Eggnog Snickerdoodle Thumbprint Cookies Recipe

If there’s one cookie that perfectly captures the cozy spirit of the holidays with a fun twist, it’s this Eggnog Snickerdoodle Thumbprint Cookies Recipe. Imagine the classic warmth of snickerdoodles paired with a luscious eggnog-infused white chocolate filling that practically melts in your mouth. These cookies are not just festive—they’re downright addictive, and I can’t wait for you to try them. Trust me, once you bite into one, you’ll be hooked.

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Ingredients & Why They Work

The magic behind these Eggnog Snickerdoodle Thumbprint Cookies Recipe lies not just in the ingredients themselves, but how they play off one another. From the cream of tartar that gives snickerdoodles their signature tang, to the eggnog in the filling adding that unmistakable holiday flair—you’ll want to gather quality ingredients for best results.

• Unsalted butter: Room temperature butter is key—too soft and your cookies will spread too much, too hard and it won’t cream properly.
• Light brown sugar & granulated sugar: Using both adds depth and balances chewiness with crisp edges.
• Medium egg: The precise size affects the dough’s moisture, so stick to medium for consistent texture.
• Vanilla extract: Adds warmth and complexity to the overall flavor.
• All-purpose flour: I highly recommend weighing the flour for accuracy—245 grams is perfect for the ideal chewy texture.
• Kosher salt, baking soda, cream of tartar: These work together for that classic snickerdoodle rise and tang.
• Cinnamon sugar mix: This coating is what gives the cookies their irresistible snickerdoodle character.
• White chocolate: Use good quality white chocolate for a velvety ganache.
• Eggnog: The star of the filling—choose your favorite brand for personal flavor.
• Dark rum or rum extract (optional): Adds a festive kick, but feel free to omit if you prefer no alcohol.
• Freshly grated nutmeg: A little sprinkle elevates both dough and filling with its warm spice.

Make It Your Way

I love these cookies as they are, but what’s fun is how easy it is to adapt them without losing their soul. Once you’ve nailed the basics of this Eggnog Snickerdoodle Thumbprint Cookies Recipe, get creative and make them truly your own.

• Alcohol-Free Version: If you prefer no alcohol, just skip the rum or rum extract in the filling—it still tastes fantastic and festive.
• Gluten-Free Swap: I’ve tried this with a gluten-free blend and it worked nicely; just be mindful of measuring flour weights carefully.
• Extra Spice: Add a pinch of ground cloves or ginger to the cinnamon sugar mix for an exciting spice twist that feels like holiday magic.
• Dairy-Free Adaptation: Use vegan butter and a dairy-free white chocolate alternative to make these friendlier for sensitive diets without compromising flavor.

Step-by-Step: How I Make Eggnog Snickerdoodle Thumbprint Cookies Recipe

Step 1: Creaming the Butter and Sugars

Start by setting your unsalted butter out to come to room temperature—it should feel soft but still slightly firm when you press your finger in. Cream the butter with both brown and granulated sugar in a stand mixer until the mixture is light, fluffy, and slightly pale. This step traps air that helps with a tender crumb. Don’t rush it—take about 3-4 minutes, scraping down the bowl once so everything blends evenly.

Step 2: Adding the Egg and Vanilla

Next, crack in your medium egg and add the vanilla extract. Mix again until the batter is creamy and smooth. Scrape the bowl down one more time—you don’t want to lose any of that lovely vanilla goodness stuck at the edges.

Step 3: Combining Dry Ingredients and Forming Dough

Whisk together your flour, kosher salt, baking soda, and cream of tartar. I always sift these together if they’re lumpy to prevent pockets of baking soda messing with the cookie texture. Add gradually to the wet mix and stir until the dough comes together into a thick, soft mass. If your dough is too sticky, a tiny sprinkle more flour helps, but be careful not to add too much or the cookies get tough.

Step 4: Rolling and Shaping the Cookies

Scoop tablespoon-sized dough balls (about 15 grams each) and roll them generously in the cinnamon sugar mixture—it’s what creates that classic snickerdoodle exterior crunch and spice. Place them spaced on a parchment-lined cookie sheet, then gently press a thumb or a ½ teaspoon into the center of each to make that signature thumbprint. Don’t worry if cracks appear; just press them back together softly to keep everything intact.

Step 5: Baking and Re-Pressing Indentations

Bake at 350°F (175°C) for about 7 minutes. Keep an eye on them because sometimes the indentations puff up or fill back in during baking—when you take them out, give each a gentle press again while still warm to keep that perfect little well for the filling.

Step 6: Making the Eggnog Ganache Filling

While the cookies cool, melt 4 ounces of chopped white chocolate with 2 tablespoons of eggnog, and optionally the dark rum or rum extract, in a microwave-safe bowl at 15 second intervals—stirring between each burst to keep it smooth and prevent burning. You can also do this in a double boiler if you prefer. Once melted, stir in freshly grated nutmeg. The ganache will be loose but sets beautifully as it cools.

Step 7: Filling the Cookies

Use about ½ teaspoon of the ganache to fill each cookie’s indentation. I love adding a tiny sprinkle of nutmeg on top to make these extra festive. Let the filling set at room temperature—if you’re impatient like me, pop them in the fridge for a bit and they’ll solidify quicker.

How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe

Garnishes

I usually keep it simple with a fresh dusting of grated nutmeg or a sprinkle of cinnamon sugar after filling the cookies—it adds an inviting aroma and looks beautiful, especially when serving guests. Sometimes I add a tiny edible gold dust on top during the holidays for that special sparkle.

Side Dishes

These cookies pair wonderfully with a hot cup of coffee, mulled cider, or a glass of cold milk—especially if you’re enjoying a holiday gathering. For a festive spread, serve alongside spiced nuts or cranberry-orange relish for a complementary bursts of flavor.

Creative Ways to Present

For parties, I like arranging these Eggnog Snickerdoodle Thumbprint Cookies Recipe on a rustic wooden platter lined with fresh pine branches or holly leaves—it instantly ups the holiday vibe. Gift-giving? Package these beauties in clear cellophane bags tied with cinnamon stick bundles and festive ribbons to wow family and friends.

Make Ahead and Storage

Storing Leftovers

Once filled and set, I store these cookies in an airtight container at room temperature for up to 3 days. I have to admit, by day two they get even better as the flavors meld beautifully, making them the ultimate day-after treat.

Freezing

If you want to make these ahead, roll and shape the dough balls, then place them on a baking sheet and freeze until solid. Transfer to freezer bags and bake from frozen, adding a couple extra minutes to the bake time. I usually freeze without filling; the ganache is easy to make fresh on bake day.

Reheating

To refresh leftover cookies, give them a quick warm-up in the microwave for about 10 seconds to soften the dough slightly—this makes the ganache filling feel freshly melted and heavenly again.

FAQs

Final Thoughts

This Eggnog Snickerdoodle Thumbprint Cookies Recipe has become my holiday go-to for sharing cozy vibes and sweet smiles. Baking and gifting these cookies always lights up the season, and I hope you find as much joy making—and eating—these as I do. Once you try them, they’ll quickly earn a spot as a festive favorite in your baking repertoire. So grab your apron, warm up that oven, and enjoy every delicious moment!

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