I love how these Holiday Thumbprint Cookies bring together classic ingredients like unsalted butter, granulated sugar, eggnog, and a dash of nutmeg in a soft cookie cradling a luxurious white chocolate ganache with dark rum. Every bite celebrates a unique blend of holiday cheer and indulgence. I am thrilled.

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I’ve always been a fan of trying something out of the ordinary in my holiday baking, and these Eggnog Snickerdoodle Thumbprint Cookies totally caught my eye. There’s something wild about combining the classic snickerdoodle with a rich eggnog ganache that has a splash of dark rum.

I start out creaming 1 cup of unsalted butter with 1 cup of granulated sugar, then mix in 1/3 cup eggnog, 1 large egg and 2 teaspoons vanilla extract for that inviting base. I then fold in 2 1/2 cups all-purpose flour along with some cream of tartar, a pinch of salt, and a dash of ground nutmeg to tie it all together.

After shaping the dough and rolling in a cinnamon sugar mix, I fill the thumbprints with a ganache made of heavy cream, white chocolate, extra eggnog and a hint of rum. Let me tell you, these cookies are the perfect twist on traditional Christmas treats, making them a must try for anyone daring enough for new holiday flavors.

Why I Like this Recipe

1. I love how festive this recipe is, it reminds me of the holidays real quick and the eggnog flavor just makes me feel super cozy and nostalgic.
2. The eggnog ganache with a hint of dark rum gives it a unique twist that makes every bite rich and satisfying – it’s like a little grown-up treat mixed with fun cookie vibes.
3. The process is pretty simple and the steps are laid out in a way that even when I’m in a rush, I can easily follow them and still impress my friends.
4. The smell that fills the kitchen when these cookies are baking is amazing and always brings me back to happy holidays memories from when I was a kid.

Ingredients

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Unsalted butter adds rich, creamy goodness and essential fat for tender, flavorful cookies.
Granulated sugar provides sweetness and slight crunch, perfectly balancing the butter and spices.
Eggnog infuses holiday spirit, adding creamy moisture along with subtle nutmeg and spice flavors.
Egg binds ingredients while providing protein and structure in our snickerdoodle thumbprint recipe.
Vanilla extract deepens overall flavor, enhancing the warm, familiar taste of these holiday treats.
Heavy cream creates a luscious ganache, offering a smooth, decadent finish on each cookie.
White chocolate adds subtle, delicate sweetness to the ganache, balancing the spiced profile gracefully.

Ingredient Quantities

1 cup unsalted butter, softened

1 cup granulated sugar

1/3 cup eggnog

1 large egg

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 tablespoons granulated sugar mixed with 1 tablespoon ground cinnamon (for rolling)

1/2 cup heavy cream (for ganache)

4 oz white chocolate, chopped (for ganache)

1/4 cup eggnog (for ganache)

1 tablespoon dark rum (for ganache)

A pinch of salt (for ganache)

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. Cream the softened butter and granulated sugar in a large bowl until it’s nice and fluffy, then beat in the eggnog, egg, and vanilla extract.

3. In another bowl, whisk together the flour, cream of tartar, baking soda, 1/4 tsp salt, and ground nutmeg.

4. Slowly mix the dry ingredients into the butter mixture until just combined.

5. Scoop out tablespoon-sized balls of dough and roll them in the cinnamon-sugar mixture until well coated, then place them 2 inches apart on the baking sheet.

6. Bake for 10-12 minutes until the edges are lightly golden, then let the cookies cool on the sheet for a few minutes before moving them to a wire rack.

7. While the cookies cool, make the ganache by heating the heavy cream, 1/4 cup eggnog, dark rum, and a pinch of salt in a small saucepan over low heat until it starts to simmer.

8. Remove the cream from heat and stir in the chopped white chocolate until smooth.

9. Once the cookies are cool enough to handle, gently press your thumb into the center of each one to create a little well.

10. Fill each thumbprint with the warm eggnog ganache and allow it to set before enjoying these festive treats!

Equipment Needed

1. Oven – preheated to 375°F
2. Baking sheet – lined with parchment paper
3. Large mixing bowl – for creaming the butter and granulated sugar
4. Electric mixer or hand whisk – to blend butter and sugar until fluffy
5. Medium bowl – for whisking together the flour, cream of tartar, baking soda, salt and nutmeg
6. Measuring cups and spoons – to accurately measure all ingredients
7. Tablespoon or cookie scoop – to portion out dough balls
8. Small bowl or shallow dish – for the cinnamon-sugar mixture used to coat the dough balls
9. Wire cooling rack – for letting the cookies cool properly
10. Small saucepan – to heat the heavy cream, eggnog, dark rum and salt for the ganache
11. Spatula or wooden spoon – to stir the ganache until smooth
12. Cutting board and knife – to chop the white chocolate if it’s not pre-chopped

FAQ

Q: What makes these Eggnog Snickerdoodle Thumbprint Cookies special?

