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Close-up view of festive Eggnog Snickerdoodle Thumbprint Cookies, perfect for the holiday season.
Lady Maria

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup eggnog
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar for coating
  • 2 tablespoons ground cinnamon for coating
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened for filling
  • 2 cups powdered sugar for filling
  • 1/4 cup eggnog for filling
  • 1 teaspoon rum extract optional, for filling
  • Pinch of nutmeg for filling

Equipment

  • Mixing bowls
  • Electric mixer (stand mixer or hand mixer)
  • measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop (optional)
  • Small spoon or thumb
  • wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  3. Beat in the eggs one at a time, then stir in the eggnog and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. In a small bowl, combine the granulated sugar and cinnamon for the snickerdoodle coating.
  7. Use a cookie scoop or your hands to roll the dough into 1-inch balls.
  8. Roll each ball in the cinnamon-sugar mixture, coating it evenly.
  9. Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
  11. Bake for 8-10 minutes, or until the edges are lightly golden brown and the cookies are still slightly soft in the center.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. 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.
  14. Gradually add the powdered sugar, mixing until well combined.
  15. Stir in the eggnog, rum extract (if using), and nutmeg. Mix until the filling is smooth and creamy.
  16. 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.