Name: Eggnog Snickerdoodle Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 45 min
Cuisine: American
Ingredients: 4 ounces 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); ¼ teaspoon kosher salt; ¼ teaspoon baking soda; ½ teaspoon cream of tartar; ⅓ 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 ¼ teaspoon rum extract (optional); ¼ teaspoon freshly grated nutmeg

Jump to Recipe· 4.5 from 68 reviews

I’ve got to tell you about this winner I recently baked: the Eggnog Snickerdoodle Thumbprint Cookies Recipe. If you’re like me, the holidays bring out the best in the kitchen, and this cookie perfectly captures that cozy, festive spirit. Imagine soft, cinnamony snickerdoodles with a luscious eggnog white chocolate ganache right in the center—total crowd-pleasers. Keep reading, and I’ll walk you through how to create these little bites of magic that I’m sure you’ll want to keep making all season long!

💛

Why This Recipe Works

Perfect Texture Balance: The combination of cream of tartar and baking soda gives these cookies that classic snickerdoodle chew with a soft, tender crumb.
Unique Filling: The eggnog white chocolate ganache brings a festive twist that’s creamy and fragrant without overpowering the cookie.
Easy Dough Handling: No chilling required! You can bake the dough right away and still get beautifully shaped cookies that hold their indentation.
Simple Ingredients: No weird add-ins or hard-to-find items, just classic pantry staples plus a splash of holiday flair.

Eggnog Snickerdoodle Thumbprint Cookies, festive holiday cookies, eggnog white chocolate ganache cookies, cinnamon thumbprint cookies, holiday dessert recipes - The image shows many round cookies arranged closely on a black cooling rack with a grid pattern. Each cookie has two layers: the bottom layer is a light brown cookie with a rough, crumbly texture and a dusting of cinnamon or spice, while the top layer is a small dollop of smooth, white cream placed in the center of each cookie. The cookies appear soft and slightly thick, with the cream layer slightly glossy and smooth. The white marbled texture is visible in the background beyond the cooling rack. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients in this Eggnog Snickerdoodle Thumbprint Cookies Recipe come together to create a symphony of flavor and texture. Each one plays a role, whether it’s the soft butter for richness or the cream of tartar for that snickerdoodle tang. Here’s a little rundown on why I picked these, along with my top shopping tips so you get it just right.

Unsalted Butter: Using regular unsalted butter at room temperature gives you control over the salt and helps the cookies spread perfectly without becoming greasy.
Light Brown Sugar: Adds just the right moisture and depth of flavor with subtle caramel notes that play beautifully with the cinnamon.
Granulated Sugar: Provides crunch and sweetness; mostly for rolling the dough balls to get that signature snickerdoodle crackle.
Egg: I recommend a medium egg here for the perfect balance—not too wet, not too dry—ensuring your dough consistency is spot on.
Vanilla Extract: A must-have for warmth that enhances the flavor of both the cookie and filling.
All-Purpose Flour: I weigh mine for accuracy (245 grams); too much flour makes the cookies tough, and too little makes them spread too much.
Kosher Salt: Just a pinch to bring out all the flavors without making it salty.
Baking Soda: Helps with rise and spread, creating a nice tender crumb.
Cream of Tartar: This secret ingredient keeps that snickerdoodle tang and helps the dough keep its shape.
Cinnamon Sugar (for rolling): Classic snickerdoodle coating that adds sweetness and spicy warmth.
White Chocolate: The base of the ganache, melting beautifully with eggnog to create a rich and silky filling.
Eggnog: The star of the ganache, providing that festive holiday flavor that makes these cookies special.
Dark Rum or Rum Extract (optional): Adds a lovely depth and warmth to the ganache, but feel free to skip if you prefer a non-alcoholic version.
Freshly Grated Nutmeg: Finishes the ganache with a fragrant, classic holiday spice.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Eggnog Snickerdoodle Thumbprint Cookies Recipe is how easily you can make it your own! Whether you want to swap out flavors or try some dietary tweaks, these cookies are forgiving and flexible. I like to mess around with the filling sometimes, and you can too.

Variation: Sometimes I swap the white chocolate for milk chocolate for a creamier, sweeter filling—yum! Adding a splash of bourbon instead of rum is my little twist for a rustic flavor.
Dairy-Free: You can use vegan butter and white chocolate chips that are dairy-free; just watch the consistency of the dough as it may vary slightly.
Spice it Up: Try adding a pinch of ground cloves or ginger to the cinnamon sugar mix for an even more holiday-spiced cookie.
Less Sweet: If you want a less sweet version, go easy on the cinnamon sugar coating and reduce the sugar in the dough by a tablespoon or two.

Step-by-Step: How I Make Eggnog Snickerdoodle Thumbprint Cookies Recipe

Step 1: Creaming the Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F (175°C). In your stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter with the light brown sugar and granulated sugar. Cream them until the mixture looks light and fluffy—this usually takes about 3-4 minutes. Don’t rush it; this step is key for texture. Scrape down the sides of the bowl once or twice to get everything incorporated evenly. I learned from experience that under-creaming leaves the cookies denser, and over-creaming can cause too much spread later.

Step 2: Adding Egg and Vanilla

Once your butter-sugar mix is velvety, add the medium egg and vanilla extract. Mix again until it’s fully combined and creamy. If your egg is cold, the mixture might seize a bit, so I always make sure my egg is room temperature for smooth blending and consistent dough.

Step 3: Mixing in the Dry Ingredients

Sift together the all-purpose flour, baking soda, cream of tartar, and kosher salt if you want to avoid lumps—especially the cream of tartar, which can sometimes clump. Add the dry ingredients to the wet mixture and stir just until the dough comes together into a thick, cohesive mass. Resist the urge to over-mix here, or you’ll risk tough cookies.

