Eggnog Snickerdoodle Thumbprint Cookies
Delightful holiday cookies combining snickerdoodle flavors with a creamy eggnog filling, perfect for sharing and holiday gatherings.
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.
Notes
For extra flavor, try almond or peppermint extracts. Store in an airtight container for 3-4 days at room temperature, or refrigerate to extend shelf life.