Eggnog Snickerdoodle Thumbprint Cookies
So you’re craving something cozy, spicy, sweet, and a little dramatic—but without signing up for an entire season of a baking show, right? Same.
Eggnog Snickerdoodle Thumbprint Cookies: the lovechild of your favorite holiday drink and that cinnamon-sugar cookie you “accidentally” eat four of.
These cookies are soft, pillowy, rolled in cinnamon sugar, and finished with a creamy eggnog-filled center that basically screams winter magic. Bonus: your kitchen will smell like Santa’s personal bakery. You’re welcome.
Why This Recipe is Awesome
Let’s be honest—regular snickerdoodles are already A+ material. But adding eggnog? That’s the glow-up they didn’t know they needed.
- They’re soft on the inside, lightly crispy on the outside, with a creamy, cozy center
- They look fancy enough for parties, but are easy enough for chaos baking at 10 p.m.
- You get that nostalgic holiday flavor without committing to a full glass of eggnog (because…no judgment, but that stuff is a lot)
- Idiot-proof. If I can make these without starting a kitchen fire, you’re 100% safe.
Bold truth: These cookies will make people think you’re a baking genius. Just nod humbly and accept it.
Ingredients You’ll Need
For the cookies:
- 1 cup unsalted butter, softened (aka fake room temp because you got impatient)
- 1 ½ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
For rolling:
- ¼ cup sugar
- 1 teaspoon cinnamon
For the eggnog filling:
- ¾ cup eggnog (yes, the real stuff)
- 2 teaspoons cornstarch
- ¼ cup sugar
- 1 teaspoon vanilla extract
- Pinch of nutmeg
FYI: Store-bought eggnog works great. No need to churn a cow or anything.
Step-by-Step Instructions
- Start with the filling.
Whisk eggnog, sugar, and cornstarch in a small saucepan over medium heat. Stir until it thickens into a pudding-like consistency (5–7 minutes). Remove from heat, add vanilla and nutmeg, and let it cool. - Cream butter and sugar.
In a large bowl, beat butter and sugar until light and fluffy. Don’t skip this—this is where the magic begins. - Add eggs and vanilla.
Beat them in until everything looks smooth and luxurious. - Mix dry ingredients.
In a separate bowl, whisk flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. - Combine everything.
Slowly add dry ingredients to the wet mixture. Mix until a soft dough forms. - Chill the dough (yes, actually do it).
Wrap it up and refrigerate for 30 minutes. Skipping this step = sad, flat cookies. - Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper. - Roll and coat.
Roll dough into 1-inch balls, then roll in cinnamon-sugar mix like they’re getting a spa treatment. - Make the thumbprint.
Gently press a thumb (or spoon) in the center of each cookie. - Fill them up.
Spoon a little cooled eggnog filling into each dent. - Bake.
Bake for 10–12 minutes until edges set but centers stay soft. - Cool (if you can wait).
Let them rest on the pan for 5 minutes, then move to a wire rack.
Bold tip: Do NOT try to bite one straight off the pan. Your tongue will never forgive you.
Nutritional Facts (Approx. per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 20 g |
| Protein | 2 g |
| Fat | 8 g |
| Sugar | 12 g |
| Fiber | 0.5 g |
| Sodium | 90 mg |
These cookies provide quick energy and a mood boost thanks to their cozy spices (hello cinnamon + nutmeg). While they are definitely a treat, they’re perfect for portion-controlled indulgence. IMO, a little sweetness is good for the soul — especially when winter is being dramatic outside. Enjoy in moderation…or not. I’m not your boss.
Common Mistakes to Avoid
- Not chilling the dough — Rookie mistake. Your cookies will spread like gossip.
- Overfilling the centers — This is baking, not soup.
- Overbaking — They should be soft, not survival rations.
- Skipping parchment paper — Enjoy scraping cement off your pan.
- Using ice-cold butter — Your mixer will hate you.
Bold reminder: Cookies deserve patience and respect.
Alternatives & Substitutions
- No eggnog? Use heavy cream + vanilla + nutmeg + cinnamon instead. Boom, DIY eggnog vibes.
- Want extra indulgence? Add white chocolate chips to the dough.
- No butter? Use vegan butter (works surprisingly well).
- Want gluten-free? Use a 1:1 gluten-free flour blend.
- Add rum extract if you’re feeling bold and an adult.
Personally, I’m team extra filling because YOLO… but do you.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Absolutely. Hide them from yourself. They’ll last 3–4 days in an airtight container.
Can I freeze the dough?
Yes. Freeze balls first, then bake when needed like a holiday wizard.
Can kids eat these?
Of course—no alcohol here, just holiday chaos and joy.
Can I replace nutmeg?
Technically yes, but why ruin a good thing?
Why did my filling sink?
You probably added it while hot. Patience is a virtue, remember?
Can I double the recipe?
Should you? Yes. Will you regret it? Never.
Final Thoughts
These Eggnog Snickerdoodle Thumbprint Cookies are cozy, nostalgic, and just the right amount of extra—kind of like your favorite holiday sweater. They’re easy, festive, and guaranteed to make people fall in love with you (or at least with your baking skills). So go preheat that oven and be the reason your house smells amazing today.
Now go impress someone—or yourself—with your new culinary brilliance. You’ve earned every bite. 🍪✨
