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Eggnog Snickerdoodle Thumbprint Cookies

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Delightful cookies combining festive eggnog flavors with a chewy snickerdoodle base and a creamy white chocolate filling.

Ingredients

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  • 4 ounces (1 stick) unsalted butter, room temperature
  • ½ cup light brown sugar, gently packed
  • ¼ cup white granulated sugar
  • 1 medium egg (about 50 grams), room temperature
  • 1 teaspoon vanilla extract
  • 245 grams all-purpose flour (about 2 cups)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/3 cup sugar mixed with 2 tablespoons cinnamon
  • 4 ounces white chocolate, chopped
  • 2 tablespoons eggnog
  • 1 tablespoon dark rum or 1/4 teaspoon rum extract (optional)
  • 1/4 teaspoon freshly grated nutmeg

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Cream the butter and sugars in a stand mixer until light and fluffy.
  3. Add egg and vanilla; mix until creamy.
  4. Add flour, baking soda, cream of tartar, and salt; mix until a thick dough forms.
  5. Scoop dough into 1 tablespoon-sized balls, roll in cinnamon sugar, and place them on a parchment-lined cookie sheet. Press down the centers.
  6. Bake for 7 minutes; if the indentation fills in, press down gently while warm.
  7. Combine white chocolate, eggnog, and rum (if using) in a bowl. Microwave in 15-second intervals until melted; stir in nutmeg.
  8. Fill each cookie with about 1/2 teaspoon of filling and top with grated nutmeg. Let set at room temperature.

Notes

These cookies are best served warm or at room temperature. Store in an airtight container for up to a week or freeze for longer storage.

Nutrition

Find it online: https://voxrecipes.com/eggnog-snickerdoodle-thumbprint-cookies/