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·5 from 44 reviews

If you love the cozy flavors of the holidays and a little twist on classic cookies, then you’re going to absolutely adore this Eggnog Snickerdoodle Thumbprint Cookies Recipe. They’re soft, cinnamon-sugar coated snickerdoodles with a dreamy eggnog-infused white chocolate ganache filling that melts in your mouth. I first made these on a chilly December afternoon and they instantly became a holiday staple in my kitchen. Trust me, once you bake a batch, these cookies will be the first to disappear at every gathering!

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Why This Recipe Works

Perfect Balance of Spices: The cinnamon sugar we roll the dough in gives that classic snickerdoodle warmth without overpowering the cookies.
Soft & Chewy Texture: Using cream of tartar alongside baking soda creates that signature snickerdoodle chewiness with a tender crumb.
Decadent Eggnog Ganache Filling: The luscious white chocolate and eggnog filling elevates these cookies to next-level holiday treats.
Customization-Friendly: The recipe is forgiving when it comes to adding or omitting rum, letting you tailor the flavor to your preference or crowd.

Eggnog Snickerdoodle Thumbprint Cookies, holiday eggnog cookies, cinnamon sugar thumbprint cookies, festive cookie recipes, creamy eggnog filling cookies - The image shows many round cookies arranged closely on a black cooling rack, placed against a white marbled background. Each cookie has two layers: the base is a golden brown cookie with a rough texture covered in a light dusting of sugar and cinnamon, and on top, there is a smooth, creamy white dollop of frosting in the center of each cookie. The frosting is thick with a swirl pattern and has small specks of cinnamon sprinkled over it, giving a contrast between the crispy cookie and soft frosting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Eggnog Snickerdoodle Thumbprint Cookies Recipe come together to create a classic yet festive flavor profile. Each one plays a special role, whether it’s the butter for richness or the cream of tartar to get that characteristic tang and chewiness. Plus, I’ve got some tips for picking the best versions for your kitchen to make these cookies shine.

Unsalted Butter: Using room temperature butter that’s soft but not melted gives you control over the dough’s texture and prevents excess spreading.
Light Brown Sugar: Adds moisture and a subtle caramel flavor that complements the cinnamon beautifully.
Granulated Sugar: For sweetness and helps create that delightful crunchy exterior after rolling in cinnamon sugar.
Medium Egg: Eggs bind everything and add richness, so sticking to medium size prevents texture issues.
Vanilla Extract: Deepens the overall flavor — don’t skip this, even if just a teaspoon.
All-Purpose Flour: The backbone of the dough; it’s crucial to measure accurately since too much or too little flour changes texture dramatically.
Kosher Salt: Enhances every element and balances the sweetness nicely.
Baking Soda & Cream of Tartar: The magic duo for snickerdoodles, baking soda for leavening and cream of tartar for that distinct tang and chew.
Cinnamon Sugar Mix: Rolling the dough balls in this creates a warm, spicy crust that’s signature to snickerdoodles.
White Chocolate: Melts into a silky filling that works perfectly with the eggnog.
Eggnog: Adds festive flavor and moisture to the ganache; if you use store-bought, pick a good quality one.
Dark Rum or Rum Extract (optional): Gives a boozy warmth but can be omitted without losing the essence of the filling.
Freshly Grated Nutmeg: Adds fragrance and that quintessential holiday spice note.

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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

One of my favorite parts of making the Eggnog Snickerdoodle Thumbprint Cookies Recipe is how easy it is to make it your own. Over time, I’ve played with adding different fillings and spices depending on the season—or just what mood I’m in that day. Feel free to swap or omit the optional ingredients and adjust flavors to your liking; these cookies are a versatile holiday canvas!

Variation: I usually leave out the rum extract if I’m baking with kids around and simply up the grated nutmeg a pinch for extra spice kick—it’s still fantastic every time.
Dietary Mods: For a dairy-free option, I’ve had success using vegan butter and dairy-free white chocolate alternatives; just expect a slight texture shift but still delicious!
Seasonal Twists: Sometimes I add a sprinkle of crushed peppermint on top of the ganache for a festive touch that’s a crowd-pleaser.
Difficulty Levels: If you’re short on time, you can skip rolling the dough balls in cinnamon sugar and just lightly press the center for thumbprints—still tasty and a bit rustic.

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

Step 1: Cream the Butter and Sugars to Perfection

Start by preheating your oven to 350°F and get your mixer ready. I use a stand mixer with a paddle attachment, but a handheld mixer works too. Beat the room temperature butter together with both the light brown and granulated sugar. This step is key for fluffy cookies—it usually takes about 3-4 minutes on medium speed. Don’t forget to scrape down the bowl at least once so everything blends evenly. You’ll want a light and fluffy mixture that smells sweet and buttery before moving on.

Step 2: Add the Egg and Vanilla

Next, crack in the medium egg and pour in that lovely vanilla extract. Mix again for another minute or so until everything’s silky smooth. It might look a bit wetter now—that’s how you want it! Again, scrape the sides if needed to keep your dough consistent.

Step 3: Combine Dry Ingredients and Form the Dough

In a separate bowl, whisk together the flour, kosher salt, baking soda, and cream of tartar. Now, slowly add this dry mix to your wet ingredients while mixing on low speed. The dough should come together thick and soft but not sticky. If your flour has lumps, sift before adding for the best texture. Once mixed, your dough is ready for shaping!

