Description
Soft, tender Eggnog Snickerdoodle Thumbprint Cookies filled with creamy white chocolate eggnog ganache and topped with freshly grated nutmeg. These festive cookies are perfect for the holiday season and easy to make without any dough chilling.
Ingredients
Scale
- 4 oz (1 stick) unsalted butter, room temperature
- 1/2 cup light brown sugar, gently packed
- 1/4 cup white granulated sugar
- 1 medium egg (about 50 grams), room temperature
- 1 tsp vanilla extract
- 2 cups (245g) all-purpose flour, spooned and leveled
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/3 cup sugar mixed with 2 tbsp cinnamon (for rolling)
- 4 oz white chocolate, chopped (preferably bar chocolate)
- 2 tbsp eggnog
- 1 tbsp dark rum or 1/4 tsp rum extract (optional)
- 1/4 tsp freshly grated nutmeg (plus more for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a stand mixer, cream the butter and both sugars until light and fluffy. Scrape down the sides once during mixing.
- Add the egg and vanilla extract. Mix until combined and creamy. Scrape the bowl again.
- Sift together the flour, baking soda, cream of tartar, and salt. Add to the wet mixture and mix until a thick dough forms.
- Scoop dough into 1 tablespoon-sized balls (15g each). Roll each ball in the cinnamon sugar mixture.
- Place the balls on the prepared baking sheet. Press the center of each with your thumb or a 1/2 teaspoon measuring spoon to form an indentation.
- Bake for 7 minutes. If the indentations puff up slightly, gently press them again while still warm.
- To make the filling, combine white chocolate, eggnog, and rum (if using) in a microwave-safe bowl. Microwave in 15-second intervals, stirring each time, until melted and smooth.
- Stir in grated nutmeg and let the ganache cool slightly.
- Fill each cookie with about 1/2 teaspoon of ganache and sprinkle with additional nutmeg.
- Let the cookies set at room temperature for several hours or chill in the fridge to set the ganache faster.
Notes
- Use high-quality white chocolate bars for a smoother ganache.
- Room temperature butter and egg ensure even mixing and texture.
- If not using rum, substitute with rum extract or omit entirely.
- Filling will firm up to a soft fudge texture—great for stacking cookies.
- Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Cookies, Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg