Why Make This Recipe
Eggnog Snickerdoodle Thumbprint Cookies combine two beloved treats into one delightful bite. Perfect for holiday gatherings, these cookies bring festive flavors of eggnog and cinnamon together with a creamy white chocolate filling. They’re soft, chewy, and a sweet way to celebrate the season. If you’re looking to impress family and friends or simply indulge your cravings for holiday treats, this recipe is a fantastic choice.
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 your oven to 350 degrees F.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy. Make sure to scrape down the sides once.
- Add the egg and vanilla extract and mix again until creamy and combined, scraping down the sides as needed.
- Add the flour, baking soda, cream of tartar, and salt. If your ingredients are lumpy, sift them. Mix until a thick dough forms.
- Scoop the dough into 1 tablespoon-sized balls (about 15 grams if you want to be exact). Roll the balls in the cinnamon sugar mixture, then place them on a parchment-lined cookie sheet. Press down the centers with a ½ teaspoon or use your finger/thumb. If the dough cracks, simply press it back together.
- Bake in the preheated oven for 7 minutes. If the indentation has filled in during baking, gently press it down again while still warm.
- For the filling, combine the white chocolate, eggnog, and optional rum or rum extract in a bowl. Microwave at 15-second intervals, stirring in between, until the chocolate melts. Add grated nutmeg if you like. The filling will be loose at first but will set as it cools.
- Once the cookies are baked and slightly cooled, fill each one with about 1/2 teaspoon of the filling and top with freshly grated nutmeg. Let the filling set at room temperature for a few hours, or refrigerate to speed up the process.
How to Serve Eggnog Snickerdoodle Thumbprint Cookies
These cookies are great for holiday gatherings, cookie exchanges, or just enjoying at home with a warm cup of cocoa or eggnog. They are sure to impress your guests and add a festive touch to any dessert table.
How to Store Eggnog Snickerdoodle Thumbprint Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you prefer, you can also keep them in the refrigerator to maintain freshness, especially if your filling contains eggnog.
Tips to Make Eggnog Snickerdoodle Thumbprint Cookies
- Ensure your butter is at room temperature for easier mixing.
- Don’t skip the chilling time for the filling to set properly.
- Feel free to add extra spices like cinnamon or additional nutmeg to enhance the flavor.
Variation
You can change up the filling by substituting the white chocolate with milk or dark chocolate, or by using flavored extracts for a unique twist.
FAQs
1. Can I use store-bought eggnog?
Yes, store-bought eggnog works perfectly in this recipe.
2. What can I use instead of dark rum?
You can omit the rum entirely or replace it with rum extract for a non-alcoholic version.
3. How can I make these cookies gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour to make these cookies gluten-free. Make sure to check the mix for proper binding agents.
