Delightful cookies combining the spices of cinnamon and the festive flavor of eggnog, perfect for holiday gatherings and celebrations.

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Be warned, these cookies can vanish in the blink of an eye. Imagine the aroma of butter melting, as sugar dances through the air, and cinnamon wafts like a cozy hug around your kitchen. The sight of a plate piled high with warm, perfectly baked Eggnog Snickerdoodle Thumbprint Cookies will tug at your heartstrings, filling your home with the sweet spirit of joy, nostalgia, and connection.

Why You’ll Love This Eggnog Snickerdoodle Thumbprint Cookies

There’s something magical about holiday baking, isn’t there? The laughter, the flour-covered aprons, and the sweet chaos in the kitchen make for cherished memories. Eggnog Snickerdoodle Thumbprint Cookies are not just cookies; they are a celebration of the season. Picture friends gathered around a table, warmth in every bite, and shared smiles all around.

These delightful cookies combine the spice of cinnamon with the festive charm of eggnog. It’s the kind of treat that can remind you of family gatherings, cozy nights in, and the playful spirit of the holidays. Perhaps it’s the creamy filling or the way the cookie captures holiday cheer in every bite that makes them a staple. They are perfect for holiday parties, cookie swaps, or simply lingering over a warm mug of cocoa. Whenever I bake them, I am transported back to childhood days, hearing my grandmother’s laughter while we whipped up magic in the kitchen.

How to Make Eggnog Snickerdoodle Thumbprint Cookies

“If your kitchen smells like butter and brown sugar, you’re doing it right.”

So, let’s get to it! Making Eggnog Snickerdoodle Thumbprint Cookies involves a series of simple steps that weave together warmth, texture, and sweetness. The sight of all the ingredients coming together, the anticipation of the cookies baking in the oven, and the blissful moment when you take the first bite creates a wonderful experience. Gather your tools, roll up your sleeves, and let’s mix, bake, and smile through this delightful process.

Ingredients You’ll Need

First things first, let’s gather our pantry friends. Here’s everything you need to create these phenomenal cookies:

• 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

Before you dive into baking, here’s a little baking wisdom: use real butter for that rich, creamy flavor. It’s a game changer. And don’t skip the pinch of salt; it makes the sweet flavors pop more than the fireworks on New Year’s Eve.

Step-by-Step Directions

1. Preheat oven to 350 degrees F. This is important; we want those cookies to bake up just right.
2. In a stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, scraping down once. This step is crucial for getting that dreamy texture we all love.
3. Next, add egg and vanilla and mix again until creamy and combined, scraping down once. The batter should start to smell irresistible by now.
4. Add flour, baking soda, cream of tartar, and salt – sift if your ingredients are lumpy. Mix until a thick dough forms. Don’t overmix, my friend. We want tender crumbs, not tough dough.
5. Scoop dough into 1 tablespoon sized balls (15 grams if you want to be precise). Roll balls in cinnamon sugar, then place them on a parchment-lined cookie sheet.
6. Press down centers with a ½ teaspoon or your finger/thumb. If the dough cracks, no worries just press it back together.
7. Bake in preheated oven for 7 minutes. If you find the indentation has filled in during baking, gently press it down again while they’re still warm.
8. Make the filling by combining white chocolate, eggnog, and rum or rum extract (optional) in a bowl. Microwave at 15-second intervals, stirring in between each until the chocolate is melted. Add grated nutmeg if desired.
9. Fill each cookie with about 1/2 teaspoon of filling and top with freshly grated nutmeg. The filling may look a bit loose at first, but don’t worry, it will set up as it cools.
10. Place cookies at room temperature to set. You can also refrigerate them if you’d like that filling to firm up faster.

And there you have it the steps to cookie bliss!

Serving Eggnog Snickerdoodle Thumbprint Cookies With Love

It’s time for one of the best parts: serving these cookies! Imagine pulling a tray of warm Eggnog Snickerdoodle Thumbprint Cookies from the oven, the aromas wafting through your home, and everyone gathering around to grab one (or two). They’re wonderful served warm, perhaps alongside a scoop of vanilla ice cream or a dollop of whipped cream.

Picture sharing them with family during holiday dinners or cheerful gatherings. You could pass a plate around the table and watch as eyes light up with joy and nostalgia. Or, set them out on a beautiful platter during a cookie exchange, and watch friends exchange stories while savoring their delightful flavors. Each bite is a cozy reminder that dessert can make memories sweeter.

How to Store and Enjoy Later

Now, let’s talk storage because, let’s be real, you’ll want to keep these cookies around for as long as possible. You can store your Eggnog Snickerdoodle Thumbprint Cookies in an airtight container at room temperature for about a week. If you want them to last even longer, you can freeze them for up to three months. Just make sure to place parchment paper between the layers to prevent sticking.

When it’s time to enjoy them again, simply let them thaw on the counter for a bit, or pop them in the oven at 300 degrees F for a quick boost. Your home will fill with that warm, comforting aroma all over again.

