What Makes These Cookies Delightful
Eggnog Snickerdoodle Thumbprint Cookies are the perfect holiday treat. They combine the warm flavors of snickerdoodle cookies with a creamy eggnog filling. The cozy spices and rich white chocolate make these cookies a festive favorite. Whether you’re baking for a gathering or just treating yourself, these cookies are sure to spread joy.
The Sweet Appeal of This Recipe
You’ll love making these cookies for several reasons. They are easy to prepare, and the results are impressive. The combination of buttery cookie dough, a hint of cinnamon, and a luscious filling brings a delicious twist to traditional cookies. Plus, they look beautiful on a dessert platter, making them perfect for sharing with friends and family.
Easy Steps to Bake Eggnog Snickerdoodle Thumbprint Cookies
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)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 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 1/4 teaspoon rum extract (optional – see notes)
- 1/4 teaspoon freshly grated nutmeg
Directions
- Preheat your oven to 350°F (175°C).
- In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until they are light and fluffy. Scrape down the bowl once to make sure everything is mixed well.
- Add the egg and vanilla extract to the mixture. Mix again until everything is smooth and combined, scraping down the sides once more.
- Next, add the flour, baking soda, cream of tartar, and salt. If your ingredients look lumpy, it’s a good idea to sift them first. Mix until you have a thick dough.
- Scoop dough into balls about 1 tablespoon in size (15 grams if you want to be exact). Roll the balls in the cinnamon-sugar mixture and place them on a parchment-lined cookie sheet. Press the centers down with a ½ teaspoon or your finger. If the dough cracks, simply press it back together.
- Bake in your preheated oven for 7 minutes. If the indentations filled in during baking, gently press them down again with the same tool after removing them from the oven.
- For the filling, combine the white chocolate, eggnog, and rum or rum extract (if using) in a bowl. Microwave the mixture at 15-second intervals, stirring in between, until the chocolate is melted. Add freshly grated nutmeg if you like. This filling will be loose at first but will set as it cools.
- Fill each cookie with about 1/2 teaspoon of the filling and sprinkle with freshly grated nutmeg. Allow the filling to set for a few hours at room temperature, or refrigerate to set it quicker.
Serving Your Eggnog Snickerdoodle Cookies
These cookies are delightful served warm or at room temperature. They make a charming addition to holiday cookie trays, coffee breaks, or as a sweet snack throughout the day. Pair them with a cup of hot chocolate or eggnog for a truly festive experience.
Keeping Your Cookies Fresh
To store your Eggnog Snickerdoodle Thumbprint Cookies, place them in an airtight container. They will stay fresh at room temperature for about 3-4 days. If you want to keep them longer, consider refrigerating them, which can help the filling set and extend their shelf life.
Handy Tips for Perfect Cookies
- Make sure your butter is at room temperature for easy creaming.
- Don’t skip the chilling step if your dough is very soft; it helps them hold their shape.
- For a fun variation, try different extracts like almond or peppermint for unique flavors.
Delicious Variations to Try
If you want to switch things up, feel free to add other spices like ginger or cloves for extra warmth. You can also substitute the white chocolate with milk chocolate or dark chocolate for a richer taste.
Nutritional Information
Note: Nutritional information can vary based on serving size and specific ingredients used. Please consult a nutrition calculator for precise details.
Family-Friendly Serving Suggestions
These cookies are wonderful to share with family and friends. Serve them alongside a warm beverage during the holidays, at winter gatherings, or as a fun baking project with kids.
Perfect Pairings for Your Cookies
These cookies go well with various drinks. Enjoy them with hot cocoa, coffee, or even a glass of milk. Their flavors also match nicely with cozy winter desserts or savory snacks.
Common Questions About Eggnog Snickerdoodle Cookies
-
Can I make these cookies ahead of time?
Yes! You can bake them a day or two in advance and store them in an airtight container. -
Is the rum optional?
Yes, you can skip the rum if you prefer a non-alcoholic version or use rum extract for a lighter touch. -
How do I know when the cookies are done?
They should be lightly golden around the edges but still soft in the middle. They will firm up as they cool.
Enjoy making and sharing these delightful Eggnog Snickerdoodle Thumbprint Cookies! Happy baking!
Eggnog Snickerdoodle Thumbprint Cookies
Ingredients
Cookie Dough Ingredients
- 4 ounces unsalted butter, room temperature Make sure it's at room temperature for easy creaming.
- ½ cup light brown sugar, gently packed
- ¼ cup white granulated sugar
- 1 medium egg, room temperature About 50 grams.
- 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 For rolling the dough balls.
Filling Ingredients
- 4 ounces white chocolate, chopped Broken into small pieces.
- 2 tablespoons eggnog
- 1 tablespoon dark rum or 1/4 teaspoon rum extract Optional, can be skipped.
- ¼ teaspoon freshly grated nutmeg Add to the filling if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy.
- Add the egg and vanilla extract, and mix until combined.
- Add the flour, baking soda, cream of tartar, and salt, mixing until you have a thick dough.
- Scoop dough into balls about 1 tablespoon in size and roll in the cinnamon-sugar mixture.
- Place them on a parchment-lined cookie sheet and press the centers down with your finger or ½ teaspoon.
Baking
- Bake in your preheated oven for 7 minutes, pressing the centers down again if necessary after removing from the oven.
Filling Preparation
- Combine white chocolate, eggnog, and rum or rum extract in a bowl. Microwave at 15-second intervals, stirring in between, until melted.
- Add freshly grated nutmeg if using, and blend until smooth.
Assembly
- Fill each cookie with about 1/2 teaspoon of the filling and sprinkle with freshly grated nutmeg.
- Allow the filling to set at room temperature for a few hours or refrigerate to set quicker.
