Description
These Eggnog Snickerdoodle Thumbprint Cookies are a festive twist on classic snickerdoodles, filled with a creamy white chocolate and eggnog ganache infused with a hint of rum and freshly grated nutmeg. Soft, cinnamon-sugar coated cookies combined with a luscious holiday-inspired filling make these cookies perfect for holiday parties or cozy winter treats.
Ingredients
Scale
Cookies
- 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
- 1¾ cups (245 grams) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- â…“ cup sugar mixed with 2 tablespoons cinnamon
Filling
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream butter and sugars: Using a stand mixer, cream together the room temperature butter, light brown sugar, and white granulated sugar until the mixture is light and fluffy, scraping down the sides as needed to ensure even mixing.
- Add wet ingredients: Mix in the egg and vanilla extract until the batter is smooth and fully combined.
- Incorporate dry ingredients: Add the flour, baking soda, cream of tartar, and kosher salt to the wet mixture. Mix until the dough just forms, taking care not to overmix.
- Shape cookies: Scoop the dough into 1-tablespoon balls. Roll each ball in the cinnamon-sugar mixture thoroughly, then place them spaced out on the prepared baking sheet.
- Create indentations: Using a ½ teaspoon or your thumb, press down the center of each cookie ball to create a thumbprint indentation for the filling.
- Bake cookies: Bake the cookies for 7 minutes. If the centers puff up during baking, gently press them down while still warm to maintain the thumbprint shape.
- Prepare the filling: Microwave the chopped white chocolate and eggnog in short intervals, stirring frequently until melted and smooth. Stir in the dark rum or rum extract if using, along with the freshly grated nutmeg.
- Fill cookies: Spoon about ½ teaspoon of the white chocolate ganache into each cookie’s indentation. Sprinkle a pinch of extra nutmeg on top for added flavor and aroma.
- Set filling: Allow the filled cookies to set at room temperature for several hours to firm up. For quicker results, refrigerate the cookies until the filling is firm.
Notes
- For a non-alcoholic version, omit the rum or use rum extract.
- Make sure the butter and egg are at room temperature for optimal mixing.
- Store cookies in an airtight container in the refrigerator to keep the ganache filling firm.
- Let cookies come to room temperature before serving for the best flavor and texture.
- If ganache hardens too much, soften slightly by microwaving briefly before filling.
