Name: Eggnog Snickerdoodle Thumbprint Cookies Recipe
Prep time: 20 min
Cook time: 7 min
Total time: 45 min
Cuisine: American
Ingredients: 4 ounces 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; ⅓ 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

Jump to Recipe· 4.6 from 41 reviews

If you’re anything like me, the holiday season is nothing without a batch of cookies that feel both traditional and a little bit unexpected. That’s exactly why I’m excited to share this **Eggnog Snickerdoodle Thumbprint Cookies Recipe** with you—it’s like the best of winter spices, cozy eggnog flavors, and a classic snickerdoodle all rolled into one bite. Trust me, once you try these, you’ll be reaching for this recipe year after year.

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Why This Recipe Works

Perfect Flavor Fusion: Combines traditional snickerdoodle spices with the creamy, festive notes of eggnog.
Ideal Texture: Soft, chewy cookies with a slightly crisp cinnamon sugar coating and a luscious ganache center.
Thumbprint Technique: The indentation holds the creamy filling without losing shape, making each cookie look homemade yet special.
Simple Ingredients: Uses accessible pantry staples with easy-to-follow steps, so you can whip these up anytime with confidence.

Eggnog Snickerdoodle Thumbprint Cookies, holiday cookie recipes, festive Christmas cookies, soft gingerbread cookies, cinnamon sugar thumbprint cookies - The image shows many round cookies arranged closely on a black cooling rack with a grid pattern. Each cookie has two layers: the bottom layer is a light brown cookie with a rough, crumbly texture and a dusting of cinnamon or spice, while the top layer is a small dollop of smooth, white cream placed in the center of each cookie. The cookies appear soft and slightly thick, with the cream layer slightly glossy and smooth. The white marbled texture is visible in the background beyond the cooling rack. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I bake these eggnog snickerdoodle thumbprint cookies, I pay close attention to the balance of flavors and textures in the ingredients. Each one plays a unique role to give you that melt-in-your-mouth cookie experience with a festive twist.

Unsalted butter: Room temperature butter is key for creaming well with the sugars, creating a light and fluffy base without making your dough greasy.
Light brown sugar: Adds moisture and a bit of caramel depth to the cookies, giving them warmth beyond just sweetness.
White granulated sugar: Helps with that classic snickerdoodle crunch when combined with cinnamon for rolling.
Egg: I always use a medium egg here; too large can throw off the dough consistency and texture.
Vanilla extract: Just a touch enhances the eggnog flavor without overpowering the spices.
All-purpose flour: Weighing your flour here is super important — too much can make your cookies dry, too little and they’ll spread too much.
Kosher salt: Balances sweetness and rounds out flavors beautifully.
Baking soda & cream of tartar: Classic snickerdoodle leaveners that deliver the right tang and chewy texture.
Cinnamon sugar: The magic rub for those dough balls that creates the iconic snickerdoodle crust outside.
White chocolate and eggnog: Melted together, they make the creamy, dreamy ganache filling that’s packed with holiday spirit.
Dark rum or rum extract: Optional but highly recommended for authentic eggnog flavor that’s more than just sweet.
Freshly grated nutmeg: Sprinkled in the filling and on top for that warm, fragrant finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Eggnog Snickerdoodle Thumbprint Cookies Recipe is so versatile. You can easily tweak it to match your taste or dietary needs without losing any of that classic holiday goodness.

Variation: I sometimes swap the white chocolate ganache for a rich cream cheese frosting filling—adds a tangy counterpoint that’s pretty addictive.
Non-alcoholic option: Skip the rum or rum extract if you prefer no alcohol; the cookies still shine with the nutmeg and eggnog punch.
Gluten-free twist: Replace all-purpose flour with a cup-for-cup gluten-free blend, but note the texture changes slightly—still delicious though!
Make it mini: For parties, try smaller dough balls and less filling; these bite-sized treats disappear fast!

Step-by-Step: How I Make Eggnog Snickerdoodle Thumbprint Cookies Recipe

Step 1: Cream Butter & Sugars to Perfection

Start by beating your softened butter with the light brown and granulated sugars until the mixture is light, fluffy, and pale in color. I usually scrape down the bowl once to make sure everything’s evenly incorporated. This step is crucial for getting that tender, chewy texture that holds the filling without crumbling.

Step 2: Add Egg & Vanilla

Next, mix in the medium egg and vanilla extract until creamy and fully combined. Room temperature eggs blend better here, so if you forget to take them out ahead of time, pop them in a bowl of warm water for a few minutes.

Step 3: Mix in Dry Ingredients

Sift together the flour, baking soda, cream of tartar, and salt to avoid any lumps — trust me, it makes a difference. Add these dry ingredients to your wet mixture and stir gently until a thick dough forms. You want it to be firm enough to hold its shape but not tough.

