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If you love classic cookies with a festive twist, you are going to fall head over heels for this Eggnog Snickerdoodle Thumbprint Cookies Recipe. These delightful cookies marry the cheerful warmth of snickerdoodles with the creamy, spiced richness of eggnog-infused white chocolate ganache. The cinnamon-sugar coating gives each bite a nostalgic crunch, while the luscious thumbprint center bursts with seasonal flair that’s perfect for holiday gatherings or cozy nights in. Trust me, once you try these, they’ll become your go-to treat to brighten any occasion.
Ingredients You’ll Need
Every ingredient in this Eggnog Snickerdoodle Thumbprint Cookies Recipe plays a starring role in creating that perfect balance of flavor and texture. From the tender butter that gives the dough richness to the cinnamon-sugar blend that adds that iconic snickerdoodle snap, each component works in harmony to bring these cookies to life.
- 4 ounces unsalted butter, room temperature: Provides creamy richness and a tender crumb for the cookie base.
- ½ cup light brown sugar, gently packed: Adds subtle molasses notes and moisture to keep the cookies soft.
- ¼ cup white granulated sugar: Contributes sweetness and helps achieve that classic snickerdoodle texture.
- 1 medium egg, room temperature: Binds all ingredients together and adds a slight lift in the dough.
- 1 teaspoon vanilla extract: Enhances all the sweet and spiced flavors in the cookies.
- 1¾ cups all-purpose flour: The sturdy foundation giving structure and body to the cookie dough.
- ¼ teaspoon kosher salt: Balances sweetness and deepens flavor complexity.
- ¼ teaspoon baking soda: Lightens the dough and helps it rise slightly as it bakes.
- ½ teaspoon cream of tartar: The secret behind the classic tangy bite of snickerdoodles.
- â…“ cup sugar mixed with 2 tablespoons cinnamon: For that signature snickerdoodle coating packed with warm spice.
- 4 ounces white chocolate, chopped: Melts into a decadent filling that’s creamy and sweet with eggnog.
- 2 tablespoons eggnog: Infuses the ganache with luscious creaminess and holiday spice.
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional): Adds a boozy warmth that elevates the filling’s flavor.
- ¼ teaspoon freshly grated nutmeg: Sprinkled on top to seal that festive feeling with its aromatic spice.
How to Make Eggnog Snickerdoodle Thumbprint Cookies Recipe
Step 1: Preparing the Oven & Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures even baking and prevents your cookies from sticking while they develop their golden edges.
Step 2: Creaming Butter and Sugars
Using a stand mixer, beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy. This process traps air inside, creating a tender and delicate cookie texture, so don’t rush it!
Step 3: Adding Egg and Vanilla
Next, add the egg and vanilla extract, mixing until the batter becomes smooth and glossy. These add moisture and aromatic depth that lift the entire cookie’s flavor.
Step 4: Mixing Dry Ingredients into Dough
Combine the flour, baking soda, cream of tartar, and salt separately, then gradually add them to the wet ingredients. Mix just until the dough comes together, taking care not to overwork to keep the cookies tender.
Step 5: Forming and Rolling the Cookie Dough Balls
Scoop the dough by the tablespoon and roll each ball evenly in the cinnamon-sugar mixture. This coating brings that signature snickerdoodle snap and enchanting aroma as they bake.
Step 6: Creating Thumbprints in Dough
Place the coated dough balls on your baking sheet and gently press down the center of each with your thumb or a ½ teaspoon measuring spoon to make a nice indentation. This “thumbprint” will hold the luscious filling later on perfectly.
Step 7: Baking the Cookies
Bake the cookies for about 7 minutes. If you notice the centers puffing up, gently press them down while still warm so they stay ready to be filled once out of the oven.
Step 8: Preparing the White Chocolate Eggnog Filling
In the microwave, melt the chopped white chocolate together with the eggnog in short bursts, stirring well in between until smooth. Stir in the rum or rum extract if using, and the freshly grated nutmeg to infuse that unmistakable festive spirit.
Step 9: Filling the Thumbprints
Once the cookies have cooled slightly, spoon about ½ teaspoon of the silky ganache into each indentation. This creamy filling is the star that takes these cookies from familiar to unforgettable.
Step 10: Let the Filling Set
Allow the ganache-filled cookies to sit at room temperature for several hours until set, or place them in the fridge for faster firming. The nutmeg sprinkled on top adds a final fragrant touch that’s simply irresistible.
How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe
Garnishes
Enhance your cookies with a light dusting of powdered sugar or an extra sprinkle of freshly grated nutmeg right before serving. These simple garnishes not only add visual appeal but also heighten the warmly spiced essence of the cookies.
