Eggnog Snickerdoodle Thumbprint Cookies Recipe

Hey friend, if you’re on the hunt for a holiday cookie that’ll wow your friends and family, you’ve just hit the jackpot. This Eggnog Snickerdoodle Thumbprint Cookies Recipe combines everything glorious about snickerdoodles—the cinnamon sugar, that cozy spice vibe—with a festive twist: a silky eggnog and white chocolate ganache filling. It’s like a little holiday party in every bite, and these cookies are honestly fan-freaking-tastic. I can’t wait to walk you through exactly how to nail them in your own kitchen.

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Ingredients & Why They Work

Every ingredient plays a special role here, and together they create a cookie that’s soft, flavorful, and just the right amount of indulgent. Shopping tip: grab fresh, room-temp eggs and a good-quality unsalted butter—you’ll notice the difference. Also, if you can, weigh your flour for the best texture (I’ll tell you why down below!).

• Unsalted Butter: Using regular, not European-style, butter keeps the cookies from spreading out too much.
• Light Brown Sugar: Packed gently, it adds moisture and a hint of caramel richness.
• Granulated Sugar: For that classic snickerdoodle sweetness and crunch in the coating.
• Egg: A medium egg keeps the dough’s texture consistent; larger eggs can make it wetter and change the result.
• Vanilla Extract: A must for depth and warmth in the cookie base.
• All-Purpose Flour: Measured by weight (245 grams) for the perfect balance—too much and cookies get tough, too little and they spread too thin.
• Kosher Salt: Enhances all the flavors so nothing tastes flat.
• Baking Soda: Adds a little lift and tenderness.
• Cream of Tartar: Signature ingredient for snickerdoodles, giving a slight tang and chewiness.
• Cinnamon Sugar: The magic dust for rolling each dough ball, adding crunch and spice.
• White Chocolate: Melted for the luscious ganache filler.
• Eggnog: Infuses that unmistakable holiday flavor into the filling.
• Dark Rum or Rum Extract (Optional): Just a splash amps up the festive vibe, but feel free to skip it.
• Fresh Nutmeg: Adds a warm, fragrant finish to the ganache topping.

Tweak to Your Taste

What I love about this Eggnog Snickerdoodle Thumbprint Cookies Recipe is how easy it is to make yours truly—whether that means dialing up the spiced flavors or skipping the rum. You can totally make this recipe your own without stress, which is what cooking at home should be all about, right?

• Non-Alcoholic Version: I often skip the rum extract when baking for the kids or non-drinkers; the eggnog and nutmeg alone keep it festive and delicious.
• Extra Spice Kick: Add a pinch of ground cloves or allspice to the cinnamon sugar mix for a more intense holiday spice vibe—trust me, it’s a game-changer.
• Dairy-Free Option: You can experiment with dairy-free white chocolate and a non-dairy eggnog alternative to keep the spirit without milk.
• Mini Cookies: Make smaller 1-teaspoon dough balls for bite-sized treats perfect for parties or grazing plates.

Step-by-Step: How I Make Eggnog Snickerdoodle Thumbprint Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by beating your room-temperature butter with the brown and granulated sugars in a stand mixer (or with a hand mixer). This step takes about 3 to 5 minutes, and don’t rush it—the texture should turn pale and fluffy, which means those cookies will be tender later. Scrape down the bowl once or twice so everything’s evenly mixed.

Step 2: Add Egg and Vanilla

Pop in the egg and pour in the vanilla extract. Mix again until everything looks creamy and well incorporated. This little boost of moisture is what holds the dough together while keeping it soft and flavorful.

Step 3: Incorporate the Dry Ingredients

Sift together your flour, baking soda, cream of tartar, and salt if anything looks clumpy. I’ve learned through trying this recipe more than once that weighing the flour is the key to a perfect snickerdoodle texture. Pour these in and stir gently until a thick, slightly sticky dough forms. Be careful not to overmix here—we want tender, not tough cookies.

Step 4: Roll, Coat, and Press Dough Balls

Scoop out about a tablespoon of dough per cookie (around 15 grams if you’re feeling precise) and roll into smooth balls. Now comes the fun part: roll each ball in that cinnamon sugar mixture to get the signature crunchy coating. Place them on a parchment-lined baking sheet and then gently press your thumb or the back of a teaspoon into the center to create a little well for the filling.

Step 5: Bake and Preserve the Thumbprint

Bake at 350°F for exactly 7 minutes. Watch the indentations carefully—they sometimes puff up and fill in during baking. If that happens, carefully press them again while the cookies are still warm; it’s okay to be gentle here! This step ensures a perfect little crater for your ganache.

Step 6: Make the Eggnog Ganache Filling

Meanwhile, place chopped white chocolate, eggnog, and rum or rum extract (if using) in a heat-safe bowl. Microwave in short bursts of 15 seconds, stirring between each until silky smooth. Stir in fresh grated nutmeg for that cozy aroma. At first, the ganache will be loose but don’t worry—it firms up beautifully as it cools.

Step 7: Fill, Garnish, and Set

Once your cookies are completely cool, spoon about half a teaspoon of ganache into each thumbprint well. I love topping them with a little extra grated nutmeg to add an elegant, finished touch. Let them sit at room temp for a few hours to set, or pop them in the fridge if you’re impatient like me!

How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe

Garnishes

I’m a sucker for freshly grated nutmeg on the ganache—it adds a cozy holiday aroma that just can’t be beat. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top to create that amazing sweet-salty vibe. For festive occasions, a dusting of powdered sugar adds a snowy finish.

Side Dishes

These cookies shine alongside a hot cup of spiced chai or a classic mug of eggnog. For a party spread, I love pairing them with a cheese board featuring sharp cheddar and nuts—it’s a fantastic contrast to the sweet, creamy cookies and makes for a memorable treat table.

Creative Ways to Present

I’ve wrapped these up in cellophane bags tied with cinnamon stick bundles to give as thoughtful homemade gifts. Another time, I layered them in a clear glass trifle bowl for a beautiful holiday dessert centerpiece. If you’re feeling extra festive, place a few on a tiered dessert stand alongside small sprigs of holly or pine.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 4 days, placing a slice of bread inside to keep them soft—it’s an old baking trick that actually works wonders! Just make sure the ganache is set before storing to avoid mess.

Freezing

For longer storage, I freeze unbaked cookie dough balls rolled in cinnamon sugar on a baking sheet, then transfer them to a freezer bag. When you’re ready to bake, just pop them into the oven right from frozen and add a minute or two to the baking time. The ganache, however, I recommend making fresh for best texture.

Reheating

If your cookies have been refrigerated, I like to bring them to room temperature before serving. You can also microwave a cookie for about 10 seconds to warm the ganache slightly and soften the cookie—it feels like you’re biting into freshly baked goodness all over again.

FAQs

Final Thoughts

This Eggnog Snickerdoodle Thumbprint Cookies Recipe quickly became a holiday staple in my own kitchen, and I hope you feel the same magic when you make it. There’s something about the way the tender cookie, cinnamon crunch, and creamy eggnog filling come together that just feels like a warm hug in dessert form. If you want to impress your holiday guests or treat yourself to something special, these cookies are a joyful, approachable way to do it. Go on—bake a batch and share the love. You’re going to hear all the “Wow, what are these?!” compliments!

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