Eggnog Snickerdoodle Thumbprint Cookies Recipe

Eggnog Snickerdoodle Thumbprint Cookies Recipe tastes like creamy eggnog meets warm cinnamon sugar with soft centers and a cozy nutmeg finish. If you crave holiday cookies with a twist, you can bake these in about 45 minutes total. I mixed my first test batch after a snowy grocery run and counted it as cardio.

Eggnog Snickerdoodle Thumbprint Cookies Recipe

Eggnog Snickerdoodle Thumbprint Cookies Recipe delivers classic snickerdoodle tang with a festive eggnog filling that sets soft and creamy. You get cinnamon-sugar sparkle, a tender crumb, and that nostalgic nutmeg aroma. These cookies hit the sweet spot for cookie swaps, office trays, and late-night kitchen raids.

Ingredients You’ll Need

• Cookies
  • 2 3/4 cups all-purpose flour, spooned and leveled (330 g; weigh for accuracy)
  • 2 teaspoons cream of tartar (fresh jar gives better tang)
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup unsalted butter, softened to cool room temp (I like a high-fat butter like Kerrygold)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg + 1 large egg yolk (the extra yolk adds chew)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon rum extract or 1 tablespoon dark rum, optional for eggnog vibes
  • Cinnamon-sugar coating: 1/4 cup granulated sugar + 1 1/2 teaspoons ground cinnamon (pantry shortcut: pre-mixed cinnamon sugar)
• Eggnog filling
  • 1 1/2 cups powdered sugar
  • 3 to 4 tablespoons eggnog, dairy or dairy-free (full-fat styles set creamier; brands like Organic Valley or Califia work)
  • 1 tablespoon unsalted butter, melted, optional for richer body
  • 1/8 teaspoon fine salt
  • 1/8 teaspoon ground nutmeg, plus extra for topping
  • 1/2 teaspoon vanilla extract
• Pantry swaps and notes
  • Use dairy-free eggnog and vegan butter for a dairy-free version.
  • Replace cream of tartar and baking soda with 1 1/2 teaspoons baking powder if needed, though you lose classic tang.
  • Use Vietnamese cinnamon for a bolder cinnamon note.
• Equipment
  • Stand mixer or hand mixer
  • Mixing bowls and spatula
  • Measuring cups and spoons or a kitchen scale
  • 2 sheet pans lined with parchment or silicone mats
  • Small cookie scoop, about 1 tablespoon
  • 1/2 teaspoon measuring spoon or a wooden spoon handle for indenting
  • Wire racks and a small piping bag or zip-top bag for filling

How to Make Eggnog Snickerdoodle Thumbprint Cookies

• Prep: 15 minutes
• Cook: 11 to 12 minutes per tray
• Total: about 45 minutes including cooling and filling

1. Heat the oven to 350°F. Line two sheet pans with parchment. Stir the cinnamon and sugar for the coating in a small bowl and set it nearby.
2. Whisk the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Keep this dry mix ready.
3. Beat the softened butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape the bowl.
4. Add the egg, egg yolk, vanilla, and rum extract if using. Mix until smooth and glossy.
5. Add the dry ingredients in two additions. Mix on low just until the dough comes together and no dry flour remains. The dough should feel soft but not sticky.
6. Scoop the dough into 1 tablespoon portions. Roll each ball in the cinnamon sugar to coat all sides. Set the balls on the pans, spacing about 2 inches apart.
7. Make an indentation in the center of each dough ball with a 1/2 teaspoon measure or a wooden spoon handle. Press about halfway down to form a neat well.
8. Bake one pan at a time for 11 to 12 minutes until the edges look set and the tops show crackles. The centers should look soft.
9. Deepen the indent gently right after baking while the cookies still feel warm. Transfer the cookies to a rack to cool completely.
10. Make the eggnog filling: whisk powdered sugar, 3 tablespoons eggnog, melted butter, salt, nutmeg, and vanilla until smooth and thick yet pourable. Add the remaining eggnog by teaspoons if you need a looser consistency.
11. Pipe or spoon about 1 teaspoon filling into each cookie well. Dust with a pinch of nutmeg if you like. Let the filling set for 20 to 30 minutes before stacking.

Tips & Tricks

• Use cool room temp butter so the dough holds shape and the thumbprints keep clean wells.
• Weigh the flour for consistent texture; too much flour leads to dry cookies.
• Chill the dough for 20 minutes if your kitchen runs warm or your first tray spreads too much.
• Re-press the well right out of the oven for a tidy pocket that holds more filling.
• Swap rum extract for real rum for adults; for kids, stick with vanilla.
• Pipe the filling with a small zip-top bag and snip a tiny corner for neat centers.
• Keep cream of tartar fresh; old jars lose punch and dull that classic snickerdoodle tang.
• Rotate pans halfway through if your oven browns unevenly.
• Want extra sparkle? Roll twice in cinnamon sugar for a thicker crust.
• Let the filling set before stacking so the tops stay clean.

What to Serve with Eggnog Snickerdoodle Thumbprint Cookies

Pour hot coffee, chai, or a cinnamony latte and let the nutmeg filling do the rest. A small glass of chilled eggnog pairs nicely and doubles down on the flavor theme. Build a holiday tray with gingerbread, shortbread, and these snickerdoodle thumbprints for texture contrast. Add a light dusting of cinnamon just before serving for a pretty finish.

Make-Ahead

Store filled cookies in an airtight container at room temp for 3 days or in the fridge for up to 5 days. Freeze unfilled dough balls for up to 2 months; bake from frozen and add 1 to 2 minutes to the bake time. Freeze baked, unfilled cookies for 2 months and fill after thawing at room temp. If you want warm cookies, refresh unfilled cookies at 300°F for 4 to 5 minutes, cool slightly, then fill.

Nutrition Information

Approximate per cookie, based on 36 cookies: 125 calories; 6 g fat; 17 g carbohydrates; 0.5 g fiber; 10 g sugar; 1.5 g protein; 95 mg sodium. These numbers will vary with butter brand, eggnog type, and cookie size.

Adaly Kandice

Eggnog Snickerdoodle Thumbprint Cookies

Eggnog Snickerdoodle Thumbprint Cookies combine the festive flavors of creamy eggnog and spiced snickerdoodles, finished with a luscious eggnog frosting in the center.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24

Course: Dessert

Cuisine: American

Ingredients

  

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/2 cup eggnog
• 1 large egg yolk
• 1 teaspoon vanilla extract

• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

• 1 1/2 cups powdered sugar
• 2 tablespoons eggnog
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon ground nutmeg

Instructions

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg yolk, eggnog, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. In a small bowl, mix the rolling sugar and cinnamon together.
6. Scoop tablespoonfuls of dough, roll into balls, and coat in the cinnamon-sugar mixture.
7. Place dough balls on prepared baking sheets. Gently press your thumb into the center of each to make an indentation.
8. Bake for 10–12 minutes, or until edges are set. Cool on the baking sheets for 5 minutes before transferring to a wire rack.
9. For the frosting, mix powdered sugar, eggnog, butter, and nutmeg until smooth.
10. Once cookies are completely cooled, fill the center of each with eggnog frosting.

Notes

Store cookies in an airtight container for up to 4 days. If you prefer a thicker frosting, add more powdered sugar. Adjust the amount of nutmeg to taste for extra holiday flair.