Name: Eggnog Snickerdoodle Thumbprint Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: Holiday
Ingredients: 2 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp cream of tartar; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/4 cup granulated sugar (for coating); 1 1/2 tsp ground cinnamon (for coating); 1 1/4 cups powdered sugar; 3 tbsp unsalted butter, softened (for filling); 2–3 tbsp eggnog; 1/4 tsp ground nutmeg; 1/2 tsp vanilla extract (for filling)

Jump to Recipe·Leave a Review

Eggnog snickerdoodle thumbprint cookies are the perfect fusion of holiday classics. I take soft, cinnamon-sugar snickerdoodle cookies and press a little well in the center, filling it with a rich, creamy eggnog-spiced icing. The result is a festive, cozy treat with warm spice and creamy indulgence in every bite.

Why You’ll Love This Recipe

I love these cookies because they combine the comfort of snickerdoodles with the festive flair of eggnog. The cookies are chewy and buttery with a delicate cinnamon sugar coating, while the thumbprint filling brings a custardy, gently spiced flavor that screams holiday season. They look elegant on a cookie tray and taste like Christmas in cookie form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the snickerdoodle cookies:

All-purpose flour
Baking soda
Cream of tartar
Salt
Unsalted butter
Granulated sugar
Egg
Vanilla extract

For the cinnamon sugar coating:

Granulated sugar
Ground cinnamon

For the eggnog thumbprint filling:

Powdered sugar
Unsalted butter
Eggnog
Nutmeg
Vanilla extract

Directions

I start by whisking together the dry ingredients: flour, baking soda, cream of tartar, and salt.
In a separate bowl, I cream the butter and sugar until light and fluffy, then add the egg and vanilla.
I gradually mix the dry ingredients into the wet until a soft dough forms.
I roll the dough into small balls, coat them in cinnamon sugar, and place them on a baking sheet lined with parchment.
I gently press the center of each dough ball with my thumb or the back of a spoon to make an indentation.
I bake the cookies until the edges are set but the centers are still soft, then press the centers again slightly while still warm to hold the filling.
For the filling, I beat together the powdered sugar, butter, eggnog, vanilla, and nutmeg until smooth and creamy.
Once the cookies are completely cool, I spoon or pipe the eggnog filling into the center of each cookie.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 20 minutes
Cook time: 10–12 minutes
Cool & fill time: 30 minutes
Total time: Around 1 hour

Variations

I like adding a dash of rum extract or bourbon to the filling for an eggnog cocktail vibe.
Sometimes I skip the thumbprint and just drizzle the eggnog glaze over the tops.
I’ve swapped the filling for cream cheese frosting or cinnamon glaze when I wanted a different twist.
For extra holiday flair, I sprinkle a little nutmeg or holiday sprinkles on top of the filling.

storage/reheating

I store these cookies in an airtight container in the fridge for up to 5 days.
If I want to serve them warm, I let them sit at room temperature for about 15 minutes or give them a very light warming in the microwave (just 5–7 seconds).
They also freeze well for up to 1 month—I just make sure to separate layers with parchment paper.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough and chill it for up to 2 days. It helps develop flavor and makes the cookies easier to roll.

Do I have to use cream of tartar?

Yes, it’s what gives snickerdoodles their signature tang and chewy texture. If I skip it, the cookies turn out more like regular sugar cookies.

Can I use store-bought eggnog?

Absolutely. I use any good-quality eggnog for the filling—it saves time and still tastes amazing.

Should I fill the cookies before or after baking?

I always fill them after baking and cooling so the icing stays creamy and doesn’t melt into the cookie.

Can I freeze these cookies?

Yes, I freeze them with or without the filling. If frozen filled, I let them thaw in the fridge overnight before serving.

Conclusion

Eggnog snickerdoodle thumbprint cookies are one of my favorite holiday cookie creations. They’re festive, flavorful, and feel a little extra special without being difficult to make. I love how they bring together two seasonal favorites into one delicious bite—and they never last long once I bring them out. Perfect for gifting, sharing, or keeping all to myself.

Eggnog Snickerdoodle Thumbprint Cookies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Eggnog snickerdoodle thumbprint cookies are a holiday mashup of soft, cinnamon-sugar snickerdoodles filled with creamy, spiced eggnog icing. Festive, flavorful, and irresistibly chewy, they’re the perfect sweet treat for cookie trays, parties, or cozy nights in.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: Holiday
Diet: Vegetarian

Ingredients

2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup granulated sugar (for coating)
1 1/2 tsp ground cinnamon (for coating)
1 1/4 cups powdered sugar
3 tbsp unsalted butter, softened (for filling)
2–3 tbsp eggnog
1/4 tsp ground nutmeg
1/2 tsp vanilla extract (for filling)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, cream of tartar, and salt.
In another bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
Gradually mix in the dry ingredients to form a soft dough.
Mix cinnamon and sugar for coating in a small bowl.
Roll dough into balls and coat in cinnamon sugar. Place on baking sheet.
Press the center of each dough ball gently with your thumb or the back of a spoon.
Bake 10–12 minutes until edges are set. Re-press centers slightly while warm, then cool completely.
For the filling, beat powdered sugar, butter, eggnog, vanilla, and nutmeg until smooth and creamy.
Pipe or spoon filling into cooled cookie centers.