Why You’ll Love This Eggnog Snickerdoodle Thumbprint Cookies
These cookies blend two favorite flavors: snickerdoodle spices and creamy eggnog. They are soft, slightly chewy, and have a small pool of eggnog white chocolate in the center. The cinnamon sugar on the outside adds a warm crunch. You get classic holiday taste in each bite. This recipe is simple to make and fun to share at parties and family gatherings.
If you enjoy filled cookies or thumbprint-style treats, you might also like this version of almond butter chocolate chip cookies for a different twist on soft-centered cookies: almond butter chocolate chip cookies.
Why Make This Recipe
Make these cookies when you want a special holiday treat without a hard recipe. The dough comes together fast. You only need common pantry items and a small amount of eggnog and white chocolate for the filling. The thumbprint step is easy and gives the cookies a homemade look. They are great for cookie swaps, gift tins, or a cozy night with hot chocolate.
This recipe also fits well into a baking day where you want to make several kinds of cookies. The dough is forgiving, and the filling sets on its own so you can bake and then fill later if you need to.
What You Need for Eggnog Snickerdoodle Thumbprint Cookies
You need basic baking tools: a stand mixer or hand mixer, a bowl, measuring cups and spoons, spatula, cookie scoop or spoon, and a baking sheet lined with parchment paper. For the filling, use a microwave-safe bowl or a double boiler to melt white chocolate with eggnog. A small teaspoon or piping bag helps to fill the thumbprints neatly.
Make sure your butter and egg are at room temperature. That makes the dough mix smoothly and gives the cookies a light texture.
How to Make Eggnog Snickerdoodle Thumbprint Cookies
Follow these clear steps and keep the language and actions simple.
- Preheat your oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Scrape down the bowl once.
- Add the egg and vanilla. Mix again until the mixture looks creamy and even. Scrape down the bowl once more.
- Add the flour, baking soda, cream of tartar, and salt. If your dry ingredients are lumpy, sift them first. Mix until a thick dough forms.
- Scoop the dough into 1-tablespoon balls. If you want to be exact, use 15 grams per ball. Roll each ball in the cinnamon-sugar mix (1/3 cup sugar mixed with 2 tablespoons cinnamon).
- Place the balls on a parchment-lined cookie sheet. Press the center of each ball with a 1/2 teaspoon or your thumb to make an indentation. If the dough cracks, press it back together.
- Bake for 7 minutes in the preheated oven. If the indentations fill in during baking, gently press them again while the cookies are still warm.
- Make the filling: combine chopped white chocolate, 2 tablespoons eggnog, and 1 tablespoon dark rum or 1/4 teaspoon rum extract (optional) in a bowl. Microwave in 15-second bursts, stirring between each, until the chocolate melts. You can also use a double boiler. Stir in 1/4 teaspoon freshly grated nutmeg if you like.
- The filling will be loose at first but will firm up as it cools. Spoon about 1/2 teaspoon of filling into each thumbprint cavity.
- Top each cookie with a little grated nutmeg. Let the filling set at room temperature for a few hours, or place the cookies in the refrigerator to speed setting.
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 (for rolling)
- 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
Best Ways to Serve Eggnog Snickerdoodle Thumbprint Cookies
These cookies pair well with hot drinks. Serve them with coffee, hot chocolate, or a warm mug of spiced cider. For a holiday table, arrange them on a plate with a mix of other cookies and a few sprigs of fresh rosemary for color.
They make a nice gift. Place them in a small box or tin with parchment between layers so they do not stick together. If you bring them to a party, put them near the drinks so guests can grab one with their cup.
How to Store Eggnog Snickerdoodle Thumbprint Cookies
Store cookies in an airtight container at room temperature for up to 4 days. If you want the filling to stay firmer, keep them in the refrigerator for up to 10 days. Let refrigerated cookies sit at room temperature for about 10 minutes before serving so the filling softens slightly.
You can freeze the baked cookie shells (without filling) in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw and fill when ready to serve. You can also freeze filled cookies for up to 1 month; thaw in the refrigerator.
