Desserts

Eggnog Snickerdoodle Thumbprint Cookies

Name: Eggnog Snickerdoodle Thumbprint Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup eggnog; 1/2 cup granulated sugar (for rolling); 1 teaspoon ground cinnamon (for rolling); Chocolate or caramel for filling (optional)

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Warm, spiced, and just a little bit nostalgic, these Eggnog Snickerdoodle Thumbprint Cookies blend the buttery chew of a snickerdoodle with the festive flavor of eggnog. The outside gets a light cinnamon-sugar kiss while the centers stay soft and tender, ready for a little chocolate or caramel if you like. They smell like the holidays and pair beautifully with a cup of coffee, tea, or — of course — a glass of eggnog.

Recipe Information

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 30–32 minutes
Servings: About 36 cookies (serves 12)
Difficulty Level: Easy

Nutrition Information

(Approximate per cookie)

Calories per serving: 135 kcal
Protein: 1.2 g
Carbohydrates: 16 g
Fat: 7 g
Fiber: 0.3 g
Sugar: 9 g
Sodium: 50 mg

Why Make This Eggnog Snickerdoodle Thumbprint Cookies

These cookies are a seasonal twist on two favorites: the snickerdoodle and the thumbprint cookie. They bring warm cinnamon and nutmeg aromas into a soft, buttery cookie with a slightly crisp cinnamon-sugar shell. The eggnog in the dough adds a creamy, festive note that makes them perfect for holiday cookie trays, potlucks, or a cozy afternoon treat. They’re easy to make, bake quickly, and look cheerful with a little chocolate or caramel in the thumbprint.

How to Make Eggnog Snickerdoodle Thumbprint Cookies

Follow the steps below for reliably soft centers, lightly crisp edges, and nicely defined indentations for filling.

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup eggnog
1/2 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)
Chocolate or caramel for filling (optional)

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Measure out your ingredients so everything is ready to go.

Step 2: Mixing

In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. In a separate large bowl, cream the softened butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy (about 2–3 minutes with a mixer). Beat in the egg, vanilla extract, and eggnog until combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined—do not overmix.

Step 3: Cooking

In a small bowl, combine the additional 1/2 cup granulated sugar and 1 teaspoon ground cinnamon for rolling. Scoop dough into tablespoon-sized balls (or use a 1-tablespoon cookie scoop). Roll each ball in the cinnamon-sugar mixture and place about 2 inches apart on the prepared baking sheets. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie. Bake in the preheated oven for 10–12 minutes, until the edges are lightly golden but centers remain soft.

Step 4: Finishing

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, fill the cooled indentations with a small spoonful of melted chocolate or warm caramel. Allow fillings to set before stacking or serving.

How to Serve Eggnog Snickerdoodle Thumbprint Cookies

Serve them slightly warm or at room temperature. For holiday gatherings, arrange cookies on a platter with a dusting of extra cinnamon or a drizzle of melted chocolate. They pair well with eggnog, coffee, tea, or hot cocoa. To make a fancy platter, fill some thumbprints with dark chocolate ganache and others with salted caramel for a mix of sweet and bittersweet flavors.

How to Store Eggnog Snickerdoodle Thumbprint Cookies

At room temperature: Store in an airtight container for 3–4 days.
In the refrigerator: Keep in an airtight container for up to 1 week (especially if filled with caramel or chocolate).
In the freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Freezing dough: Form the dough into balls and freeze on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

Expert Tips for Perfect Eggnog Snickerdoodle Thumbprint Cookies

Use room-temperature butter and egg for even creaming and a tender texture.
Measure flour by spooning it into the cup and leveling it off to avoid dense cookies.
Don’t overmix once the flour is added—overworking develops gluten and makes cookies tough.
Make the thumbprint immediately before baking so the indentation holds its shape during baking.
If your cookies spread too much, chill the dough for 20–30 minutes before rolling.
For uniform cookies, use a cookie scoop and press indentations with the back of a 1/2 teaspoon.
Watch the edges for color: remove from oven when edges are set and lightly golden; centers should still look soft.
If filling with chocolate, use a piping bag or small spoon and fill after cookies are fully cooled.

Delicious Variations

Chocolate-filled: Fill centers with melted dark or milk chocolate and allow to set for a rich finish.
Salted caramel core: Spoon soft caramel into each thumbprint and sprinkle with flaky sea salt.
Boozy eggnog: Add 1 tablespoon rum or bourbon to the dough (reduce eggnog by 1 tablespoon).
Citrus twist: Add 1 teaspoon orange zest to the dough for a bright note that pairs well with nutmeg.
Gluten-free: Substitute a 1:1 gluten-free flour blend and chill dough to help structure.
Vegan: Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water) and vegan eggnog.

Frequently Asked Questions

Q: Can I use store-bought eggnog or homemade eggnog?
A: Yes to both. Store-bought is convenient and consistent. Homemade eggnog adds richer flavor; if it’s very thick, thin slightly with milk. If making boozy eggnog, reduce or omit added alcohol in the cookie dough.

Q: Why did my cookies spread too thin?
A: Over-soft butter or an overly warm dough causes spreading. Chill dough 20–30 minutes before rolling. Also check flour measurement—too little flour leads to thin cookies.

Q: Can I make these ahead for a cookie swap or party?
A: Yes. You can freeze formed dough balls and bake them later, or bake now and freeze fully cooled cookies. Thaw at room temperature and finish with fillings before serving.

Q: How do I get a nice, defined thumbprint?
A: Press the indentation before baking and use a small spoon or the back of a 1/2 teaspoon for consistent depth. Avoid pressing too deep—about 1/4 inch is ideal.

Q: Can I skip the filling?
A: Absolutely. The cookies are delicious plain with their cinnamon-sugar crust. Fillings are optional and add a festive touch.

Q: Is there an allergy-friendly alternative to eggnog?
A: Use a dairy-free eggnog or a mix of oat milk and a tablespoon of heavy cream alternative with a pinch of nutmeg for flavor. For egg-free, ensure your eggnog substitute contains no eggs.

Q: How do I prevent the cinnamon-sugar from rubbing off?
A: Roll generously so a light coating adheres, and bake soon after rolling. Cooling on a rack helps the coating set.

Conclusion

These Eggnog Snickerdoodle Thumbprint Cookies are soft, spiced, and perfect for holiday sharing — they’re easy to make and fun to customize. If you’d like a recipe source with photos and a slightly different technique to compare, check out this version: Eggnog Snickerdoodle Thumbprint Cookies (soft and tender). Give them a try; once you taste the warm cinnamon and creamy eggnog in every bite, these cookies will likely become a seasonal favorite.