Delight in the festive flavors of these Eggnog Snickerdoodle Thumbprint Cookies—soft, cinnamon-sugar cookies that are filled with a creamy eggnog-infused white chocolate ganache and topped with freshly grated nutmeg. These cookies are perfect for holiday gatherings, cookie exchanges, or simply enjoying a seasonal treat with your loved ones.
Why You’ll Love This Recipe
Eggnog Snickerdoodle Thumbprint Cookies offer the perfect balance of holiday flavors. The cinnamon-sugar coating gives the cookies a sweet, spiced crunch, while the creamy eggnog ganache adds a rich, smooth filling that melts in your mouth. The subtle warmth of nutmeg ties everything together, making these cookies a truly festive treat. They are easy to make, incredibly flavorful, and sure to become a staple at your holiday dessert table.
Ingredients
For the Cookies:
- 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
- 1¾ cups (245 grams) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
For Rolling:
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
For the Eggnog Ganache Filling:
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla extract, mixing until the mixture is well combined and creamy. Scrape down the sides once more.
- Add the flour, baking soda, cream of tartar, and salt. Mix until a thick dough forms.
- Scoop the dough into 1-tablespoon-sized balls (about 15 grams each). Roll each ball in the cinnamon-sugar mixture and place them on the prepared baking sheet. Use a ½ teaspoon or your thumb to press down the centers and create an indentation. If the dough cracks, gently press it back together.
- Bake in the preheated oven for 7 minutes. If the indentations have puffed up during baking, gently press them down again while the cookies are still warm.
- For the filling, combine the white chocolate, eggnog, and rum or rum extract (if using) in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until the chocolate is melted and smooth. Stir in freshly grated nutmeg.
- Fill each cookie indentation with about ½ teaspoon of the eggnog ganache. Top with additional freshly grated nutmeg if desired. Allow the filling to set at room temperature for several hours, or refrigerate to set more quickly.
Servings and timing
- Servings: About 36 cookies
- Prep time: 20 minutes
- Cook time: 7 minutes per batch
- Total time: 45 minutes
Variations
- Vegan Option: Substitute the butter with a vegan butter alternative, and use a non-dairy eggnog substitute to make these cookies vegan-friendly.
- Rum-Free: If you prefer not to use rum, simply omit the rum or rum extract and enjoy the rich flavor of the eggnog and white chocolate ganache.
- Nut-Free: You can skip the nutmeg topping if you need to make the cookies nut-free, or substitute with another spice such as cinnamon or cloves for a different flavor twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour for a gluten-free version of these cookies.
Storage/Reheating
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies (without the ganache filling) for up to 3 months. When ready to eat, simply thaw and fill with the ganache.
- Reheating: To enjoy the cookies warm, microwave them for 10-15 seconds. The ganache will soften slightly and become creamy again.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough in advance and refrigerate it for up to 3 days. Bake the cookies when you're ready to serve them.
2. How do I make sure the ganache sets properly?
Allow the filled cookies to sit at room temperature for several hours to let the ganache firm up. Alternatively, you can refrigerate them for about 30 minutes to set the ganache more quickly.
3. Can I substitute the white chocolate with milk chocolate or dark chocolate?
Yes, you can substitute white chocolate with milk or dark chocolate, but keep in mind that it will change the flavor profile of the ganache.
4. How can I prevent the dough from cracking when I press the center?
If the dough cracks when you make an indentation, gently pinch it back together with your fingers. The dough will hold its shape as it bakes.
5. Can I add other flavorings to the ganache?
Absolutely! You can experiment by adding spices like cinnamon, ginger, or cloves to the ganache to make it more festive or suit your taste.
6. How do I know when the cookies are done?
The cookies should be lightly golden around the edges. If the indentations have puffed up, gently press them down while they are still warm.
7. Is there a non-dairy alternative for the eggnog?
Yes, you can use almond milk or any plant-based milk and look for a non-dairy eggnog alternative available in stores during the holiday season.
8. Can I freeze these cookies?
Yes, the cookies freeze well. Just bake them, let them cool, and freeze them without the ganache. Add the ganache filling when ready to serve.
9. How do I make the cinnamon-sugar mixture?
To make the cinnamon-sugar mixture, simply combine ⅓ cup of sugar with 2 tablespoons of ground cinnamon in a small bowl and stir until well combined.
10. How long do these cookies last?
These cookies will stay fresh for about 5 days when stored in an airtight container. If you want to keep them longer, freeze them and enjoy them later.
Conclusion
Eggnog Snickerdoodle Thumbprint Cookies are a delightful treat that perfectly captures the cozy, festive flavors of the season. With their soft, cinnamon-sugar exterior and creamy eggnog ganache filling, they are sure to be a hit at your holiday gatherings. Whether you are baking for a cookie exchange or simply indulging in a homemade sweet, these cookies are the ideal choice for spreading holiday cheer. Enjoy!
Eggnog Snickerdoodle Thumbprint Cookies
- Total Time: 45 minutes
- Yield: About 36 cookies
- Diet: Vegetarian
Description
Eggnog Snickerdoodle Thumbprint Cookies combine the cozy flavors of cinnamon, eggnog, and white chocolate in a festive cookie. Perfect for the holidays, these soft, cinnamon-sugar-coated cookies are filled with a smooth eggnog ganache and topped with nutmeg. A perfect treat for cookie exchanges, family gatherings, or holiday celebrations.
Ingredients
Ingredients:
For the Cookies:
- 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
- 1¾ cups (245 grams) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
For Rolling:
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
For the Eggnog Ganache Filling:
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
Instructions
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy. Scrape down the sides.
- Add the egg and vanilla extract, mixing until smooth.
- Add the flour, baking soda, cream of tartar, and salt. Mix until the dough forms.
- Scoop dough into 1-tablespoon balls and roll them in the cinnamon-sugar mixture. Place on the prepared baking sheet.
- Use a ½ teaspoon or thumb to press down the center of each cookie, creating an indentation.
- Bake for 7 minutes. If the centers puff up, gently press them down while still warm.
- For the filling, microwave the white chocolate and eggnog in intervals, stirring until smooth. Add rum (if desired) and nutmeg.
- Fill each cookie with ½ teaspoon of ganache and top with extra nutmeg.
- Allow filling to set at room temperature for several hours or refrigerate to set faster.
Notes
- Vegan Option: Substitute butter with a vegan alternative and use non-dairy eggnog.
- Rum-Free: Omit rum or extract for a rum-free version.
- Nut-Free: Skip nutmeg topping for nut-free cookies or use a different spice.
- Prep Time: 20 minutes
- Cook Time: 7 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
