I created Snickerdoodle Thumbprint Cookies filled with a boozy eggnog ganache featuring real rum to make them the must-have on any holiday cookie plate.

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I never thought a thumbprint cookie could flip the whole holiday cookie tray until I made these Eggnog Snickerdoodle Thumbprint Cookies. The soft, pillowy dough gives way to an eggnog ganache that somehow tastes both familiar and totally new, and a splash of dark rum keeps it from being too sweet.

I almost ate half before they cooled, not proud but honest, and now I’m hiding them from myself. If you like a little mischief with your Christmas baking this will make you curious, trust me you wont want to know exactly how easily they disappear.

They’re dangerously addictive, no lie.

Why I Like this Recipe

– I love the cozy, nostalgic flavor that always puts me in a good mood.
– I like the soft, melt-in-your-mouth texture with a little creamy contrast in the middle.
– I enjoy the warm, inviting aroma that fills the kitchen when they’re being made.
– I appreciate that they look fancy enough for guests but are actually pretty easy to share.

Ingredients

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Main carb gives chew and structure, not much protein or fiber, pretty plain.
Rich fat adds tenderness and flavor, high calories, low nutrients, super buttery taste.
Provide protein, moisture and structure, yolks adds richness and some vitamins.
Very sweet mostly sugar and fat, melts smooth for filling, no cocoa solids.
Creamy milk mix adds holiday spices and sweetness, brings dairy fats and sugars.
Gives warm spiced flavor and aroma, tiny antioxidants, barely any calories.
Just a splash for depth, mostly flavor alcohol, use less if you want.

Ingredient Quantities

2 3/4 cups all purpose flour (about 345 g)

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup unsalted butter softened (226 g)

1 1/2 cups granulated sugar (300 g) plus extra for rolling

2 large eggs

1 teaspoon vanilla extract

1/4 cup granulated sugar for rolling

1 tablespoon ground cinnamon for rolling

8 ounces white chocolate chips or chopped white chocolate (about 225 g)

1/3 cup eggnog

2 tablespoons heavy cream

1 to 2 tablespoons dark rum or spiced rum (use less if you want it mild)

Pinch of fine salt

Freshly grated nutmeg or ground nutmeg for garnish, about 1/4 teaspoon

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment or silicone; whisk together 2 3/4 cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl so it’s ready.

2. In a large bowl beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 2-3 minutes; scrape down the sides and beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

3. Fold the dry mixture into the butter mixture until just combined — don’t overmix or the cookies get tough; if your kitchen is warm, chill the dough 20-30 minutes so they keep their shape.

4. Mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl for rolling. Using a tablespoon or small scoop, portion dough into balls (about 1 to 1 1/4 tablespoons each), roll each ball in the cinnamon sugar and place 2 inches apart on the prepared sheets.

5. Bake in the preheated oven 10-12 minutes until edges are set and centers still look slightly soft, they will firm as they cool; don’t overbake or they’ll lose that soft snickerdoodle texture.

6. Right when the cookies come out of the oven, use the back of a teaspoon or a small round measuring spoon to gently press a thumbprint into the center of each cookie to form a well; if you press too hard they’ll crack so be gentle, and if the well springs back, press again once they cool a minute.

7. While cookies bake make the eggnog ganache: place 8 ounces white chocolate (chips or chopped) in a heatproof bowl; heat 1/3 cup eggnog with 2 tablespoons heavy cream, 1 to 2 tablespoons dark or spiced rum (use 1 if you want it mild) and a pinch of fine salt just until steaming, then pour over the chocolate, let sit 1 minute and stir until glossy and smooth.

8. If the ganache is too runny let it cool at room temp or pop it in the fridge for 5-10 minutes, stirring occasionally, until it thickens enough to spoon or pipe but is still pourable; you want a jam-like consistency to fill the wells.

