Eggnog Snickerdoodle Thumbprint Cookies

A soft cinnamon-sugar cookie filled with creamy white chocolate eggnog ganache and topped with freshly grated nutmeg, these Eggnog Snickerdoodle Thumbprint Cookies are like a cozy mug of holiday cheer in cookie form. Festive, buttery, and packed with warm spice and eggnog flavor, they’re a standout for cookie boxes, dessert platters, or an evening by the fire. And best of all? No chilling required.

Yield: About 24 cookies
Total Time: 35–40 minutes (25 minutes prep + 7 minutes bake time per batch)

Ingredients

For the 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
245 grams all-purpose flour (about 2 cups, spooned and leveled)
¼ teaspoon kosher salt
¼ teaspoon baking soda
½ teaspoon cream of tartar

For Rolling:

⅓ cup white granulated sugar
2 tablespoons ground cinnamon

For the Eggnog Ganache Filling:

4 ounces white chocolate, chopped (use good-quality bars for best texture)
2 tablespoons eggnog
1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
¼ teaspoon freshly grated nutmeg, plus more for topping

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Cream the butter and sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Scrape down the sides of the bowl.
3. Add egg and vanilla. Beat until creamy and smooth, scraping the bowl once.
4. Add dry ingredients (flour, baking soda, cream of tartar, salt). If your ingredients are clumpy, sift them first. Mix just until a thick dough forms.
5. Scoop the dough into 1-tablespoon sized balls (about 15 grams each). Roll each one in the cinnamon-sugar mixture.
6. Place dough balls on the prepared baking sheet, spaced apart. Use your thumb or the back of a ½ teaspoon to make an indentation in each. If cracks appear, gently press them back together.
7. Bake for 7 minutes. If the centers puff up a bit during baking, press them again gently while the cookies are still warm.
8. Make the filling: Combine white chocolate, eggnog, and rum or rum extract in a heatproof bowl. Microwave in 15-second bursts, stirring in between, until fully melted and smooth (about 45–60 seconds total). Stir in freshly grated nutmeg.
9. Fill each cookie with about ½ teaspoon of ganache. Top with more nutmeg. Let them set at room temperature for several hours, or refrigerate to speed things up.

Top Tip

Use good white chocolate and heat it gently. Chocolate chips can turn grainy, so bars are better. And don’t rush the microwave step—short intervals prevent seizing and ensure a silky ganache.

Storage

Room temperature: Store cookies in an airtight container for up to 5 days.
Freezer: Freeze baked (and cooled) cookies for up to 3 months. Use parchment between layers if stacking. Thaw overnight in the fridge.
Shipping: These cookies can be shipped. Layer with parchment and pack tightly in a sturdy container.

Nutrition (per cookie, approx.)

Calories: 120
Total Fat: 6g
Saturated Fat: 3.5g
Carbohydrates: 16g
Fiber: 0.3g
Protein: 1.2g
Sodium: 45mg

Disclaimer: Nutrition facts are estimates and can vary. For exact values, consult a registered dietitian.

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