Eggnog Snickerdoodle Thumbprint Cookies – Soft, Spiced, and Festive

If you love eggnog and cinnamon-sugar cookies, these thumbprint cookies bring the best of both in one cozy bite. They’re soft and buttery like classic snickerdoodles, rolled in cinnamon sugar for that familiar crunch, and filled with a creamy eggnog glaze. The flavor feels festive without being over the top.

They’re easy enough for a weeknight bake, yet special enough to share at a holiday party. Pour a mug of something warm and enjoy.

Why This Recipe Works

These cookies combine a tried-and-true snickerdoodle base with an eggnog-inspired filling, so the texture and flavor both shine. The dough uses cream of tartar, which gives snickerdoodles their signature tang and soft chew.

Rolling the dough in cinnamon sugar creates a crisp edge that balances the smooth vanilla-nutmeg center. The eggnog thumbprint is baked in, then topped with a thick, glossy eggnog glaze for extra richness. It’s a simple technique with a big payoff.

Ingredients

• For the cookies:
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup eggnog (store-bought or homemade), at room temperature
• For rolling:
• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• For the eggnog glaze:
• 1 cup powdered sugar
• 2–3 tablespoons eggnog
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg, plus more for garnish

How to Make It

1. Preheat and prep: Set your oven to 350°F (175°C).

   Line two baking sheets with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk flour, cream of tartar, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. This step builds structure and helps the cookies stay soft.
4. Add eggs and flavor: Beat in the eggs one at a time, then add vanilla.

   Mix until smooth. Scrape the bowl as needed.

5. Blend in eggnog: Stir in the eggnog until fully incorporated. The batter will look silky.
6. Combine wet and dry: Add the dry ingredients to the wet in two additions, mixing on low just until no dry spots remain.

   Avoid overmixing to keep the cookies tender.

7. Make the cinnamon sugar: In a small bowl, mix the 1/4 cup sugar with cinnamon.
8. Shape and coat: Scoop dough into 1 1/2-tablespoon balls. Roll each ball in the cinnamon sugar and place on the prepared sheets, spacing about 2 inches apart.
9. Create the thumbprint: Using your thumb or the backside of a 1/2-teaspoon measure, press a shallow well in the center of each dough ball. Don’t press all the way through; you want a dip, not a hole.
10. Bake: Bake for 9–11 minutes, until the edges look set and the tops are slightly puffy.

    The centers should still be soft.

11. Re-press wells: Right out of the oven, gently press the centers again with your measuring spoon to redefine the thumbprint. Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
12. Make the glaze: Whisk powdered sugar, 2 tablespoons eggnog, vanilla, and nutmeg. If needed, add more eggnog a teaspoon at a time until thick but spoonable.
13. Fill and finish: Spoon or pipe a small dollop of glaze into each cookie well.

    Dust with a pinch of nutmeg if you like. Let the glaze set for 20–30 minutes before serving.

Keeping It Fresh

Store the cookies in an airtight container at room temperature for up to 3 days. Place parchment between layers to protect the glaze.

For longer storage, refrigerate them for up to 5 days; bring to room temperature before serving for the best texture.

To freeze: Freeze unglazed cookies for up to 2 months. Thaw at room temperature, then add the glaze. You can also freeze the dough balls (already rolled in cinnamon sugar) for quick baking—add 1–2 minutes to the bake time if baking from frozen.

Benefits of This Recipe

• Familiar yet festive: It’s the snickerdoodle you know, with a creamy eggnog twist.
• Soft and chewy texture: Cream of tartar and the right sugar ratio keep them tender.
• Make-ahead friendly: Dough and unglazed cookies freeze well, so you can spread out the work.
• Balanced flavor: Warm cinnamon meets subtle nutmeg and vanilla without overwhelming sweetness.
• Pretty presentation: The thumbprint and glaze look bakery-made with minimal effort.

Common Mistakes to Avoid

• Skipping room temperature ingredients: Cold butter doesn’t cream well, which affects lift and texture.
• Pressing too deep: A hole weakens the cookie.

  Make a shallow well that holds glaze without cracking.

• Overbaking: Pull them when edges set and centers look puffy. They’ll finish on the sheet.
• Overmixing the dough: Mix just until combined after adding the dry ingredients to prevent toughness.
• Thin glaze: If the glaze is runny, add more powdered sugar. You want a thick, glossy dollop.

Variations You Can Try

• Spiked glaze: Add 1–2 teaspoons dark rum or bourbon to the glaze for a grown-up version.

  Reduce eggnog slightly to keep the texture.

• Brown butter base: Brown the butter and cool until solid before creaming for a deeper, nutty flavor.
• Maple eggnog glaze: Replace some eggnog with pure maple syrup and add a pinch of cinnamon.
• Eggnog cream cheese filling: Beat 3 ounces softened cream cheese with 1/2 cup powdered sugar, 1–2 tablespoons eggnog, and a dash of nutmeg. Pipe into cooled wells.
• Gluten-free swap: Use a 1:1 gluten-free flour blend with xanthan gum. Chill the dough for 30 minutes to help with shaping.
• Extra spice: Add 1/4 teaspoon ground cloves or cardamom to the cinnamon sugar for a bolder spice profile.

FAQ

Can I make these without eggnog?

Yes.

Substitute heavy cream or whole milk plus a pinch of nutmeg for the eggnog in both the dough and the glaze. The flavor will be slightly less rich, but still delicious.

Do I need cream of tartar?

It’s ideal for the classic snickerdoodle tang and chewy texture. If you don’t have it, use 2 teaspoons baking powder and reduce the baking soda to 1/2 teaspoon.

The cookies will still be good, just a bit different.

How do I keep the thumbprints from cracking?

Make sure the dough is soft and not over-chilled. Press the wells gently, and re-press right after baking while the cookies are still warm and pliable.

Can I fill the centers before baking?

For this recipe, no. The glaze is meant to sit on top of baked cookies.

Baking a dairy-based glaze can cause it to separate. If you want a baked filling, use a thicker cream cheese mixture and add it during the last 2–3 minutes of baking.

Why are my cookies dry?

Most likely they were overbaked or overfloured. Measure flour with a spoon-and-level method and pull the cookies when the edges just set.

Also, don’t skip the eggnog in the dough—it adds moisture and softness.

Can I double the recipe?

Absolutely. Double all ingredients, but bake one sheet at a time for consistent results. Rotate the sheet halfway through if your oven has hot spots.

How long does the glaze take to set?

About 20–30 minutes at room temperature, depending on humidity and thickness.

For faster setting, place the cookies in the fridge for 10–15 minutes.

In Conclusion

Eggnog Snickerdoodle Thumbprint Cookies are festive, soft, and full of cozy flavor. They’re easy to bake, beautiful to serve, and loved by both eggnog fans and cinnamon cookie purists. Keep a batch on hand for gifting, gatherings, or just a sweet moment at home.

One bite, and they’ll earn a permanent place in your holiday cookie lineup.