The Best Holiday Cookies might just be these Eggnog Snickerdoodle Thumbprint Cookies — soft, cinnamon-kissed rounds filled with a boozy (or booze-free) eggnog white-chocolate ganache and a dusting of freshly grated nutmeg. Sounds fancy? It isn’t. It’s festive, fast, and totally gift-worthy.
The Best Holiday Cookies — Brief introduction to the recipe
If you want a cookie that screams Christmas without needing a weekend of baking marathons, this one’s your jam. These cookies blend classic snickerdoodle vibes with a luscious eggnog filling that sets into a soft, fudge-like center. They look elegant on a platter and taste like holiday cheer in a bite.
Why you’ll love this recipe
Who doesn’t love a cookie that doubles as dessert and a conversation starter? These are tender, slightly tangy snickerdoodles rolled in cinnamon sugar, each with a tiny well for a silky eggnog ganache. Add a splash of rum (optional but highly recommended) and a fresh dusting of nutmeg and you’ve got a cookie that belongs on every cookie tray this season. They’re perfect for Bake Exchange Ideas or a stellar entry in Christmas Cookie Tray Recipes.
The story behind the recipe
I first tinkered with this cookie after making gingerbread thumbprints; I kept thinking, “What if eggnog took center stage?” After more experiments than I care to admit (thin, thick, crumbly, crunchy—Goldilocks had nothing on me), I landed on a soft snickerdoodle base that keeps its thumbprint without a chilling stage. Translation: no overnight dough drama. You get Holiday Thumbprint Cookies that behave and taste epic.
Ingredients breakdown (short blurbs)
Here’s what you need and why each ingredient matters:
- Butter (unsalted or salted) — Gives richness and structure. Use what you like; salted adds a tiny savory lift.
- Brown sugar + white sugar — Brown sugar makes the cookie chewy and caramel-y; white sugar helps edges crisp. Balanced beauties.
- One egg — Gives lift and a soft crumb. Don’t skip it.
- Vanilla extract — Small but mighty: this makes flavors pop.
- Cream of tartar — Classic snickerdoodle secret. It adds a subtle tang and tender texture.
- Baking soda — Works with the cream of tartar for the perfect rise.
- Kosher salt — A pinch brightens everything; I recommend Diamond Crystal if you have it.
- All-purpose flour (245 g / ~2 cups) — Weigh it for best results. Volume measurements can vary wildly—trust me.
- Cinnamon sugar — For rolling. That signature snickerdoodle crackle and flavor.
- White chocolate (good-quality bar) — For the ganache. Bars melt smoother than chips—use Ghirardelli or similar.
- Eggnog — A little goes a long way in the filling. Swap heavy cream if needed; up the rum for punch.
- Rum or rum extract — Optional but superstar-level delicious. Use a dark rum for depth.
- Freshly grated nutmeg — Don’t skip fresh. It’s the real eggnog flex.
Step-by-step — How to make it
Follow me and you’ll nail these.
- Preheat oven and prep pans. Heat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream the butter and sugars. Beat until light and fluffy, scraping the bowl once. This builds lift.
- Add egg and vanilla. Beat until smooth and glossy.
- Combine dry ingredients. Whisk flour, cream of tartar, baking soda, and salt together. Sift if lumpy.
- Mix to a soft dough. Add the dry mix to the wet and stir until just combined. Stop when the dough holds together. Don’t overmix.
- Portion and roll. Scoop ~1 tablespoon (about 15 g) rounds. Roll each ball in cinnamon sugar so they’re evenly coated.
- Make the thumbprint. Press the center with a ½ teaspoon or your thumb to form a neat well. Short nails? Use a measuring spoon—no drama.
- Bake briefly. Pop them in for about 7 minutes. The edges should look set and slightly cracked; centers will still look soft.
- Re-press if needed. If the thumbprint filled in, gently press the center while still warm. No re-baking required.
