Description
These eggnog snickerdoodle thumbprint cookies bring a swirl of nostalgic holiday magic to your kitchen. A soft, spiced snickerdoodle base meets a velvety white chocolate eggnog ganache centre. Festive, cozy, and indulgent perfect for the holidays.
Ingredients
Units
Scale
- 4 oz (1 stick) unsalted butter, room temperature
- 1/2 cup light brown sugar, gently packed
- 1/4 cup granulated white sugar
- 1 medium egg (≈50 g), room temperature
- 1 tsp vanilla extract
- 245 g all‑purpose flour (≈2 cups)
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- For rolling: 1/3 cup sugar + 2 Tbsp cinnamon
- Ganache: 4 oz white chocolate, chopped
- 2 Tbsp eggnog
- 1 Tbsp dark rum or 1/4 tsp rum extract (optional)
- 1/4 tsp freshly grated nutmeg
Instructions
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Cream butter and sugars until light and fluffy.
- Add egg and vanilla, beat until combined.
- Whisk flour, baking soda, cream of tartar, and salt. Add to butter mix and combine into a dough.
- Scoop tablespoon-sized dough balls (≈15 g each).
- Roll each ball in cinnamon sugar and place on cookie sheet.
- Press center of each ball gently with thumb or ½ tsp to make a cup.
- Bake 7 minutes until edges are set and centers soft. Re-press indentations post-bake if needed.
- While baking, melt white chocolate with eggnog and rum/extract in 15-second microwave intervals. Stir until smooth, then add nutmeg.
- Fill each cookie center with ½ tsp ganache. Garnish with nutmeg. Let set at room temp or chill briefly.
Notes
Store in an airtight container for up to 3–4 days at room temp. Chill if kitchen is warm. You can freeze unfilled dough balls up to 3 months. Let ganache set before stacking. Customize with dark chocolate, sprinkles, or citrus zest.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg