The smell of warm butter and cinnamon always brings me back to church potlucks and Sunday afternoons. I can almost see the dish towels, hear the clink of mixing bowls, and taste the sugar-spiced memories that made my childhood kitchen feel like home.
I’m a home cook who learned at my mother’s elbow, flipping through dog-eared church cookbooks and watching hands that moved like practiced hymns. I’m Maggie Hart of Gemmir Kitchen well, that’s the name folks know me by. I’m 58, I cook for family and neighbors, and I love recipes that feel like a warm hug. I test everything in busy weeknight kitchens and keep things simple, family-friendly, and pork-free. My style leans toward casseroles, skillet dinners, and nostalgic desserts that travel well to gatherings.
I explain each step like I’m standing beside you, using plain language, small tips you can trust, and an emphasis on comfort made simple. If you’re here for cozy baking, you’ll find my approach honest: no frills, just dependable, delicious food that you can make without fuss. For another take on thumbprints with a creamy twist, I sometimes point readers to my Italian cannoli-inspired thumbprint cookies when we want a ricotta option for company.
Table of Contents
Table of Contents
Why you’ll love this dish
If you love cookies that mix holiday cheer with the soft nostalgia of a favorite snickerdoodle, this recipe fits the bill. Eggnog Snickerdoodle Thumbprint Cookies blend the chewy, tangy bite of a classic snickerdoodle with a spiced, creamy filling that tastes like a Christmas Eve treat.
The dough itself uses cream of tartar and baking soda to give that signature snickerdoodle tang, and rolling the dough in cinnamon sugar gives every bite a crackly, warmly spiced edge. What seals the deal is the eggnog-infused white chocolate filling that sets up silky and lightly boozy if you choose to add rum or rum extract. These Eggnog Snickerdoodle Thumbprint Cookies are ideal for holiday cookie swaps, cookie tins, or a cozy night with a mug of cider.
I design this recipe to be forgiving. It tolerates a little overhandling, and if the thumbprint fills in slightly during baking, a gentle press while the cookie is warm restores the well nicely. You can make the dough ahead and refrigerate it, or scoop and bake the same day. These Eggnog Snickerdoodle Thumbprint Cookies travel well, freeze beautifully, and make a showstopping plate when you want something classic with a seasonal twist. For another soft thumbprint idea that uses jam instead of chocolate, check out my ricotta almond thumbprint cookies with apricot jam to compare textures and flavors.
How to prepare Eggnog Snickerdoodle Thumbprint Cookies
Start by setting your butter and egg out to reach room temperature so the dough creams smoothly. When you cream butter and sugars until pale and fluffy, you trap air that helps the cookies bake up tender and slightly puffed. Add the egg and vanilla and beat until smooth. Sift together flour, baking soda, cream of tartar, and salt to prevent lumps and create a light dough. The dough will be thick enough to scoop but soft enough to roll into balls. Roll each ball in the cinnamon-sugar mix for a crackled coated finish before making the thumbprint.
Scoop the dough into tablespoon-sized balls and press the center with a ½ teaspoon or your thumb to make a well. If the edges crack, tuck them back gently so the cookie keeps a round profile. Bake briefly at 350°F these are made to be soft, not crisp, so seven minutes is usually perfect; keep an eye on them so they don’t overbake.
While the cookies cool, melt white chocolate with eggnog and optional rum or rum extract in short microwave bursts or a double boiler until smooth. Spoon a small amount of filling into each well; it will be loose at first but set as it cools and gives you that glossy, spiced finish. These Eggnog Snickerdoodle Thumbprint Cookies benefit from a dusting of freshly grated nutmeg on top for aroma and charm.
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 – see notes), 1/4 teaspoon kosher salt, 1/4 teaspoon baking soda, 1/2 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 1/4 teaspoon rum extract *optional – see notes, 1/4 teaspoon freshly grated nutmeg
Directions :
Preheat oven to 350 degrees F., In stand mixer fitted with paddle attachment, cream butter and sugars until light and fluffy, scraping down once., Next, add egg and vanilla and mix again until creamy and combined, scraping down once., Add flour, baking soda, cream of tartar, and salt – sift if your ingredients are lumpy. Mix until a thick dough forms., Scoop dough into 1 tablespoon sized balls (15 grams if you want to be precise).
