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Eggnog Snickerdoodle Thumbprint Cookies

Eggnog Snickerdoodle Thumbprint Cookies – Recipe Card

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Prep Time 10 minutes
Cook Time 20 minutes
Chill 30 minutes
Servings: 24 cookies
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Cookies
  • ¾ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp rum extract optional but classic eggnog flavor
  • 2 cups all-purpose flour
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • ¼ tsp salt
For the Cinnamon Sugar
  • ¼ cup granulated sugar
  • 1½ tsp ground cinnamon
  • For the Eggnog Filling
  • 4 oz cream cheese softened
  • ¼ cup powdered sugar
  • 2 tbsp eggnog
  • ¼ tsp ground nutmeg

Method
 

Make the Dough
  1. Cream butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in egg, vanilla, and rum extract.
Add Dry Ingredients
  1. Mix in flour, cream of tartar, baking soda, and salt until a soft dough forms.
  2. Chill dough for 30 minutes.
Prepare Filling
  1. Beat cream cheese, powdered sugar, eggnog, and nutmeg until smooth. Chill until ready to use.
Shape & Coat
  1. Preheat oven to 350°F (175°C).
  2. Roll dough into 1-inch balls, roll in cinnamon sugar, and place on baking sheets.
  3. Press a thumbprint into the center of each cookie.
Bake
  1. Bake 10–12 minutes, until edges are set but centers are soft.
Fill
  1. Once cookies are slightly cooled, spoon eggnog filling into the centers.

Notes

Extra eggnog flavor: Add a pinch of cinnamon or cloves to the filling.
No rum extract? Use more vanilla instead.
Make ahead: Bake cookies a day early and fill just before serving.