Easy Tips to Make Eggnog Snickerdoodle Thumbprint Cookies
- Use room temperature butter and egg for a smooth dough.
- Weigh flour if possible; 245 grams gives a reliable texture.
- If you do not have cream of tartar, add a little extra baking soda and skip the tartar, but the classic snickerdoodle flavor comes from the cream of tartar.
- Roll the dough balls firmly in the cinnamon sugar so they get a good coating.
- If the indent fills in while baking, press it again gently while the cookie is warm.
- To melt white chocolate smoothly, chop it finely and use short microwave bursts, stirring well between each burst.
- For a non-alcohol option, use rum extract instead of dark rum.
For another cozy cookie idea with apples and spice, try a fall favorite like these apple cinnamon oatmeal cookies: apple cinnamon oatmeal cookies.
Try These Variations of Eggnog Snickerdoodle Thumbprint Cookies
- Use dark or milk chocolate instead of white chocolate for a richer filling.
- Replace rum with brandy or leave alcohol out and add a drop of almond extract.
- Add a pinch of ground ginger to the dough for extra warmth.
- Make mini versions by using a smaller scoop and less filling for bite-size treats.
- Dip one edge of each cooled cookie in melted white chocolate and sprinkle with extra cinnamon sugar for a pretty finish.
Common Questions About Eggnog Snickerdoodle Thumbprint Cookies
Q: Can I make the dough ahead of time?
A: Yes. You can chill the dough for up to 24 hours before baking. If chilled, let the dough sit at room temperature a few minutes so it is easy to scoop and press.
Q: What if my white chocolate seizes while melting?
A: If white chocolate gets too hot or water touches it, it can seize. Try adding a small splash of warm eggnog and stir slowly, or melt using a double boiler and avoid steam or water contact.
Q: Can I use store-bought eggnog that is non-dairy?
A: Yes. Use any eggnog you like, dairy or non-dairy. The texture of the filling may vary slightly, but it will still set.
Q: How do I prevent the cookies from spreading too much?
A: Make sure your butter is not too soft. Chill the dough briefly if your kitchen is warm. Also, don’t over-cream the butter and sugar.
Q: Can I make these without a mixer?
A: Yes. You can cream the butter and sugars by hand with a wooden spoon, though it will take more time. Mix the rest with a spoon until combined.
Final Thoughts
These Eggnog Snickerdoodle Thumbprint Cookies give you a familiar snickerdoodle base with a festive eggnog filling. They are simple to make, look lovely, and taste like the holidays. The recipe is flexible and forgiving, so you can adjust flavors or try variations to suit your taste. Make a batch for a party, gift, or a quiet evening treat.
Ready to Give It a Try?
If you want a tested version and visual guide, check this recipe page for more tips and photos: Eggnog Snickerdoodle Thumbprint Cookies (soft and tender)
Print
Eggnog Snickerdoodle Thumbprint Cookies
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies blending snickerdoodle spices and creamy eggnog, featuring a soft center filled with eggnog white chocolate.
Ingredients
- 4 ounces (1 stick) 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 (about 2 cups if measured by volume)
- 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 (for rolling)
- 4 ounces white chocolate, chopped or broken into small pieces
- 2 tablespoons eggnog
- 1 tablespoon dark rum or 1/4 teaspoon rum extract (optional)
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and both sugars in a stand mixer until light and fluffy.
- Add the egg and vanilla, mixing until creamy.
- Incorporate the flour, baking soda, cream of tartar, and salt until a thick dough forms.
- Scoop dough into 1-tablespoon balls and roll in cinnamon-sugar mix.
- Place on a parchment-lined cookie sheet and press the center of each ball to make an indentation.
- Bake for 7 minutes. Repress indentations if necessary.
- For the filling, melt white chocolate with eggnog and optional rum in a bowl.
- Once melted, spoon about 1/2 teaspoon into each thumbprint cavity.
- Top cookies with grated nutmeg and let the filling set at room temperature.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. Refrigerate for firmer filling storage.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg