Description
These Eggnog Snickerdoodle Thumbprint Cookies combine the classic cinnamon-sugar coating of snickerdoodles with a festive eggnog and white chocolate filling. Soft yet chewy, perfectly spiced with nutmeg and cinnamon, these cookies are ideal for holiday gatherings or cozy winter treats.
Ingredients
Cookie Dough
- 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
Filling
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream together the unsalted butter, light brown sugar, and white granulated sugar until the mixture is light and fluffy, scraping down the sides once for even mixing.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until creamy and well combined, scraping down the bowl once again to ensure even blending.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking soda, cream of tartar, and kosher salt to remove lumps, then gradually add to the wet ingredients. Mix until a thick dough forms.
- Shape Cookies: Scoop the dough into 1 tablespoon-sized balls (approximately 15 grams), then roll each ball in the cinnamon sugar mixture. Place them on a parchment-lined baking sheet and press down the centers with a half teaspoon or your thumb to create indentations. If cracks appear, gently press the dough back together.
- Bake Cookies: Bake the cookies in the preheated oven for 7 minutes. If the indents fill in during baking, gently press them again while the cookies are still warm.
- Prepare Filling: In a heat-safe bowl, combine white chocolate pieces, eggnog, and optional dark rum or rum extract. Microwave in 15-second intervals, stirring between each, until the chocolate melts and the mixture is smooth. Alternatively, use a double boiler. Stir in freshly grated nutmeg. The filling will be loose initially but will set as it cools.
- Fill Cookies: Once the cookies have cooled slightly, fill each thumbprint with about ½ teaspoon of the eggnog white chocolate filling. Top with additional freshly grated nutmeg.
- Set the Filling: Allow the filling to set at room temperature for a few hours. For quicker setting, place the cookies in the refrigerator.
Notes
- Measure flour by weight for accuracy; 245 grams is approximately 2 cups by volume.
- The dark rum or rum extract is optional; it adds depth of flavor but can be omitted for a non-alcoholic version.
- If dough cracks when pressing indentations, simply press it back together to maintain shape.
- The filling will be soft when warm but will firm up as it cools, so allow adequate setting time before serving.
