Name: Eggnog Snickerdoodle Thumbprint Cookies For Christmas
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 1/2 teaspoons cream of tartar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1/4 cup eggnog; 1 teaspoon vanilla extract; 1/2 cup granulated sugar (for rolling); 1 tablespoon ground cinnamon (for rolling); 1/2 cup prepared eggnog or vanilla pudding (for filling); 1/4 teaspoon ground nutmeg (for garnish)

So, Here’s My Slightly Chaotic Introduction

Alright, story time: When I first tried making these Eggnog Snickerdoodle Thumbprint Cookies for Christmas, I was using my mum’s giant, well-loved mixing bowl (seriously, it’s seen more cookies than a bakery). I spilled half the sugar on the counter and had to shoo the cat off the baking sheet twice. That’s kind of how it goes in my kitchen this time of year — a little frantic, and a whole lot of sweet smells floating around. Christmas just isn’t Christmas until someone’s covered in flour, that’s my philosophy. Anyway, if you’ve got a minute and a sense of humor, you’re gonna love making these.

Why I Keep Making These (Year After Year)

I make these cookies whenever we need a little extra Christmas cheer, or if someone mentions eggnog once and suddenly, it’s all I can think about. My kids devour them before I can say, “Wait for dessert.” (Honestly, hiding a few is a survival strategy.) Oh, and thumbprinting the cookies is hilarious — my husband says mine always look a bit like dinosaur footprints, but hey, that never hurt the taste. Last year, I tried doubling the eggnog in the filling and let’s just say… nobody could drive home. Kidding. Mostly.

What You’ll Need (Substitutions Welcome!)

2 1/2 cups all-purpose flour (sometimes I do half whole wheat if I’m feeling healthy-ish)
1 tsp cream of tartar (I’ve skipped it once—cookies were flatter, but still tasty!)
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened (my grandmother uses margarine but honestly, butter = better)
1 1/4 cups sugar (plus extra for rolling)
2 large eggs
1 tsp vanilla extract (or a splash extra… why not?)
1/4 cup eggnog (store-bought or homemade, you really can’t go wrong)
1 tsp cinnamon (I love Saigon cinnamon, but regular is fine)
1/4 tsp nutmeg (freshly grated if you want to be fancy, jarred if you’re me most weeks)

How I Actually Make Eggnog Snickerdoodle Thumbprint Cookies

Preheat oven to 350°F (or 180°C if you’re across the pond). Line your baking tray with parchment paper. Or don’t, and just grease it — I’ve done both in a pinch.
Whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg in a medium-ish bowl. This is usually when I realize my mixing bowl is still in the dishwasher, sigh.
In a big bowl, slap in your butter and sugar. Cream them with an electric mixer (or elbow grease, if you’re feeling old-school) till it looks fluffy. Sneak a taste if you dare. Add eggs, vanilla, and the eggnog. If it looks a bit curdled — don’t stress, it comes together.
Gradually add your dry ingredients to the wet. Mix just until it looks combined. Overmixing makes them a bit tough, and who wants a tough cookie? Shape into balls about the size of a walnut (1 to 1 1/2 inches). Roll these in extra sugar mixed with a good pinch of cinnamon (I keep the blend in a jam jar just for this sort of thing).
Place onto the prepared baking sheet. Here’s the fun part: Use your thumb (or the back of a measuring spoon for neatness) to press an indentation in each ball. If I’m honest, mine are never quite centered, but nobody seems to mind.
Bake about 10-12 minutes, until the edges look set but middles are soft. Now, here’s my trick: While they’re hot, I re-press the thumbprints to keep that nice dip for filling.

Eggnog Filling (if you’re feeling extra fancy):

1 cup powdered sugar
2-3 tbsp eggnog (add until it’s spreadable)
1/4 tsp vanilla
Pinch of nutmeg

Just mix it all up in a small bowl. Spoon (or pipe) a little into each cooled thumbprint. That’s where I get impatient and usually overfill — oops.

Hard-Won Notes (AKA, What I Messed Up So You Don’t Have To)

The dough can chill for a couple hours if you want thicker cookies. But sometimes, I just don’t have the patience, and they’re still great — just a little flatter.
If you forget to space the cookies out, they’ll join hands and become one big cookie. Not the worst outcome.
Actually, I find using fresh nutmeg is worth it, but don’t go buy a nutmeg grater just for this. You’ll survive.

Cookie Experiments That (Mostly) Worked

Switched eggnog for heavy cream once — totally fine, just missing some unbeatable flavor.
Tried almond extract instead of vanilla. Too strong! (One bite and my brother-in-law nearly did a spit take.)
Added mini chocolate chips… weirdly delicious?

Eggnog Snickerdoodle Thumbprint Cookies For Christmas

If You Don’t Own Every Gadget…

Don’t sweat it! I’ve mixed these by hand in a big salad bowl (awkward, but it works). If you don’t have a stand mixer — honestly, a plain old fork will do the trick for creaming the butter and sugar, just give your arm a pep talk. Oh, and a glass makes a decent rolling pin in a pinch.

How To Store ‘Em (If You Even Get The Chance)

Tuck them away in an airtight tin at room temp, they’ll stay soft for 3 days. Or toss them in the freezer for up to 2 months — but, in my house, they’re usually gone within 24 hours, so honestly, “storage” is more hope than practice. For more cookie storage ideas, check out this handy explainer from Cooking Light.

When We Serve These (Plus, My Favorite Pairing)

You know that moment on Christmas Eve when everyone’s arguing over what movie to watch? That’s cookie time. We bring out a plate (with mugs of hot cocoa or, yes, more eggnog) and dig in. One year, we piled them on a cake stand with sprigs of holly for the full “Great British Bake Off” effect. Too fun! Oh, and these go weirdly well with hot spiced cider — not sure why.

The Little Things I’ve Learned (Sometimes The Hard Way)

Don’t rush chilling the dough if you want picture-perfect cookies. I once skipped this and they spread like gossip in a small town.
Let the cookies cool before you fill, even if you’re impatient (like me). The filling really does just melt right out if you jump the gun.
I always, always taste the filling before using — one time I mixed up salt and sugar. Yikes.

Your FAQs, Straight From My Inbox (And DMs)

“Can I skip the eggnog?” Of course, but then they’re really just snickerdoodles with a good marketing team. Try subbing with half & half and a sprinkle of nutmeg.
“Do these freeze well?” Yep! Just wait till they’re totally cool and sealed up tight, otherwise, they go frostbitten fast (ask me how I know).
“Can I make these gluten-free?” I haven’t tried personally, but my pal did with Bob’s Red Mill 1 to 1 flour, and said they passed her “fussy kid” test.
“How do I stop the filling from running out?” Don’t overfill (easier said than done) and make sure cookies are cooled. Actually, you could pipe it in with a ziptop bag if you’re feeling posh.
“What’s the deal with cream of tartar?” It’s one of those things that feels optional… but if you skip it, cookies are a bit less pillowy. I forget it about half the time, honestly, and nobody revolts.
If you’re hunting for more holiday baking projects, try Sally’s chewy snickerdoodles or peek at King Arthur’s eggnog thumbprints.

So there you have it. Merry Christmas (or whatever you’re celebrating), and happy messy baking. If you end up with flour in your hair, you’re doing it right.

Eggnog Snickerdoodle Thumbprint Cookies For Christmas