Eggnog Snickerdoodle Thumbprint Cookies: A Festive Holiday Treat

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Soft, tender, and filled with a rich eggnog ganache, these Eggnog Snickerdoodle Thumbprint Cookies bring together two holiday classics in one bite. With warm cinnamon sugar on the outside and a creamy white chocolate eggnog center, they’re perfect for Christmas cookie boxes, swaps, or a cozy night by the fire. This recipe requires no dough chilling and comes together quickly, making it an easy and festive baking project.

Why You’ll Love These Eggnog Snickerdoodle Thumbprint Cookies

These cookies are a delightful twist on traditional snickerdoodles and thumbprints. They combine the soft, chewy texture of a snickerdoodle with a luscious eggnog ganache in the center. The freshly grated nutmeg and optional dark rum give the filling that authentic eggnog flavor, perfect for the holiday season. No dough chilling is required, and the cookies maintain their thumbprint shape without extra hassle—making them beginner-friendly and time-saving.

What You’ll Need to Bake These Holiday Cookies

• Butter: Adds richness and helps create a soft texture
• Brown Sugar: Deepens the flavor and keeps cookies moist
• White Granulated Sugar: Adds sweetness and aids in browning
• Egg: Binds the dough and contributes to softness
• Vanilla Extract: Enhances the overall flavor profile
• All-Purpose Flour: Provides structure and balances moisture
• Cream of Tartar: Gives snickerdoodles their tang and chewy texture
• Baking Soda: Helps the cookies rise slightly and remain tender
• Kosher Salt: Balances the sweetness and enhances flavors
• Cinnamon Sugar (for rolling): Delivers that classic snickerdoodle coating

Filling Ingredients for Eggnog Ganache

• White Chocolate: Creates a smooth, sweet base for the filling
• Eggnog: Delivers festive flavor and creamy consistency
• Dark Rum or Rum Extract: Optional but brings depth and traditional eggnog flair
• Freshly Grated Nutmeg: Key to capturing the eggnog essence

Ingredient Substitutions for Different Needs

If you’re out of something or need a dietary adaptation, here are some options:

• Butter Substitute: Use plant-based butter for a dairy-free version
• Egg Substitute: Try a flax egg (1 tbsp ground flax + 2.5 tbsp water) for a vegan option
• Flour Substitute: Use a 1:1 gluten-free flour blend to make gluten-free cookies
• Rum Alternative: Omit or use rum extract for a non-alcoholic version
• White Chocolate Swap: Coconut cream with powdered sugar and nutmeg can sub for white chocolate in a pinch

These swaps may alter the final texture slightly but will keep the essence of the eggnog snickerdoodle thumbprint cookies intact.

How to Make Eggnog Snickerdoodle Thumbprint Cookies

Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining your cookie sheets with parchment paper.
Cream Butter and Sugars: In a stand mixer with a paddle attachment, beat the butter, brown sugar, and white sugar until light and fluffy. Scrape the bowl as needed.

Add Egg and Vanilla: Beat in the egg and vanilla until smooth and fluffy again.
Mix Dry Ingredients: Add flour, baking soda, cream of tartar, and salt. Mix until a thick dough forms.
Shape and Roll: Scoop 1-tablespoon portions of dough, roll into balls, and coat each in cinnamon sugar.

Form Indentations: Press the center of each dough ball with your thumb or a ½ teaspoon to form a well.
Bake: Bake for 7 minutes. If the indentations rise too much, press them gently again while warm.
Make Ganache: In a heatproof bowl, combine white chocolate, eggnog, and rum/rum extract. Microwave in 15-second bursts, stirring between each, until melted and smooth. Add grated nutmeg.

Fill Cookies: Spoon about ½ teaspoon of ganache into each cooled cookie and sprinkle with fresh nutmeg.
Let Set: Let the filling firm up at room temperature for a few hours or refrigerate to speed up the process.

Expert Tips to Nail These Cookies Every Time

• Use Good White Chocolate: Avoid chips and go for high-quality bars for a smooth ganache
• Weigh Your Flour: Too much or too little flour will affect the texture and shape
• Room Temp Ingredients: Ensure your butter and egg are at room temperature for better mixing
• Don’t Overheat Ganache: Melt chocolate slowly to avoid seizing
• No Chilling Needed: These cookies maintain their shape without refrigerating the dough

By following these small but key steps, your Eggnog Snickerdoodle Thumbprint Cookies will come out perfect every time.

