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!
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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 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.
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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
Too much butter or too soft butter can cause cookies to spread. Also, a higher ratio of white sugar can cause cookies to spread too much.
Some food historians say that the name snickerdoodle comes from the German term Schnecke Knödel which can be translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape
Related
Looking for other cookie recipes? Try these:
- Classic No Bake Cookies
- Sweet and Salty Graham Cracker Toffee
- How to Make a Christmas Cookie Box & Peppermint Bark Recipe!
- Chewy Malted Chocolate Chunk Cookies
Pairing
Here are more Christmas recipes:
- Sourdough Discard Cinnamon Rolls
- Vanilla Bean and Brown Butter Cinnamon Rolls
- Smashed Raclette Potatoes
- Baked Brie with Fig Jam
Eggnog Snickerdoodle Thumbprint Cookies
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 brown sugar
- ¼ cup white sugar
- 1 egg, 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
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 350 degrees F.
- In stand mixer fitted with paddle attachment, 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). 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.
- Bake in preheated oven for 7 minutes.
- 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. 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.
- 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
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.
- Prep Time: 20 minutes
- Cook Time: 7 minutes per tray
- Category: cookies, Christmas Cookies
- Method: baking
- Cuisine: American
Melissa says
Hello! I would like to make these but what is the measurement of the white chocolate? I can only see that it says 1/4. Is that 1/4 cup? Thanks!
anita | wild thistle kitchen says
Hi! The white chocolate measurement is 4 ounces which is about 1/2 cup. I hope you love them!
Haleigh says
Hi, does this require using the rum or rum extract?? Or can I skip that?
anita | wild thistle kitchen says
Hi there. No it is not required and yes you can skip it. 🙂
Zoe Wallace says
Hi Anita! Do you freeze these after filling or would you suggest to freeze cookies by themselves and fill them on serving day?
I'm so excited for these this holiday season- thank you!
anita | wild thistle kitchen says
Hi Zoe! I'm so excited for you to try these! Yes, I recommend filling them after thawing. Let me know how they turn out! Happy Holidays! xo - Anita
Sam says
Hi, just so you know I scaled it to 2x the recipe using the button above. I weighed the flour and when you hit the 2x it doesn’t double the flour. I had to throw out the cookies because they were completely flat
anita | wild thistle kitchen says
Hi. I'm sorry about that. When I hit the metric button and then double it, it does double the first amount where it converts from cups to metric. It leaves my amount in parentheses the same. I guess you went with the amount in parentheses that did not double? Sorry if that was confusing. I'm not a big fan of the scale options on these recipe cards and I usually just do the math myself if I'm going to go through the trouble of making and doubling a recipe. But again, sorry you had that experience.
Christina says
Are these baked at 350?
anita | wild thistle kitchen says
Hello! Yes, 350 degrees F. Sorry about that!