Step 4: Shape, Roll, and Press the Cookies

I scoop about one tablespoon-sized balls of dough (around 15 grams if I’m measuring precisely) and roll each one in a mix of cinnamon and sugar. This step gives the cookie its signature snickerdoodle sparkle and extra flavor. Place the coated balls on a parchment-lined baking sheet and gently press a thumb or a small spoon into the center to create the thumbprint. If the dough cracks, no worries—just press it back together gently.

Step 5: Bake and Maintain the Thumbprint

Bake the cookies for 7 minutes. Keep an eye on those indentations—they can sometimes cook out and fill in. If you notice this happening, while the cookies are still warm, press gently back into the centers with your thumb or spoon. This little trick keeps the signature hollow ready for the filling every single time.

Step 6: Make the Eggnog Ganache Filling

While the cookies bake and cool, prepare the ganache. Combine chopped white chocolate, eggnog, and rum or rum extract (if you’re using it) in a heatproof bowl. Microwave in 15-second bursts, stirring in between, until just melted and smooth. Alternatively, you can melt everything in a double boiler. Stir in freshly grated nutmeg for that festive spark. The ganache will be loose at first but will thicken nicely as it cools.

Step 7: Fill and Garnish

Once the cookies are at room temperature, spoon about half a teaspoon of the ganache into each thumbprint. Finish with a dusting of freshly grated nutmeg and let the filling fully set—either on the counter for a few hours or faster in the fridge. I love how the filling firms to just the right creamy texture, creating that perfect bite every time.

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Tips from My Kitchen

Butter Temperature Matters: I learned that using butter that’s too soft can make the cookies spread too much—aim for butter that’s soft but with some shape still.
Use a Scale When You Can: Weighing out the flour for this recipe really helps keep the texture consistent, especially if your measuring cups vary.
Press Indentations Twice: Don’t be afraid to gently press your thumbprint centers again right after baking if they start filling back in.
Skip the Rum if Needed: I found the cookies still taste fantastic without the rum, so no pressure if you want to keep things alcohol-free.

How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe

Garnishes

I often add a light dusting of freshly grated nutmeg on top of the ganache—it’s subtle but adds such an inviting aroma and extra holiday vibe. Sometimes, a sprinkle of finely chopped toasted pecans or crushed peppermint candy makes a festive and crunchy topping that guests love. These little extras are perfect if you’re taking the cookies to a party or gifting them.

Side Dishes

These cookies are divine alongside a warm cup of spiced chai, classic coffee, or even a glass of eggnog for the true holiday experience. I also like serving them with a cheese platter—especially softer cheeses like brie that complement the sweet and creamy filling beautifully.

Creative Ways to Present

For a show-stopping holiday platter, I arrange these cookies on a festive cake stand, garnished with fresh holly sprigs or rosemary, which gives a natural pop of color. Last year, I piped the ganache with a small star tip instead of spooning it, giving the cookies a polished, bakery-style finish that wowed everyone at our cookie exchange.

Make Ahead and Storage

Storing Leftovers

These cookies stay fresh in an airtight container at room temperature for about 3-4 days. I usually layer them with parchment paper to keep the thumbprint filling intact and prevent sticking. The flavors actually mellow and deepen a bit the next day, which is a nice bonus if you can resist snagging one immediately.

Freezing

If you want to freeze leftovers, it’s best to freeze the baked cookies without the ganache filling first. Once thawed to room temperature, you can fill them with the ganache fresh. I’ve done this several times for holiday prep and the cookie texture stays much better this way.

Reheating

Whenever I want to enjoy these cookies warm, I pop them in the microwave for about 10-15 seconds. The ganache softens nicely without melting completely, giving you that freshly baked feel. Just avoid reheating too long or you’ll risk losing the cookie’s structure.

FAQs

Can I make these cookies without rum or rum extract?

Absolutely! The rum or rum extract is optional and can be omitted without compromising the flavor too much. The nutmeg and eggnog will still give the filling a cozy holiday feel.
Do I need to chill the dough before baking?

Chilling is not required for this Eggnog Snickerdoodle Thumbprint Cookies Recipe, as the dough holds shape well. But if you want to prep the dough ahead, chilling can help prevent spreading.
Can I substitute the white chocolate in the ganache?

White chocolate offers the best creamy, sweet balance for the eggnog flavor. You could try milk chocolate, but it will change the taste and texture quite a bit. Dark chocolate might overpower the delicate spices.
How do I keep the thumbprint indentations from filling back in the oven?

This is a common issue! Bake the cookies as directed, then, while still warm, gently press down the centers again with your thumb or a measuring spoon. This restores the indent and makes room for the filling.
What’s the best way to measure flour for this recipe?

Since flour measuring differences affect texture a lot, I highly recommend weighing your flour (245 grams). If you don’t have a scale, spoon the flour into your measuring cup and level it off rather than scooping directly to avoid packing too much flour.

Final Thoughts

I can’t recommend the Eggnog Snickerdoodle Thumbprint Cookies Recipe enough, especially if you enjoy festive baking that feels both nostalgic and a little unexpected. These cookies bring out the best in holiday flavors — sweet cinnamon, warm spices, creamy eggnog filling, and just the right amount of indulgence. Whether you’re baking a batch for your family, a cookie exchange, or a cozy night in with a mug of cocoa, these are sure to delight. So pull out your mixing bowl and give these little gems a try; trust me, you’re going to want to keep this recipe in your repertoire year after year.