Eggnog Snickerdoodle Thumbprints

Each year, I try to make one new thumbprint cookie, and this year's is especially good: a snickerdoodle cookie base (you had me at snickerdoodle) with an eggnog ganache! Whoa, Nellie. These are so delicious, so impressive, and so beautiful on the plate. 

Even though thumbprints look fancy, they're not very difficult. You'll just have to watch to make sure the indentation "sticks" and possible give it a re-do before you pour in the eggnog filling.

You'll want plenty of room  in each cookie for that delicious eggnog ganache! 

There are so many varieties of Christmas cookies to choose from, and each family has their favorites, so I know it can be difficult to squeeze in a new recipe - but if you're game to expand your repertoire, these eggnog snickerdoodle thumbprints will not disappoint!

Happy baking!

Eggnog Snickerdoodle Thumbprints

Cookie base:

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tsp. vanilla

2 cups flour (245 grams)

1/4 tsp. salt

1/4 tsp. baking soda

1/2 tsp. cream of tartar

For rolling dough balls:

1/3 cup sugar mixed with 2 Tbsp. cinnamon

Eggnog filling:

4 ounces white chocolate, chopped

2 Tbsp. eggnog

1 Tbsp. rum or rum extract (optional)

1/4 tsp. freshly grated nutmeg

For the cookies, cream butter and sugar until light and fluffy. Add egg and vanilla and mix until creamy and combined, scraping the bowl as necessary. 

Add flour, salt, baking soda, and cream of tartar. Mix until a thick dough forms.

Scoop dough into 1-tablespoon sized balls (if you want to make yours all identical like on the Great British Baking Show, you'll want 15 grams. ha!) Roll balls in cinnamon sugar and place on a parchment or silpat-lined baking sheet. Press down the centers with a 1/2 tsp. measuring spoon or your thumb. 

Bake at 350 for 7 minutes. If the indentation has filled in, just give the cookie a gentle press while its warm. 

For the filling, combine the white chocolate, egg nog, and rum in a bowl. Microwave at 15 second intervals until chocolate is melted, stirring between each. The filling will be runny, but will firm up as it cools.

Fill each cookie with about 1/2 tsp. filling and top with freshly grated nutmeg. Let cool and set at room temperature, or refrigerate if you're in more of a hurry!