Description
Delight in these festive Eggnog Snickerdoodle Thumbprint Cookies, featuring a soft cinnamon-sugar dough with a creamy white chocolate and eggnog ganache center. Perfect for holiday gatherings, these cookies combine classic snickerdoodle flavors with the rich, seasonal taste of eggnog and a hint of rum.
Ingredients
Scale
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
- 1¾ cups (245 grams) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- ⅓ cup sugar mixed with 2 tablespoons cinnamon (for rolling)
Filling
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg, plus more for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer, beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy. Scrape down the sides of the bowl to incorporate everything evenly.
- Add Egg and Vanilla: Add the medium egg and vanilla extract to the creamed butter mixture and continue mixing until smooth and fully combined.
- Incorporate Dry Ingredients: Mix in the all-purpose flour, baking soda, cream of tartar, and kosher salt until a cohesive dough forms.
- Shape and Coat Dough Balls: Scoop the dough into 1-tablespoon balls, then roll each ball in the cinnamon-sugar mixture until well coated. Place the coated dough balls on the prepared baking sheet, spacing them adequately.
- Create Thumbprints: Using either a ½ teaspoon or your thumb, gently press down the center of each cookie to create an indentation for the filling.
- Bake the Cookies: Bake for 7 minutes until cookies are set. If the centers puff up during baking, gently press them down with a spoon while the cookies are still warm to maintain the indentation.
- Prepare Ganache Filling: Microwave the chopped white chocolate and eggnog in short intervals, stirring frequently until the mixture is smooth and well combined. Stir in the dark rum or rum extract if using, along with freshly grated nutmeg.
- Fill Cookies: Spoon about ½ teaspoon of the white chocolate ganache into the indentation of each cookie. Sprinkle a pinch of extra nutmeg on top for garnish and enhanced flavor.
- Set Filling: Allow the filling to set at room temperature for several hours or refrigerate to speed up the process before serving.
Notes
- For a non-alcoholic version, omit the rum or rum extract.
- Make sure the butter and egg are at room temperature to ensure proper creaming and dough consistency.
- To speed up setting, refrigerate cookies after filling; they will firm up faster.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