Roll balls in cinnamon sugar, place on parchment lined cookie sheet, and press down centers with a ½ teaspoon or with your finger/thumb. If dough cracks simply press it back together., Bake in preheated oven for 7 minutes. If you find the indentation has filled in during baking, just give them a gentle press while still warm with the same instrument you used to make the indentation before baking., Make the filling by combining white chocolate, eggnog, rum or rum extract (optional – see notes) in a bowl.
Microwave at 15 second intervals stirring in between each until chocolate is melted. Add grated nutmeg if desired. You can also make the filling in a double boiler. The filling will be quite loose at first but will set up as it cools., Fill each cookie with about 1/2 teaspoon of filling and top with freshly grated nutmeg. Filling will set after a few hours at room temperature. Place in refrigerator if you would like it to set more quickly.
Best ways to enjoy it
These Eggnog Snickerdoodle Thumbprint Cookies pair beautifully with holiday beverages. Serve them with eggnog, coffee, hot chocolate, or a mulled cider. For cookie exchanges or gift tins, stack them gently with parchment between layers to keep the centers neat. The filling will firm up at room temperature after a few hours, so plan to bake the cookies a day ahead and fill them the same day you present them if you want the centers perfectly glossy.
When you plate these Eggnog Snickerdoodle Thumbprint Cookies, add a little extra charm: a dusting of powdered sugar, a tiny grating of nutmeg, or a few festive sprinkles right after filling. They look beautiful arranged in a circle on a simple white plate or nestled in a lined tin with peppermint candy canes for contrast. If you want to offer variety at a party, make a second batch using jam or ganache to give guests a choice; my pistachio cranberry cookies make a colorful counterpart if you want something nut-forward on the table.
These cookies also freeze well; cool them completely, flash-freeze on a tray, then transfer to airtight containers. Rewarm gently before serving if you like a slightly melty center.
Storage tips
Store these cookies in an airtight container at room temperature for up to three days; the filling remains creamy and the cookie stays soft. If your kitchen runs warm, refrigerate the cookies after filling the white chocolate and eggnog center will set faster and stay firm in the fridge. When refrigerated, they keep well for about five to seven days, though they’re best enjoyed within the first few days for the freshest texture.
To freeze Eggnog Snickerdoodle Thumbprint Cookies, cool them completely and flash-freeze on a baking sheet for an hour. Then place the frozen cookies in a single layer inside an airtight container or freezer bag. You can also freeze unfilled dough balls rolled in cinnamon sugar; thaw them briefly at room temperature and press the centers, then bake as directed. If you freeze the filled cookies, thaw them in the fridge overnight before serving and bring them to room temperature for about 30 minutes to recover the soft, snickerdoodle chew. Label your container with the date; frozen cookies keep best for up to three months without losing flavor.
Helpful tips
Measure flour properly by spooning it into your measuring cup and leveling it off, or weigh 245 grams for reliability. Room-temperature butter and egg make a smoother, more uniform dough if your butter is cold, it won’t cream well and your cookies may be dense. Don’t overbake; these Eggnog Snickerdoodle Thumbprint Cookies are meant to be soft. The edges should look set while the centers remain slightly underdone when you pull them from the oven. They’ll firm up while cooling.
If your thumbprints fill in while baking, press them again gently right after they come out of the oven. For even servings, scoop the dough with a tablespoon or a 15-gram scoop. If you prefer a less sweet filling, reduce the white chocolate slightly or add a touch more eggnog to thin the filling and cut sweetness. For a non-alcoholic version, use rum extract or omit alcohol entirely; the flavor still sings. Try keeping a small bowl of warm water nearby to dip your thumb or spoon between impressions to get clean wells without sticking. These Eggnog Snickerdoodle Thumbprint Cookies respond well to small adjustments, so tweak gently and taste as you go.