Step 4: Shaping and Rolling the Cookies

Use a cookie scoop or your hands to portion the dough into 1 tablespoon-sized balls (about 15 grams if you’re measuring). Roll each ball in your cinnamon sugar mixture until fully coated. Then place them on a parchment-lined baking sheet. Press your thumb, or the back of a ½ teaspoon, gently into the center of each dough ball to create the thumbprint indentation. Don’t fret if the dough cracks—just press those cracks back together gently. This shaping adds that classic look and helps hold your ganache filling later.

Step 5: Baking the Cookies

Bake the cookies for 7 minutes in the preheated oven. Keep an eye on those indentations—they sometimes puff back up a bit during baking. If that happens, gently press down the centers again while the cookies are still warm using the same tool you used before baking. This little trick ensures you get that perfect well for the ganache.

Step 6: Making the Eggnog Ganache Filling

While the cookies cool, make the filling by combining chopped white chocolate, eggnog, and dark rum (or rum extract) if you’re using it, in a microwave-safe bowl. Microwave in 15-second bursts, stirring in between, until the chocolate is fully melted and smooth. You can also do this over a double boiler if you prefer. Stir in freshly grated nutmeg for that extra festive kick. The ganache will be a bit loose at first but sets beautifully at room temperature after a couple hours or faster in the fridge.

Step 7: Filling the Cookies

Once the cookies are completely cool, spoon about ½ teaspoon of the eggnog ganache into each thumbprint. Top with a little extra grated nutmeg, if you like. Let them sit at room temperature to set, or pop them in the fridge for about 20–30 minutes if you’re in a hurry. And voilà—you’re ready to wow your friends and family!

💡

Pro Tips for Making Eggnog Snickerdoodle Thumbprint Cookies Recipe

Butter Temperature: Use butter that’s soft but not melting—too soft and your cookies spread excessively; too cold and the dough is hard to mix.
Weigh Your Flour: Flour measurement can make or break this recipe; I always weigh mine for consistent, perfect texture.
Indentation Hack: Press the dough centers before baking and gently re-press immediately after baking if they puff back up.
No Chilling Needed: The dough is ready to bake right away but can be chilled up to 24 hours if you’d like to prep ahead for fresher cookies.

How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe

Garnishes

I’m a fan of keeping things simple here, so I usually stick to a light dusting of freshly grated nutmeg on top of the ganache. It adds a lovely aroma and just a little crunch without competing with the eggnog flavor. Sometimes, for special occasions, I’ve sprinkled a tiny bit of edible gold dust or crushed pistachios for a festive pop.

Side Dishes

Pair these cookies with a cup of rich hot cocoa or a spiced chai latte for an unbeatable cozy combo. They also go brilliantly with a glass of cold eggnog itself if you’re going full holiday mode! For bigger gatherings, setting them alongside a cheese board or some spiced nuts balances the sweetness nicely.

Creative Ways to Present

Whenever I make these for holiday parties, I love to stack them in decorative glass jars layered with mini pine branches or place them on a tiered dessert stand alongside other festive treats. Wrapping a few in parchment and tying with rustic twine makes for a perfect homemade gift from your kitchen to theirs.

Make Ahead and Storage

Storing Leftovers

After filling, these cookies keep well at room temperature for up to 3 days if stored in an airtight container. I usually store mine on a single layer to prevent the delicate ganache from smearing. If you need to, you can layer them with parchment paper between.

Freezing

I like to freeze the unbaked dough balls rolled in cinnamon sugar rather than the finished cookies. Pop the dough balls on a tray, freeze until solid, then transfer to a freezer bag. When you want cookies, just bake straight from frozen (adding an extra minute or two to the baking time). The ganache doesn’t freeze well, so I fill the cookies after baking and cooling.

Reheating

If you want to warm up leftovers, stick the cookies in a low 300°F oven for 3-4 minutes to refresh that soft texture without melting the ganache too much. Alternatively, a quick zap in the microwave (about 10 seconds) works in a pinch but watch closely to avoid melting the filling.

FAQs

Can I make the eggnog ganache filling ahead of time?

Absolutely! The ganache can be made early and stored in the fridge for up to 3 days. Just warm it gently before filling to get it back to a spreadable consistency—microwaving in short bursts works well.
What if I don’t have cream of tartar?

Cream of tartar helps give that classic snickerdoodle tang and helps the dough spread properly, but if you don’t have it, you can omit it and increase the baking soda slightly. The texture and flavor won’t be exactly the same but still tasty!
Can I skip the rum or rum extract in the filling?

Yes, this is totally optional. The rum adds warmth and depth, but if you prefer to keep it non-alcoholic or if kids are enjoying the cookies, simply omit it without replacing it; the eggnog and white chocolate carry plenty of flavor on their own.
How do I prevent my cookies from spreading too much?

Make sure your butter isn’t too soft or melted, weigh your flour accurately, and don’t over-cream the butter and sugars. Also, don’t skip the cream of tartar, as it helps control spread.

Final Thoughts

This Eggnog Snickerdoodle Thumbprint Cookies Recipe has quickly become one of my favorite holiday traditions to bake. Every bite is a wonderful mix of nostalgia and celebration, and I promise once you make them, you’ll keep coming back for more. The cozy cinnamon, the creamy eggnog ganache, and the fun thumbprint shape make these cookies truly special—and I can’t wait for you to experience that joy for yourself. So grab your ingredients, roll up your sleeves, and let’s make some magic happen in your kitchen!