- Make the filling. Melt chopped white chocolate with a splash of eggnog and the rum (or extract) using 15-second microwave bursts, stirring between each. Go slow — low heat prevents the chocolate from seizing.
- Fill and set. Pipe or spoon ~½ teaspoon of ganache into each well. Let them set at room temp for several hours or chill to speed it up.
Pro tips for perfect results
- Weigh your flour. Seriously—245 g is the sweet spot. Too much flour = dry, crumbly cookies.
- Use bar white chocolate, not chips. Bars melt smoother and give a silkier ganache.
- Heat the ganache in short bursts (15-second intervals). This prevents seizing—trust me, been there.
- If you want the rum flavor without booze, use rum extract. Still packs a punch.
- Don’t chill the dough. This recipe keeps its thumbprint as-is so you can bake same-day. Time saver!
- Add grated nutmeg to the filling and on top. It reads as eggnog and makes these feel very merry.
Variations to try
Want to mix things up? Here are some fun spins:
- Eggnog Snowball Cookies twist: roll baked cookies in powdered sugar for a snowy look. (Yes, it’s festive.)
- Chocolate lover’s version: swap part of the white chocolate in the filling for milk chocolate for a deeper hit.
- Cut-out option: press dough in a shallow fluted cutter, make thumbprint, and proceed—great for Christmas Flavored Cookies displays.
- Spiked ganache: add more rum and a splash of Kahlúa for grown-up vibes.
- Non-alcoholic: replace rum with extra nutmeg and a dash of vanilla—still great for family-friendly trays.
Best ways to serve
- Stack them on a cookie tray labeled Festive Holiday Cookies—they’ll disappear first.
- Add to Christmas Cookie Tray Recipes alongside sugar cookies and ginger snaps for contrast.
- Make a special cookie box for neighbors: include parchment between layers so they don’t stick.
- Pair with hot cocoa or eggnog; doubling down is not only allowed, it’s encouraged.
Quick tips for storage and leftovers
- Store baked and cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months—wrap tightly and add parchment between layers. Thaw in the fridge overnight.
- You can freeze unbaked dough balls on a tray and bake from frozen—add 1–2 minutes to bake time.
- Pro tip: place a slice of bread in the container to help keep cookies soft. Weird? Yes. Works? Also yes.
FAQs
Can I make these without alcohol?
Absolutely. Use rum extract or omit alcohol and bump up nutmeg and vanilla. Flavor still sings.
Will the thumbprint hold without chilling?
Yes—this recipe is built to hold its indentation during baking. If it blips, gently re-press while warm.
Can I swap white chocolate for dark?
Sure. Dark chocolate changes the flavor profile—more like chocolate-egg nog hybrid. It’s tasty, but different.
Can I make the filling on a stovetop?
Yes—use a double boiler if you prefer. Melt chocolate slowly and stir in eggnog and rum until smooth.
How do I prevent the ganache from seizing?
Heat gently in short bursts, stir between intervals, and avoid adding cold liquid directly to hot chocolate.
Why these are perfect for swaps and gifting
These cookies travel well, look gorgeous, and taste like something you’d buy (but better). For Bake Exchange Ideas, they’re easy to portion and stack. For cookie swaps, try including a small note: “Reheat 10–15 sec for gooey center!” People will thank you. Want to ship? Wrap each cookie with a paper square to prevent sticking and pack snugly.
Final thoughts wrap-up
If you want a cookie that feels both homey and refined, this recipe delivers. It hits cinnamon-sugar nostalgia, surprises with a silky eggnog core, and behaves during baking—no chill time, no fuss. Whether you’re curating Christmas Cookie Tray Recipes for a party or hunting for Christmas Cookie Flavor Ideas for the cookie exchange, these Holiday Thumbprint Cookies deserve a spot on the shortlist.
