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White Chocolate Cranberry Cookies

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Eggnog Snickerdoodle Thumbprint Cookies combine soft, cinnamon-coated snickerdoodles with a creamy eggnog-flavored filling for a festive holiday treat that’s cozy, spiced, and irresistibly delicious.

  • 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

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add to wet ingredients to form a soft dough.
  5. In a small bowl, mix granulated sugar and cinnamon for coating.
  6. Scoop dough into small balls, roll in cinnamon-sugar mixture, and place on prepared baking sheets.
  7. Press an indentation into each dough ball using your thumb or the back of a spoon.
  8. In another bowl, mix softened cream cheese, powdered sugar, eggnog, nutmeg, and vanilla until smooth.
  9. Spoon about 1/2 teaspoon of filling into each indentation.
  10. Bake for 10–12 minutes, until edges are golden and centers are set.
  11. Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Chill dough for 15–20 minutes if too soft or sticky.
  • Add rum extract to filling for a classic eggnog flavor twist.
  • Sprinkle cookies with extra cinnamon-sugar after baking for added sparkle.
  • Store filled cookies in the fridge and serve at room temperature.
  • Freeze unbaked dough balls and fill just before baking.

Nutrition

Find it online: https://juliameals.com/white-chocolate-cranberry-cookies/