Description
Delicious cookies blending snickerdoodle spices and creamy eggnog, featuring a soft center filled with eggnog white chocolate.
Ingredients
Scale
- 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