Eggnog Snickerdoodle Thumbprint Cookies Recipe

If you’re anything like me, the holiday season calls for treats that feel cozy, nostalgic, and yes—a little bit indulgent. Let me introduce you to my absolute favorite twist on a classic cookie: the Eggnog Snickerdoodle Thumbprint Cookies Recipe. These aren’t just your everyday cookies; they’re soft, cinnamon-sugar kissed snickerdoodles with a creamy, boozy eggnog white chocolate ganache center that melts in your mouth. Seriously, once you try these, you’ll be making them for every celebration—trust me.

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Ingredients & Why They Work

I always love sharing not just what goes in, but why it’s there. For this Eggnog Snickerdoodle Thumbprint Cookies Recipe, the ingredients blend traditional snickerdoodle elements with a seasonal twist—egg, vanilla, cream of tartar, and the magical little addition of eggnog in the filling. These ingredients work together to create that perfect cinnamon-sugar cookie with a creamy, festive center that’s irresistible.

• Unsalted Butter: Room temp butter provides the ideal creamy texture without making the dough too sticky or greasy.
• Light Brown Sugar: Adds moisture and depth with a hint of molasses that compliments the eggnog perfectly.
• White Granulated Sugar: For that classic snickerdoodle crunch and sweetness.
• Egg: A medium egg helps bind everything without making the dough too wet.
• Vanilla Extract: Amplifies flavor and blends beautifully with nutmeg and cinnamon.
• All Purpose Flour: I highly recommend weighing this to get the cookie texture just right—too much flour means toughness, too little and the cookie doesn’t hold shape.
• Kosher Salt: Balances sweetness and enhances all the warm spices.
• Baking Soda & Cream of Tartar: The true snickerdoodle secret; these create the signature tang and texture.
• Cinnamon Sugar Mixture: Rolling the dough in this gives the classic snickerdoodle sparkle and extra spice kick.
• White Chocolate: Melts into the luscious ganache that pairs beautifully with eggnog’s creamy flavor.
• Eggnog: Adds that unmistakable festive note to the ganache, rich and cozy.
• Dark Rum or Rum Extract: Optional but highly recommended for a boozy warmth that elevates the filling.
• Freshly Grated Nutmeg: Adds the final holiday aroma both in the ganache and as a finishing touch.

Tweak to Your Taste

I like to think of this Eggnog Snickerdoodle Thumbprint Cookies Recipe as a base you can make your own. Maybe you want more spice, less sugar, or a vegan spin—I’ve played around with several versions and I’m here to tell you, a little experimentation only makes the cookies more fun to make and more special to share.

• Extra Spice: If you love a punch of spice like I do, sprinkle a bit more cinnamon and maybe some cloves into both the dough and the ganache—your kitchen will smell heavenly.
• Rum-Free Version: Skip the rum and swap in extra vanilla or a pinch of rum extract for that festive flair without the alcohol.
• Vegan Adaptation: I haven’t tried this one myself yet, but a trusted friend swapped the butter for vegan margarine and an egg replacer, and it worked beautifully!
• Chocolate Ganache Twist: For a darker ganache, try bittersweet chocolate with a touch less eggnog for a rich contrast to the cinnamon sugar cookie.

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

Step 1: Cream Butter and Sugars Until Fluffy

Start by softening your butter to room temperature—soft enough to press with your finger but not melted. Using a stand mixer fitted with the paddle attachment (but a hand mixer works too), beat the butter with the brown and white sugars until light and fluffy. This typically takes about 3-5 minutes. Scrape down the sides once so everything blends evenly. This step is key to that melt-in-your-mouth texture!

Step 2: Add Egg and Vanilla, Mix Until Smooth

Next, crack in your medium egg and pour in the vanilla extract. Beat again until the mixture is creamy and combined smoothly. Don’t rush this; proper mixing here sets the stage for a well-balanced dough.

Step 3: Combine Dry Ingredients and Add to Wet

In a medium bowl, sift together the flour, baking soda, cream of tartar, and salt. If you spot any lumps, sifting really helps. Add this dry mix to the wet mixture and stir slowly until a thick dough forms. You’re looking for a dough that holds shape but isn’t crumbly—sometimes a quick scrape down and gentle mixing helps the texture come together.

