Hey y'all! If you're looking for a show-stopping holiday treat, these Eggnog Snickerdoodle Thumbprint Christmas Cookies are the perfect blend of creamy, spiced goodness and classic Christmas magic. With a sugar-cinnamon snickerdoodle base and a rich eggnog filling, they're absolutely irresistible—great for cookie swaps, holiday parties, or just cozying up with a cup of cocoa. Let's get cooking!
Why You'll Love This Eggnog Snickerdoodle Thumbprint Christmas Cookies Recipe
- Soft, chewy snickerdoodle base with a creamy eggnog-filled center that melts in your mouth.
- Perfectly spiced for the holidays with warming cinnamon and nutmeg flavors.
- Easy, approachable steps make it doable for bakers of all skill levels.
- Keeps fresh for days, making it a great make-ahead treat.
- Unique and festive, turning heads at any Christmas gathering or cookie exchange!
Eggnog Snickerdoodle Thumbprint Christmas Cookies Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar (plus ¼ cup for rolling)
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup prepared eggnog
- For Eggnog Filling:
- ¾ cup powdered sugar
- 2 tablespoons eggnog
- 1 tablespoon unsalted butter (melted)
- ⅛ teaspoon nutmeg (for topping, optional)
How to Make Eggnog Snickerdoodle Thumbprint Christmas Cookies
Step 1: Prep the Oven & Ingredients
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 2: Make the Snickerdoodle Dough
- In a large bowl or stand mixer, beat butter, granulated sugar, and brown sugar together on medium-high until light and fluffy (about 2-3 minutes).
- Beat in eggs one at a time, then add vanilla and eggnog, mixing until combined.
- Gradually add dry ingredients to the wet, mixing on low until just incorporated.
Step 3: Shape & Roll the Cookies
- In a small bowl, combine ¼ cup granulated sugar and 1 teaspoon cinnamon.
- Roll dough into 1-inch balls, then coat in the cinnamon-sugar mixture.
- Place balls 2 inches apart on prepared baking sheets. Use your thumb or the back of a teaspoon to gently press an indentation in each ball for the thumbprint.
Step 4: Bake
- Bake in preheated oven for 10-12 minutes, or until edges are set but centers still look slightly soft.
- Cool on the sheet 2 minutes, then transfer to a wire rack to cool completely.
Step 5: Eggnog Filling
- Whisk together powdered sugar, eggnog, and melted butter until smooth and creamy.
- Spoon or pipe a small dollop of filling into the thumbprint of each cooled cookie.
- Sprinkle a pinch of ground nutmeg on top, if desired.
Notes for Perfect Eggnog Snickerdoodle Thumbprint Christmas Cookies
- For best flavor, use high-quality vanilla and real eggnog (find homemade eggnog tips here).
- Don’t over-bake! The cookies will set as they cool and stay nice and soft inside.
- If the dough is sticky, chill it for 30 minutes before rolling for easier handling.
Eggnog Snickerdoodle Thumbprint Christmas Cookies Variations
- Spiced Cranberry: Add ¼ cup chopped dried cranberries to the dough for a tart twist.
- Chocolate Drizzle: Once filled, drizzle cookies with melted white or dark chocolate for elegance.
- Dairy-Free: Substitute dairy-free butter and plant-based eggnog for a vegan-friendly version.
Required Equipment for Eggnog Snickerdoodle Thumbprint Christmas Cookies
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Wire cooling rack
How to Store Eggnog Snickerdoodle Thumbprint Christmas Cookies
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, place in layers separated by parchment and freeze for up to 2 months; thaw before serving.
- If stacking, wait until the filling firms up to prevent smudging.
Serving Suggestions & Pairings for Eggnog Snickerdoodle Thumbprint Christmas Cookies
- Serve with hot cocoa, spiced chai, or classic eggnog for a festive treat.
- Pair with fresh fruit or a creamy vanilla ice cream for dessert platters.
- Wrap in cellophane bags with ribbon for a delightful homemade gift.
Pro Tips for the Best Eggnog Snickerdoodle Thumbprint Christmas Cookies
- For uniform cookies, use a cookie scoop to portion dough evenly (learn more about cookie scoops).
- Make sure cookies are completely cool before filling, or the filling will melt too thin.
- Chill the dough for easier shaping if your kitchen is warm or humid (here's why chilling dough matters).
Eggnog Snickerdoodle Thumbprint Christmas Cookies FAQs
- Can I make these cookies ahead of time?
Yes! Bake and fill up to 2 days in advance and store in an airtight container—just hold off on the filling if freezing. - How do I prevent the thumbprint from spreading too much?
Chill the dough 30 minutes before shaping and indent cookies immediately before baking to help them keep their shape. - Is there an alternative if I don’t have cream of tartar?
Use 1 teaspoon of baking powder in place of both the baking soda and cream of tartar for a similar result.
Enjoy every bite of these soft, spiced Eggnog Snickerdoodle Thumbprint Christmas Cookies—they’re sure to become your new holiday favorite!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup eggnog
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon
- ¼ cup granulated sugar (for rolling)
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
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3In a large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, eggnog, and vanilla extract until combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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5In a small bowl, combine 2 tablespoons cinnamon with ¼ cup sugar. Scoop tablespoon-sized balls of dough and roll them in the cinnamon sugar mixture. Place on prepared baking sheets.
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6Press a thumbprint into the center of each cookie. Bake for 10-12 minutes, until edges are set. Cool, then optionally fill centers with a spoonful of thickened eggnog or eggnog icing.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
1gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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