Name: Eggnog Snickerdoodle Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 45 min
Cuisine: American
Ingredients: 4 ounces 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; 245 grams all purpose flour (about 2 cups if measured by volume); ¼ teaspoon kosher salt; ¼ teaspoon baking soda; ½ teaspoon cream of tartar; ⅓ cup sugar mixed with 2 tablespoons cinnamon; 4 ounces white chocolate, chopped or broken into small pieces; 2 tablespoons eggnog; 1 tablespoon dark rum or ¼ teaspoon rum extract (optional); ¼ teaspoon freshly grated nutmeg

Jump to Recipe· 4.6 from 22 reviews

If you’re looking for a cookie that perfectly captures the cozy feeling of the holidays with a fun twist, you’ve got to try my Eggnog Snickerdoodle Thumbprint Cookies Recipe. These cookies are soft, lightly spiced, and packed with that nostalgic eggnog flavor – plus a creamy white chocolate filling that’s downright irresistible. Trust me, once you make them, you’ll want to keep this recipe in your regular rotation for holiday parties, cozy coffee breaks, or whenever you just need a hug in cookie form.

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Why This Recipe Works

Perfect Dough Texture: The careful balance of flour, cream of tartar, and baking soda gives you cookies that hold their shape but stay tender.
Eggnog-Flavored Filling: The white chocolate ganache mixed with eggnog and a hint of rum creates a luscious, festive center that’s anything but ordinary.
Easy Thumbprint Technique: Making the indentation before baking ensures the filling nests perfectly without spilling over.
Flexible and Kid-Friendly: You can skip the rum or swap it for extract so everyone from kids to adults can enjoy these delicious cookies.

Eggnog Snickerdoodle Thumbprint Cookies, holiday cookie recipes, eggnog desserts, white chocolate holiday treats, Christmas cookie ideas - The image shows many round cookies arranged closely on a black cooling rack with a grid pattern. Each cookie has two layers: the bottom layer is a light brown cookie with a rough, crumbly texture and a dusting of cinnamon or spice, while the top layer is a small dollop of smooth, white cream placed in the center of each cookie. The cookies appear soft and slightly thick, with the cream layer slightly glossy and smooth. The white marbled texture is visible in the background beyond the cooling rack. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Eggnog Snickerdoodle Thumbprint Cookies Recipe come together for a glorious blend of warm spices, a rich buttery base, and a creamy eggnog-infused center. Each component plays a role in creating cookies that are soft, flavorful, and festive, and I’ll share some tips so you’re ready to shop smart and mix like a pro.

Eggnog Snickerdoodle Thumbprint Cookies, holiday cookie recipes, eggnog desserts, white chocolate holiday treats, Christmas cookie ideas - Flat lay of unsalted butter stick with a smooth surface, light brown sugar in a small white ceramic bowl, white granulated sugar in a small white ceramic bowl, one medium egg with an uncracked clean shell, a small white ceramic bowl of vanilla extract, a mound of all purpose flour with a soft texture, a small white ceramic bowl of kosher salt, a small white ceramic bowl of baking soda, a small white ceramic bowl of cream of tartar, a small white ceramic bowl containing granulated sugar mixed with ground cinnamon, chopped white chocolate pieces in a small white ceramic bowl, a small white ceramic bowl of eggnog, a small white ceramic bowl of dark rum, freshly grated nutmeg piled on a small white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using room temperature butter allows for creamy creaming with sugar, which is key for that tender crumb.
Brown and Granulated Sugar: The brown sugar adds moisture and caramel notes, while granulated sugar helps with a little crispness on the edges.
Egg: Make sure it’s room temp to help the dough bind perfectly without getting dense.
Vanilla Extract: It sweetens and rounds out all the spices and santiments in your dough.
All-Purpose Flour: I highly recommend weighing your flour — it makes a huge difference for texture.
Kosher Salt: Balances the sweetness and brings out flavors.
Baking Soda + Cream of Tartar: Classic snickerdoodle combo that gives these cookies their signature tang and chew.
Cinnamon Sugar Mixture: For rolling the dough balls, adds a sweet-spicy crust that’s pure magic.
White Chocolate: The backbone of the ganache filling — goes SO well with eggnog flavors.
Eggnog: Adds authentic flavor; use freshly shaken for best taste.
Dark Rum or Rum Extract (Optional): Adds a subtle boozy warmth, but feel free to omit if kids are involved.
Freshly Grated Nutmeg: Garnishes and adds a final festive touch that’s unmistakable.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Eggnog Snickerdoodle Thumbprint Cookies Recipe is super adaptable. Over the years, I’ve played around with a few variations to suit different moods and guests. Don’t be shy — a little tweak here or there can totally personalize these festive treats to your liking.

