Eggnog Snickerdoodle Thumbprint Cookies
These delightful Eggnog Snickerdoodle Thumbprint Cookies are a festive blend of classic snickerdoodle flavors with a creamy eggnog and white chocolate filling, perfect for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 ounces (1 stick) unsalted butter, room temperature
- ½ cup light brown sugar, gently packed
- ¼ cup white granulated sugar
- 1 medium egg, room temperature
- 1 teaspoon vanilla extract
- 245 grams all-purpose flour (about 2 cups)
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1/3 cup sugar mixed with 2 tablespoons cinnamon
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or 1/4 teaspoon rum extract (optional)
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 350°F (175°C).
- In a stand mixer, cream the butter and sugars together until light and fluffy (2-3 minutes).
- Add the egg and vanilla, mix until creamy.
- Add flour, baking soda, cream of tartar, and salt; mix on low until thick dough forms.
- Scoop dough into 1 tablespoon-sized balls, roll in cinnamon-sugar mixture, and place on a cookie sheet.
- Press centers down gently with a measuring spoon.
- Bake for 7 minutes, reshaping indentations if necessary.
- Prepare filling by melting white chocolate with eggnog and rum in microwave; stir until smooth.
- Fill cooled cookies with about 1/2 teaspoon of melted filling and sprinkle nutmeg on top.
Notes
Store cookies in an airtight container for up to 5 days at room temperature or refrigerate for two weeks. Dough can be prepared ahead of time and refrigerated up to 2 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
