Eggnog Snickerdoodle Thumbprint Cookies Recipe
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.
- 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
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
- Preheat Oven: Preheat the oven to 350 degrees F to ensure it reaches the correct baking temperature while preparing the dough.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
