Description
Okay, so someone looked at snickerdoodles—which are already perfect—and eggnog—which is divisive but beloved—and said “what if we combined these AND added a creamy filling?” And somehow, SOMEHOW, this insane idea resulted in these absolute showstoppers. Eggnog Snickerdoodle Thumbprint Cookies are basically soft, cinnamon-sugar cookies with warm holiday spices, pressed with your actual thumb (hence the name, genius), then filled with a silky eggnog buttercream that tastes like Christmas in a piping bag. They’re soft, spiced, sweet, festive, and so pretty you’ll want to photograph them from every angle before eating them. I made these for a holiday potluck once and someone accused me of buying them from a fancy bakery and lying about it. Another person ate five and then asked if I was single. These cookies have POWER.
Ingredients
For the Cookie Dough:
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon (plus more for rolling)
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp rum extract (optional but adds authentic eggnog flavor)
- 2 oz cream cheese, softened (secret ingredient for soft cookies)
For the Cinnamon-Sugar Coating:
- 1/3 cup granulated sugar
- 1 1/2 tbsp ground cinnamon
- 1/4 tsp nutmeg
For the Eggnog Buttercream:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 3–4 tbsp eggnog (store-bought is fine)
- 1/2 tsp vanilla extract
- 1/4 tsp rum extract (optional)
- 1/4 tsp ground nutmeg
- Pinch of salt
For Garnish:
- Extra cinnamon or nutmeg for dusting
- Optional: tiny pinch of edible gold dust if you’re feeling EXTRA fancy
Equipment:
- Cookie scoop (2 tablespoon size)
- Baking sheets
- Parchment paper
- Your thumbs (you already have these, hopefully)
- Piping bag with star tip, or a zip-top bag
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, nutmeg, and 1/4 tsp cinnamon. Set aside.
In a large bowl (or stand mixer), beat softened butter, cream cheese, and sugar on medium-high speed for 3-4 minutes until light and fluffy. This is crucial—don’t skip the beating time.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and rum extract (if using).
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don’t overmix or your cookies will be tough.
The dough should be soft but not sticky. If it’s too sticky to handle, chill for 15-20 minutes.
In a shallow bowl, mix together 1/3 cup sugar, 1 1/2 tbsp cinnamon, and 1/4 tsp nutmeg.
This is what gives these cookies that signature snickerdoodle look and flavor.
Set it aside near your work station—you’ll be rolling a lot of balls through this.
Using a cookie scoop or spoon, portion out dough balls about 1 1/2 tablespoons each.
Roll each portion between your palms to create smooth balls.
Roll each ball generously in the cinnamon-sugar mixture, coating completely. Don’t be shy—really get that coating on there.
Place on prepared baking sheets about 2 inches apart. They spread slightly but not much.
Here’s where it gets fun. Using your THUMB (or the back of a rounded tablespoon if your thumbs are tiny), press firmly into the center of each cookie ball.
Press down enough to create a good-sized indent—about halfway through the cookie. Don’t be timid. Really commit to that thumbprint.
The edges will crack slightly—that’s totally normal and part of the rustic charm.
If the dough sticks to your thumb, dip your thumb in the cinnamon-sugar mixture between presses.
Bake for 10-12 minutes until the edges are set and the cookies have puffed slightly around the thumbprint.
The centers should still look soft—they’ll firm up as they cool.
DO NOT OVERBAKE. These should be soft and chewy, not crispy and crunchy.
Remove from oven and IMMEDIATELY re-press the centers if they puffed up during baking. Use the back of a teaspoon while they’re still hot.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
While cookies cool, make your frosting. This is the star of the show.
In a large bowl (or stand mixer), beat softened butter on medium speed until creamy, about 2 minutes.
Add powdered sugar one cup at a time, mixing on low speed between additions to avoid a sugar cloud explosion.
Add 3 tablespoons eggnog, vanilla extract, rum extract (if using), nutmeg, and salt.
Beat on medium-high speed for 3-4 minutes until light and fluffy. If it’s too thick, add more eggnog a teaspoon at a time. If too thin, add more powdered sugar.
The consistency should be thick enough to hold its shape when piped but soft enough to spread easily.
Transfer to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off).
Once cookies are completely cool, pipe or spoon the eggnog buttercream into each thumbprint.
Fill generously—you want that frosting mounding up slightly above the cookie for maximum impact.
If using a star tip, pipe in a swirl motion for that bakery-style look.
Dust lightly with cinnamon or nutmeg for the final touch.
Try not to eat them all immediately. This is the hardest step in the entire recipe.
Notes
These are basically perfect as-is, but here are some ways to flex even harder:
- Arrange on a tiered stand for a holiday dessert table centerpiece
- Serve alongside hot chocolate, eggnog, or coffee
- Package in clear boxes tied with ribbon for holiday gifts
- Add to a cookie platter with other festive treats
- Serve at cookie exchanges and watch them disappear first
- Pair with mulled wine or hot apple cider for an adult holiday party
- Dust with edible gold or silver for New Year’s Eve elegance
- Prep Time: 25 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~140 kcal
- Sugar: ~12g
- Sodium: ~95mg
- Fat: ~7g
- Carbohydrates: ~19g
- Protein: ~2g