Eggnog Snickerdoodle Thumbprint Cookies

Eggnog Snickerdoodle Thumbprint Cookies are one of my favorite festive treats to bake during the holidays. They take the classic cinnamon-sugar charm of a snickerdoodle and give it a seasonal twist with a rich, creamy eggnog-flavored filling nestled in the center. Soft, chewy, and warmly spiced, these cookies are the perfect blend of cozy and indulgent.

Why You’ll Love This Recipe

I love this recipe because it brings together all the warm holiday flavors I crave—cinnamon, nutmeg, vanilla, and a hint of eggnog—in one beautiful cookie. The base is a soft snickerdoodle rolled in cinnamon sugar, while the thumbprint filling is silky, sweet, and full of nostalgic eggnog flavor. They look festive, taste amazing, and make a standout addition to any cookie tray.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the snickerdoodle cookie dough:

• Unsalted butter (softened)
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Cream of tartar
• Salt

For the cinnamon-sugar coating:

• Granulated sugar
• Ground cinnamon

For the eggnog thumbprint filling:

• Cream cheese (softened)
• Powdered sugar
• Eggnog
• Ground nutmeg
• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, I cream together the butter and sugar until light and fluffy.
3. I beat in the egg and vanilla until fully combined.
4. In a separate bowl, I whisk together the flour, baking soda, cream of tartar, and salt. I slowly add the dry ingredients to the wet until a soft dough forms.
5. In a small bowl, I mix the cinnamon and sugar for the coating.
6. I scoop the dough into small balls, roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheet about 2 inches apart.
7. Using my thumb or the back of a spoon, I gently press an indentation into the center of each ball.
8. For the filling, I mix the softened cream cheese with powdered sugar, eggnog, vanilla, and a pinch of nutmeg until smooth.
9. I spoon a small amount of the filling into each indentation, being careful not to overfill.
10. I bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set.
11. I let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 24 to 28 cookies, depending on size.
Prep time: 20 minutes
Cook time: 10–12 minutes
Total time: 30–35 minutes

Variations

Sometimes I add a little rum extract to the filling to mimic traditional eggnog flavor more closely. I’ve also sprinkled a touch of cinnamon-sugar on top after baking for added sparkle. If I want to skip the filling, I just bake them as snickerdoodle cookies—the dough is that good on its own.

Storage/reheating

I store these cookies in an airtight container in the fridge for up to 5 days because of the cream cheese filling. They’re best at room temperature, so I let them sit out for a few minutes before serving. I don’t freeze the filled cookies, but I freeze the unbaked dough balls and fill them right before baking.

FAQs

Do I need to chill the dough?

It’s not required, but if the dough feels too soft or sticky, I chill it for 15–20 minutes to make rolling easier.

Can I use store-bought eggnog?

Yes, store-bought works perfectly. I just make sure it’s full-fat for the best creamy texture in the filling.

Can I make these without cream of tartar?

Cream of tartar gives snickerdoodles their classic tang and chewiness. If I don’t have it, I substitute both the cream of tartar and baking soda with 1 teaspoon of baking powder per cup of flour.

How do I keep the filling from overflowing?

I use a small spoon and only add about ½ teaspoon of filling per cookie. I press the indent deep enough to hold the filling but not all the way through.

Are these cookies freezer-friendly?

The baked cookies with filling don’t freeze well, but I freeze the cookie dough balls unfilled, then thaw, fill, and bake when ready.

Conclusion

Eggnog Snickerdoodle Thumbprint Cookies are everything I love about holiday baking—sweet, spiced, soft, and festive. They combine the comforting familiarity of snickerdoodles with the creamy richness of eggnog, making them a standout cookie for any celebration. Whether I’m sharing them with friends or saving a few for myself, these cookies never fail to bring a little extra cheer.

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