Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup eggnog
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Snickerdoodle Coating:
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
For the Eggnog Filling:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup eggnog
- 1 teaspoon rum extract (optional, but highly recommended!)
- Pinch of nutmeg
Let’s Gather Our Tools and Prep!
Before we dive into the baking process, let’s make sure we have everything ready. This will make the whole experience smoother and more enjoyable – trust me, preparation is key!
- Mixing bowls (you’ll need a few different sizes)
- Electric mixer (stand mixer or hand mixer)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (optional, but helpful for uniform cookies)
- Small spoon or your thumb (for making the thumbprints!)
Now that we’re equipped, let’s move on to the good stuff!
Step-by-Step Instructions
Get Ready to Bake!
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
Making the Cookie Dough
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step; it’s important for a tender cookie!
- Beat in the eggs one at a time, then stir in the eggnog and vanilla extract. Make sure everything is well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the dough.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Rolling and Coating
- In a small bowl, combine the granulated sugar and cinnamon for the snickerdoodle coating.
- Use a cookie scoop or your hands to roll the dough into 1-inch balls.
- Roll each ball in the cinnamon-sugar mixture, coating it evenly.
Creating the Thumbprints
- Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
Baking Time!
- Bake for 8-10 minutes, or until the edges are lightly golden brown. The cookies should still be slightly soft in the center.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Whipping Up the Eggnog Filling
- While the cookies are cooling, prepare the eggnog filling. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the eggnog, rum extract (if using), and nutmeg. Mix until the filling is smooth and creamy.
Filling the Thumbprints
- Once the cookies are completely cool, fill the thumbprint indentations with the eggnog filling. You can use a small spoon or a piping bag for this.
Tips for Thumbprint Cookie Perfection
- Soft Butter is Key: Make sure your butter is properly softened. It should be soft enough to easily press a finger into, but not melted.
- Don’t Overbake: Overbaked cookies will be dry and crumbly. Aim for slightly soft cookies that will firm up as they cool.
- Chill the Dough (Optional): If you find the dough too soft to handle, chilling it for 30 minutes in the refrigerator can help.
- Uniform Cookies: Use a cookie scoop to ensure all your cookies are the same size, which will help them bake evenly.
- Get Creative with Garnishes: Sprinkle a little extra nutmeg or cinnamon on top of the filled cookies for a festive touch.
Troubleshooting Your Thumbprint Cookies
- Cookies Spreading Too Much? If your cookies are spreading too much, try chilling the dough before baking. You can also add a tablespoon or two of extra flour to the dough.
- Filling Too Runny? If your filling is too runny, add a little more powdered sugar until it reaches the desired consistency.
- Cookies Too Dry? Make sure you’re not overbaking the cookies. Also, ensure you’re using properly softened butter.
Variations to Try
Want to put your own spin on these Eggnog Snickerdoodle Thumbprint Cookies? Here are a few ideas to get you started:
- Spice it Up: Add a pinch of cardamom, cloves, or allspice to the dough for an extra layer of holiday warmth.
- Chocolate Chips: Fold in some mini chocolate chips to the cookie dough for a chocolatey twist.
- Different Extracts: Experiment with different extracts in the filling, such as almond, maple, or even a hint of bourbon.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
Maybe you’re in the mood for something totally different? Perhaps a Christmas Margarita to sip on while baking, or some Pecan Pie Cookie Bites to add to your dessert spread? We have you covered!
Storage Tips
These cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 3-4 days. For longer storage, you can freeze the baked cookies (without the filling) for up to 2 months. Thaw them completely before filling.
More Festive Cookie Recipes to Explore!
If you’re looking for more delicious cookie recipes to add to your holiday baking repertoire, be sure to check out these favorites:
- Sugar Cookie Bars: Easy and festive, perfect for a crowd.
- Maple Pumpkin Cookies: A fall-inspired treat that’s perfect for Thanksgiving or any autumn gathering.
- Cinnamon Roll Cookie Magic: All the flavor of cinnamon rolls in a convenient cookie form!
- Pumpkin Snickerdoodles: A delightful twist on classic snickerdoodles with pumpkin spice!
Happy Baking!
So there you have it – the ultimate guide to making Eggnog Snickerdoodle Thumbprint Cookies! I hope you enjoy baking and sharing these delicious treats with your loved ones. Remember, baking is all about having fun and experimenting, so don’t be afraid to get creative and make these cookies your own. Happy holidays, and happy baking!
What are some tips to avoid my thumbprint cookies from spreading too much while baking?
If your cookies are spreading too much, try chilling the dough for 30 minutes before baking. You can also add a tablespoon or two of extra flour to the dough.
How should I store these Eggnog Snickerdoodle Thumbprint Cookies?
These cookies are best stored in an airtight container at room temperature and will stay fresh for up to 3-4 days. For longer storage, you can freeze the baked cookies (without the filling) for up to 2 months. Thaw them completely before filling.
What can I do if the eggnog filling is too runny?
If your filling is too runny, add a little more powdered sugar until it reaches the desired consistency.
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by using a gluten-free all-purpose flour blend.
Best Eggnog Snickerdoodle Thumbprint Cookies
These Eggnog Snickerdoodle Thumbprint Cookies combine the creamy, spiced warmth of eggnog with the classic cinnamon-sugar of snickerdoodles. A perfectly soft thumbprint cookie filled with a creamy eggnog filling, these are sure to be a holiday favorite. They offer a festive explosion of flavor in every bite.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the eggnog and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the granulated sugar and cinnamon for the snickerdoodle coating.
- Use a cookie scoop or your hands to roll the dough into 1-inch balls.
- Roll each ball in the cinnamon-sugar mixture, coating it evenly.
- Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the cookies are still slightly soft in the center.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the eggnog filling. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the eggnog, rum extract (if using), and nutmeg. Mix until the filling is smooth and creamy.
- Once the cookies are completely cool, fill the thumbprint indentations with the eggnog filling using a small spoon or piping bag.
Notes
Make sure your butter is properly softened. Don’t overbake; aim for slightly soft cookies. Chilling the dough for 30 minutes can help if it’s too soft to handle. Use a cookie scoop for uniform cookies. Sprinkle extra nutmeg or cinnamon on top of the filled cookies. Store in an airtight container at room temperature for up to 3-4 days, or freeze the baked cookies (without filling) for up to 2 months and thaw completely before filling. Spice it up with cardamom, cloves, or allspice. Add mini chocolate chips. Experiment with different extracts in the filling. Use gluten-free all-purpose flour for a gluten-free version.