Easy twists you can try
If you love experimenting, swap the white chocolate filling for spiced caramel, bourbon chocolate ganache, or a jam center for contrast. Add chopped toasted nuts to the outside roll for crunch, or press a candied pecan on top for presentation. For a lower-sugar option, use a dark chocolate filling with a touch of eggnog and less added sweetener; the bitter-sweet contrast is lovely with the cinnamon-sugar shell. You can also add a splash of espresso to the filling for depth or swap in almond extract for a different aroma.
For a completely different shape and texture, try rolling the dough into crescent shapes before baking and filling with a drizzle of chocolate after; you might find inspiration in my almond crescent cookies for a nutty template to follow. If you want a fruitier angle, fill the wells with a spoonful of jam and a white chocolate drizzle to mimic classic thumbprint cookies with a holiday spin. All of these variations keep the spirit of the Eggnog Snickerdoodle Thumbprint Cookies while making them your own.
Frequently asked questions
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough, shape it into balls, and freeze unbaked. When ready, roll the frozen balls in cinnamon sugar and press the thumbprint before baking. If you refrigerate the dough for a day or two, bring it to room temperature for a few minutes before scooping. These Eggnog Snickerdoodle Thumbprint Cookies handle chill time well, and baking from chilled dough often improves texture.
Q: Can I skip the rum or rum extract?
A: Absolutely. The rum adds a warm note, but the cookies taste great without it. Use extra eggnog or a drop of vanilla if you like. For leftover alcohol-sensitive crowds, omit entirely; the Eggnog Snickerdoodle Thumbprint Cookies still have plenty of seasonal flavor.
Q: How do I keep the centers glossy and smooth?
A: Melt the white chocolate slowly and stir until silky. Warm the eggnog slightly before adding to the chocolate to prevent seizing. If the filling looks too thin, allow it to cool a bit before filling the wells. The Eggnog Snickerdoodle Thumbprint Cookies set best once the filling cools at room temperature for a few hours or in the fridge for a short time.
Q: Can I swap the white chocolate for a different chocolate?
A: Yes. Dark or milk chocolate works if you prefer less sweetness. Reduce any additional sugar in the filling, and add eggnog slowly to reach your desired consistency. These Eggnog Snickerdoodle Thumbprint Cookies adapt well to different chocolates and flavor profiles.
Conclusion
If you want a tested, cozy, and slightly festive cookie that tastes like the holidays wrapped in a tender bite, try these Eggnog Snickerdoodle Thumbprint Cookies. They deliver the warm cinnamon-sugar exterior of a snickerdoodle with a silky, eggnog-kissed center that feels special without being fussy. For a step-by-step reference and extra photos to guide you, see Eggnog Snickerdoodle Thumbprint Cookies (soft and tender).
Print
Eggnog Snickerdoodle Thumbprint Cookies
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Cozy Eggnog Snickerdoodle Thumbprint Cookies featuring a soft cinnamon-sugar exterior and a spiced eggnog-infused white chocolate filling.
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
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 350°F (175°C).
- In a stand mixer fitted with paddle attachment, cream butter and sugars until light and fluffy, scraping down the bowl once.
- Add egg and vanilla and mix again until creamy and combined.
- Add flour, baking soda, cream of tartar, and salt. Mix until a thick dough forms.
- Scoop dough into tablespoon-sized balls. Roll in cinnamon sugar and place on parchment-lined cookie sheet, pressing down centers with a ½ teaspoon or thumb.
- Bake for 7 minutes; if indentation fills during baking, gently press again while still warm.
- For the filling, melt white chocolate with eggnog and optional rum in the microwave or double boiler until smooth.
- Spoon filling into each cookie well and top with freshly grated nutmeg. Allow filling to set at room temperature.
Notes
These cookies travel well and freeze beautifully. Bake a day ahead for best results.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American