9. Spoon or pipe the ganache into each cookie thumbprint, sprinkle a tiny pinch of freshly grated nutmeg (about 1/4 teaspoon total) over the tops for garnish, then chill cookies 15-30 minutes to set the filling before serving or storing in an airtight container for up to 4 days.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets with parchment paper or silicone baking mats
3. Large mixing bowl plus a medium bowl (dry ingredients)
4. Electric mixer or a sturdy wooden spoon for creaming butter and sugar
5. Whisk and a rubber spatula for folding and scraping
6. Measuring cups and spoons (and a kitchen scale if you prefer grams)
7. Tablespoon or small cookie scoop for portioning, plus a teaspoon or small round measuring spoon for making thumbprints
8. Heatproof bowl and small saucepan for warming eggnog (or a microwave-safe bowl)
9. Microplane or fine grater for nutmeg and a wire cooling rack

FAQ

How do I stop these cookies from spreading all over the pan?

Chill the rolled dough at least 30 minutes before baking, measure the flour by spooning it into the cup or weigh it, dont overbeat the butter and sugar, and use a cool baking sheet for each batch. Those little steps really help them keep their shape.

Can I leave out the rum or use something else?

Yes, totally. Omit the rum and add 1 teaspoon extra vanilla or 1 to 2 tablespoons extra eggnog for liquid, or use 1/2 teaspoon rum extract for the flavor without alcohol. If you want a boozier hit use spiced rum or bourbon instead.

When should I make the thumbprint indentation so the filling doesnt sink?

Make the indentation right after you roll each ball and chill them so the hole holds its shape. Press with the back of a teaspoon or the handle of a wooden spoon, not too deep, bake until edges are set, then fill once cookies are slightly cooled so the ganache wont run out.

Can I prep the dough ahead or freeze these cookies?

Yes. Freeze shaped dough balls on a tray, then transfer to a bag and bake from frozen adding 2 to 3 minutes to bake time. Baked cookies with ganache keep in the fridge up to 5 days or freeze in layers with parchment for up to 2 to 3 months.

Do I have to use white chocolate, or can I swap it?

You can use milk, dark, or semi sweet chocolate but it changes the flavor a lot, white chocolate gives that creamy eggnog vibe. For dairy free use plant based butter, coconut cream and dairy free white chocolate, but expect a slightly different texture.

How should I store and serve them so they taste best?

Because the filling has eggnog and cream, store in an airtight container in the fridge up to 5 days. Let them sit at room temp 20 to 30 minutes before serving so the ganache softens, or zap a single cookie 5 to 8 seconds in the microwave if you want it warm.

Eggnog Snickerdoodle Thumbprint Cookies Recipe Substitutions and Variations

All-purpose flour: swap with whole wheat pastry flour, use equal weight (may be a bit denser) or use a 1:1 gluten-free all-purpose blend by weight (add 1/4 tsp xanthan gum per cup if your blend needs it). Chill dough 20-30 minutes if you use either one.
Unsalted butter: use salted butter (same weight, cut the recipe salt by about 1/4 to 1/2 tsp) or solid coconut oil 1:1 by weight (gives a hint of coconut and cookies might spread a touch less).
Eggs: use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, let gel 5 min) or 1/4 cup unsweetened applesauce per egg for an egg-free option, cookies will be slightly more cake-like.
Eggnog: substitute with whole milk or half-and-half plus a splash of rum or rum extract and a pinch of nutmeg (approx 1/3 cup milk + 1/2 to 1 tsp rum/rum extract + pinch nutmeg) or use coconut milk/almond milk for a dairy-free version.

Pro Tips

– Chill the dough and the shaped balls if your kitchen is warm. Even 20 to 30 minutes in the fridge keeps them from spreading and helps the thumbprint hold its shape. Use a small cookie scoop so each cookie is the same size and bakes evenly.

– Measure flour by weight or spoon and level the cup. Overpacking flour or overmixing the dough makes the cookies tough, so fold until just combined and stop.

– Use good quality white chocolate, chopped finely, and heat the eggnog mixture only until steaming not boiling. White chocolate can get grainy if overheated, so pour the hot liquid over the chocolate, let it sit 60 seconds, then stir slowly. If it looks too thin chill briefly 5 to 10 minutes and stir until thick enough to pipe.

– Make the thumbprints right after they come out of the oven but be gentle. If the wells spring back wait 30 to 60 seconds and press again. If any cookies crack a little, fill them anyway and press a bit of ganache over the crack to hide it.