Side Dishes
Eggnog Snickerdoodle Thumbprint Cookies pair beautifully with classic winter beverages like a mug of hot cocoa, mulled cider, or even a glass of traditional eggnog for a full holiday treat experience. They also brightened up a cookie platter alongside gingerbread or peppermint bark.
Creative Ways to Present
Present these cookies in festive tins lined with parchment paper, or on a decorative platter with fresh evergreen sprigs and cinnamon sticks for a cozy, inviting look. You could even set up a cookie decorating station where guests add their own garnish touches for a fun holiday activity.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies fresh by storing them in an airtight container at room temperature. They will stay soft and flavorful for up to 5 days, making them a perfect make-ahead treat for holiday parties or workday snacks.
Freezing
If you want to enjoy these Eggnog Snickerdoodle Thumbprint Cookies Recipe anytime, freeze the baked and cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They freeze well for up to 3 months.
Reheating
To enjoy them warm and fresh, simply microwave the thawed cookies for 10 to 15 seconds or let them come to room temperature naturally. The white chocolate filling will soften delightfully, bringing back that fresh-from-the-oven magic.
FAQs
Can I omit the rum or rum extract?
Absolutely! The rum adds a lovely depth of flavor, but if you prefer to keep it alcohol-free or avoid alcohol altogether, simply skip this ingredient or use a little extra vanilla extract for warmth.
Can I use milk chocolate instead of white chocolate?
While white chocolate works best to complement the eggnog and spice flavors, you can substitute milk chocolate if you prefer a richer, cocoa-driven filling. Just be aware it will significantly change the taste profile.
How do I prevent the cookies from spreading too much?
Make sure your butter is not too soft or melted before mixing, and chill your dough briefly if necessary. Also, rolling the dough balls tightly and promptly coating them in cinnamon sugar will help maintain their shape.
Can I use store-bought eggnog for the filling?
Yes! Store-bought eggnog works perfectly here and saves time. Just be sure to use good-quality eggnog with balanced sweetness and spice for the best results.
Are these cookies suitable for freezing before baking?
You can freeze the shaped dough balls rolled in cinnamon sugar on a baking sheet, then transfer them to a bag for up to a month. When ready to bake, add a minute or two to the baking time and proceed with filling once cooled.
Final Thoughts
If you’re looking for a cookie recipe that captures the spirit of the season with every bite, this Eggnog Snickerdoodle Thumbprint Cookies Recipe is your new best friend. It’s a cozy, delightful treat that’s perfect for sharing, gifting, or simply indulging yourself on a quiet winter afternoon. I can’t wait for you to try it and make these charming cookies a beloved tradition in your kitchen too!
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Eggnog Snickerdoodle Thumbprint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes plus several hours to set filling
- Yield: About 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Eggnog Snickerdoodle Thumbprint Cookies combine the classic cinnamon-sugar flavor of snickerdoodles with a festive eggnog white chocolate ganache filling. Soft and chewy cookies rolled in cinnamon sugar have a creamy, spiked eggnog center, making them a perfect holiday treat or seasonal dessert.
Ingredients
Cookie Dough
- 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
- â…“ cup sugar mixed with 2 tablespoons cinnamon (for rolling)
Filling
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg, plus extra for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a stand mixer, beat the room temperature butter together with the light brown sugar and white granulated sugar until the mixture is light, fluffy, and well combined. Scrape down the sides to ensure even mixing.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugars, mixing until the batter is smooth and homogenous.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, cream of tartar, and kosher salt to the wet ingredients. Mix just until the dough comes together, taking care not to overwork it.
- Shape and Coat: Scoop the dough into 1-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture thoroughly, then arrange them spaced out on the prepared baking sheet.
- Create Indentations: Using a ½ teaspoon or your thumb, gently press down the center of each cookie to create an indentation for the filling.
- Bake the Cookies: Bake the cookies for about 7 minutes. If their centers puff up during baking, gently press them back down immediately while still warm to maintain the thumbprint shape.
- Prepare Ganache Filling: Microwave the chopped white chocolate and eggnog in short intervals, stirring well after each, until completely smooth. Stir in the dark rum or rum extract, if using, and add the freshly grated nutmeg for a festive flavor.
- Fill the Cookies: Spoon approximately ½ teaspoon of the ganache into each cookie indentation. Sprinkle a little extra freshly grated nutmeg on top for garnish.
- Set the Filling: Allow the cookies to rest at room temperature for several hours until the ganache filling firms up, or refrigerate them to speed up the setting process.
Notes
- For a non-alcoholic version, omit the rum or use rum extract.
- Ensure butter and eggs are at room temperature for easier mixing and better texture.
- Use freshly grated nutmeg for the best aroma and flavor in the filling.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- These cookies freeze well; freeze unfilled cookie rounds and bake from frozen, then fill as instructed once cooled.
