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

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

Scale

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

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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