Bake a batch, taste-test with friends, and then make another because you’ll want extras. IMO, they’re the kind of cookie that makes people stop mid-conversation, take a bite, and then ask for the recipe. Want to impress the in-laws? Bring a batch of these Festive Holiday Cookies and watch jaws drop.
Oh—and one last thing: if someone asks whether you spiked the ganache, wink, and say “maybe.” It’s a classic move. Happy baking and may your kitchen smell like cinnamon and memories.
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The Best Holiday Cookies — Eggnog Snickerdoodle Thumbprints Cookies
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Category: Dessert
Ingredients
- 4 oz (1 stick) unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 1 medium egg (≈50 g), at room temperature
- 1 tsp vanilla extract
- 245 g all-purpose flour (about 2 cups by volume — see notes)
- ¼ tsp kosher salt
- ¼ tsp baking soda
- ½ tsp cream of tartar
- For rolling: ⅓ cup granulated sugar mixed with 2 tbsp ground cinnamon
- For the eggnog ganache: 4 oz white chocolate, chopped into small pieces
- 2 tbsp eggnog
- 1 tbsp dark rum (or ¼ tsp rum extract) — optional
- ¼ tsp freshly grated nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In the bowl of a stand mixer fitted with the paddle (or use a hand mixer), beat the softened butter with both sugars until the mixture lightens in color and becomes fluffy. Scrape the bowl once or twice while you work.
- Add the egg and vanilla, then mix until smooth and evenly combined. Scrape down the sides as needed.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. If any clumps appear, sift or whisk well.
- Add the dry ingredients to the butter mixture and stir until a soft dough forms. Stop when everything just comes together — don’t overwork it.
- Portion the dough into roughly 1-tablespoon balls (about 15 g each). Roll each ball in the cinnamon-sugar mixture so they’re evenly coated. Place them a couple of inches apart on the prepared sheets.
- Make a shallow well in the center of each ball using a ½ teaspoon or your thumb (short nails help!). If a cookie cracks while you press, press the edges back together gently.
- Bake for approximately 7 minutes. The cookies should have set edges but still look slightly soft in the center. If any indents puff up during baking, press them gently again while the cookies are warm.
- To make the filling: place the chopped white chocolate, eggnog, and rum (if using) in a microwave-safe bowl. Heat in 15-second bursts, stirring between each, until the chocolate is fully melted and the mixture is smooth. (Use a double boiler if you prefer.) Stir in the grated nutmeg. The ganache will be loose when hot and will thicken as it cools. Heat slowly to avoid seizing.
- Spoon about ½ teaspoon of ganache into each thumbprint. Let the cookies sit at room temperature for a few hours until the filling firms to a soft, fudge-like texture. If you want them set faster, chill briefly in the fridge.
Notes
- Storage & Serving
- Once cooled and filled, store cookies in an airtight container at room temperature for up to 5 days. You can freeze baked cookies (well wrapped) for up to 3 months—place wax or parchment between layers when stacking. Thaw overnight in the refrigerator.
- Notes & Helpful Tips
- Egg size matters. This recipe calls for a medium egg. Using a much larger egg will change how the dough behaves.
- Butter choice matters. I use regular American-style butter (not high-butterfat European-style). If you switch to a European butter, expect more spread.
- Butter temperature matters. Your butter should be soft but still slightly firm — not greasy or melted. Too-soft butter = more spreading.
- No chilling required. These cookies hold their thumbprints without refrigeration, but you can shape and chill the dough ahead if you want. Chilling helps keep shape but isn’t mandatory.
- Rum is optional. If you don’t want alcohol, simply leave the rum or extract out—no substitution needed.
- Weigh your flour if you can. 245 g is the target. If you measure by volume, spoon and level the flour into your cup for best results. Too much flour = dry, crumbly cookies; too little = cookies that spread and lose their indents.
- Microwave ganache carefully. Heat in short intervals and stir between bursts to prevent the chocolate from seizing. FYI: good-quality white chocolate (bar, not chips) gives a silkier ganache.
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