Description
Eggnog Snickerdoodle Thumbprint Cookies blend holiday cheer with classic cookie comfort, delivering a festive twist that’ll make your taste buds dance with seasonal delight. Warm cinnamon, creamy eggnog filling, and a tender cookie base come together in one irresistible Christmas treat your friends and family will absolutely adore.
Ingredients
Scale
Cookies:
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- ¼ cup eggnog
Spices and Leaveners:
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Rolling and Filling:
- ½ cup powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ¼ cup sugar
Instructions
- Whisk 2 ¾ cups flour, 1 ½ teaspoons cream of tartar, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl until your dry ingredients are perfectly combined.
- Beat 1 cup softened butter and 1 ½ cups granulated sugar with an electric mixer at medium speed for 2-3 minutes until the mixture looks light and fluffy.
- Add 2 eggs one at a time to your butter mixture, then incorporate 1 teaspoon vanilla extract until everything blends smoothly.
- Gradually fold dry ingredients into wet ingredients, mixing just until a soft dough forms without overworking the mixture.
- Wrap the dough and refrigerate for at least 1 hour to help your cookies hold their shape.
- Create a coating by mixing ¼ cup sugar and 1 teaspoon cinnamon in a shallow bowl.
- Scoop tablespoon-sized dough portions, roll into balls, and thoroughly coat each in the cinnamon-sugar mixture.
- Place coated dough balls on a parchment-lined baking sheet and gently press your thumb into the center of each to create a shallow indentation.
- Bake at 350°F for 10-12 minutes, watching carefully to ensure edges turn just golden without overbaking.
- Prepare filling by whisking ¼ cup eggnog, ½ cup powdered sugar, 1 tablespoon cornstarch, and ½ teaspoon ground nutmeg in a saucepan over medium heat for 3-5 minutes until thickened.
- Allow cookies to cool completely, then spoon about 1 teaspoon of cooled eggnog filling into each thumbprint center.
- Let the filling set for 10-15 minutes before transferring cookies to a serving plate.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the cookies’ shape during baking.
- Create uniform thumbprints by using the back of a measuring spoon for consistent wells in each cookie.
- For a dairy-free version, substitute butter with coconut oil and use non-dairy eggnog in the filling.
- Test the filling’s consistency by ensuring it coats the back of a spoon without being too runny or too thick.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 147 kcal
- Sugar: 10 g
- Sodium: 82 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg