Name: Eggnog Snickerdoodle Thumbprint Cookies Recipe
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: American
Ingredients: 4 ounces (1 stick) 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; 1/3 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· 3.9 from 10 reviews

I absolutely adore sharing this Eggnog Snickerdoodle Thumbprint Cookies Recipe because it combines the nostalgic warmth of snickerdoodles with a festive eggnog twist that makes every bite feel like a cozy holiday hug. The white chocolate-egg nog filling nestled in the cinnamon sugar-coated cookie creates such a perfect balance of creamy, spicy, and sweet, and it’s a recipe I find myself reaching for whenever I want to impress guests or simply indulge in a comforting treat. If you love buttery cookies with that classic snickerdoodle tang and a unique holiday flair, this recipe is bound to become one of your favorites too.

Why You’ll Love This Eggnog Snickerdoodle Thumbprint Cookies Recipe

One of the things that keeps me coming back to this Eggnog Snickerdoodle Thumbprint Cookies Recipe is definitely the flavor profile. The snickerdoodle base is wonderfully soft and chewy, with that distinct cinnamon-sugar crunch coating each cookie. Then, when you add the smooth, rich eggnog and white chocolate filling seasoned with a bit of nutmeg and rum, it elevates the cookie to something really special. It’s like a sophisticated version of a classic, warm, spiced holiday cookie that feels both comforting and indulgent.

On top of the amazing flavors, I love how straightforward this recipe is. It doesn’t require any complicated techniques or hard-to-find ingredients, which makes it a perfect choice for holiday baking sessions or last-minute treats. Plus, the thumbprint design gives your cookies a charming homemade look, and filling them after baking prevents any melting mess. I’ve brought these cookies to family gatherings, dinner parties, and even cozy weeknight dessert moments, and they never fail to delight. They truly stand out on any cookie tray or dessert table.

Ingredients You’ll Need

A collection of baking ingredients is arranged on a white marbled surface, featuring layers of white chocolate bars stacked on the top left with smooth, creamy texture and faint embossed designs. Below and to the left, there is a white bowl filled with white flour, showing a fluffy and powdery texture. A single brown egg with a matte shell rests near the center. Surrounding these are small white bowls holding different ingredients: a light beige liquid, brown sugar with a grainy and moist look, white granulated sugar, and fine white powder likely baking powder or salt. There is a small white dish with golden honey, and another white dish with ground cinnamon and two whole nutmegs, creating a dark brown and textured contrast. On the bottom right, a stick of butter wrapped in paper with one end partially open shows smooth pale yellow butter, and a small white cup at the bottom has a dark liquid resembling vanilla extract. All items are neatly spaced and shown clearly. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential because they build the cookie’s perfect texture, classic flavor, and festive finish. Each adds its own little magic to the final result, so I always make sure to measure carefully and use quality staples whenever possible.

Unsalted butter (4 ounces): Softened to room temperature so it creams easily for a light, fluffy cookie base.
Light brown sugar (½ cup): Adds subtle molasses notes and moisture to keep the cookies delightfully chewy.
White granulated sugar (¼ cup): Balances sweetness and helps create a crisp exterior.
Medium egg (1): Brings structure and richness, making the dough smooth and easy to work with.
Vanilla extract (1 teaspoon): Enhances the overall flavor without overpowering the other spices.
All purpose flour (245 grams): The main structure of the cookie; I always sift to avoid lumps.
Kosher salt (¼ teaspoon): Rounds out the sweetness and highlights all the other flavors.
Baking soda (¼ teaspoon): Helps the cookies rise gently for a soft yet sturdy texture.
Cream of tartar (½ teaspoon): The classic ingredient in snickerdoodles that gives them their slight tang and chewiness.
Cinnamon sugar mix: ⅓ cup sugar mixed with 2 tablespoons cinnamon for that iconic snickerdoodle coating.
White chocolate (4 ounces): Melted into the filling for a creamy, rich contrast.
Eggnog (2 tablespoons): Imparts that festive, nutmeg-infused creaminess to the filling.
Dark rum or rum extract (optional): A splash adds warmth and depth, but you can skip it if you prefer.
Freshly grated nutmeg (¼ teaspoon): Stirred into the filling and dusted on top for the perfect holiday touch.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit to get it nice and ready for baking these delicious cookies.

