Description
Festive holiday spirit mingles with classic eggnog snickerdoodle thumbprint cookies, creating a delightful seasonal treat that blends warm cinnamon and creamy eggnog flavors. Christmas cookie lovers will savor each sweet, spiced bite of this irresistible dessert that delivers comfort and joy in every crumbly, delectable morsel.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups (281.25 grams) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 1/4 cup (60 milliliters) eggnog
Spices and Seasonings:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Finishing and Optional Ingredients:
- 1/4 cup (50 grams) cinnamon sugar (for rolling)
- 1/4 cup (42 grams) white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Combine flour, baking powder, salt, cinnamon, and nutmeg in a mixing bowl, whisking thoroughly to distribute spices evenly.
- Cream butter and granulated sugar until the mixture becomes pale and fluffy, approximately 3 minutes using an electric mixer.
- Incorporate egg, eggnog, and vanilla extract into the butter mixture, blending until smooth and well integrated.
- Gradually fold dry ingredients into the wet ingredients, stirring gently until a consistent dough forms without overmixing.
- Shape the dough into uniform 1-inch spheres, rolling each ball generously in cinnamon sugar coating.
- Arrange cookie balls on the prepared baking sheet, maintaining about 2 inches of spacing between each to allow for spreading.
- Create a gentle indentation in the center of each cookie using your thumb or the rounded back of a spoon.
- Bake for 10-12 minutes, watching for edges to turn a delicate golden brown and centers to look slightly set.
- While cookies are still warm, optionally press white chocolate chips into the center of each thumbprint.
- Transfer cookies to a wire cooling rack, allowing them to reach room temperature before serving.
Notes
- Chill the dough for 30 minutes before rolling to prevent spreading and maintain a perfect round shape.
- Experiment with dairy-free eggnog or almond milk for a lighter, lactose-free version of the cookies.
- Use a small measuring spoon or the back of a clean cork to create uniform thumbprints without cracking the cookie surface.
- If white chocolate isn’t preferred, swap with caramel drops or festive sprinkles for added flavor and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 130
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg