Eggnog Snickerdoodle Thumbprint Cookies are a dreamy mashup of two holiday classics that always bring instant cheer wherever they go! They start with that familiar snickerdoodle tang and sweetness, plus a whisper of warm cinnamon and nutmeg. But here’s the magic: each soft, sugar-crusted cookie gets a glorious pool of creamy eggnog filling nestled in the middle. These festive thumbprints are as fun to make as they are to eat, and you’ll love how the cozy eggnog flavor pops in every bite—especially when you share them with friends and family during those special winter gatherings!

Ingredients You’ll Need
Don’t let the gourmet result fool you: every ingredient in these Eggnog Snickerdoodle Thumbprint Cookies is delightfully straightforward and carefully chosen for the perfect balance of flavor, texture, and irresistible holiday aroma. A few pantry staples and a splash of real eggnog are all it takes to fill your kitchen with warmth and welcome.
- Unsalted butter, softened: Use real butter for rich, tender cookies and a silky-smooth eggnog filling.
- Granulated sugar: Lends sweetness and helps the cookies hold their signature snickerdoodle crackle.
- Large egg: Adds structure and moisture, helping the dough hold together beautifully.
- Vanilla extract: Use pure vanilla to enhance all the underlying flavors for that homemade bakery taste.
- All-purpose flour: The base for the cookie dough, ensuring the perfect soft-but-chewy bite.
- Cream of tartar: This secret ingredient gives snickerdoodles their classic tang and iconic texture.
- Baking soda: Ensures gentle leavening so your cookies puff up just right.
- Salt: Balances the sweetness and deepens all the flavors.
- Granulated sugar (for rolling): Caramelizes to create those deliciously crisp exteriors.
- Ground cinnamon: Evokes the essence of classic snickerdoodles.
- Ground nutmeg: The perfect holiday spice, especially combined with eggnog!
- Prepared eggnog: Pick your favorite store-bought or homemade for creamy, festive richness.
- Cornstarch: Thickens the filling so it sets in the cookie thumbprint.
- Unsalted butter (for filling): Helps the eggnog center taste ultra-luxurious and smooth.
- Powdered sugar: Sweetens and stabilizes the dreamy filling.
- Pinch of ground nutmeg: Just a dash adds that final aromatic touch!
How to Make Eggnog Snickerdoodle Thumbprint Cookies
Step 1: Prep the Cookie Sheets
Before you begin, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This way, your Eggnog Snickerdoodle Thumbprint Cookies will never stick and will lift right off, with beautiful golden bottoms every time.
Step 2: Cream the Butter and Sugar
Grab a large mixing bowl and beat together your softened butter and a cup of sugar until it’s light and fluffy. This step creates an airy base for the cookie dough and ensures everything else blends in super smoothly.
Step 3: Add Egg and Vanilla
Now, beat in the egg and vanilla extract. Both add delicious richness—don’t skip this part, because it really helps build the backbone of flavor for the whole batch!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your flour, cream of tartar, baking soda, and salt. This little blend is the secret to authentic snickerdoodle taste and that irresistibly soft-yet-chewy crumb.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, stirring just until a soft, light dough forms. Take care not to overmix—this keeps your cookies extra soft and tender.
Step 6: Roll in Cinnamon-Sugar
In a small bowl, stir together the extra sugar, cinnamon, and nutmeg. Scoop tablespoon-sized portions of dough, roll each into a ball, and coat generously in the spiced sugar mixture. This is where the classic snickerdoodle sparkle comes to life!
Step 7: Shape and Indent
Arrange your sugar-coated dough balls on the prepared baking sheets, giving them a couple of inches of space. Use your thumb or the back of a teaspoon to press an indent into the center of each—this is where the eggnog magic happens later.
Step 8: Bake to Perfection
Bake in your preheated oven for 8–10 minutes. The edges should be set but the centers will look slightly underdone—trust the process! The cookies will finish setting up as they cool, resulting in a perfect thumbprint dimple.
Step 9: Prepare the Eggnog Filling
While the cookies bake, whisk together the eggnog and cornstarch in a small saucepan until smooth. Set over medium heat and keep stirring until thickened, just a few minutes. Remove from heat and stir in butter, powdered sugar, and a pinch of nutmeg, whisking until glossy and smooth. Let it cool just slightly before filling.
Step 10: Fill and Finish
If your cookie thumbprints puffed up, gently press down the centers again with the back of a spoon. Then, spoon the warm eggnog filling into each indentation. Let your Eggnog Snickerdoodle Thumbprint Cookies cool completely on a wire rack until the filling is set. Now comes the hardest part: waiting to devour them!