Step 2: In a stand mixer fitted with a paddle attachment, cream together the room-temperature butter, light brown sugar, and white granulated sugar until the mixture is light, fluffy, and well combined. Be sure to scrape down the sides once during mixing to get everything incorporated evenly.

Step 3: Add the egg and vanilla extract to the creamed sugar and butter. Mix again until the batter is smooth and creamy, scraping down the bowl once more to make sure everything is fully combined.

Step 4: Sift together the all purpose flour, baking soda, cream of tartar, and kosher salt to avoid any lumps, then gradually add this dry mixture to the wet ingredients. Mix until a thick and slightly sticky dough forms, but be careful not to overmix.

Step 5: Scoop the dough into tablespoon-sized balls (about 15 grams if you want to be exact), and roll each ball in the cinnamon sugar mixture until fully coated. Arrange them on a parchment-lined baking sheet, leaving a little space between each. Using a half-teaspoon or your thumb, gently press down the centers of each ball to create the thumbprint. Don’t worry if the dough cracks—just press it back together gently.

Step 6: Bake the cookies in the preheated oven for about 7 minutes. Keep a close eye on them—if the thumbprint indentations fill in a bit during baking, press down gently again with your thumb or tool while the cookies are still warm.

Step 7: While the cookies bake, prepare the filling by combining chopped white chocolate, eggnog, and rum or rum extract (if using) in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until the chocolate is melted and smooth. Stir in the freshly grated nutmeg at the end for an extra festive flavor note. You can also melt the filling ingredients using a double boiler if you prefer more control.

Step 8: Once the cookies are cool enough to handle but not completely set, fill each thumbprint indentation with about half a teaspoon of the white chocolate and eggnog mixture. Sprinkle a little more nutmeg on top and let the filling set at room temperature for a few hours. For quicker setting, pop them in the refrigerator until firm.

Servings and Timing

This Eggnog Snickerdoodle Thumbprint Cookies Recipe makes about 3 servings, which roughly equals 18 cookies depending on your scoop size. The prep time takes around 15 minutes, the baking is quick at just 7 minutes per batch, and allowing the filling to set usually requires about 20–30 minutes at room temperature or less if chilled in the fridge. Overall, you’re looking at about 45 minutes from start to finish for a batch that feels like a festive labor of love made easy.

How to Serve This Eggnog Snickerdoodle Thumbprint Cookies Recipe

The image shows many round cookies arranged close together on a black cooling rack set on a white marbled surface. Each cookie has one main layer that is golden brown and covered with a fine dusting of cinnamon sugar, giving a slightly rough texture. On top of each cookie is a smaller dollop of smooth, creamy white frosting in the center, sprinkled lightly with some cinnamon powder. The cookies are evenly spaced in rows, creating a neat pattern. Photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies at holiday parties or as a sweet treat after a cozy family meal. They’re wonderful plated on a decorative dish sprinkled lightly with extra cinnamon or nutmeg for a rustic yet elegant presentation. If I’m offering them as part of a dessert spread, I’ll add a small bowl of extra eggnog or spiced hot chocolate alongside for dipping, which guests always enjoy.

For a personalized touch, these cookies go beautifully with a warm cup of chai tea or a rich coffee, so I often recommend pairing them with beverages that complement their spice and creamy filling. On more festive occasions, a glass of creamy eggnog cocktail or a light, slightly sweet white wine balances the flavors perfectly. I like serving them at room temperature so the filling is soft and the flavors really shine, but they’re also lovely slightly chilled for a firmer bite.

