If you’re looking for a delightful twist on classic holiday sweets, the Eggnog Snickerdoodle Thumbprint Cookies Recipe is an absolute must-try. These cookies bring together the warm, comforting flavors of soft snickerdoodles rolled in cinnamon sugar with a luscious white chocolate and eggnog ganache nestled right in the center. The subtle hint of nutmeg and optional dark rum elevates these cookies into a festive treat that feels like a cozy hug from the season itself. Whether you’re baking for a party, a family gathering, or just because, these cookies are guaranteed to win hearts and quickly disappear!
Ingredients You’ll Need
For this Eggnog Snickerdoodle Thumbprint Cookies Recipe, you won’t need a pantry full of complicated ingredients—just simple, familiar staples that come together beautifully. Each one plays a pivotal role: from the creamy butter and sweet sugars forming the soft dough, to the cinnamon sugar giving it that classic snickerdoodle crunch, and the white chocolate-egg nog combo creating the melt-in-your-mouth center.
- 4 ounces unsalted butter, room temperature: This provides richness and a tender, buttery crumb.
- ½ cup light brown sugar, gently packed: Adds moisture and a slightly deeper sweetness.
- ¼ cup white granulated sugar: Balances sweetness and helps create a slight crisp edge.
- 1 medium egg, room temperature: Binds the dough and adds structure.
- 1 teaspoon vanilla extract: Brings warm depth and enhances all other flavors.
- 1¾ cups all-purpose flour: The base that holds everything together with just the right chew.
- ¼ teaspoon kosher salt: Cuts sweetness and highlights flavor nuances.
- ¼ teaspoon baking soda: Gives a slight lift to keep the cookies tender.
- ½ teaspoon cream of tartar: This classic snickerdoodle ingredient adds that signature tang and chewiness.
- â…“ cup sugar mixed with 2 tablespoons cinnamon: For rolling the dough balls, creating the iconic snickerdoodle cinnamon sugar crust.
- 4 ounces white chocolate, chopped: Melts down into a creamy, sweet ganache filling.
- 2 tablespoons eggnog: Imparts that classic holiday drink flavor right into the ganache.
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional): Adds warmth and complexity, but feel free to skip for a non-alcoholic treat.
- ¼ teaspoon freshly grated nutmeg: Sprinkled into the filling and on top for the perfect festive aroma.
How to Make Eggnog Snickerdoodle Thumbprint Cookies Recipe
Step 1: Prep Your Baking Space
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick. This small prep step reduces cleanup and keeps your cookies in perfect shape.
Step 2: Cream Butter and Sugars
Using a stand mixer or a handheld electric mixer, cream together the room temperature butter, light brown sugar, and white granulated sugar. Beat until the mixture is light and fluffy—this creates the perfect base for soft, tender cookies. Don’t forget to scrape down the bowl sides so nothing is left untouched!
Step 3: Add Egg and Vanilla
Next, add the egg and vanilla extract to the creamed butter-sugar mixture. Beat just until smooth and combined—this will lend moisture and flavor, setting the stage for a luscious dough.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, kosher salt, baking soda, and cream of tartar. Gradually add this dry mixture to your wet ingredients and mix just until the dough forms. Avoid overmixing to keep the cookies soft and tender.
Step 5: Shape and Coat Dough Balls
Using a tablespoon measure or a dough scoop, portion out balls of dough. Roll each ball evenly in the cinnamon-sugar mixture until fully coated—this adds a signature snickerdoodle touch and a delightful crunchy exterior.
Step 6: Create Thumbprints
Place the cinnamon-coated dough balls on your prepared baking sheet and gently press down the center of each cookie with your thumb or a half-teaspoon. This indentation will hold the creamy ganache filling after baking.
Step 7: Bake and Shape Centers
Bake the cookies for about 7 minutes until they are puffed but lightly golden. If the centers puff up during baking, gently press them down immediately after taking them out while they’re still warm. This helps the filling sit perfectly in the thumbprint.
Step 8: Make the Ganache Filling
In a microwave-safe bowl, combine the chopped white chocolate and eggnog. Microwave in short intervals, stirring well between each, until smooth and silky. Stir in the dark rum or rum extract if using and add freshly grated nutmeg to infuse that warm holiday spice.
Step 9: Fill the Cookies
Once the cookies have cooled slightly, spoon about ½ teaspoon of the white chocolate ganache into each thumbprint center. The creamy ganache contrasts beautifully with the lightly crisp cinnamon-sugar shell.
Step 10: Let Cookies Set
Allow the cookies to sit at room temperature for several hours so the ganache can firm up, or for faster results, place them in the refrigerator. A light sprinkle of fresh nutmeg on top adds the perfect finishing touch.
How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe
Garnishes
To really impress your guests, sprinkle a pinch of freshly grated nutmeg or a dusting of cinnamon on top right before serving. You can also add tiny edible gold flakes or festive colored sugar to amp up the holiday cheer!