A: They mix the cozy flavors of eggnog and snickerdoodle with a white chocolate ganache that takes it to the next level.

Q: Do I need to chill the dough before baking?

A: No, you dont have to, but chilling for about 30 minutes can help the cookies hold their shape better.

Q: Can i swap the eggnog for something else?

A: Sure, if you dont have eggnog, you can substitute with milk and a pinch of nutmeg though it might change the flavor a bit.

Q: How long can i store these cookies?

A: They'll last about 5 days in an airtight container at room temperature, but they tend to vanish quicker than you expect!

Q: Can i freeze the cookies?

A: Yes, but its best to freeze them before you add the ganache. Thaw completely and then drizzle on the ganache right before serving.

Eggnog Snickerdoodle Thumbprint Cookies Recipe Substitutions and Variations

Unsalted butter: If you dont have it, you can use margarine or coconut oil in the same amount. It might change the flavor a bit but it works fine.
Eggnog: If you dont have eggnog, try half-and-half with a pinch of nutmeg and cinnamon to keep that festive taste.
Cream of tartar: You can substitute this with lemon juice. Use about 1/2 teaspoon of lemon juice for each teaspoon of cream of tartar.
White Chocolate: If you cant find white chocolate, milk chocolate can work as a substitute, although it will add a slightly different sweetness.
Heavy Cream: If heavy cream is unavailable, mix 3 parts whole milk with 1 part melted butter. This blend gives a similar fat content needed for the ganache.

Pro Tips

1. Make sure your butter is super soft before you start, cuz if it’s too cold it just won’t mix in right with the sugar and eggs.
2. Sift your dry ingredients separately so you dont get any clumps, which helps the cookies rise and spread evenly.
3. Use a cookie scoop or just even tablespoon-sized portions so every cookie bakes the same; uneven sizes can lead to some cookies getting overdone.
4. Let the cookies cool fully before you fill them with ganache, or else the warm filling might melt all over and not set right.

Eggnog Snickerdoodle Thumbprint Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

156

kcal

Equipment: 1. Oven – preheated to 375°F
2. Baking sheet – lined with parchment paper
3. Large mixing bowl – for creaming the butter and granulated sugar
4. Electric mixer or hand whisk – to blend butter and sugar until fluffy
5. Medium bowl – for whisking together the flour, cream of tartar, baking soda, salt and nutmeg
6. Measuring cups and spoons – to accurately measure all ingredients
7. Tablespoon or cookie scoop – to portion out dough balls
8. Small bowl or shallow dish – for the cinnamon-sugar mixture used to coat the dough balls
9. Wire cooling rack – for letting the cookies cool properly
10. Small saucepan – to heat the heavy cream, eggnog, dark rum and salt for the ganache
11. Spatula or wooden spoon – to stir the ganache until smooth
12. Cutting board and knife – to chop the white chocolate if it’s not pre-chopped

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/3 cup eggnog
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons granulated sugar mixed with 1 tablespoon ground cinnamon (for rolling)
1/2 cup heavy cream (for ganache)
4 oz white chocolate, chopped (for ganache)
1/4 cup eggnog (for ganache)
1 tablespoon dark rum (for ganache)
A pinch of salt (for ganache)

Directions

Preheat your oven to 375°F and line a baking sheet with parchment paper.
Cream the softened butter and granulated sugar in a large bowl until it's nice and fluffy, then beat in the eggnog, egg, and vanilla extract.
In another bowl, whisk together the flour, cream of tartar, baking soda, 1/4 tsp salt, and ground nutmeg.
Slowly mix the dry ingredients into the butter mixture until just combined.
Scoop out tablespoon-sized balls of dough and roll them in the cinnamon-sugar mixture until well coated, then place them 2 inches apart on the baking sheet.
Bake for 10-12 minutes until the edges are lightly golden, then let the cookies cool on the sheet for a few minutes before moving them to a wire rack.
While the cookies cool, make the ganache by heating the heavy cream, 1/4 cup eggnog, dark rum, and a pinch of salt in a small saucepan over low heat until it starts to simmer.
Remove the cream from heat and stir in the chopped white chocolate until smooth.
Once the cookies are cool enough to handle, gently press your thumb into the center of each one to create a little well.
Fill each thumbprint with the warm eggnog ganache and allow it to set before enjoying these festive treats!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.