Presentation-wise, I find that serving about three to four cookies per person works well, either on a tiered platter for a party or set alongside other holiday treats. Adding a few fresh cinnamon sticks or a dusting of powdered sugar on the plate helps me jazz up the visual appeal and gives that welcoming, festive vibe every time.

Variations

I’ve played around with this recipe quite a bit and have found several ways to customize it depending on your tastes or dietary needs. For example, swapping the all-purpose flour with a gluten-free blend works wonderfully, creating a cookie just as tender and flavorful. For a vegan version, substituting the butter with a plant-based alternative and using a flax egg instead of a chicken egg can produce tasty results with a slightly different texture.

If you want to experiment with flavors, try replacing the white chocolate with dark or milk chocolate for a richer filling, or add a pinch of cayenne pepper to the cinnamon sugar for a subtle spicy kick. Sometimes I’ve used orange zest in the filling for a bright, citrusy twist that pairs beautifully with the warm spices.

Another method I enjoy is baking these as larger thumbprint cookies and filling them after baking, which makes them perfect for gifting in decorative tins or boxes. You might even experiment by piping the filling into the cookies with a pastry bag for a neater, more professional look when serving at special occasions.

Storage and Reheating

Storing Leftovers

To keep your Eggnog Snickerdoodle Thumbprint Cookies fresh, I recommend storing them in an airtight container at room temperature. Layering them with parchment paper between layers prevents sticking and keeps the cinnamon sugar coating crisp. These cookies stay fresh for up to 4 days, though I find they’re most delightful within the first couple of days when the filling is perfectly set but still soft.

Freezing

If you want to save cookies for later, they freeze beautifully. I usually freeze the baked cookies without the filling, placing them in a single layer on a baking sheet first to flash freeze. Once firm, I transfer them to a freezer-safe container or zip-top bag. They keep well frozen for up to 2 months. When ready to enjoy, thaw them at room temperature and then add the filling fresh for the best texture and flavor experience.

Reheating

I recommend avoiding reheating these cookies in the microwave because it can cause the filling to separate or the cookie to become too soft. Instead, if you want them warm, I gently warm them in a preheated oven at 300 degrees Fahrenheit for about 3-5 minutes. This revives the cookie’s softness while keeping the filling intact. Let them cool slightly before serving so the filling is not too runny but perfectly luscious.

FAQs

Can I make these cookies without rum or rum extract?

Absolutely! The rum adds a nice warmth and complexity, but the cookies and filling will still be delicious without it. You can simply omit it or replace it with a teaspoon of vanilla extract or almond extract for a different twist.

How do I measure the flour correctly for this recipe?

I always recommend weighing your flour if possible because measuring by volume can be inconsistent. If you don’t have a scale, fluff the flour lightly with a spoon, then spoon it into your measuring cup and level off with a knife to avoid packing it down, which makes for dense cookies.

Can I use pre-made cinnamon sugar for rolling the dough balls?

Yes, you can use store-bought cinnamon sugar if you want to save time. Just make sure the ratio is about 2 parts sugar to 1 part cinnamon to keep that classic snickerdoodle flavor balance.

Will the white chocolate filling harden when chilled?

The filling does firm up as it cools but remains creamy and spreadable. If it becomes too firm, just let the cookies come to room temperature before eating, or warm gently in your hands for a few seconds to soften the filling.

Can I prepare the dough ahead of time?

Yes! The dough can be refrigerated for up to 24 hours before baking. This actually helps intensify the flavors and makes the dough easier to handle. Just let it come to room temperature a bit before shaping and rolling the cookies.

Conclusion

I truly hope you give this Eggnog Snickerdoodle Thumbprint Cookies Recipe a try because it’s one of those special treats that fills your kitchen with warmth and festive spirit. From the cinnamon-sugar coated exterior to the rich, creamy eggnog and white chocolate center, every bite is a little celebration. Baking and sharing these with loved ones has become one of my favorite holiday traditions, and I know you’ll love how easy and rewarding they are too!