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
Scale
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.
