I like to experiment with cookies over the holidays. I’ll make a few traditional ones, like sugar cookies, and then I’ll make something new, like these Eggnog Snickerdoodle Thumbprint Cookies.
I have to say, these are the best cookies I’ve made so far this holiday season.
The snickerdoodle base is the perfect cookies. It’s soft (but not too soft!) and crispy on the bottom.
The eggnog-white-chocolate centers and extremely creamy and well flavored.
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All in all, these are a good Christmas cookie and one I’ll probably make year after year.
Snickerdoodle Base for the Thumbprint Cookies
The snickerdoodle base part of this thumbprint cookie is rather basic.
It includes an awful lot of butter (that’s what makes them so soft) and a nice dusting of cinnamon sugar.
McCormick makes a cinnamon-sugar blend I used for this recipe, but you can make a little plate of cinnamon sugar by just stirring together 1 teaspoon of cinnamon with 2 teaspoons of white sugar.
The dough is easy to work with and easy to roll into 1″ balls to bake. Make sure you make an indentation before you bake, so you can fill these thumbprint cookies with the eggnog filling.
If the indentation disappears after baking, you can easily make a new one on the warm cookies right out of the oven. I used a rounded teaspoon to make the indentation, and it turned out perfect.
Eggnog Filling Tips and Tricks
The eggnog filling for these thumbprint cookies is relatively easy to make.
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All you need is some melted white chocolate and just a little bit of eggnog. If you want to add a little rum, feel free! A teaspoon will do just fine. I made these thumbprint cookies without alcohol and they were delicious.
For a festive flair, add a little nutmeg to the tops of the cookies—by putting it on top of the eggnog filling–and you’ll have one heck of a delicious cookie.
Enjoy!
Eggnog Snickerdoodle Thumbprint Cookies
Sweet and cinnamony cookies with an eggnog white chocolate filling.
Ingredients
Directions
- In a stand mixer, beat together butter with brown and white sugar until creamy. Add in egg and vanilla and continue beating for another 1-2 minutes.
- Add salt, baking soda, cream of tartar, and flour. Beat on medium for 2-3 minutes until dough starts to come together.
- Pinch dough into small portions and roll into 1″ balls. You should have about 24-32 dough balls.
- Roll dough balls in cinnamon-sugar mixture and place on a parchment paper lined baking sheet. Using a rounded teaspoon, press an indentation into each dough ball. Bake at 350 degrees for 7-8 minutes or until lightly browned on bottom.
- While cookies are baking, make the eggnog filling: melt white chocolate according to package instructions. Let cool slightly, then stir in eggnog. Spoon eggnog mixture into centers of cooled cookies and top with nutmeg.
Great idea! 👏
The best of both worlds 🤭
You can say that again. 💖