These eggnog thumbprint cookies combine a snickerdoodle base with a creamy eggnog ganache center, offering the perfect balance of spice and richness in every bite. They’re simple yet festive—ideal for any holiday cookie spread!
Why You’ll Love These Cookies
These cookies are incredibly easy to make, using a store-bought snickerdoodle mix with just a bit of added flour to keep the cookies from spreading. The creamy eggnog ganache, made with white chocolate and eggnog, adds a rich, festive flavor that pairs beautifully with the cinnamon-sugar coating. Top them with a sprinkle of nutmeg for that classic eggnog touch!
My husband couldn’t even wait for me to finish taking photos—he was already sneaking a few from the tray!
If you’re a fan of eggnog in baked goods, you’ll also love my Frosted Eggnog Cookies.
Ingredients
• Snickerdoodle cookie mix – Forms the cookie base with classic cinnamon-sugar flavor.
• All-purpose flour – Prevents spreading and helps the cookies hold their shape.
• Butter – Adds richness and a soft, chewy texture.
• Egg – Provides structure and binds the dough together.
• Eggnog – Adds festive flavor to the ganache filling.
• White chocolate – Creates a smooth, creamy ganache with the eggnog.
• Ground nutmeg – The perfect finishing touch to bring out the eggnog flavor.
Step-by-Step Instructions
Prepare the Dough
Preheat your oven to 350°F and line two baking sheets with parchment paper. In a stand mixer, combine the snickerdoodle mix and flour. Add softened butter and the egg. Mix until a soft dough forms. Cover the dough and chill for 30 minutes to help the cookies hold their shape.
Shape and Coat
Scoop 1 tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture that comes with the snickerdoodle mix. Place the balls on the prepared baking sheet, spacing them 2 inches apart.
Indent and Bake
Use your thumb or the back of a measuring spoon to press an indentation in the center of each dough ball. Bake for 9-11 minutes, until the edges are lightly golden. Reshape the indentation while the cookies are still warm, using a teaspoon. Cool the cookies for 5 minutes on the sheet, then transfer to a wire rack.
Make the Eggnog Ganache
In a microwave-safe bowl, combine white chocolate chips and eggnog. Heat in 20-second intervals, stirring after each until the mixture is smooth.
Fill and Garnish
Once the cookies are cool, spoon or pipe the eggnog ganache into the centers. Dust lightly with ground nutmeg for a festive finish. Allow the ganache to set for a few minutes before serving.
Tips for Perfect Eggnog Thumbprint Cookies
• Chill the Dough – Helps maintain the thumbprint shape and prevents spreading.
• Reshape After Baking – Use a spoon to fix indentations while the cookies are still warm.
• Use Full-Fat Eggnog – Ensures the ganache is rich and smooth.
• Don’t Overfill – Add just enough ganache to fill the centers neatly.
• Set the Ganache – Let it firm up for a few minutes before serving.
Storage
Room Temperature: Store cookies in an airtight container for 3-4 days.
Freezing: Place cookies in an airtight container or freezer bag for up to 3 months. Use parchment paper between layers to prevent sticking.
Variations
• Cookie Base: Substitute snickerdoodle mix with sugar cookie mix and roll the dough balls in a cinnamon-sugar coating.
• Boozy Twist: Add a teaspoon of spiced rum or bourbon to the ganache for an adult version.
• Decorative Touch: Sprinkle gold sanding sugar or holiday sprinkles for a festive finish.
These Eggnog Thumbprint Cookies are the perfect addition to your holiday baking lineup. With their soft snickerdoodle base, creamy eggnog center, and festive nutmeg topping, they’re sure to impress family and friends. Whether you’re adding them to a cookie platter or enjoying them with a warm mug of eggnog, these cookies are simple to make and full of holiday cheer!
Enjoy!
Eggnog Snickerdoodle Thumbprint Cookies
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 1 ¾ cups, see notes
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
For Rolling the Dough Balls:
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
For the Eggnog Ganache Filling:
- 4 ounces white chocolate chopped or broken into small pieces
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract optional, see notes
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Make the Dough:
- In a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Scrape down the sides of the bowl.
- Add the egg and vanilla extract, mixing until smooth and creamy. Scrape down the bowl again to ensure everything is combined.
- Sift together the flour, baking soda, cream of tartar, and salt (especially if your ingredients are lumpy). Add the dry ingredients to the wet mixture and mix until a thick dough forms.
Shape and Coat:
- Scoop the dough into 1 tablespoon-sized balls (about 15 grams each for precision). Roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb, finger, or the back of a ½ teaspoon to gently press an indentation into the center of each ball. If the dough cracks, simply press it back together.
Bake the Cookies:
- Bake in the preheated oven for 7 minutes, or until the edges are set. If the indentations puff up during baking, gently press them back down while the cookies are still warm using the same tool or your thumb. Allow cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Make the Eggnog Ganache:
- In a microwave-safe bowl, combine the white chocolate, eggnog, and rum or rum extract (if using). Microwave in 15-second intervals, stirring well between each, until the chocolate is fully melted and smooth. Alternatively, melt the mixture in a double boiler. Stir in freshly grated nutmeg if desired.
- The filling will appear loose at first but will thicken as it cools.
Fill and Finish:
- Using a spoon or piping bag, fill each cookie indentation with about ½ teaspoon of the eggnog ganache. Top with a sprinkle of freshly grated nutmeg for a festive finish.
- Allow the filling to set at room temperature for a few hours, or place the cookies in the refrigerator to speed up the process.
