Introduction
Eggnog Snickerdoodle Thumbprint Cookies are a delightful holiday treat that perfectly combines the nostalgic warmth of snickerdoodles with the creamy richness of eggnog. These cookies bring a comforting fusion of cinnamon, nutmeg, and buttery sweetness that embodies the holiday spirit.
Perfectly bite-sized and adorned with a luscious eggnog-flavored filling, they’re sure to become a seasonal favorite. Whether you’re baking for a festive gathering, a cookie swap, or simply to enjoy with a cup of cocoa by the fire, these cookies are as beautiful as they are delicious.
Their unique thumbprint design not only adds a charming aesthetic but also holds the creamy center that takes these cookies to the next level. You don’t need to be a seasoned baker to create these gems—the recipe is straightforward, making it accessible for everyone. If you’re looking to impress friends and family with a homemade holiday treat, Eggnog Snickerdoodle Thumbprint Cookies are the way to go.
Brief Description of the Recipe
Eggnog Snickerdoodle Thumbprint Cookies start with a classic snickerdoodle base—soft, buttery, and rolled in a generous coat of cinnamon sugar. Once baked, each cookie is gently indented to create a perfect nest for the star of the show: the eggnog-flavored cream filling. The filling, made with cream cheese, powdered sugar, and a splash of eggnog, is rich and creamy with just the right hint of nutmeg. These cookies boast a delightful texture, with a crisp outer edge and a tender, melt-in-your-mouth center. They’re easy to prepare, versatile in flavor variations, and beautifully festive. Whether served at holiday parties, gifted in decorative tins, or enjoyed with loved ones, these cookies will surely add joy to the season.
Why This Recipe is a Winner
Eggnog Snickerdoodle Thumbprint Cookies are a standout for several reasons. First, they bring together two holiday classics—eggnog and snickerdoodles—in a way that feels both familiar and innovative. The recipe’s ease of preparation makes it accessible for bakers of all levels, while the final result looks and tastes gourmet. The soft, buttery cookies contrast beautifully with the creamy eggnog filling, creating a harmony of flavors and textures. They’re better than store-bought cookies because you can customize the sweetness, spice levels, and even the filling to suit your taste. Personally, these cookies remind me of my grandmother’s kitchen during the holidays, where the scent of cinnamon and nutmeg filled the air, making every moment magical. Sharing these cookies with family and friends is a way to relive and recreate that joy.
Ingredients
- For the Cookies:
- 2 1/4 cups all-purpose flour (provides structure)
- 1/2 tsp baking soda (for leavening)
- 1/2 tsp cream of tartar (gives the classic snickerdoodle tang)
- 1/4 tsp salt (enhances flavor)
- 1 cup unsalted butter, softened (adds richness)
- 1 cup granulated sugar (sweetens and aids in creaming)
- 1 large egg (binds ingredients)
- 1 tsp vanilla extract (adds depth)
- For Rolling:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- For the Filling:
- 4 oz cream cheese, softened (creates a creamy base)
- 1/4 cup powdered sugar (sweetens the filling)
- 2 tbsp eggnog (adds festive flavor)
- 1/4 tsp nutmeg (for authentic eggnog taste)
Preparation Tips
- Prepare the Dough: Combine the flour, baking soda, cream of tartar, and salt in a bowl. In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Chill the dough for at least 30 minutes to make it easier to handle.
- Shape and Roll: Preheat your oven to 350°F (175°C). Roll the chilled dough into 1-inch balls, then coat each ball in the cinnamon-sugar mixture. Place the balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies for 8-10 minutes. Remove from the oven and use the back of a spoon to press a small indent in the center of each cookie while they’re still warm. Let the cookies cool completely on a wire rack.
- Prepare the Filling: In a mixing bowl, beat the cream cheese, powdered sugar, eggnog, and nutmeg until smooth and creamy. Transfer the mixture to a piping bag or use a spoon to fill the indents in the cooled cookies.
- Assemble: Pipe or spoon the filling into the indentations of each cookie. For a festive touch, sprinkle the tops with a pinch of nutmeg. Allow the filling to set for about 10 minutes before serving.
Serving Suggestions
Serve these cookies alongside a warm drink like hot cocoa, spiced cider, or eggnog. They’re also perfect for a holiday dessert platter or as a sweet treat in gift boxes.
Helpful Tips
- Chill the dough to prevent spreading during baking.
- Use a small cookie scoop for evenly sized cookies.
- Make sure the cookies are completely cool before filling to prevent the filling from melting.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
Substitutions and Variations
- Replace eggnog with a non-dairy alternative for a lactose-free version.
- Swap the eggnog filling with a chocolate or caramel filling for a different flavor.
- Add a pinch of ground cloves or cardamom to the cinnamon-sugar coating for extra spice.
Frequently Asked Questions
- Can I make the dough ahead of time? Yes, refrigerate the dough for up to 48 hours.
- Can I freeze the cookies? Yes, freeze unfilled cookies for up to 3 months and fill them after thawing.
- Can I double the recipe? Absolutely! Just ensure you have enough baking sheets.
- Can I use salted butter? Yes, but reduce the added salt in the recipe.
- What’s a substitute for cream of tartar? Use 1 tsp baking powder instead.
- Can I add nuts? Chopped pecans or walnuts can be added to the dough.
- How do I prevent cracks? Roll the dough balls smoothly and don’t overbake.
- Can I skip the filling? Yes, the cookies are delicious on their own.
- What’s the best way to store these cookies? In an airtight container in the fridge.
- Can I use gluten-free flour? Yes, a 1:1 gluten-free flour substitute works well.
Ideas for Repurposing Leftovers
- Make a Cookie Milkshake: Blend the cookies with vanilla ice cream and a splash of milk for a decadent holiday milkshake.
- Transform into Cake Pops: Crumble the cookies, mix with a bit of cream cheese frosting, and roll into balls. Dip them in melted white chocolate for delicious cake pops.
- Create a Yogurt Parfait: Layer crumbled cookies with vanilla yogurt and fresh fruit for a quick and festive breakfast or snack.
- Turn into Cookie Crust: Crush the cookies and press them into a pie dish to use as a crust for no-bake pies, like a chocolate or eggnog cream pie.
- Sprinkle on Pancakes or Waffles: Use crushed cookies as a topping for pancakes or waffles, along with whipped cream and a drizzle of syrup.
- Make Cookie Truffles: Mix crushed cookies with melted chocolate and roll into small truffles. Chill until firm for an easy treat.
- Use as a Hot Cocoa Stirrer: Crumble cookies into a mug of hot cocoa for added flavor and texture.
- Bake Into Brownies: Add crumbled cookies into brownie batter for an extra layer of flavor and crunch.
- Craft Edible Holiday Ornaments: Decorate the cookies and string them together with ribbon for a fun, edible holiday decoration.
- Incorporate into Overnight Oats: Mix cookie crumbs into overnight oats for a festive breakfast treat.
Related Recipes
- Eggnog Truffles: Search for it on websites such as Food Network or AllRecipes.
- Snickerdoodle Blondies: Search for it on sites like Sugar Spun Run or Taste of Home.
- Christmas Custard Pie – A creamy holiday classic.
- Merry Cherry Cheesecake Bars – Festive, fruity, and indulgent.
Eggnog Snickerdoodle Thumbprint Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Eggnog Snickerdoodle Thumbprint Cookies start with a classic snickerdoodle base—soft, buttery, and rolled in a generous coat of cinnamon sugar. Once baked, each cookie is gently indented to create a perfect nest for the star of the show: the eggnog-flavored cream filling. The filling, made with cream cheese, powdered sugar, and a splash of eggnog, is rich and creamy with just the right hint of nutmeg. These cookies boast a delightful texture, with a crisp outer edge and a tender, melt-in-your-mouth center. They’re easy to prepare, versatile in flavor variations, and beautifully festive. Whether served at holiday parties, gifted in decorative tins, or enjoyed with loved ones, these cookies will surely add joy to the season.
Ingredients
For the Cookies:
2 1/4 cups all-purpose flour (provides structure)
1/2 tsp baking soda (for leavening)
1/2 tsp cream of tartar (gives the classic snickerdoodle tang)
1/4 tsp salt (enhances flavor)
1 cup unsalted butter, softened (adds richness)
1 cup granulated sugar (sweetens and aids in creaming)
1 large egg (binds ingredients)
1 tsp vanilla extract (adds depth)
For Rolling:
1/4 cup granulated sugar
1 tsp ground cinnamon
For the Filling:
4 oz cream cheese, softened (creates a creamy base)
1/4 cup powdered sugar (sweetens the filling)
2 tbsp eggnog (adds festive flavor)
1/4 tsp nutmeg (for authentic eggnog taste)
Instructions
Prepare the Dough: Combine the flour, baking soda, cream of tartar, and salt in a bowl. In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Chill the dough for at least 30 minutes to make it easier to handle.
Shape and Roll: Preheat your oven to 350°F (175°C). Roll the chilled dough into 1-inch balls, then coat each ball in the cinnamon-sugar mixture. Place the balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake: Bake the cookies for 8-10 minutes. Remove from the oven and use the back of a spoon to press a small indent in the center of each cookie while they’re still warm. Let the cookies cool completely on a wire rack.
Prepare the Filling: In a mixing bowl, beat the cream cheese, powdered sugar, eggnog, and nutmeg until smooth and creamy. Transfer the mixture to a piping bag or use a spoon to fill the indents in the cooled cookies.
Assemble: Pipe or spoon the filling into the indentations of each cookie. For a festive touch, sprinkle the tops with a pinch of nutmeg. Allow the filling to set for about 10 minutes before serving.
Serving Suggestions
Serve these cookies alongside a warm drink like hot cocoa, spiced cider, or eggnog. They’re also perfect for a holiday dessert platter or as a sweet treat in gift boxes.
Notes
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Keywords: eggnog cookies, snickerdoodles, holiday cookies
Equipment
Mixing bowls
Hand mixer or stand mixer
Baking sheets
Parchment paper
Piping bag (optional)
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 22mg
Keywords: eggnog cookies, snickerdoodles, holiday cookies