Name: Eggnog Snickerdoodle Thumbprint Cookies Recipe
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: American
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 2 cups if measured by volume – see notes); ¼ teaspoon kosher salt; ¼ teaspoon baking soda; ½ teaspoon cream of tartar; ⅓ cup sugar mixed with 2 tablespoons cinnamon (for rolling); 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, plus more for topping

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 2 cups if measured by volume)

¼ teaspoon kosher salt

¼ teaspoon baking soda

½ teaspoon cream of tartar

1/3 cup sugar mixed with 2 tablespoons cinnamon

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

Step 1: Preheat your oven to 350 degrees F.

Step 2: In a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, scraping down the bowl once.

Step 3: Add the egg and vanilla extract to the butter mixture and mix again until creamy and well combined, scraping down the bowl once more.

Step 4: Sift together the flour, baking soda, cream of tartar, and salt if needed to remove lumps. Add these dry ingredients to the wet mixture and mix until a thick dough forms.

Step 5: Scoop the dough into balls about 1 tablespoon in size (approximately 15 grams). Roll each ball in the cinnamon sugar mixture, place them on a parchment-lined cookie sheet, and gently press down the centers with a ½ teaspoon or your thumb to create an indentation. If the dough cracks, press it back together.

Step 6: Bake the cookies in the preheated oven for 7 minutes. If the indentations fill in during baking, gently press them again while the cookies are still warm.

Step 7: Prepare the filling by combining the white chocolate, eggnog, and rum or rum extract (if using) in a bowl. Microwave in 15-second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, melt the filling using a double boiler. Stir in the freshly grated nutmeg. The filling will be loose at first but will set as it cools.

Step 8: Fill each cookie indentation with about ½ teaspoon of the filling and sprinkle a little freshly grated nutmeg on top. Allow the filling to set at room temperature for a few hours or place the cookies in the refrigerator to speed up the setting process.

Tips & Variations

For a non-alcoholic version, omit the rum or use rum extract instead. The extract provides flavor without the alcohol.

Make sure your butter and egg are at room temperature for the creamiest dough texture.

If the dough becomes too soft to handle, chill it briefly before shaping the cookies.

Try using dark or milk chocolate in place of white chocolate for a different twist on the filling.

Use a consistent measuring method for flour (preferably weighing it) to avoid dry or dense dough.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. The filling firms up when chilled, so let refrigerated cookies come to room temperature before serving for the best texture. These cookies also freeze well for up to two months; thaw in the refrigerator before serving.

FAQs

Can I make these cookies dairy-free?

You can substitute the unsalted butter with a plant-based butter and use dairy-free white chocolate. Be sure to choose dairy-free eggnog or omit it and adjust the filling liquid accordingly.

How do I prevent the cookie centers from flattening during baking?

Press the indentations gently right before baking and again immediately after removing the cookies from the oven if needed. This helps maintain the thumbprint shape for filling.