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
