Eggnog Snickerdoodle Thumbprint Cookies

Why You’ll Love This Recipe

I like this recipe because it’s simple to make but feels extra special during the holidays. The dough comes together quickly, and rolling it in cinnamon sugar adds a nostalgic snickerdoodle touch. I also enjoy how the thumbprint center lets me add a fun surprise—whether I press in white chocolate chips or leave them plain, they’re always a hit.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 cup eggnog
1 teaspoon vanilla extract
1/4 cup cinnamon sugar (for rolling)
1/4 cup white chocolate chips (optional)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, I whisk together flour, baking powder, salt, cinnamon, and nutmeg, then set it aside.

3. In a large bowl, I cream the butter and sugar until light and fluffy, about 3 minutes.

4. I beat in the egg, eggnog, and vanilla until smooth.

5. Gradually, I add the dry ingredients into the wet mixture, stirring just until combined.

6. I roll the dough into 1-inch balls, coat them in cinnamon sugar, and place them on the baking sheet about 2 inches apart.

7. Using my thumb or the back of a spoon, I press an indent into the center of each cookie.

8. I bake for 10–12 minutes, until the edges turn lightly golden.

9. While still warm, I press a few white chocolate chips into the center (if using).

10. I let them cool on a wire rack before serving.

Servings and Timing

This recipe makes about 24 cookies. It takes around 15 minutes to prep and 12 minutes to bake, for a total of 27 minutes.

Variations

Sometimes I drizzle melted white chocolate over the cookies instead of pressing in chips. If I want a bolder spice flavor, I increase the cinnamon and nutmeg. For an extra festive twist, I replace the white chocolate chips with crushed peppermint candies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag for up to 2 months. To enjoy again, I let them thaw at room temperature or warm them slightly in the oven for a just-baked feel.

FAQs

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough, refrigerate it overnight, and bake the cookies the next day.

Can I freeze the cookie dough?

Yes, I roll the dough into balls, freeze them on a tray, then store them in a freezer bag. I bake from frozen, adding 1–2 extra minutes.

Do I have to use eggnog?

Yes, it’s what gives these cookies their festive flavor, but I can swap in milk or cream if needed.

Can I skip the white chocolate chips?

Yes, I often make them plain, and they’re still delicious.

How do I keep the cookies soft?

I store them with a slice of bread in the container—the moisture helps keep them chewy.

Can I double this recipe?

Yes, I often double the batch when baking for a crowd.

Can I make them gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Can I add frosting to these cookies?

Yes, I sometimes pipe a little eggnog glaze into the thumbprint instead of adding chips.

Why do my cookies spread too much?

If the butter is too soft or the dough too warm, they spread more. I chill the dough if that happens.

Can I make these cookies dairy-free?

Yes, I use dairy-free butter, dairy-free eggnog, and dairy-free white chocolate alternatives.

Conclusion

Eggnog Snickerdoodle Thumbprint Cookies are a holiday favorite that I love baking year after year. They’re soft, chewy, warmly spiced, and perfect for gifting or enjoying with family. Whether I add white chocolate or leave them simple, they always bring a little festive joy to the season.