How to Serve Eggnog Snickerdoodle Thumbprint Cookies

Garnishes
A light dusting of extra ground nutmeg makes these cookies especially festive, while a drizzle of white chocolate or a few holiday sprinkles can instantly dress them up for parties or cookie swaps. For added flair, top each with a tiny shake of cinnamon just before serving for an instant pop of color and aroma.
Side Dishes
Pair your Eggnog Snickerdoodle Thumbprint Cookies with a cold glass of classic eggnog or warm spiced cider. They’re also fantastic alongside a steaming mug of coffee, a spicy chai latte, or a simple scoop of vanilla ice cream if you want to turn dessert into something extra memorable.
Creative Ways to Present
Spread these cookies out in a concentric circle on a holiday platter for a cookie tray centerpiece aura. Stack them in clear gift boxes or cellophane bags tied with a ribbon for delightful homemade gifts, or tuck them in mini cupcake liners for a bakery-style touch at your next cookie exchange.
Make Ahead and Storage
Storing Leftovers
Once your Eggnog Snickerdoodle Thumbprint Cookies are cool, store any extras in an airtight container. They’ll keep beautifully in the fridge for up to four days, staying tender and flavorful thanks to that luscious eggnog center.
Freezing
Both the unfilled cookies and the finished, filled cookies can be frozen! For best texture, freeze the baked cookies without filling and add the eggnog center before serving, but if you’re short on time, you can freeze them completely finished—just separate layers with parchment and thaw in the fridge overnight.
Reheating
These cookies are a treat straight from the fridge, but if you crave a bakery-fresh feel, pop individual cookies in the microwave for just 5–10 seconds. The centers turn slightly gooey and the aromas bloom—like they just came out of the oven!
FAQs
Can I make Eggnog Snickerdoodle Thumbprint Cookies ahead of time?
Absolutely! You can prepare both the cookie dough and the eggnog filling a day ahead—just keep the dough chilled and the filling covered in the fridge. Assemble and bake the day you plan to serve for the best flavor and texture.
What kind of eggnog works best?
Any good-quality prepared eggnog will do, whether store-bought or homemade. For deeper flavor, look for a version made with real dairy and spices, or try a non-dairy eggnog if you’re catering for special diets.
Do I really need cream of tartar?
Yes—cream of tartar is the classic in snickerdoodles! It gives the cookies that signature tang and pillowy softness. If you skip it, your cookies will still be tasty, but the texture and flavor won’t be quite as distinctive.
What if my filling is too runny or too thick?
If your eggnog filling doesn’t thicken after a few minutes on the stove, keep stirring over medium heat until it does. If it gets too thick, whisk in a splash more eggnog to loosen it up. The filling should slide off a spoon but not be soupy.
How do I get perfectly round indentations?
Use the back of a round measuring spoon or even the end of a wooden spoon to press perfectly shaped “thumbprints” in the dough. If the centers rise too much during baking, press them down gently again while the cookies are warm!
Final Thoughts
If you’re looking for a cookie that truly tastes like the holidays, you can’t go wrong with Eggnog Snickerdoodle Thumbprint Cookies. They’re just the right mix of playful, cozy, and show-stopping—sure to become a favorite for years to come! Give them a try, and don’t forget to share the joy (and maybe the recipe) with someone special.
Print
Eggnog Snickerdoodle Thumbprint Cookies Recipe
- Total Time: 35 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Eggnog Snickerdoodle Thumbprint Cookies are a festive twist on a classic favorite. A buttery cookie base filled with creamy eggnog goodness, perfect for holiday gatherings or a cozy night in.
Ingredients
Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Spiced Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Eggnog Filling:
- 1/2 cup prepared eggnog
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 1/4 cup powdered sugar
- pinch of ground nutmeg
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together softened butter and 1 cup sugar until light and fluffy. Beat in the egg and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix into wet ingredients to form a dough.
- Make Spiced Sugar Coating: Combine 1/2 cup sugar, cinnamon, and nutmeg in a bowl. Roll dough into balls, coat in the mixture, and place on baking sheets.
- Create Indentations: Press an indent into each cookie and bake for 8–10 minutes until set.
- Prepare Eggnog Filling: Cook eggnog and cornstarch in a saucepan until thickened. Remove from heat, stir in butter, powdered sugar, and nutmeg.
- Fill Cookies: Spoon warm eggnog filling into each cookie indentation.
- Cool and Serve: Let cookies cool before serving.
Notes
- For a stronger eggnog flavor, add a splash of rum extract to the filling.
- Store cookies in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg