Description
These Eggnog Snickerdoodle Thumbprint Cookies are a delightful holiday treat that combines the flavors of eggnog and cinnamon in a soft, chewy cookie filled with a creamy eggnog center.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (for rolling)
Eggnog Filling:
- 1/2 cup eggnog
- 1 tablespoon cornstarch
- 2 tablespoons powdered sugar
- optional nutmeg for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and 1 cup granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and rum extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, nutmeg, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until fully incorporated.
- Prepare cinnamon-sugar coating: In a small bowl, stir together 1/4 cup sugar, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg.
- Shape dough: Scoop 1-tablespoon portions of dough and roll into balls, then coat each ball in the cinnamon-sugar mixture.
- Create indentations: Place dough balls on the baking sheet and press an indentation into the center of each cookie.
- Bake: Bake for 10–12 minutes until edges are set but centers are soft.
- Make eggnog filling: Whisk eggnog and cornstarch in a saucepan over medium heat until thickened.
- Fill cookies: Cool cookies, then fill the indentations with the eggnog filling and dust with nutmeg.
- Serve: Let the cookies set before serving.
Notes
- For a stronger eggnog flavor, add a pinch of nutmeg to the filling or use spiced eggnog.
- The filling will thicken as it cools.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
