Eggnog Snickerdoodle Thumbprint Cookies

These eggnog snickerdoodle thumbprint cookies celebrate the season by uniting the nostalgic flavor of snickerdoodles with a rich, creamy eggnog center, making them the ultimate holiday cookie recipe for festive gatherings or gifting. Ready in just under an hour with only 25 minutes of prep, these cookies boast a buttery, cinnamon-sugar shell and decadent white chocolate eggnog filling, making them ideal for Christmas cookie exchanges or memorable treats for family and friends.

I first baked these eggnog snickerdoodle thumbprint cookies when we hosted our very first holiday party after moving into our new home, searching for something impressive and seasonal that wouldn't keep me in the kitchen all day. The fusion of warm cinnamon, fragrant nutmeg, and velvety eggnog filling instantly won over our friends, making this cookie a most requested favorite during every December since. The experience taught me that using freshly grated nutmeg and good quality white chocolate turns simple ingredients into an unforgettable holiday treat.

Gather Your Ingredients

• Unsalted butter, room temperature (4 ounces): Ensures a creamy cookie dough texture and even mixing. Use high quality butter for best flavor, or substitute with plant based butter for dairy free.
• Light brown sugar, gently packed (½ cup): Provides moisture and deep caramel notes for a chewy, flavorful cookie. Opt for freshly opened brown sugar for optimal softness.
• White granulated sugar (¼ cup plus ⅓ cup for coating): Delivers essential structure to the dough and crisp coating. Substitute coconut sugar for a slight molasses undertone if desired.
• Egg, room temperature (1 medium): Binds the dough and contributes richness; let it come to room temp for smoother incorporation. Flaxseed egg works for vegan adaptation.
• Vanilla extract (1 teaspoon): Adds depth and warmth. For an extra layer, use vanilla bean paste if available.
• All purpose flour (1 and ¾ cups): Forms the base of the cookies with the ideal texture. Whole wheat pastry flour brings extra fiber and nutty notes.
• Kosher salt (¼ teaspoon): Enhances all the other flavors. Regular sea salt can be used in the same quantity.
• Baking soda (¼ teaspoon): Assists with proper rise and soft centers. Baking powder is not a direct swap here.
• Cream of tartar (½ teaspoon): Essential for classic snickerdoodle tang and chewy texture. Lemon juice is not recommended as a substitute.
• Cinnamon and sugar for coating (⅓ cup sugar and 2 tablespoons cinnamon): Creates the signature spiced crust on every bite. Adjust ratio to taste for more or less spice.
• White chocolate, chopped (4 ounces): Melts smoothly for the eggnog filling; bars melt better than chips but both work. Substitute milk or dark chocolate for variation.
• Eggnog (2 tablespoons): Delivers creamy holiday flavor in the filling; if you do not have store bought, use heavy cream, nutmeg, and a splash of vanilla as a replacement.
• Nutmeg, freshly grated (¼ teaspoon plus more for garnish): Gives the filling its aromatic holiday spiciness. Freshly grated nutmeg is far more fragrant than pre ground, so grate right before use.

How to Make Eggnog Snickerdoodle Thumbprint Cookies

Prepare the Oven and Baking Sheets:

Preheat your oven to 350 degrees F for consistent baking, and line two cookie sheets with parchment paper. This prevents sticking and helps each cookie bake evenly, yielding crisp edges and tender centers.

Cream Butter and Sugars Thoroughly:

Using a stand mixer fitted with a paddle attachment, beat the softened butter with brown and white sugars on medium speed for three to four minutes. The mixture should turn pale and fluffy—this step is crucial for airiness and a delicate crumb. Scrape down the sides halfway to ensure everything is mixed well.

Add Egg and Vanilla:

Mix in the room temperature egg and vanilla extract on medium speed for one minute until the dough looks creamy and uniform. Scraping the bowl ensures no uneven streaks, leading to a smooth, cohesive dough.

Whisk and Combine Dry Ingredients:

In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar. This step evenly distributes the leavening and tang to every cookie. Mix gradually into the wet mixture on low speed, just until incorporated—do not overmix to avoid tough cookies.

Shape and Coat the Dough Balls:

Scoop one tablespoon portions of dough, roll into smooth balls, then toss each in the cinnamon sugar mixture until fully coated. Even shaping ensures the cookies bake uniformly, and the spiced sugar creates the classic snickerdoodle flavor and look.

Make Thumbprint Indentations:

Place the coated dough balls on your prepared sheets about two inches apart. Gently press your thumb, the back of a half teaspoon, or a wine cork into the center of each cookie to form an indentation. If edges crack, gently press them back together for a neat finish.

Bake and Cool:

Bake for ten to twelve minutes, looking for cookies with set edges and slightly soft centers, with just a hint of golden color around the bottoms. Let cookies cool on the sheet for at least ten minutes before transferring—a critical step to prevent breakage and help the thumbprints maintain their shape.

