Description
Festive holiday cheer meets classic comfort in these eggnog snickerdoodle thumbprint cookies, blending traditional flavors with a seasonal twist. Warm spices and creamy eggnog filling create a delightful treat you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 large egg
- 2 tsp eggnog
Spices and Seasonings:
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Filling and Coating:
- 1/4 cup granulated sugar (for rolling)
- 1/2 cup eggnog buttercream or eggnog frosting
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Incorporate the egg and eggnog, mixing until fully combined and smooth.
- In a separate bowl, whisk together flour, ground cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture, creating a soft cookie dough.
- Combine the rolling mixture of granulated sugar and ground cinnamon in a shallow dish.
- Scoop small portions of dough and roll them into smooth balls.
- Roll each dough ball in the cinnamon-sugar mixture, ensuring complete coverage.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press a thumb or the back of a spoon into the center of each cookie to create an indentation.
- Bake for 10-12 minutes, or until the edges are lightly golden and set.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire rack and let them cool completely.
- Once cooled, pipe or spoon eggnog buttercream into the center of each cookie’s thumbprint.
- Serve immediately or store in an airtight container for up to 3 days.
Notes
- Adjust eggnog intensity by using more or less in the recipe to suit personal taste preferences.
- Create dairy-free versions by substituting plant-based butter and non-dairy eggnog alternatives.
- Chill the dough for 30 minutes before rolling to prevent spreading and maintain cookie shape during baking.
- Ensure even thumbprint indentations by using the back of a rounded measuring spoon for consistent cookie centers.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg