Description
These Eggnog Snickerdoodle Thumbprint Cookies combine the classic cinnamon-sugar flavor of snickerdoodles with a festive eggnog white chocolate ganache filling. Soft, buttery cookies rolled in cinnamon sugar and topped with a creamy, spiced ganache make a perfect holiday treat.
Ingredients
Scale
Cookie Dough
- 4 ounces 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, spooned and leveled)
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
For Rolling Dough Balls
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
Eggnog Ganache Filling
- 4 ounces white chocolate, chopped or broken into small pieces
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to get it ready for baking the cookies.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, scraping down the bowl once to ensure even mixing.
- Add Egg and Vanilla: Add the medium egg and vanilla extract to the creamed mixture and blend again until creamy and fully combined, scraping down the sides once more.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking soda, cream of tartar, and kosher salt if needed to remove lumps. Add these dry ingredients to the wet mixture and mix until a thick dough forms.
- Form Dough Balls: Scoop the dough into tablespoon-sized balls (about 15 grams each for precision). Roll each ball in the cinnamon sugar mixture to coat thoroughly.
- Prepare Cookie Sheet: Place the coated dough balls on a parchment-lined cookie sheet. Press down the center of each dough ball with a ½ teaspoon or your thumb/finger to create an indentation. If cracks form, gently press the dough back together.
- Bake Cookies: Bake cookies in the preheated oven for 7 minutes. If the indentation fills in during baking, gently press it again while the cookies are still warm using the same utensil.
- Make Ganache Filling: Combine chopped white chocolate, eggnog, and rum or rum extract (if using) in a microwave-safe bowl. Microwave at 15-second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, melt the mixture in a double boiler. Stir in freshly grated nutmeg.
- Fill Cookies: Once the ganache slightly cools and begins to thicken but is still pourable, fill each cookie indentation with about ½ teaspoon of the filling. Top with additional freshly grated nutmeg.
- Set Filling: Allow the filling to set at room temperature for a few hours. For quicker setting, place the cookies in the refrigerator.
Notes
- Use a medium egg as specified; larger eggs will alter the texture and moisture of the cookies.
- Regular American-style butter is recommended; European-style high-fat butters may cause spreading.
- Butter should be at room temperature with slight resistance—not too soft or greasy—to prevent excessive spreading.
- Chilling is optional but can help the cookies maintain shape if prepping ahead.
- Omit the rum or rum extract if preferred; no substitution is necessary.
- Weighing flour is recommended for best texture; otherwise, spoon and level when measuring to avoid too much flour which can make cookies hard or too little which can cause spreading and loss of indentation.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
