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The holiday season brings with it a wealth of festive flavors and delightful traditions, and what better way to celebrate than by combining two beloved treats into one irresistible cookie? Enter the Eggnog Snickerdoodle Thumbprint Cookie—a delightful fusion that takes the classic snickerdoodle and infuses it with the rich, creamy essence of eggnog. This recipe captures the spirit of the season, making it a perfect addition to your holiday cookie platter or a thoughtful gift for friends and family.

Eggnog Snickerdoodle Thumbprint Cookies

Indulge in the festive spirit with Eggnog Snickerdoodle Thumbprint Cookies! This delightful recipe combines the classic snickerdoodle's soft, chewy texture with the creamy essence of eggnog, creating a unique holiday treat. Perfect for cookie platters or thoughtful gifts, these cookies feature a delicious eggnog filling that adds extra cheer. Embrace the warmth of the season and make baking memorable! #EggnogCookies #HolidayBaking #Snickerdoodles #FestiveTreats #Cookies #BakingFun #ChristmasDesserts
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Ingredients
  

For the Cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon rum extract

2 ½ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

For the Topping:

½ cup granulated sugar

1 tablespoon ground cinnamon

For the Eggnog Filling:

½ cup eggnog

1 tablespoon cornstarch

1 tablespoon powdered sugar

½ teaspoon vanilla extract

Optional: Whipped cream and nutmeg for garnish

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and rum extract, beating until well combined.

      Combine Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground cinnamon until evenly mixed.

        Mix Dry with Wet: Gradually add the dry mixture to the creamed mixture, stirring until just combined. Do not overmix; some flour streaks may remain.

          Shape the Cookies: In a small bowl, combine the additional sugar and ground cinnamon for the topping. Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture. Place them on the prepared baking sheets, spaced about 2 inches apart.

            Create Thumbprints: Gently press your thumb into the center of each cookie ball to create a small indentation.

              Bake: Bake the cookies in the preheated oven for about 10-12 minutes, until the edges are set but the centers are still soft. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to wire racks.

                Prepare Eggnog Filling: While the cookies are cooling, whisk together the eggnog, cornstarch, powdered sugar, and vanilla extract in a saucepan over medium heat. Stir continuously until thickened, about 3-5 minutes. Remove from heat and let cool slightly.

                  Fill the Cookies: Once the cookies are completely cool, carefully fill each thumbprint with the eggnog mixture.

                    Garnish (Optional): For an extra festive touch, top with whipped cream and a sprinkle of nutmeg.

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 24 cookies