Side Dishes
These cookies pair wonderfully with a warm cup of spiced chai tea or a rich hot chocolate. For adult gatherings, serve alongside a glass of chilled eggnog or a mild creamy cocktail to echo the flavors inside the cookies.
Creative Ways to Present
Arrange your Eggnog Snickerdoodle Thumbprint Cookies Recipe on a rustic wooden board with sprigs of fresh pine or cranberries for a festive look. You can also place them in decorative tins lined with parchment paper to gift friends and family a memorable holiday treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to four days. Keeping the cookies sealed helps maintain their soft texture while preserving the creamy ganache center.
Freezing
If you want to bake ahead, you can freeze unbaked dough balls rolled in cinnamon sugar on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time. You can also freeze fully baked and filled cookies in an airtight container for up to a month.
Reheating
For a fresh-baked feel, warm cookies gently in a 300°F oven for 3-5 minutes. Avoid microwaving, as this may soften the ganache too much or make the cookie edges tough.
FAQs
Can I make these cookies without alcohol?
Absolutely! The dark rum or rum extract is totally optional and can be left out without sacrificing flavor. The nutmeg and eggnog alone bring plenty of festive warmth.
What if I don’t have cream of tartar?
Cream of tartar gives snickerdoodles their characteristic tang. If you don’t have it, substitute with 1 teaspoon of lemon juice or vinegar for a similar effect, or simply omit—your cookies might be slightly less tangy but still delicious.
Can I use store-bought eggnog or homemade?
Whether store-bought or homemade, both work beautifully. Just ensure your eggnog is well chilled before adding to the ganache so the filling sets perfectly.
How do I prevent the cookie centers from puffing up?
Pressing down the centers right after baking while cookies are warm is key. Don’t wait too long or the centers will harden and resist indenting, making it difficult to fill.
Can I make the ganache filling in advance?
Yes! Prepare the white chocolate and eggnog ganache ahead of time and refrigerate it. When you’re ready to fill, gently warm and stir until pourable again. This saves time on baking day.
Final Thoughts
I’m so thrilled to share this Eggnog Snickerdoodle Thumbprint Cookies Recipe with you because it’s an all-time favorite that brings everyone together with its cozy, festive flavors. Give these cookies a try for your next holiday gathering or whenever you need a sweet reminder of the season. Trust me, once you bite into the soft snickerdoodle dough cradling that velvety eggnog ganache, you’ll wonder how you ever celebrated without them!
Print
Eggnog Snickerdoodle Thumbprint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 45 minutes including chilling and setting time
- Yield: 36 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Eggnog Snickerdoodle Thumbprint Cookies combine the classic warm flavors of eggnog and cinnamon with a soft snickerdoodle cookie base and a luscious white chocolate ganache center. Perfect for holiday gatherings, these festive cookies are soft, flavorful, and irresistibly creamy in every bite.
Ingredients
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
- 1¾ cups (245 grams) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
Cinnamon Sugar Coating
- â…“ cup sugar mixed with 2 tablespoons cinnamon
Filling
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream butter and sugars: In a stand mixer, beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add egg and vanilla: Mix in the egg and vanilla extract until the batter is smooth and consistent, ensuring a cohesive dough base.
- Combine dry ingredients: Add the all-purpose flour, baking soda, cream of tartar, and kosher salt to the wet mixture. Mix until the dough forms and all ingredients are fully incorporated.
- Shape and coat dough balls: Scoop the dough using a tablespoon measure, then roll each portion into a ball. Roll these balls in the cinnamon-sugar mixture until evenly coated. Arrange them spaced apart on the prepared baking sheet.
- Create thumbprint indentations: Use a ½ teaspoon or your thumb to gently press down in the center of each cookie, forming an indentation to be filled later.
- Bake cookies: Bake in the preheated oven for 7 minutes. If the centers of the cookies puff up during baking, gently press them down while they are still warm to maintain the thumbprint shape.
- Prepare filling: Microwave the chopped white chocolate and eggnog in short intervals (about 20 seconds each), stirring after each until melted and smooth. Stir in the dark rum or rum extract if using, and freshly grated nutmeg for flavor.
- Fill cookies: Spoon about ½ teaspoon of the white chocolate ganache into the center indentation of each baked cookie. Optionally, sprinkle additional nutmeg on top for garnish.
- Set filling: Allow the filled cookies to set at room temperature for several hours until the ganache firms up, or refrigerate them to speed up the setting process before serving.
Notes
- For best texture, use room temperature ingredients to ensure even mixing.
- If you prefer a non-alcoholic version, omit the rum or use rum extract.
- Make sure to press down the cookie centers gently after baking if they puff up, to maintain the indentation for filling.
- You can store these cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Substitute white chocolate with milk or dark chocolate for a different taste profile if desired.
