Eggnog Snickerdoodle Cookies

by Sarah Recipes, Uncategorized

These Snickerdoodle Thumbprint Cookies are soft, chewy cinnamon-sugar cookies with a creamy, festive White Chocolate Eggnog Ganache filling. The cookies are rolled in cinnamon sugar and baked until golden, then filled with a rich ganache made from white chocolate and eggnog, creating a perfect holiday treat. Easy to make and perfect for sharing, these cookies offer a delicious twist on a classic favorite!

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The holidays are all about indulgence, cozy flavors, and creating special memories with loved ones. And what better way to celebrate than with a batch of Snickerdoodle Thumbprint Cookies, filled with a rich White Chocolate Eggnog Ganache? These cookies combine the warmth of cinnamon-sugar-coated snickerdoodles with the creamy, festive flavor of eggnog and white chocolate.

How to Make These Snickerdoodle Thumbprint Cookies Your Own

One of the great things about these cookies is their versatility. There are plenty of ways to customize these thumbprints to suit your taste or dietary needs. Here are some ideas:

1. Flavor Variations for the Ganache:

  • Dark Chocolate or Milk Chocolate Ganache: If you prefer a less sweet ganache, you can swap the white chocolate for dark or milk chocolate. Dark chocolate pairs wonderfully with the spiciness of snickerdoodles and can bring a more complex flavor to the cookie.
  • Boozy Ganache: For an extra indulgent, adult-friendly twist, try adding a splash of rum, bourbon, or Baileys Irish Cream to the ganache. This gives the cookies a festive kick.

2. Make Them Dairy-Free or Vegan:

  • If you’re baking for someone with dietary restrictions, it’s easy to make these cookies dairy-free or vegan. Just swap out the butter for a dairy-free alternative (like vegan butter or coconut oil), and replace the eggnog with a non-dairy version, such as oat or almond milk eggnog. For the white chocolate, use a dairy-free white chocolate option.

The Perfect Pairings for Snickerdoodle Thumbprint Cookies

To elevate the experience of eating these Snickerdoodle Thumbprint Cookies, consider pairing them with some delicious beverages:

  • Eggnog: The ultimate holiday beverage, eggnog pairs perfectly with the eggnog ganache filling, creating a full circle of holiday flavors.
  • Coffee or Espresso: The cinnamon and nutmeg flavors in the snickerdoodles pair beautifully with a cup of freshly brewed coffee or espresso.
  • Hot Chocolate: For a cozy pairing, enjoy these cookies with a mug of rich, creamy hot chocolate. The combination of chocolate and cinnamon is a match made in heaven.
  • Mulled Wine or Spiced Cider: For those who prefer a warm, spiced adult beverage, mulled wine or spiced apple cider are both great choices to enjoy with these cookies.

Eggnog Snickerdoodle Cookies

These cookies combine the warmth of cinnamon-sugar-coated snickerdoodles with the rich, creamy flavors of eggnog and white chocolate. It's a match made in holiday baking heaven.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24

Ingredients
  

  • 1 cup butter softened
  • 1 cup brown sugar packed
  • 1/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • Cinnamon sugar for rolling about 1/2 cup sugar and 2 tbsp. cinnamon

White Chocolate Eggnog Ganache

  • 8 oz white chocolate chopped or chips
  • 1/4 cup eggnog
  • 1/4 tsp ground nutmeg

Instructions
 

  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  • In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until creamy and smooth.
    Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft and slightly thick.
  • In a small bowl, mix together the cinnamon and sugar for rolling.
    Roll the dough into 1-inch balls, or 15g and then roll each ball in the cinnamon-sugar mixture until fully coated.
  • Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake the cookies for 8-10 minutes, or until the edges are lightly golden. The centers should still be soft and slightly puffed.
    While the cookies are still warm, use a teaspoon to make an indent in the middle of the cookie.
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

White Chocolate Eggnog Ganache

  • In a small saucepan, heat the eggnog over medium heat until it just starts to simmer. Keep an eye on it, and don’t let it boil to avoid curdling.
  • While the eggnog is heating, place the chopped white chocolate (or white chocolate chips) in a heatproof bowl.
    Once the eggnog is simmering, pour it over the white chocolate in the bowl. Let it sit for 2-3 minutes to soften the chocolate.
  • Stir gently until the chocolate has completely melted and the mixture is smooth and glossy. Stir in the nutmeg. If the chocolate hasn’t fully melted, place the bowl over a double boiler for a minute or two to help.
  • Let the ganache sit at room temperature for about 10-15 minutes to cool and thicken further. For an even thicker consistency, you can refrigerate it for 20-30 minutes.
  • Once the ganache has cooled to a thicker, spreadable consistency, use a spoon or piping bag to fill the thumbprint wells of your Snickerdoodle cookies with the ganache.

Notes

  • Ganache Consistency:
    The White Chocolate Eggnog Ganache will thicken as it cools. For a thicker filling, let it cool at room temperature or refrigerate it for about 20-30 minutes. For a thinner ganache, simply let it sit at room temperature a little longer or add a tiny bit more eggnog.
  • Optional Boozy Twist:
    If you enjoy a little extra holiday flavor, you can add a splash of rum, bourbon, or brandy to the ganache. About 1 tablespoon of your favorite spirit will complement the eggnog without overpowering it.
  • Make-Ahead Tips:
    You can prepare the ganache ahead of time and store it in the fridge. Just make sure to allow it to come back to room temperature or gently warm it before using it as a filling.
  • Storage:
    Store the finished cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. Just layer them between sheets of parchment paper before freezing to prevent the ganache from sticking.