Name: Eggnog Snickerdoodle Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 45 min
Cuisine: American
Ingredients: 4 ounces 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; 245 grams all purpose flour (about 2 cups); ¼ teaspoon kosher salt; ¼ teaspoon baking soda; ½ teaspoon cream of tartar; ⅓ cup sugar mixed with 2 tablespoons cinnamon; 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

Jump to Recipe·5 from 6 reviews

If you’ve never tried thumbprint cookies with a festive twist, get ready to fall in love with my Eggnog Snickerdoodle Thumbprint Cookies Recipe. These cookies bring together the cozy warmth of snickerdoodles and the creamy, nutty flavor of eggnog ganache in the center – a win-win combo perfect for holiday baking or any time you want that seasonal cheer in cookie form. Honestly, every bite feels like a hug, and I can’t wait for you to try making them yourself.

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Why This Recipe Works

Perfect Texture Balance: The precise flour ratio gives these cookies a tender chew without too much spread, keeping that cute thumbprint center intact.
Unique Flavor Fusion: Combining classic snickerdoodle spices with a luscious eggnog white chocolate filling makes for a festive, unforgettable bite.
Easy to Make: No chilling required, and simple steps mean you can whip them up even on a busy day or last-minute holiday bake session.
Customizable: The filling can be made with or without rum, and the cinnamon sugar coating adds that warm spice kick you can tweak to your liking.

Eggnog Snickerdoodle Thumbprint Cookies, holiday cookie recipes, festive thumbprint cookies, eggnog desserts, Christmas cookie ideas - The image shows many round cookies arranged closely on a black cooling rack with a grid pattern. Each cookie has two layers: the bottom layer is a light brown cookie with a rough, crumbly texture and a dusting of cinnamon or spice, while the top layer is a small dollop of smooth, white cream placed in the center of each cookie. The cookies appear soft and slightly thick, with the cream layer slightly glossy and smooth. The white marbled texture is visible in the background beyond the cooling rack. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Eggnog Snickerdoodle Thumbprint Cookies Recipe really starts in the ingredients—and why they play so nicely with each other. Handled right, they give you cookies that look homemade but taste like you spent all day on them. Here’s a little about what each element brings to the party.

Eggnog Snickerdoodle Thumbprint Cookies, holiday cookie recipes, festive thumbprint cookies, eggnog desserts, Christmas cookie ideas - Flat lay of unsalted butter stick with a smooth surface, light brown sugar in a small white ceramic bowl, white granulated sugar in a small white ceramic bowl, one medium egg with an uncracked clean shell, a small white ceramic bowl of vanilla extract, a mound of all purpose flour with a soft texture, a small white ceramic bowl of kosher salt, a small white ceramic bowl of baking soda, a small white ceramic bowl of cream of tartar, a small white ceramic bowl containing granulated sugar mixed with ground cinnamon, chopped white chocolate pieces in a small white ceramic bowl, a small white ceramic bowl of eggnog, a small white ceramic bowl of dark rum, freshly grated nutmeg piled on a small white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using room temperature butter helps achieve that fluffy, tender dough without too much greasiness or spreading; European-style butters may alter texture.
Light Brown Sugar: Adds moisture and a subtle molasses note that complements the snickerdoodle spices beautifully.
White Granulated Sugar: Balances sweetness and helps with that slight crisp edge on the cookies.
Egg: Using a medium egg is important here for texture; don’t swap for larger eggs without adjusting.
Vanilla Extract: Brings warmth and enhances the other spices without overpowering.
All-Purpose Flour: Measure carefully or weigh—it’s key to the right dough consistency that holds shape with a tender bite.
Kosher Salt: Just a pinch to balance sweetness and enhance flavors.
Baking Soda & Cream of Tartar: Classic snickerdoodle essentials; cream of tartar adds the signature tang and helps keep the cookie soft.
Cinnamon Sugar (for rolling): Delivers that unmistakable snickerdoodle flavor and a bit of crunch on the outside.
White Chocolate: For the ganache filling, white chocolate melts creamy and pairs like a dream with eggnog.
Eggnog: Concentrates the festive spice and creaminess in the ganache, tying the whole cookie together.
Dark Rum or Rum Extract (optional): Adds a gentle boozy depth that elevates the filling—but you can totally leave it out for kid-friendly cookies.
Freshly Grated Nutmeg: A final sprinkle to make the filling pop with that warm holiday aroma.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Eggnog Snickerdoodle Thumbprint Cookies Recipe my own by adjusting the spice and filling flavors depending on my mood or who I’m baking for. Don’t be shy about trying your own spin—you might find a version you love even more!

