Eggnog Snickerdoodle Thumbprint Cookies

A soft cinnamon sugar cookie filled with eggnog ganache (spiked with rum! Optional but so good!) and topped with freshly grated nutmeg, these Eggnog Snickerdoodle Thumbprint Cookies are so festive, fun, and delicious! These tender little cookies are a true taste of Christmas and are the perfect addition to your cookie boxes and holiday cookie swaps.

Recipe Background

I got the idea to make an eggnog thumbprint cookie after making my Gingerbread Caramel Thumbprint Cookies. Gingerbread and Eggnog are the ultimate Christmas flavors to me so I am always imagining ways to use them during the holiday season. If you love eggnog, check out my Boozy Glazed Eggnog Sweet Rolls.

I really had a particular texture in mind for this cookie and I felt a little bit like a very frustrated Goldilocks during my recipe testing; First they were too thin, then too thick, then too crumbly, then too crunchy, and then they were juuuuust right. After more tests than I thought, I finally landed on the perfect soft snickerdoodle texture and flavor and just the right eggnog flavor in the filling.

I also wanted them to hold their "thumbprint" while baking without a chilling period. Many thumbprint cookie recipes call for chilling the dough and also have you reshape the indentation after baking. Well I just didn't want to ask you to do all of that and I am pleased to report I nailed it and you will not find those steps in this recipe!

Ingredients

A few simple ingredients are all you need to make these eggnog snickerdoodle thumbprint cookies

ingredients for the cookie dough:

• butter: unsalted or salted both work well here
• sugars: brown and white for the perfect cookie texture
• egg: a whole medium sized egg gives these just the right soft texture and spread in the oven
• vanilla extract: because I can't make a cookie without it!
• cream of tartar: a classic in a snickerdoodle. It imparts a subtle tanginess and a soft texture.
• baking soda: The baking soda works with the cream of tartar to create a tender texture.
• kosher salt: a tiny bit and as always, I recommend Diamond Crystal Kosher Salt.
• all purpose flour: spooned and leveled or weighed (I know who am I?). As I learned in my tests the flour ratio makes or breaks this cookie's texture. 245 grams was the perfect amount which was 1 and ¾ cup in my kitchen but can vary quite a lot depending on your measuring cups and your flour.
• cinnamon sugar for rolling cookies: for that signature snickerdoodle look and flavor.

ingredients for the white chocolate eggnog ganache filling:

• white chocolate: I highly recommend good quality chocolate bars for this such as Ghirardelli. I tried it with chips and the texture was very different and a little chalky.
• eggnog: a tiny splash to make the ganache. You can sub in heavy cream and bump up the rum and nutmeg.
• rum or rum extract: I love really good, dark rum such as Mount Gay in eggnog so we always have a bottle this time of year. If it is not something you keep on hand, rum extract does a great job and really brings that eggnog flavor.
• freshly grated nutmeg: the quintessential eggnog spice and key to the eggnog flavor profile in these cookies. I like to grate it into the filling as well as over the finished cookies.

See recipe card for quantities.

Instructions

How to make eggnog snickerdoodle thumbprint cookies

First, cream butter and sugars until light and fluffy, scraping down once. Next, add egg and vanilla and cream again, scraping down once, until combined and fluffy. Add flour, baking soda, cream of tartar, and salt - sift if your ingredients are lumpy. Mix until a thick dough forms.

Scoop dough into 1 tablespoon sized balls (15 grams if you want to be precise - this cookie scoop really helps with the portioning). Roll balls in cinnamon sugar, place on parchment lined cookie sheet, and press down centers with a ½ teaspoon or with your finger/thumb (this only works if you have very short fingernails). Bake in preheated oven for 7 minutes. If you find the indentation has filled in a bit during baking, just give them a gentle press while still warm with the same instrument you used to make the indentation before baking.

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Make the filling by combining white chocolate, eggnog, rum or rum extract in a bowl. Microwave at 15 second intervals stirring in between each until chocolate is melted. This will take 45 seconds to 1 minute total. Add grated nutmeg if desired. You can also make the filling in a double boiler.

