Description
Eggnog Snickerdoodle Thumbprint Cookies bring together soft, cinnamon-sugar-coated cookies with a rich, eggnog-infused ganache. A festive holiday treat perfect for cookie exchanges or gatherings, these cookies are sure to be a crowd favorite during the holiday season.
Ingredients
Scale
- 1 stick (4 oz) unsalted butter, room temperature
- 1/2 cup light brown sugar, gently packed
- 1/4 cup white granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 2 cups (245g) all-purpose flour
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/3 cup sugar mixed with 2 tbsp cinnamon (for rolling)
- 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 (for ganache)
- Freshly grated nutmeg (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter and both sugars until light and fluffy, about 2-3 minutes.
- Add egg and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until a thick dough forms.
- Scoop out tablespoon-sized portions of dough and roll into balls. Roll the dough balls in the cinnamon-sugar mixture and place on the prepared baking sheet.
- Use your thumb or a 1/2 teaspoon to press an indentation in the center of each cookie. If the indentation fills during baking, press it again gently while the cookies are still warm.
- Bake the cookies for 7 minutes. Allow to cool slightly before filling.
- For the ganache, melt white chocolate with eggnog and rum (if using) in a microwave-safe bowl in 15-second intervals, stirring in between until smooth. Add freshly grated nutmeg and mix well.
- Spoon about 1/2 teaspoon of ganache into the center of each cookie.
- Let the ganache set at room temperature or refrigerate to speed up the process.
Notes
- For best texture, use a high-quality white chocolate bar, not chips, to prevent a chalky texture in the ganache.
- If you prefer a non-alcoholic version, you can skip the rum or use rum extract.
- These cookies can be stored at room temperature for up to 5 days or frozen for up to 3 months. Be sure to layer the cookies with parchment paper when freezing to prevent sticking.
- If the dough seems too dry, add a splash of milk or eggnog to bring it together.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg