Description
These Eggnog Snickerdoodle Thumbprint Cookies are a festive twist on a classic favorite. Soft and buttery snickerdoodles are infused with holiday flavors like cinnamon, nutmeg, and eggnog, then topped with a luscious white chocolate ganache spiked with rum. Perfect for holiday gatherings or cozy winter treats, these cookies combine the comforting warmth of traditional snickerdoodles with a creamy, spiced center for an irresistible seasonal delight.
Ingredients
Scale
Cookie Dough
- 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
- 1¾ cups (245 grams) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- â…“ cup sugar mixed with 2 tablespoons cinnamon (for rolling)
Filling
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a stand mixer, beat together the room temperature butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, scraping down the sides as needed.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, cream of tartar, and kosher salt to the mixture. Mix until the dough comes together.
- Form and Coat Dough Balls: Scoop the dough into 1-tablespoon sized balls. Roll each ball in the cinnamon-sugar mixture until fully coated, then place them spaced on the prepared baking sheet.
- Create Thumbprints: Using a ½ teaspoon or your thumb, gently press down the center of each dough ball to create an indentation for the filling.
- Bake Cookies: Bake the cookies for 7 minutes in the preheated oven. If the centers puff up during baking, gently press them down while still warm to maintain the thumbprint shape.
- Prepare the Filling: Microwave the chopped white chocolate and eggnog in short intervals, stirring frequently until smooth. Stir in the dark rum or rum extract if using, and freshly grated nutmeg to flavor the ganache.
- Fill Cookies: Spoon approximately ½ teaspoon of the white chocolate ganache into the indentation of each cookie. Sprinkle a little extra freshly grated nutmeg on top for aroma and decoration.
- Set the Filling: Allow the filled cookies to set at room temperature for several hours to firm up the ganache, or refrigerate to speed up the process before serving.
Notes
- For a non-alcoholic version, omit the rum or use rum extract.
- Be sure to roll the cookies in cinnamon sugar while raw to get that signature snickerdoodle flavor and texture.
- If you prefer a softer cookie, slightly reduce baking time to 6 minutes.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- To ensure the best texture, use room temperature butter and egg in the dough.
