Description
These Eggnog Snickerdoodle Thumbprint Cookies blend buttery, cinnamon-dusted snickerdoodles with a creamy eggnog center for the ultimate festive treat.
Ingredients
Scale
- 1 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 and 3/4 cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 tablespoons Cinnamon (for rolling)
- 2 tablespoons Sugar (for rolling)
- 1/2 cup Eggnog
- 1 cup Powdered Sugar
- Pinch of Nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing well.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to the wet ingredients.
- In a small bowl, mix cinnamon and sugar. Roll dough into balls and coat in cinnamon sugar.
- Place on baking sheet and press the center of each ball with your thumb or a teaspoon to create an indent.
- Bake for 10–12 minutes until edges are set but centers are soft. Let cool on sheet for 5 minutes, then transfer to a rack.
- Mix eggnog and powdered sugar to make filling. Spoon or pipe into cookie centers once fully cooled. Sprinkle nutmeg if desired.
Notes
- Chill the dough for 30 minutes to help maintain shape while baking.
- Use a piping bag for a clean and neat eggnog center.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg