Description
These festive Eggnog Snickerdoodle Thumbprint Cookies combine the soft, cinnamon-sugar-coated charm of classic snickerdoodles with a creamy, rich white chocolate and eggnog filling. Enhanced with a hint of rum and warm nutmeg, these cookies bring a delightful holiday twist perfect for seasonal gatherings and cozy winter treats.
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
- 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 (for rolling)
Filling
- 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 (plus more for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream the room temperature butter together with the light brown sugar and white granulated sugar until the mixture is light and fluffy, scraping down the sides of the bowl once for even mixing.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix again until smooth and fully combined, scraping down the bowl once more.
- Combine Dry Ingredients: In a separate bowl or through sifting, combine the all-purpose flour, baking soda, cream of tartar, and kosher salt to ensure there are no lumps. Gradually add this dry mixture to the wet ingredients, mixing just until a thick dough forms.
- Shape and Roll Dough: Scoop the dough into 1 tablespoon-sized balls (approximately 15 grams each for precision). Roll each ball in the cinnamon-sugar mixture until fully coated. Place them on a parchment-lined cookie sheet and create an indentation in the center of each cookie using a ½ teaspoon or your thumb. If the dough cracks, gently press it back together.
- Bake Cookies: Bake in the preheated oven for 7 minutes. If the indentation fills in during baking, gently press it down again while the cookies are still warm using the same utensil or thumb.
- Prepare Filling: To make the filling, combine the chopped white chocolate, eggnog, and rum or rum extract (if using) in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth. Alternatively, melt the ingredients using a double boiler. The filling will be loose initially but will thicken as it cools. Stir in freshly grated nutmeg.
- Fill and Finish Cookies: Spoon about ½ teaspoon of the filling into the indentation of each cookie. Top with a sprinkle of freshly grated nutmeg for added aroma and festive flair. Allow the filling to set at room temperature for a few hours or speed up the setting process by refrigerating the cookies.
Notes
- Using room temperature butter and egg helps the dough come together smoothly and ensures even mixing.
- Measuring flour by weight (245 grams) is more accurate than volume and helps achieve consistent cookie texture.
- The rum or rum extract is optional but adds an authentic holiday flavor reminiscent of traditional eggnog.
- If you do not have cream of tartar, it can be omitted but it helps give snickerdoodles their signature tangy flavor and chewy texture.
- The filling will be soft at first but will firm up as it cools; storing the cookies in the refrigerator can speed this process.
- Pressing the indentations again after baking ensures the filling fits perfectly without overflowing.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