Prepare the Eggnog White Chocolate Filling:

While cookies cool, melt white chocolate in a microwave safe bowl in thirty second intervals, stirring after each, until smooth. Stir in eggnog and nutmeg until fully combined—the filling should be glossy, thick, and fragrant.

Fill and Garnish the Cookies:

Once cookies are cool, spoon half a teaspoon of eggnog filling into each thumbprint. Sprinkle with additional freshly grated nutmeg for a festive touch. Allow to set at room temperature for a few hours, or chill to expedite, before serving or storing.

The first time I made these, I used pre-ground nutmeg and thought the flavor was too subtle, but grating fresh nutmeg added a deep aroma and warmth that took the cookies from good to unforgettable. My kids love rolling the dough balls in cinnamon sugar, and watching them fill each indentation has become a favorite holiday kitchen tradition that fills our home with joy every December.

Smart Swaps and Variations

This eggnog snickerdoodle thumbprint cookies recipe adapts easily for other flavors and dietary needs. For a grown up twist, swap in a teaspoon of rum or bourbon in the filling for authentic spiked eggnog flavor—most of the alcohol will cook away, but the festive taste remains. If you run out of eggnog, a blend of two tablespoons heavy cream, extra nutmeg, and a little vanilla mimics the rich filling with excellent results. Chocolate lovers can use milk or dark chocolate in place of white chocolate for a new spin, and adding orange zest or cardamom lets you create sophisticated, seasonal variations to suit the occasion or your pantry.

How to Store and Reheat Eggnog Snickerdoodle Thumbprint Cookies

To preserve maximum freshness, store completely cooled cookies in an airtight container at room temperature, stacked with sheets of parchment paper between layers to prevent sticking. Cookies stay at their best for up to five days and may even soften slightly, becoming even more flavorful on day two. For longer storage, freeze cookies in a single layer before transferring to a container or freezer bag with parchment between layers—they will keep for up to three months and can be thawed overnight in the refrigerator for best results. Avoid refrigerators for day to day storage to protect texture, but chill shortly for the filling to set quickly if needed.

What to Serve with Eggnog Snickerdoodle Thumbprint Cookies

These cookies shine on any holiday cookie platter, but are especially delicious alongside classic festive drinks like cold eggnog, a steaming mug of coffee, or creamy hot chocolate. For grown ups, pairing your cookies with bourbon or rum spiked eggnog brings out the spices and creaminess, while a strong dark coffee cuts through richness for the perfect contrast. Round out your dessert table by serving alongside peppermint or gingerbread cookies for a beautiful, flavor packed assortment, or add to decorative tins for thoughtful homemade gifts.

Nutritional Benefits

Though these snickerdoodle thumbprint cookies are a decadent seasonal treat, they offer some nutritional positives over store bought options. Real butter delivers vitamins and satisfying richness, while eggs offer high quality protein. The spices—especially cinnamon and nutmeg—bring antioxidants and anti-inflammatory compounds, and using fresh nutmeg maximizes their benefits. Each cookie contains approximately 243 calories, 1 gram of protein, 25 grams of carbohydrates, and 16 grams of fat, making them a portion controlled indulgence for the holidays.

Recipe Success Tips

For perfect thumbprint cookies, keep the dough at the right temperature—if it feels too soft, refrigerate for fifteen to twenty minutes to prevent spreading and lost indents in the oven. Consistency is key: use a cookie scoop and measuring spoon to ensure each ball and filling amount are identical for even baking and a professional look. If your eggnog white chocolate filling becomes grainy, gently rewarm and whisk to restore smoothness, or add a touch of extra melted chocolate if needed to save the batch.

Eggnog snickerdoodle thumbprint cookies combine beloved holiday flavors into a picture perfect treat that beckons everyone to the kitchen. Bake a batch this season for the perfect mix of nostalgia, festive cheer, and delight in every bite.

Common Questions About This Recipe

→ What makes these cookies soft and chewy?

The combination of creamed butter, light brown sugar, and cream of tartar helps create a soft, chewy texture in these thumbprint cookies.

→ How is the eggnog flavor added?

Eggnog is incorporated into the white chocolate filling, and freshly grated nutmeg enhances the authentic eggnog flavor profile.

→ Can I prepare these ahead of time?

Yes, the cookies can be baked a day in advance. The filling sets at room temperature or more quickly in the refrigerator if needed.

→ What can I use if I don't have cream of tartar?

Cream of tartar gives a signature tang and texture, but you may substitute with a bit of lemon juice or omit if desired; the cookies will still be tasty.

→ How do I store these cookies?

Store the filled cookies in an airtight container at room temperature for up to three days or refrigerate for longer freshness.