Step 4: Roll, Coat & Make Thumbprints

I scoop the dough into roughly 1 tablespoon sized balls for even baking—about 15 grams if you’re using a scale like me. Roll each ball in a cinnamon sugar mixture that gives these cookies their signature crackly coating. Place them on a parchment-lined sheet and gently press a thumbprint in the center. If the edges crack, no worries—just press them back together with a bit of pressure.

Step 5: Bake & Preserve the Thumbprint

Bake in a preheated oven at 350°F (175°C) for about 7 minutes. Watch carefully because the indentation can sometimes fill in slightly during baking. While still warm, gently re-press the thumbprint with the same tool or your finger to keep that space for the delicious filling.

Step 6: Make the Eggnog Ganache Filling

While the cookies cool, melt chopped white chocolate with the eggnog and optional rum (or extract) in the microwave in 15-second bursts, stirring in between until silky smooth. Add freshly grated nutmeg for that warm aroma. This ganache might look loose at first but gives a perfectly creamy filling as it cools.

Step 7: Fill, Garnish & Set

Use about half a teaspoon of ganache to fill each cookie’s thumbprint. Finish with a sprinkle of nutmeg on top. Let these sit at room temperature for a few hours, or pop them in the fridge to set the filling faster.

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Tips from My Kitchen

Butter Temperature Matters: Soft but not melting butter ensures your cookies don’t spread too much in the oven.
Measure Flour Precisely: I swear by weighing my flour for this recipe; it’s the secret to that perfect snickerdoodle texture.
Press Thumbprints Twice: If the indentation closes up during baking, don’t hesitate to re-press while the cookies are still warm.
Let Ganache Set Properly: Patience is key here—the ganache tastes best once it’s firm and slightly chilled.

How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe

Garnishes

I love finishing these cookies with a little extra freshly grated nutmeg sprinkled right on the ganache—it elevates the aroma instantly. Sometimes, I dust a tiny bit of extra cinnamon sugar around the edges for that extra sparkle and sweetness, especially if I’m gifting them.

Side Dishes

You can’t go wrong pairing these cookies with a glass of cold eggnog (for double the flavor!), a cup of spiced chai, or even a frothy latte. When serving at parties, I like to have some fresh fruit or a cheese platter alongside to balance out the sweet richness.

Creative Ways to Present

For holiday gatherings, I place these cookies on a tiered cookie stand with sprigs of holly or rosemary for a festive touch. Alternatively, arranging them in little rows inside decorative boxes or mason jars makes a perfect edible gift presentation. Wrapping a jar with a cozy ribbon and a handwritten tag sharing the recipe always scores smiles from friends.

Make Ahead and Storage

Storing Leftovers

Store your leftover Eggnog Snickerdoodle Thumbprint Cookies in an airtight container at room temperature. I’ve found they stay soft and tasty for about 4-5 days—perfect if you want to bake ahead for a party or just keep some for yourself!

Freezing

These cookies freeze beautifully—just freeze the baked and cooled cookies (unfilled) in a single layer on a tray, then transfer to a freezer bag. When you’re ready to enjoy, thaw them at room temp and fill with ganache fresh or freeze the ganache separately and fill before serving.

Reheating

To warm these cookies back up without melting the ganache too much, pop them in a 300°F oven for about 3-4 minutes, just until slightly softened. This is great if you want that fresh-baked feel when serving.

FAQs

Can I skip the rum in the filling?

Absolutely! The rum or rum extract adds authenticity and complexity, but it’s completely optional. Omitting it won’t hurt the flavor—your cookies will still taste delicious and festive.
Why is the flour measurement so specific?

Flour weight matters a lot here because too much flour makes the cookies dry and crumbly, while too little causes excessive spreading and loss of shape. If you don’t have a scale, spoon the flour into your cup and level it off for best results.
What if my butter is too soft?

If your butter feels greasy or nearly melted, your cookies might spread too much. Just pop it in the fridge for a bit until it firms up to the right softness before mixing.
How do I prevent the thumbprint from closing during baking?

Bake at the recommended temperature and time, then gently re-press the thumbprint while the cookies are still warm. This method always helps retain that perfect indentation for filling.
Can I make the dough ahead of time?

You sure can! Shape the dough balls, cover them tightly with plastic wrap, and refrigerate until ready to bake. Chilling helps maintain the shape but isn’t necessary—they hold up well at room temp too.

Final Thoughts

This Eggnog Snickerdoodle Thumbprint Cookies Recipe has become one of my favorite ways to usher in cozy festive vibes—there’s something so satisfying about that first bite of cinnamon sugar coated cookie bursting with creamy, nutmeg-spiced eggnog filling. Baking these feels like sharing a warm moment with old friends, even if it’s just you enjoying your kitchen for a while. I can’t wait for you to try it and make the recipe your own holiday tradition!