Delicious Pairings and Creative Variations

• Pair With: Serve with a warm mug of classic eggnog, hot chocolate, or coffee
• Add Spice: Add a pinch of ground cloves or allspice to the cinnamon sugar for a spicier version
• Spiked Version: Boost the rum in the filling for an adults-only cookie
• Nut-Free Option: This recipe is naturally nut-free but double-check your chocolate label
• Decorate for Gifting: Use colored sugar or edible glitter for festive flair

To store, keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months with parchment paper between layers.

Why Eggnog and Snickerdoodles Make the Perfect Match

Eggnog and snickerdoodles both offer nostalgic, warm, and comforting flavors that scream holiday. The cinnamon sugar of the cookie combined with the creamy, spiced eggnog filling is a brilliant fusion. These cookies are especially great for festive gatherings or as part of a holiday baking day. The filling also sets to a soft fudge-like texture, making them great for stacking and gifting.

This season, give your cookie tray a creative upgrade with Eggnog Snickerdoodle Thumbprint Cookies—a festive fusion that looks beautiful, tastes incredible, and captures the essence of Christmas in every bite.

Wrapping Up the Festive Flavor

There’s something magical about baking during the holiday season, and Eggnog Snickerdoodle Thumbprint Cookies capture that spirit in every bite. With their melt-in-your-mouth texture, spiced ganache filling, and classic snickerdoodle exterior, these cookies are as memorable as they are delicious. Whether you’re sharing them at a party, packing them in cookie boxes, or enjoying them by the fire, they’re guaranteed to bring holiday cheer. With simple ingredients, no dough chilling, and big flavor, these festive thumbprints are destined to become a seasonal favorite in your kitchen.

Frequently Asked Questions About Eggnog Snickerdoodle Thumbprint Cookies

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough a day ahead and store it covered in the refrigerator. The baked cookies also store well at room temperature for up to 5 days, and the ganache filling sets beautifully overnight. For longer storage, freeze them for up to 3 months with parchment between layers.

Can I make these cookies without rum?

Yes. The rum adds depth to the eggnog ganache, but it’s entirely optional. You can substitute it with rum extract or simply omit it for a kid-friendly, alcohol-free version. The nutmeg and eggnog still provide plenty of holiday flavor.

My ganache filling turned out runny—what went wrong?

This usually happens when the chocolate is overheated or if low-quality white chocolate chips are used. Stick to high-quality white chocolate bars and melt in 15-second intervals, stirring often. The ganache thickens as it cools, so allow time for it to set at room temperature or speed it up by refrigerating the cookies.

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Eggnog Snickerdoodle Thumbprint Cookies

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Author: Anna
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Eggnog Snickerdoodle Thumbprint Cookies are soft, festive holiday treats featuring a cinnamon-sugar coated snickerdoodle base filled with creamy white chocolate eggnog ganache and topped with freshly grated nutmeg. No dough chilling required, and perfect for cookie boxes and seasonal gatherings.

Ingredients

Scale

4 oz (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar, gently packed
1/4 cup white granulated sugar
1 medium egg (about 50 grams), room temperature
1 tsp vanilla extract
245 grams all-purpose flour (about 2 cups if measured by volume)
1/4 tsp kosher salt
1/4 tsp baking soda
1/2 tsp cream of tartar
1/3 cup sugar mixed with 2 tbsp cinnamon (for rolling dough)
4 oz white chocolate, chopped or in small pieces
2 tbsp eggnog
1 tbsp dark rum or 1/4 tsp rum extract (optional)

1/4 tsp freshly grated nutmeg

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter, brown sugar, and granulated sugar in a stand mixer until light and fluffy, scraping down once.
Add the egg and vanilla extract and mix until combined, scraping down again.

Add flour, baking soda, cream of tartar, and salt. Mix until a thick dough forms.
Scoop dough into 1-tbsp balls, roll in cinnamon sugar, and place on prepared baking sheet.
Press the center of each dough ball with your thumb or a 1/2 tsp measuring spoon to form a well.

Bake for 7 minutes. If needed, gently re-press the indentations while cookies are still warm.
To make the filling, combine white chocolate, eggnog, and rum/rum extract in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until melted and smooth. Add grated nutmeg.
Fill each cookie center with 1/2 tsp of ganache and top with extra grated nutmeg.

Let the filling set at room temperature for a few hours or refrigerate to speed up the process.

Notes

Use good-quality white chocolate bars, not chips, for the best ganache texture.
Weigh your flour for best results to avoid overly hard or soft cookies.

Ensure butter is soft but not greasy to prevent excessive spreading.
No chilling required, but shaped dough can be stored in the fridge before baking if preferred.
Rum is optional; the ganache is delicious without it too.

Prep Time: 20 minutes
Cook Time: 7 minutes
Category: Cookies, Christmas Cookies
Method: Baking
Cuisine: American