Step 4: Shape, Roll in Cinnamon Sugar, and Press Indentations

Scoop the dough into tablespoons (I love using a scale for precision—about 15 grams each) and roll into balls. Then, roll each ball in the cinnamon-sugar mixture—this part smells so good, don’t you agree? Place them on a parchment-lined baking sheet about 2 inches apart. Use your thumb or the back of a ½ teaspoon to gently press an indentation in the center of each ball. Don’t worry if you see cracks; just press them back gently—they bake right up without a hitch.

Step 5: Bake and Maintain Your Thumbprint

Bake at 350°F (177°C) for 7 minutes. Keep an eye on your cookies; some may try to fluff back up and fill the indentation. If that happens, gently press them again while still warm with your thumb or utensil—this little trick is a game changer! Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Step 6: Make the Eggnog Ganache Filling

While the cookies are baking, you can whip up the filling. Combine white chocolate pieces, eggnog, and dark rum (or rum extract) in a microwave-safe bowl. Microwave at 15-second bursts, stirring each time until smooth and melty. If you prefer, a double boiler works brilliantly here, too. Stir in freshly grated nutmeg—a little goes a long way to add that signature holiday warmth. The ganache will seem loose at first but sets nicely as it cools.

Step 7: Fill Cookies and Let Set

Once your cookies are mostly cool, spoon about ½ teaspoon of the ganache into each indentation. Top with a sprinkle of freshly grated nutmeg to finish. You can let them set at room temperature for a couple of hours or pop them into the fridge if you’re short on time. The filling firms up beautifully, giving you that creamy bite without any mess.

How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe

Garnishes

I love to finish these cookies with a touch of freshly grated nutmeg or a very light dusting of powdered sugar for extra holiday cheer. Sometimes I swirl a tiny bit of extra cinnamon sugar on top of the ganache for a crunchy, sweet little texture contrast that’s delightful. It’s those finishing touches that really make your cookies stand out.

Side Dishes

These cookies pair wonderfully with a hot cup of chai tea, a frothy cappuccino, or—if you’re in the holiday spirit—a glass of spiced rum eggnog (to match the filling!). For gatherings, I like plating them alongside small bowls of whipped cream or even a warm caramel sauce for dipping, which adds a fun twist for guests.

Creative Ways to Present

For festive occasions, I’ve arranged these cookies on decorative holiday platters lined with pine sprigs or holly for a rustic winter vibe. You can also fill mini cello bags tied with rustic twine for charming edible gifts or stack them on a cookie tower with layers of parchment paper and fresh cranberries for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled and filled, I store these cookies in an airtight container at room temperature. They keep well for about 3-4 days, but honestly, that rarely happens—they disappear too fast! Keeping them in a single layer or separated with parchment prevents stickiness.

Freezing

I usually freeze the cookie dough balls (unbaked) for convenience. Just shape and roll them, then freeze on a tray before transferring to a bag. When ready, bake straight from frozen—just add a minute or two to the baking time. While I don’t recommend freezing baked cookies with ganache filling (it can change texture), the dough freezes beautifully!

Reheating

If you want to warm these cookies slightly, I pop them in the microwave for about 10 seconds, just enough to soften the ganache without melting it completely. This brings out the aroma and buttery softness but keep an eye so they don’t get soggy.

FAQs

Final Thoughts

Honestly, this Eggnog Snickerdoodle Thumbprint Cookies Recipe quickly became my go-to for holiday baking because it brings together all the best festive flavors in one delightful little bite. The creamy eggnog ganache filling is such a fun surprise, and the soft, cinnamon sugar cookie is my favorite kind of comfort food. I really encourage you to give this recipe a try—it’ll fill your kitchen with warm holiday scents and leave everyone asking for seconds. Plus, it’s one of those recipes where the small details like pressing your thumbprint twice or weighing your flour make all the difference, and I promise you’ll feel like a baking pro. Happy holidays and happy baking!

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