Fill cookies with ½ teaspoon of filling. Allow to set at room temperature for several hours to overnight or pop in the refrigerator to set faster. The filling will harden to a soft fudge-like texture and the cookies will be stackable at that point but I do recommend placing parchment or wax paper between them if stacking.

Top Tip

For the filling, resist the urge to just blast it in the microwave for a full minute. The smaller time intervals help prevent the chocolate from seizing - if you have never experienced this consider yourself lucky and heed my warning to go very slow with the heating. Also, using good quality chocolate bars rather than chips will result in a better texture.

Storage

Eggnog snickerdoodle thumbprint cookies will keep at room temperature in an airtight container for 5 days.

Can you freeze thumbprint cookies?

Yes, baked and cooled cookies can be tightly wrapped and frozen for up to 3 months. I recommend placing a small square of parchment or wax paper between cookies if stacking. Thaw overnight in refrigerator.

Can you ship thumbprint cookies?

Yes, I recommend placing a small square of parchment or wax paper between each cookie to prevent them from sticking together. See my Christmas Cookie Box post for tips on packing and shipping cookies.

FAQ

Related

Looking for other cookie recipes? Try these:

Pairing

Here are more Christmas recipes:

Eggnog Snickerdoodle Thumbprint Cookies

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A soft cinnamon sugar cookie filled with eggnog ganache (spiked with rum!) and topped with freshly grated nutmeg, these Eggnog Snickerdoodle Thumbprint Cookies are so festive, fun, and delicious! These delicious little cookies are a true taste of Christmas and are the perfect addition to your cookie boxes and holiday cookie exchanges.

• Total Time: 45 minutes
• Yield: 3 dozen cookies

Ingredients

• 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
• 245 grams all purpose flour (about 1 and ¾ cups - see notes)
• 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

for 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 - see notes
• ¼ teaspoon freshly grated nutmeg

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Instructions

1. Preheat oven to 350 degrees F.
2. In stand mixer fitted with paddle attachment, cream butter and sugars until light and fluffy, scraping down once.
3. Next, add egg and vanilla and mix again until creamy and combined, scraping down once.
4. Add flour, baking soda, cream of tartar, and salt - sift if your ingredients are lumpy. Mix until a thick dough forms.
5. Scoop dough into 1 tablespoon sized balls (15 grams if you want to be precise). Roll balls in cinnamon sugar, place on parchment lined cookie sheet, and press down centers with a ½ teaspoon or with your finger/thumb. If dough cracks simply press it back together.
6. Bake in preheated oven for 7 minutes.  If you find the indentation has filled in during baking, just give them a gentle press while still warm with the same instrument you used to make the indentation before baking.
7. Make the filling by combining white chocolate, eggnog, rum or rum extract (optional - see notes) in a bowl. Microwave at 15 second intervals stirring in between each until chocolate is melted. Add grated nutmeg if desired. You can also make the filling in a double boiler. The filling will be quite loose at first but will set up as it cools.
8. Fill each cookie with about ½ teaspoon of filling and top with freshly grated nutmeg. Filling will set after a few hours at room temperature. Place in refrigerator if you would like it to set more quickly.

Notes

If you do not want to use the rum or rum extract you can simply omit it - you do not need to replace it with anything.

As I learned in my recipe tests, the flour ratio makes or breaks this cookie's texture. 245 grams was the perfect amount which was 1 and ¾ cup in my kitchen but can vary quite a lot depending on your measuring cups and your flour. I highly recommend weighing the flour in this recipe but if you don't have a scale, be sure to spoon and level it for the most accurate results. Too much flour will result in a harder texture, too little flour will cause them to spread more and not hold the indentation.

• Author: anita | wild thistle kitchen
• Prep Time: 20 minutes
• Cook Time: 7 minutes per tray
• Category: cookies, Christmas Cookies
• Method: baking
• Cuisine: American