Eggnog Snickerdoodle Thumbprint Cookies – A Festive Holiday Favorite

Introduction

These Eggnog Snickerdoodle Thumbprint Cookies are the ultimate holiday treat—soft, spiced sugar cookies rolled in cinnamon sugar, with a creamy, eggnog-flavored filling nestled right in the center. Think of them as a mash-up between a classic snickerdoodle and a thumbprint cookie, made even more festive with a luscious eggnog custard-style center.

With their cozy cinnamon aroma, melt-in-your-mouth texture, and festive flair, these cookies are perfect for cookie swaps, Christmas dessert trays, or cozy winter evenings with hot cocoa. They look fancy but are surprisingly easy to make—and they’ll disappear quickly!

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Ingredients Overview

Cookie Dough Base:

• Unsalted Butter: Room temperature for a tender, buttery base.
• Granulated Sugar & Brown Sugar: Adds sweetness and chew.
• Egg Yolk: Enriches the dough and helps bind.
• Vanilla Extract: Boosts the warm flavors.
• All-Purpose Flour: Provides structure.
• Cream of Tartar: Essential for snickerdoodle tang and chewiness.
• Baking Soda & Salt: For lift and balance.

Cinnamon Sugar Coating:

• Granulated Sugar + Ground Cinnamon: Classic snickerdoodle coating.

Eggnog Filling:

• Eggnog: Use a thick, full-fat eggnog for richness.
• Butter: Adds creaminess.
• Powdered Sugar: Sweetens and thickens.
• Nutmeg: A warm spice that complements eggnog beautifully.
• Cornstarch or All-Purpose Flour: Helps stabilize the filling.

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Step-by-Step Instructions

1. Make the Cookie Dough

In a stand mixer or mixing bowl:

• Cream together:
  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar

Beat until light and fluffy.

Add:

• 1 egg yolk
• 1 tsp vanilla extract

Mix until combined.

In a separate bowl, whisk:

• 1 1/4 cups all-purpose flour
• 1/2 tsp cream of tartar
• 1/4 tsp baking soda
• 1/4 tsp salt

Gradually mix dry ingredients into the wet until a soft dough forms.

Chill dough for 30 minutes to help with rolling.

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2. Roll & Shape Cookies

Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

Mix:

• 1/4 cup sugar
• 1 tsp cinnamon in a shallow bowl.

Roll dough into 1-inch balls, then roll in cinnamon sugar to coat.

Place on baking sheet 2 inches apart. Use your thumb or a round measuring spoon to gently press a shallow indentation in the center of each cookie.

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3. Bake the Cookies

Bake for 10–12 minutes, until cookies are just set and slightly golden on the edges.

As soon as they come out of the oven, re-press the center of each cookie with a spoon to deepen the thumbprint.

Cool completely before filling.

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4. Make the Eggnog Filling

In a small saucepan over low heat, whisk together:

• 1/4 cup eggnog
• 1 tbsp unsalted butter
• 2 tbsp powdered sugar
• 1/2 tsp cornstarch or flour
• Pinch of nutmeg

Stir continuously until thickened to a pudding-like texture, about 4–5 minutes. Remove from heat and let cool.

Spoon or pipe a small amount of eggnog filling into the center of each cooled cookie.

Optional: Dust with extra cinnamon or nutmeg.

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Tips, Variations & Substitutions

Tips for Success:

• Chill the dough to prevent spreading.
• Re-press the thumbprint after baking while warm.
• Let the eggnog filling cool slightly before filling the cookies.

Variations:

• Eggnog Cream Cheese Filling: Mix softened cream cheese with eggnog and powdered sugar.
• Rum-Spiked Filling: Add a splash of dark rum or rum extract to the filling.
• Maple-Eggnog: Add a drizzle of maple syrup for a seasonal twist.

Substitutions:

• No cream of tartar? Use 1 tsp baking powder instead (but flavor may vary).
• Dairy-free? Use plant-based eggnog and vegan butter.
• No eggnog? Use whole milk with a pinch of nutmeg and vanilla extract.

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Serving Ideas & Occasions

These cookies are perfect for:

• Holiday cookie exchanges
• Christmas dessert boards
• Gifting in festive tins
• Serving alongside hot cocoa, mulled wine, or spiced lattes

They also make a great make-ahead treat, and the filling sets up beautifully for easy stacking and storing.

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Nutritional & Health Notes

While these cookies are a sweet indulgence, they’re rich and satisfying in just a couple bites.

Estimated per cookie (makes ~24):

• Calories: ~110
• Fat: ~6g
• Carbs: ~12g
• Sugar: ~7g
• Protein: ~1g

For a lighter version:

• Reduce butter slightly
• Use light eggnog or dairy-free substitutes
• Skip the filling and enjoy as spiced snickerdoodles

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FAQs

Q1: Can I make the filling ahead of time?

A1: Yes. Prepare the eggnog filling up to 3 days in advance and store in the fridge. Bring to room temp before piping into cookies.

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Q2: How do I store these cookies?

A2: Store in an airtight container in the fridge for up to 5 days. Bring to room temp before serving for best texture.

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Q3: Can I freeze these?

A3: Yes! Freeze unfilled cookies for up to 2 months. Thaw, then fill with eggnog just before serving.

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Q4: Can I use store-bought eggnog?

A4: Absolutely—use your favorite thick, creamy store-bought eggnog for convenience and consistency.

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Q5: What can I use instead of a thumb for shaping?

A5: The back of a teaspoon, measuring spoon, or rounded knuckle works well to create uniform indentations.

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Q6: Can I double the recipe?

A6: Yes. This dough doubles easily for a bigger batch—perfect for holiday baking marathons.

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Q7: Do I have to use the filling?

A7: No. The cookies taste amazing on their own as snickerdoodle-style sugar cookies. The filling is a bonus for festive flair!

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