Eggnog Snickerdoodle Thumbprint Cookies combine the classic cinnamon-sugar delight of snickerdoodles with a rich, creamy eggnog and white chocolate filling. Perfect for holiday gatherings, these cookies offer a festive twist with hints of nutmeg and optional rum, delivering a soft texture and a nostalgic seasonal flavor.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 245 grams all-purpose flour (about 2 cups if measured by volume)
• ¼ teaspoon kosher salt
• ¼ teaspoon baking soda
• ½ teaspoon cream of tartar
• 1/3 cup sugar mixed with 2 tablespoons cinnamon (for rolling)

Filling

• 4 ounces white chocolate, chopped or broken into small pieces
• 2 tablespoons eggnog
• 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
• ¼ teaspoon freshly grated nutmeg

Instructions

1. Preheat Oven: Preheat the oven to 350 degrees F to ensure it reaches the correct baking temperature while preparing the dough.
2. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter with light brown sugar and white granulated sugar until light and fluffy. Be sure to scrape down the sides of the bowl once during mixing for even incorporation.
3. Add Egg and Vanilla: Add the medium egg and vanilla extract to the creamed mixture. Mix again until the mixture is creamy and fully combined, scraping down the bowl as needed.
4. Combine Dry Ingredients: Sift together the all-purpose flour, baking soda, cream of tartar, and kosher salt to avoid lumps. Add these to the wet ingredients and mix until a thick cookie dough forms.
5. Form Cookie Balls and Indent: Scoop the dough into 1-tablespoon sized balls (approximately 15 grams). Roll each ball in the cinnamon sugar mixture, then place on a parchment-lined cookie sheet. Use a ½ teaspoon or your finger/thumb to press down the center of each ball to create a thumbprint indentation. Press cracks back together as necessary.
6. Bake Cookies: Bake in the preheated oven for 7 minutes. If during baking the indentation fills in, gently press it back down while the cookies are still warm using the same tool.
7. Prepare Filling: In a microwave-safe bowl, combine the chopped white chocolate, eggnog, and rum or rum extract (if using). Microwave at 15-second intervals, stirring between each session until the chocolate is fully melted and smooth. Stir in the freshly grated nutmeg. Alternatively, melt the filling ingredients gently using a double boiler. The filling will be loose initially but will thicken as it cools.
8. Fill Cookies: Once cookies have cooled slightly, spoon about ½ teaspoon of the white chocolate eggnog mixture into each thumbprint. Sprinkle a bit of freshly grated nutmeg on top for garnish. Allow filling to set at room temperature for a few hours or refrigerate for quicker setting.

Notes

• Measuring the flour by weight ensures better accuracy and consistency.
• The rum or rum extract in the filling is optional but adds a warm, festive flavor.
• If dough cracks when pressing the thumbprint indentation, simply press it back together to avoid breaks.
• The filling can be melted using a microwave or a double boiler method.
• The filling will firm up as it cools; refrigerate to speed this process.

Keywords: Eggnog cookies, Snickerdoodles, Thumbprint cookies, Holiday cookies, White chocolate filling, Festive desserts