Variation: I’ve swapped out rum extract for bourbon a few times, which adds a smooth warmth I adore—if you like a boozy touch, give it a go!
Dietary Adjustment: If you want dairy-free, try using a vegan butter substitute and a dairy-free white chocolate—things turn out surprisingly well.
Seasonal Twist: In winter, I sometimes add a pinch of ground cloves or cardamom to the dough for extra holiday cheer.

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

Step 1: Cream Butter and Sugars Until Fluffy

This is where the magic starts—I like to use my stand mixer with the paddle attachment for about 3-4 minutes on medium speed. The mixture should look light and fluffy, with no gritty sugar left. Make sure to scrape down the sides at least once so everything mixes evenly. If your butter is too hard or cold, this won’t happen right, so let it sit on the counter until soft but not melted.

Step 2: Add Egg and Vanilla, Mix Until Creamy

Pop in your medium egg and vanilla extract, then mix again until it’s all blended in. This step adds moisture and flavor that make your dough rich and soft. Scrape the bowl again to avoid any patchy spots—uniform mixing means even baking later!

Step 3: Incorporate Dry Ingredients Carefully

In a separate bowl, I sift together the flour, baking soda, cream of tartar, and salt to remove lumps—don’t skip this if your flour tends to clump. Add these dry ingredients gradually to your wet mixture on low speed and mix just until a thick dough forms. Avoid overmixing here; you want to keep the cookies tender without developing too much gluten.

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

Scoop out cookie dough balls about 1 tablespoon in size. I like to use a cookie scoop for uniformity—about 15 grams each if you want to be precise. Roll each ball in the cinnamon sugar mixture until well coated. Place them on a parchment-lined baking sheet spaced about 2 inches apart. Press the center of each ball gently with your thumb or a teaspoon to create an indentation—don’t worry if the dough cracks a bit; just press it back together gently.

Step 5: Bake and Fix Indentations if Needed

Bake in a preheated 350°F oven for 7 minutes. Sometimes, the indentations puff up during baking—if that happens, press them gently again while the cookies are still warm. I usually keep the same teaspoon handy for this. This little trick keeps your cookies looking perfect and ready to fill.

Step 6: Make the Eggnog Ganache Filling

While the cookies cool, melt your white chocolate, eggnog, and rum (or rum extract) in a microwave-safe bowl using 15-second intervals, stirring in between. Alternatively, a double boiler works wonders here. Once smooth, stir in the freshly grated nutmeg. The ganache will be loose initially but thickens as it cools—that’s just perfect for spooning or piping.

Step 7: Fill the Cookies and Let Set

Fill each thumbprint with about ½ teaspoon of the ganache. Add a sprinkle of fresh nutmeg on top if you like that little extra aroma pop. Let the cookies come to room temperature to let the filling set, or pop them in the fridge if you want them firm up quicker. Trust me, they taste amazing either way.

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Pro Tips for Making Eggnog Snickerdoodle Thumbprint Cookies Recipe

Butter Temperature Matters: Make sure your butter is soft but not melting to prevent too much spread and keep that perfect cookie shape.
Weigh Your Flour: Using a kitchen scale for the flour makes a huge difference; measuring by volume can easily mislead you and affect texture.
Press the Thumbprint Twice: If your indentations puff up in the oven, gently re-press them immediately after baking while warm for a perfect well.
Don’t Overmix Dough: Stirring just until combined prevents tough cookies by not developing excess gluten.

How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe

Eggnog Snickerdoodle Thumbprint Cookies, holiday cookie recipes, festive thumbprint cookies, eggnog desserts, Christmas cookie ideas - A close-up of a small round light brown cookie resting on the edge of a white speckled cup filled with a frothy light brown drink. The cookie has a rough, crumbly texture and a bite taken out of it. On top of the cookie, there is a dollop of smooth white cream sprinkled lightly with brown powder. In the blurred background, there are more cookies scattered on a white marbled surface. The overall scene has a warm, cozy feel. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a quick grate of fresh nutmeg over the filled cookies, which amps up the cozy vibe. Sometimes, if I want to dress them up for guests, I add a tiny dollop of whipped cream or a fresh cranberry on top as an extra festive pop. It’s all about bringing that joyful holiday energy to your cookie platter.

Side Dishes

These cookies are fantastic alongside hot drinks — I love serving them with a mug of rich coffee, a creamy latte, or, of course, a glass of chilled eggnog to echo the filling. They also make a sweet companion for holiday brunch spreads with fruit and cheese boards.

Creative Ways to Present

For holiday parties, I like to arrange them on tiered dessert stands, garnished with cinnamon sticks and sprigs of fresh rosemary. Wrapping a few in a clear gift bag tied with a festive ribbon makes a charming gift and gives you bonus cookie-eating credit for the effort!

Make Ahead and Storage

Storing Leftovers

Once your Eggnog Snickerdoodle Thumbprint Cookies are completely cool and the ganache is set, I store them in an airtight container at room temperature. They’ll stay fresh for about 3-4 days without losing that tender, chewy texture or the creamy filling’s magic. If it’s warm where you live, refrigeration is better to keep the ganache firm.

Freezing

I’ve successfully frozen the baked cookies without filling—just roll and press as usual, then freeze on a tray before transferring to a freezer bag. When you’re ready, let them thaw and fill with ganache freshly made. Freezing with filling tends to change the texture of the ganache, so I keep that part fresh.

Reheating

If you want the filling a bit melty again, warm the cookies slightly in the microwave for 10-15 seconds. Just enough to soften the ganache without melting it completely. This makes the experience feel just like fresh-baked, and the aroma that fills your kitchen is hard to beat!

FAQs

Can I make the Eggnog Snickerdoodle Thumbprint Cookies Recipe without eggs?

Yes! You can substitute the medium egg with a flax egg or a commercial egg replacer suitable for baking. The texture will be slightly different but still delicious—expect a bit less chew and richness.
What if I don’t have cream of tartar for the snickerdoodle dough?

Cream of tartar provides the tangy flavor typical of snickerdoodles and helps with texture. If you don’t have it, you can omit it, but your cookies won’t have that signature snickerdoodle tang; adding a tiny bit of lemon juice can mimic some acidity.
Can I use store-bought eggnog for the ganache?

Absolutely! Using good-quality store-bought eggnog works perfectly for the filling, just make sure it’s well chilled and fresh. Homemade eggnog can also give a richer flavor but isn’t necessary.
How do I keep the thumbprint indentations from disappearing during baking?

Pressing the centers gently again immediately after baking, while the cookies are still warm, usually restores the indentations. Using room temperature butter and the correct flour ratio also helps prevent spreading that fills the thumbs.
Can these cookies be made ahead of time for holiday parties?

Yes! You can bake and fully cool the cookies, then store them in an airtight container for up to 4 days. The ganache can be prepared the day before as well. Just fill the cookies several hours before serving to ensure the filling sets nicely.

Final Thoughts

This Eggnog Snickerdoodle Thumbprint Cookies Recipe is one of those special treats that brings me back to cozy holiday moments with friends and family. The balance of cinnamon, creamy eggnog filling, and that satisfying chewy cookie is pure joy. If you’re looking to add a new favorite to your festive baking list or simply love thumbprint cookies with a twist, I wholeheartedly encourage you to try these. They’re a little bit magical and just might become your new go-to cookie for every celebration.