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
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
- 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.
