Why make this recipe
Eggnog Snickerdoodle Thumbprint Cookies bring together the warm flavors of holiday spices and the creamy richness of eggnog. These cookies are not only festive but also a delightful treat for family gatherings or cozy evenings at home. Their soft, pillowy texture combined with a sweet white chocolate filling makes them a standout dessert that everyone will love.
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 together the butter and sugars until light and fluffy. Scrape down the sides once.
- Add the egg and vanilla extract, mixing again until creamy and well combined. Scrape down the sides of the bowl as needed.
- Carefully add the flour, baking soda, cream of tartar, and salt. If any of your ingredients are lumpy, it’s a good idea to sift them first. Mix until a thick dough forms.
- Scoop dough into 1 tablespoon-sized balls (about 15 grams). Roll each ball in the cinnamon sugar mixture, then place them on a parchment-lined cookie sheet. Press down the centers with a ½ teaspoon or your finger/thumb. If the dough cracks, just press it back together.
- Bake in the preheated oven for 7 minutes. If the indentation has filled in during baking, gently press it down while the cookies are still warm.
- To make the filling, combine the white chocolate, eggnog, and the optional rum or rum extract in a bowl. Microwave at 15-second intervals, stirring in between, until the chocolate is melted. You can also use a double boiler to melt the chocolate. Add the grated nutmeg if desired. The filling will be loose at first, but will firm up as it cools.
- Fill each cookie with about 1/2 teaspoon of the filling and sprinkle freshly grated nutmeg on top. The filling will set after a few hours at room temperature, or you can refrigerate to speed up the process.
How to serve Eggnog Snickerdoodle Thumbprint Cookies
Serve these cookies as a delightful treat at holiday parties or family gatherings. They are perfect alongside a cup of hot cocoa or festive eggnog. You can also gift them in a decorative tin, making them a sweet surprise for friends and loved ones.
how to store Eggnog Snickerdoodle Thumbprint Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them. For extended storage, consider freezing them; just make sure to wrap them well.
Tips to make Eggnog Snickerdoodle Thumbprint Cookies
- Make sure your butter is at room temperature for easier mixing.
- Don’t skip the cinnamon sugar coating; it adds great flavor and texture.
- Use freshly grated nutmeg for the best taste in your filling.
- If your dough is too sticky, chill it in the fridge for about 30 minutes before rolling.
variation
You could change up the filling by using different flavored chocolates or even a creamy frosting instead of white chocolate. Adding crushed candy canes or other holiday candies can also give a fun twist to the cookies.
FAQs
1. Can I make these cookies without rum?
Yes, you can simply leave out the rum or replace it with rum extract for flavor without the alcohol.
2. Can I freeze these cookies?
Absolutely! You can freeze the unbaked dough balls or the baked cookies. Just wrap them tightly and store them in a freezer-safe container.
3. How can I make the dough less sticky?
If the dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This can help it become firmer and easier to roll.
Eggnog Snickerdoodle Thumbprint Cookies
- Total Time: 37 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful holiday cookies filled with creamy white chocolate and eggnog flavors, perfect for festive gatherings.
Ingredients
- 4 ounces unsalted butter, room temperature
- ½ cup light brown sugar, gently packed
- ¼ cup white granulated sugar
- 1 medium egg, room temperature
- 1 teaspoon vanilla extract
- 245 grams all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
- 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 your oven to 350 degrees F.
- In a stand mixer, cream together the butter and sugars until light and fluffy.
- Add the egg and vanilla, mixing until creamy.
- Add flour, baking soda, cream of tartar, and salt; mix until a thick dough forms.
- Scoop dough into 1 tablespoon-sized balls and roll in the cinnamon sugar mixture.
- Place on a parchment-lined sheet, pressing down centers with a thumb.
- Bake for 7 minutes, pressing down centers if needed.
- For filling, melt white chocolate with eggnog and rum in microwave or double boiler; add nutmeg.
- Fill each cookie with the filling and sprinkle with nutmeg.
- Let set at room temperature or refrigerate to speed up the process.
Notes
For best results, use room temperature butter and freshly grated nutmeg. These cookies can also be frozen for future enjoyment.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
