Looking for a new holiday cookie to add to your repertoire? These delightful Eggnog Snickerdoodle Thumbprint Cookies merge two festive favorites into one irresistible treat!
They’re surprisingly easy to make with pantry staples, promising a cozy, comforting flavor that’s perfect for family gatherings.
Find more holiday baking inspiration on Allrecipes.com or check out our Best Christmas Cookie Recipes for other festive ideas.
Why You’ll Love These Eggnog Snickerdoodle Thumbprint Cookies
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Festive Fusion: Enjoy the best of both worlds with classic snickerdoodle spice and creamy eggnog flavor.
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Simple Ingredients: Most items are likely already in your pantry, making these an easy last-minute baking choice.
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Quick to Make: From start to finish, you can have these delicious cookies ready in just about 30 minutes.
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Crowd-Pleasing: These holiday cookies are a guaranteed hit at any party or family gathering.
Ingredients You’ll Need for Eggnog Snickerdoodle Thumbprint Cookies
Primary components: You’ll start with softened butter, granulated sugar, eggs, and vanilla extract for the rich cookie base.
Dry ingredients & Coating: All-purpose flour, cream of tartar, baking soda, and salt form the snickerdoodle, along with cinnamon for rolling.
Eggnog Filling: Powdered sugar, actual eggnog, melted butter, and a hint of nutmeg create the creamy, spiced center.
Optional add-ins: A sprinkle of extra nutmeg on top of the filling adds a lovely visual and aromatic touch.
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. Exact quantities appear in the printable recipe card below.
How to Make Eggnog Snickerdoodle Thumbprint Cookies
Making these Eggnog Snickerdoodle Thumbprint Cookies is a fun and straightforward process. You’ll prepare a classic snickerdoodle dough, roll it in cinnamon sugar, bake it with an indentation, and then fill it with a luscious eggnog glaze.
For more detailed visual guidance on thumbprint cookies, you can explore tutorials on Food Network.
Step 1: Cream Butter and Sugar
Preheat your oven to 375°F (190°C) and line baking sheets. Cream softened butter and 1 1/2 cups granulated sugar until light and fluffy.
Step 2: Combine Wet and Dry Ingredients for the Cookie Dough
Beat in eggs one at a time, then vanilla. In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Gradually add dry to wet until just combined.
Step 3: Roll and Indent Your Snickerdoodle Cookies
Combine 1/4 cup sugar and 1 tbsp cinnamon for rolling. Scoop dough into balls, roll in cinnamon-sugar, and place on baking sheets. Make an indentation in each.
Step 4: Bake the Thumbprint Cookies to Golden Perfection
Bake for 8-10 minutes until edges are lightly golden and centers are set. Don’t overbake to keep them soft.
Step 5: Prepare the Creamy Eggnog Filling
While cookies bake, whisk powdered sugar, eggnog, melted butter, and nutmeg until smooth for the filling.
Step 6: Fill and Finish Your Eggnog Snickerdoodle Thumbprint Cookies
Once baked, re-press indentations if needed. Cool cookies completely. Spoon or pipe the eggnog filling into each indentation, then let set before serving.
Pro Tips for Making Eggnog Snickerdoodle Thumbprint Cookies
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Softened Butter: Ensure your butter is truly softened for a smooth, lump-free dough.
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Don’t Overmix: Mix dry ingredients into wet until just combined to keep cookies tender.
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Uniform Indentations: Use a small measuring spoon for consistent thumbprint depths.
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Re-press Gently: If indentations puff up, gently re-press them with the back of a spoon immediately after baking.
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Cool Completely: Ensure cookies are fully cooled before filling to prevent the eggnog glaze from melting.
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Piping Bag for Filling: Use a small Ziploc bag with a corner snipped off for neat filling.
Final Thoughts
These Eggnog Snickerdoodle Thumbprint Cookies are truly a holiday delight, bringing together the warmth of cinnamon with the creamy indulgence of eggnog.
They’re simple enough for a weeknight treat but special enough for any festive gathering. Try adding a tiny dash of rum extract to the filling for an extra grown-up kick!
FAQs
How do I know when my Eggnog Snickerdoodle Thumbprint Cookies are done baking?
The cookies are done when their edges are lightly golden and the centers appear set, not jiggly. Avoid overbaking to maintain a soft, chewy texture.
Can I make these cookies ahead of time?
Yes, you can bake the cookies ahead and store them unfilled in an airtight container for up to 3 days. Prepare the eggnog filling and fill them just before serving or on the day you plan to enjoy them.
What if I don’t have cream of tartar?
Cream of tartar is key for snickerdoodle’s signature tang and chewiness. If you don’t have it, you can substitute 2 teaspoons of baking powder for the cream of tartar and baking soda combined, but the texture will be slightly different.
Can I use store-bought eggnog?
Absolutely! Store-bought eggnog works perfectly for the filling. Choose your favorite brand to ensure the flavor you love in these holiday cookies.
Eggnog Snickerdoodle Thumbprint Cookies, delicious for a cozy family favorite
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Eggnog Snickerdoodle Thumbprint Cookies are a delightful fusion of two holiday favorites. The soft, chewy snickerdoodle base, coated in cinnamon sugar, cradles a creamy eggnog-flavored filling. Perfect for festive gatherings or a cozy treat by the fireplace.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, plus 1/4 cup for rolling
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons ground cinnamon, divided (1 tbsp for rolling, 1 tbsp for filling)
- For the Eggnog Filling:
- 1/2 cup powdered sugar
- 2 tablespoons eggnog
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small shallow bowl, combine the remaining 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for rolling.
- Scoop dough by rounded tablespoons and roll each into a ball. Roll each dough ball in the cinnamon-sugar mixture to coat evenly.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set.
- While the cookies are baking, prepare the eggnog filling: In a small bowl, whisk together the powdered sugar, eggnog, melted butter, and nutmeg until smooth.
- Once the cookies are out of the oven, immediately re-press the indentations if they have puffed up. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, spoon or pipe the eggnog filling into the indentations of each cookie.
- Let the filling set slightly before serving or storing.
Notes
- For an extra festive touch, sprinkle a tiny pinch of ground nutmeg over the eggnog filling before it sets.
- These cookies store well in an airtight container at room temperature for up to 3-4 days.
- If you prefer a thicker filling, you can add a bit more powdered sugar. If you prefer it thinner, add a touch more eggnog.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 22g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
