Eggnog Snickerdoodle Thumbprint Cookies
A soft, cinnamon-sugar snickerdoodle cookie filled with creamy eggnog ganache (spiked with rum!) and topped with freshly grated nutmeg. These festive cookies are a true taste of Christmas and make the perfect addition to holiday cookie boxes or cookie exchanges!
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.