Description
Enjoy festive flavors with Eggnog Snickerdoodle Thumbprint Cookies! Soft cinnamon sugar cookies filled with eggnog ganache—perfect for holiday cheer!
Ingredients
Scale
- 4 ounces unsalted butter, room temperature
- ½ cup light brown sugar, gently packed
- ¼ cup white granulated sugar
- 1 medium egg, room temperature
- 1 teaspoon vanilla extract
- 245 grams all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- In a stand mixer, cream together unsalted butter, light brown sugar, and granulated sugar until fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add flour, baking soda, cream of tartar, and salt; mix until dough forms.
- Roll tablespoon-sized portions of dough in cinnamon-sugar mixture and place them on a parchment-lined cookie sheet, pressing centers down with your thumb.
- Bake for about 7 minutes or until just set.
- For the filling: Melt white chocolate with eggnog and optional vanilla in intervals while stirring until smooth; mix in grated nutmeg.
- Once cookies cool slightly, fill each thumbprint with ganache and sprinkle with more nutmeg.
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Ensure ingredients are at room temperature for best results. If dough is too soft, chill it for 30 minutes before baking. Customize fillings by adding chopped nuts or fruit preserves.