Rum-Free Version: I usually swap the dark rum for rum extract or simply leave it out when baking for kids; it tastes just as delightful without the alcohol.
Spice It Up: You can add a pinch of ground cloves or allspice into the dough for an extra warming holiday twist, which I did last year and everyone loved.
Vegan-Friendly: Try using plant-based butter, a flax egg, and dairy-free white chocolate — I experimented with this and the texture is slightly different but still pretty great.
More Filling Flavor: Mix in a little orange zest into the ganache filling for a citrus surprise that pairs beautifully with eggnog.

Step-by-Step: How I Make Eggnog Snickerdoodle Thumbprint Cookies Recipe

Step 1: Cream the Butter and Sugars to Fluffy Perfection

The magic starts here! Grab your stand mixer (or a sturdy hand mixer) and cream the room temperature butter with both brown and white sugars. I usually scrape down the bowl once or twice to ensure everything is blended evenly. You want a pale, fluffy mixture that smells like the promise of something delicious. This step traps air, giving the cookies that soft and tender texture.

Step 2: Mix in Egg and Vanilla Until Smooth

Next, add the egg and vanilla extract into your fluffy butter-sugar mix. Beat until creamy and fully combined — it’ll look smooth and a bit glossy. Using room temperature egg here makes the process quicker and the dough more cohesive, so no worries about chunks of butter clumping up.

Step 3: Combine Dry Ingredients and Add to Wet Mixture

In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar. If your dry ingredients are clumpy (hello, flour lumps), give them a sift for a lighter dough. Gradually add this mix to the wet ingredients and stir just until the dough comes together — thick, soft, and ready to roll.

Step 4: Roll, Coat, and Create Thumbprints

Grab about a tablespoon of dough (I weigh mine around 15 grams for consistency), roll it into balls, and then roll those in your cinnamon-sugar mix until beautifully coated. Place them spaced on a parchment-lined baking sheet and press a ½ teaspoon or your thumb into the center of each ball to create that classic thumbprint well. Don’t stress if your dough cracks a bit—it’s easy to gently press it back together.

Step 5: Bake and Preserve the Indentations

Bake at 350°F (175°C) for about 7 minutes. Sometimes, the indentation can puff up and fill in a bit while baking — no worries! While the cookies are still warm, give each thumbprint a gentle press with your tool or finger to keep that perfect little well for the filling.

Step 6: Make the Eggnog Ganache Filling

While the cookies cool, make your filling. Combine the chopped white chocolate, eggnog, rum or rum extract (if using), and a touch of freshly grated nutmeg in a microwave-safe bowl. Heat in short 15-second bursts, stirring in between until smooth and melted; you can also do this in a double boiler to avoid overheating. The mixture will be runny at first but will thicken as it cools.

Step 7: Fill and Garnish Your Cookies

Pop about ½ teaspoon of ganache into each thumbprint indentation, then sprinkle lightly with more freshly grated nutmeg on top. Allow the filling to set at room temperature for a few hours, or speed things up in the fridge if you’re eager to dive in.

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Pro Tips for Making Eggnog Snickerdoodle Thumbprint Cookies Recipe

Room Temperature Butter: It’s key that your butter is softened but not melted, so the dough holds shape and doesn’t spread too much.
Flour Measurement: Weigh your flour if possible; I’ve seen too many cookies turn out flat or tough because of volume measurement inconsistencies.
Preserving Thumbprints: Press the indentations again while warm if they puff back up — this little step makes all the difference for the filling to stay put.
Avoid Overbaking: The cookies look slightly underdone when you pull them out, and they will firm up as they cool—softness is the goal.

How to Serve Eggnog Snickerdoodle Thumbprint Cookies Recipe

Eggnog Snickerdoodle Thumbprint Cookies, holiday cookie recipes, eggnog desserts, white chocolate holiday treats, Christmas cookie ideas - A close-up of a small round light brown cookie resting on the edge of a white speckled cup filled with a frothy light brown drink. The cookie has a rough, crumbly texture and a bite taken out of it. On top of the cookie, there is a dollop of smooth white cream sprinkled lightly with brown powder. In the blurred background, there are more cookies scattered on a white marbled surface. The overall scene has a warm, cozy feel. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I personally adore finishing these cookies with a dusting of freshly grated nutmeg right after filling — it smells heavenly and adds a little kick of warmth. Sometimes, I sprinkle a tiny pinch of cinnamon sugar on top for extra sparkle. On a few occasions, I’ve even experimented with a sliver of toasted almond hidden on the ganache for some crunch — yum!

Side Dishes

These cookies make a dreamy companion to a cup of hot spiced cider, black coffee, or a glass of eggnog (obviously). For holiday gatherings, I like pairing them with a platter of fresh fruit or some sharp cheddar cheese to balance that sweetness — it’s a surprisingly good combo and always sparks conversation.

Creative Ways to Present

When bringing these to a party, I sometimes arrange the cookies on a rustic wooden board with sprigs of fresh rosemary and cinnamon sticks to create a festive vibe. Wrapping them as small stacks with twine and a candy cane on top also makes for adorable edible gifts. I even tried serving them in mini cupcake liners to keep the filling neat, which no one could stop raving about!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature, layering them with parchment paper to prevent sticking. They stay soft and tasty for up to 4 days, though honestly, they rarely last that long at my house.

Freezing

If I make a big batch, I sometimes freeze the cookie dough balls before baking — just roll, coat in cinnamon sugar, and stash them on a tray in the freezer. Once frozen, transfer to a zip-top bag. You can bake straight from frozen with an extra minute or two added to baking time. I haven’t tried freezing the baked cookies with filling, but I’d recommend freezing unfilled cookies for best texture.

Reheating

To warm the cookies, pop them in a 300°F (150°C) oven for just 3–5 minutes — it revives that fresh-baked softness without melting the ganache. If the filling feels too firm after chilling, let cookies rest at room temperature for 10–15 minutes before serving.

FAQs

Can I use regular milk instead of eggnog for the filling?

While you can substitute regular milk, the filling won’t have that classic eggnog flavor we love. If you don’t have eggnog on hand, try adding a little vanilla and a pinch of nutmeg to the milk to mimic the taste.
Do these cookies need to be chilled before baking?

They don’t require chilling, which is awesome for quick baking. However, if you want to prep dough ahead, chilling helps the cookies keep their shape better when baking but isn’t mandatory.
How long will these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay delicious for up to 4 days. Beyond that, they may start losing that tender texture.
Can I make these cookies gluten-free?

You can swap the all-purpose flour for a gluten-free blend, but I recommend testing batches first since different blends have different absorption rates and textures.
Why does the dough sometimes crack when making the thumbprints?

Cracking is usually because the dough is a bit dry or cold. If that happens, just gently press it back together and go slowly when making the indentation. Slight cracking won’t affect the final cookie.

Final Thoughts

This Eggnog Snickerdoodle Thumbprint Cookies Recipe is honestly a little slice of holiday magic that I keep coming back to year after year. There’s something about blending the classic snickerdoodle spices with eggnog’s nostalgic flavor and a creamy white chocolate center that feels so special and comforting. If you’re craving a cookie that’s festive but not overly complicated, and guaranteed to impress your friends and family, give these a shot — I promise you won’t regret it!