Tips, Tricks, and Sweet Secrets

Here are some of my little baking lessons learned from countless late-night baking adventures:

1. Add some zest: If you want a little fresh zing, try adding a teaspoon of orange or lemon zest to the dough. It pairs beautifully with the eggnog flavor and adds a pop of freshness.
2. Nuts for crunch: Swapping out some of the chocolate for chopped nuts can give your cookies an amazing crunch. Pecans or walnuts add a delightful texture.
3. Drizzle it up: Want to elevate these cookies even more? Consider drizzling some extra melted white chocolate over the tops for a fancy touch. It’s like giving them a warm hug in chocolate!
4. Savory swaps: Not a fan of eggnog? You can play around with different flavors. Use vanilla or almond flavored cream instead so many possibilities!
5. Turn leftovers into truffles: If you have some cookies left that are not as fresh as you’d like, crush them up and mix with some cream cheese or frosting, roll them into balls, and coat them in chocolate. You’ve got yourself some cookie truffles!

Delicious Variations

Now, let’s get playful with variations! Here are a few ideas on how to customize the Eggnog Snickerdoodle Thumbprint Cookies for different seasons or events:

• Gingerbread Twist: Add ginger and cloves to the dough for a spiced gingerbread flavor. You could even experiment with molasses for that warm, festive taste.
• Fall Apple Delight: Bedazzle your cookies with bits of dried apple or sprinkle with pumpkin pie spice for an autumn twist.
• Berry Goodness: In the summer, swap the filling for a berry jam or lemon curd. It’s bright, fresh, and bursting with flavor.
• Chocolate Lovers: Substitute dark chocolate for white in the filling if you love that rich cocoa taste. The contrast is absolutely divine.
• Festive Glaze: Drizzle a simple glaze made from powdered sugar and milk on top for extra sweetness because who doesn’t love a little extra sugar?

Eggnog Snickerdoodle Thumbprint Cookies

Delightful cookies combining the spices of cinnamon and the festive flavor of eggnog, perfect for holiday gatherings and celebrations.

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Prep Time 20 minutes mins

Cook Time 7 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

  

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For the cookie dough

• 4 ounces unsalted butter, room temperature Use real butter for rich flavor.
• 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 Helps enhance sweetness.
• ¼ teaspoon baking soda
• ½ teaspoon cream of tartar
• 1/3 cup sugar mixed with 2 tablespoons cinnamon For rolling dough balls.

For the filling

• 4 ounces white chocolate, chopped Can also break into small pieces.
• 2 tablespoons eggnog
• 1 tablespoon dark rum or You can use 1/4 teaspoon rum extract as an optional substitute.
• ¼ teaspoon freshly grated nutmeg Add to filling if desired.

Method

 

Preparation

1. Preheat oven to 350 degrees F.
2. In a stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, scraping down once.
3. Add egg and vanilla and mix again until creamy and combined, scraping down once.
4. Add flour, baking soda, cream of tartar, and salt. Mix until a thick dough forms, taking care not to overmix.
5. Scoop dough into 1 tablespoon sized balls. Roll in cinnamon sugar mixture and place on a parchment-lined cookie sheet.
6. Press down centers with a ½ teaspoon or your finger/thumb. If the dough cracks, press it back together.

Baking

1. Bake in preheated oven for 7 minutes. If the indentation fills in during baking, gently press it down while still warm.

Filling Preparation

1. Combine white chocolate, eggnog, and rum or rum extract in a bowl. Microwave at 15-second intervals, stirring until melted.
2. Add grated nutmeg if desired.
3. Fill each cookie with about 1/2 teaspoon of filling and top with freshly grated nutmeg.

Setting

1. Place cookies at room temperature to set. Refrigerate if desired for quicker firming of filling.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 10g

Notes

Store cookies in an airtight container at room temperature for a week or freeze for up to three months with parchment paper between layers.

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FAQs About Eggnog Snickerdoodle Thumbprint Cookies

Q: What if I don’t have brown sugar?
A: No problem! Just mix white sugar with a spoonful of molasses for a perfect substitute. It’s an easy fix and tastes absolutely delicious.

Q: Can I make these cookies gluten-free?
A: Absolutely! Substitute the all-purpose flour with a gluten-free blend. Just make sure it’s a one-to-one replacement that contains xanthan gum.

Q: How do I make these ahead of time?
A: You can prepare the dough ahead and chill it in the fridge for up to two days. When you’re ready, just roll and bake!

Q: What if I can’t find white chocolate?
A: No worries! Milk chocolate works just fine, or just fill with a cream cheese frosting instead. It’s all about what makes your taste buds dance.

Q: How can I tell when the cookies are done?
A: Look for slightly golden edges and a soft center. They will continue to bake a little once out of the oven.

A Final Bite

So here’s the scoop: bake these Eggnog Snickerdoodle Thumbprint Cookies once and you may just find yourself roped into making them for every family gathering. Friends will be clamoring for your secret recipe, and your heart will swell with joy, knowing you’ve shared not just cookies, but also sweet memories and laughter. Now, grab your apron, turn on that oven, and let the baking magic begin!