Print

Eggnog Snickerdoodle Thumbprint Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Eggnog Snickerdoodle Thumbprint Cookies are festive holiday treats featuring cinnamon-coated snickerdoodle cookies filled with a creamy, spiced eggnog center. Soft, chewy, and rich in seasonal flavors, they’re perfect for any celebration.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 30–35 minutes
  • Yield: 24 to 28 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/4 cup granulated sugar (for coating)
  • 1 tsp ground cinnamon (for coating)
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tbsp eggnog
  • 1/4 tsp ground nutmeg
  • 1/2 tsp vanilla extract (for filling)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in egg and vanilla until well combined.
  4. In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
  5. Gradually mix dry ingredients into wet ingredients until a soft dough forms.
  6. In a small bowl, combine cinnamon and sugar for coating.
  7. Roll dough into small balls, coat in cinnamon sugar, and place on baking sheet.
  8. Press an indentation into the center of each dough ball with your thumb or a spoon.
  9. In another bowl, beat cream cheese, powdered sugar, eggnog, nutmeg, and vanilla extract until smooth.
  10. Fill each cookie indentation with about 1/2 teaspoon of the eggnog filling.
  11. Bake for 10–12 minutes until edges are golden and centers are set.
  12. Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Chilling the dough for 15–20 minutes helps with easier handling if it’s too soft.
  • Add a touch of rum extract to the filling for a more traditional eggnog flavor.
  • Top with extra cinnamon-sugar after baking for a decorative touch.
  • Store in the refrigerator in an airtight container for up to 5 days.
  • Freeze unfilled dough balls and fill before baking for fresher cookies later.

Nutrition

Find it online: https://juliameals.com/eggnog-snickerdoodle-thumbprint-cookies/