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Before we dive into the step-by-step instructions, it’s essential to understand the key ingredients that make up these scrumptious cookies. Each component plays a vital role in achieving the perfect texture, flavor, and overall appeal of the Eggnog Snickerdoodle Thumbprint Cookies.

Eggnog Snickerdoodle Thumbprint Cookies: A Festive Delight

Celebrate the holiday season with Eggnog Snickerdoodle Thumbprint Cookies! These scrumptious treats blend classic snickerdoodle flavors with creamy eggnog, creating a soft and chewy delight perfect for gatherings. Infused with warm spices like cinnamon and nutmeg, they’re easy to make and sure to impress your family and friends. Add a drizzle of caramel for an extra festive touch! #EggnogCookies #HolidayBaking #Snickerdoodle #Cookies #FestiveTreats
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 teaspoon rum extract (optional)

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon nutmeg (freshly grated if possible)

1/4 cup powdered sugar (for rolling)

1/2 cup eggnog (for filling)

1/2 cup caramel sauce (for drizzling, optional)

Instructions
 

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

    Cream the Butters and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

      Add Eggs and Extracts: Beat in the eggs one at a time, then mix in the vanilla and rum extracts until well combined.

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

          Mix Dry with Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

            Shape the Cookies: Roll the dough into 1-inch balls. Roll each ball in powdered sugar, shaking off any excess, then place them on the prepared baking sheet about 2 inches apart.

              Create Thumbprints: Using your thumb or the back of a measuring spoon, press down gently in the center of each cookie to create a thumbprint.

                Fill with Eggnog: Bake the cookies in the preheated oven for about 10-12 minutes, until the edges are lightly golden. Remove from the oven and let cool for 5 minutes. While still warm, fill the thumbprints with a small amount of eggnog.

                  Cool and Drizzle: Once the cookies have completely cooled, drizzle with caramel sauce for added flavor.

                    Serve and Enjoy: Plate your Eggnog Snickerdoodle Thumbprint Cookies, and enjoy this festive treat with family and friends!

                      Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 24 cookies