Fresh Milled Eggnog Snickerdoodle Thumbprint Cookies

There’s something quite magical about holiday baking, especially when you get to combine seasonal flavors with a bit of classic cookie charm. These eggnog snickerdoodle thumbprint cookies are a cozy celebration of holiday flavors with a homemade touch that feels truly special. Fresh milled flour gives a tender crumb and subtle depth, while the cinnamon sugar and eggnog ganache make each cookie feel festive without being fussy. Whether you're sharing at a holiday party or savoring a quiet moment by yourself, these festive cookies are the perfect addition for your holiday season baking lineup. Let's dive into what makes these the best Christmas cookies by combining the taste of classic snickerdoodles with that cozy eggnog flavor.

Course Dessert

Cuisine American

Keyword eggnog snickerdoodle thumbprint cookies

Prep Time 10

Cook Time 10

Cooling Time 30

Total Time 50

Servings cookies

Calories 2944kcal

Ingredients

Cookie Dough:

½ cup softened butter 115 grams
⅔ cup sugar 90 grams
1 egg
1 teaspoon vanilla
2 cups freshly milled soft white wheat flour finely milled (230 grams)
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cream of tartar

Coating:

¼ cup sugar 34 grams
1 ½ tablespoons cinnamon
¼ teaspoon nutmeg

Eggnog Filling:

3 ounces white chocolate can use chocolate chips (86 grams)
3 tablespoons eggnog room temperature
nutmeg for dusting

Instructions

Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream the butter and sugar.
Add the egg and vanilla and mix.
Add the dry ingredients to the wet ingredients and mix on low speed until combined.
Scoop the cookie dough using a 1-tablespoon cookie scoop and form into a smooth ball in your hands. Place on the prepared baking sheet.
In a medium bowl combine the coating ingredients - sugar, cinnamon, and nutmeg.
Roll cookie dough balls in the cinnamon sugar mixture and place on the baking sheet. Use your thumb or a small spoon to create an indention in the center of the cookie.
Bake for 7-9 minutes If the indentions are not as prominent after baking, press your thumb or spoon into them again after they have cooled for few minutes.
Allow the cookies to cool on a baking rack.
Melt the white chocolate in a small bowl. Let it cool down so it’s not so hot. Slowly add the eggnog and stir it until combined.
Scoop about 1-2 teaspoons of the eggnog filling into the indentions of the cookies. Sprinkle the tops of the cookies with nutmeg if desired.
Allow the filling to set for a couple hours.

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