Description
Eggnog Snickerdoodle Thumbprint Cookies are soft, chewy cookies rolled in cinnamon sugar with a festive eggnog white chocolate ganache center. These holiday treats combine classic snickerdoodle flavors with a creamy, spiked filling, perfect for seasonal celebrations and cookie exchanges.
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 (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
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 Fahrenheit to ensure it’s ready when the dough is prepared.
- Cream Butter and Sugars: In a stand mixer fitted with paddle attachment, cream the room temperature butter with the light brown and granulated sugars until light and fluffy, scraping down the bowl once for even mixing.
- Add Egg and Vanilla: Add the medium egg and vanilla extract to the mixture and mix again until creamy and fully combined, scraping down the bowl once more.
- Combine Dry Ingredients and Form Dough: Add the flour, baking soda, cream of tartar, and kosher salt. If any ingredients are lumpy, sift them before adding. Mix until a thick dough forms.
- Shape and Roll Dough Balls: Scoop dough into 1 tablespoon-sized balls (about 15 grams each). Roll each ball in the cinnamon sugar mixture. Place on a parchment-lined cookie sheet and press down centers with a ½ teaspoon or your thumb. If cracks appear, gently press them back together.
- Bake Cookies: Bake in the preheated oven for 7 minutes. If the indentation fills in while baking, gently press it down again while the cookies are still warm.
- Prepare Ganache Filling: Combine the white chocolate, eggnog, and rum or rum extract (if using) in a bowl. Microwave at 15-second intervals, stirring between each until chocolate is melted. Alternatively, melt using a double boiler. Stir in freshly grated nutmeg. The filling will be loose initially but will thicken as it cools.
- Fill Cookies: Spoon about ½ teaspoon of ganache into each cookie indentation. Top with a pinch of freshly grated nutmeg. Allow filling to set at room temperature for a few hours or refrigerate to speed up the setting.
Notes
- Use a medium egg as specified for consistent cookie texture; using larger eggs will alter results.
- Stick to regular unsalted butter (like store brand or Land O’ Lakes) for predictable spread; European style or higher fat butters will affect texture and spread.
- Butter should be soft but not greasy at room temperature, which helps prevent excessive spreading.
- Dough can be prepared ahead, shaped, covered with plastic wrap, and chilled to help cookies keep their shape but chilling is not necessary.
- Omit rum or rum extract if preferred; no substitute needed.
- Weighing flour is recommended to achieve the ideal texture — too much flour will make cookies hard, too little causes excessive spread.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
