Eggnog Snickerdoodle Thumbprint Cookies

Why Make This Recipe

Eggnog Snickerdoodle Thumbprint Cookies are a delightful twist on traditional holiday treats. With the creamy, festive flavor of eggnog combined with the warmth of cinnamon and sugar, these cookies offer a cozy taste of the season. The little thumbprint wells provide a perfect spot for a smooth white chocolate and eggnog filling. These cookies are not only delicious but also a fun activity to share with family and friends during holiday gatherings.

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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

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Scrape down the sides once.
3. Add the egg and vanilla extract and mix again until creamy and well combined. Scrape down the sides once more.
4. Add the flour, baking soda, cream of tartar, and salt. If your ingredients are lumpy, sift them first. Mix until a thick dough forms.
5. Scoop dough into 1 tablespoon-sized balls (about 15 grams if you want to be precise). Roll the balls in the cinnamon sugar mixture, then place them on a parchment-lined cookie sheet.
6. Press down the centers with a ½ teaspoon or with your finger/thumb. If the dough cracks, simply press it back together.
7. Bake in the preheated oven for 7 minutes. If the indentation fills in during baking, gently press it back down while still warm.
8. To make the filling, combine the white chocolate, eggnog, and rum or rum extract (if using) in a bowl. Microwave at 15-second intervals, stirring in between, until the chocolate is melted. Add grated nutmeg if desired. You can also use a double boiler for this step. The filling will be loose at first but will set up as it cools.
9. Fill each cookie with about 1/2 teaspoon of the filling, and top with freshly grated nutmeg. The filling will set after a few hours at room temperature. If you want it to set more quickly, place the cookies in the refrigerator.

How to Serve Eggnog Snickerdoodle Thumbprint Cookies

These cookies are best served at room temperature. They make a delightful addition to holiday cookie platters or can be enjoyed with a cup of coffee or hot cocoa. Share them with friends and family during festive gatherings, and watch everyone smile as they take a bite!

How to Store Eggnog Snickerdoodle Thumbprint Cookies

Store these cookies in an airtight container at room temperature for up to one week. If you’ve filled them with the white chocolate and eggnog filling, they may be best kept in the refrigerator to maintain the texture of the filling.

Tips to Make Eggnog Snickerdoodle Thumbprint Cookies

• Make sure your butter is at room temperature for easier mixing.
• Don’t skip the chilling time if you find the dough too sticky to work with; refrigerating the dough for about 30 minutes helps.
• For a little extra fun, you can use flavored eggnog, like spiced or vanilla.

Variation

You can try adding chopped nuts, such as pecans or walnuts, for added crunch, or swap out the white chocolate for milk chocolate if you prefer a richer flavor.

FAQs

1. Can I make these cookies ahead of time?
   Yes, you can make the dough and refrigerate it for up to three days before baking. You can also bake the cookies and fill them a day in advance.

2. What if I don’t have cream of tartar?
   If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder.

3. Can I use eggnog extract instead of eggnog?
   Yes, you can use eggnog extract for flavor, but you may want to add some milk or cream to achieve a similar consistency.

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