Delicious Eggnog Snickerdoodle Thumbprint Cookies You’ll Love

Try these Eggnog Snickerdoodle Thumbprint Cookies for a festive treat this holiday season.

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Course: Dessert

Cuisine: American

Keyword: baking recipes, Christmas Baking, Eggnog Snickerdoodle Cookies, festive treats, Holiday Cookies, Thumbprint Cookies

Prep Time: 15

Cook Time: 7

Cooling Time: 10

Total Time: 32

Servings: cookies

Calories: 100kcal

4 ounces Unsalted Butter Provides richness and structure; stick to regular butter for best results.
0.5 cup Light Brown Sugar Adds moisture and a deeper flavor to the cookies.
0.25 cup White Granulated Sugar Sweetens the cookies and promotes browning for that perfect texture.
1 medium Egg Binds the ingredients together; using a room temperature egg enhances the mixing process.
1 teaspoon Vanilla Extract Elevates the overall flavor profile of these delightful cookies.
245 grams All-Purpose Flour Creates the structure of the cookie; measuring accurately ensures the ideal texture.
0.25 teaspoon Kosher Salt Balances the sweetness and enhances other flavors.
0.25 teaspoon Baking Soda Functions as a leavening agent, helping the cookies rise beautifully.
0.5 teaspoon Cream of Tartar Stabilizes the cookie structure and provides a subtle tang.

Cinnamon Sugar A delightful mixture for coating the cookie dough, adding a spiced crunch that complements the sweetness.

4 ounces White Chocolate Acts as the smooth base for the filling; go for high-quality chocolate for the best texture.
Eggnog Rich and flavorful, this is the star of the filling that brings that festive touch.
Rum or Rum Extract Optional for a boozy kick to enhance flavor; feel free to omit if you prefer a non-alcoholic version.
Ground Nutmeg For garnish, optional; adds aromatic flair and visual appeal.

In a mixing bowl, cream the room temperature butter with the light brown and white sugars until fluffy and pale, about 2-3 minutes. Add in the egg and vanilla extract, mixing until well combined.
In another bowl, whisk together the all-purpose flour, kosher salt, baking soda, and cream of tartar. Gradually add this dry mixture into the butter mixture until a thick dough forms. Do not over-mix!
Scoop tablespoon-sized portions of dough and roll them in the cinnamon sugar mixture. Place them on a parchment-lined baking sheet and create a small indentation in the center of each dough ball.
Bake in a preheated oven at 350°F for about 7 minutes, or until the edges are set. If the indentations lose their shape, gently re-press them right after you take them out of the oven.
Melt the white chocolate in the microwave or over a double boiler, then stir in the eggnog and optional rum until smooth. Allow this ganache to cool slightly so it thickens.
Fill each thumbprint with about ½ teaspoon of the eggnog ganache. Let them set at room temperature or refrigerate to speed up the process.

Ensure room temperature ingredients for the best results. Watch baking time closely and allow cookies to cool before transferring to a rack.