Irresistible Eggnog Snickerdoodle Thumbprint Cookies

Eggnog Snickerdoodle Thumbprints are more than just a cookie; they are a festive symphony of flavors that perfectly encapsulate the spirit of the holiday season. Imagine the classic, comforting chew of a beloved snickerdoodle, spiced with cinnamon and sugar, now elevated with a decadent, creamy center bursting with the quintessential taste of eggnog. It’s a combination that sounds almost too good to be true, yet it delivers on every promise of holiday cheer and deliciousness.

A Sweet Fusion of Holiday Traditions

This recipe marries the timeless charm of the American snickerdoodle, a cookie cherished for its simplicity and warmth since the late 19th century, with the rich, festive tradition of eggnog, a drink synonymous with celebration and togetherness across many cultures. I find this fusion not only innovative but incredibly satisfying, bringing together two beloved elements into one irresistible treat. People adore these cookies not just for their harmonious blend of spicy, sweet, and creamy notes, but also for their delightful texture – a soft, pillowy cookie cradling a smooth, flavorful filling. The vibrant taste of cinnamon from the snickerdoodle base perfectly complements the nutmeg-dusted eggnog filling, creating a truly unforgettable experience. Prepare to embark on a delightful culinary adventure that will surely become a cherished part of your holiday baking repertoire with these incredible Eggnog Snickerdoodle Thumbprints. They are simply too good to resist!

Ingredients:

For the Eggnog Snickerdoodle Dough:

• 1 cup (2 sticks / 226g) unsalted butter, softened: It’s absolutely crucial for your butter to be truly softened to room temperature, but not melted. This allows it to cream properly with the sugar, creating a light, airy, and foundational base for your incredible Eggnog Snickerdoodle Thumbprints. If your butter is too cold, it won’t emulsify correctly; if it’s too warm or melted, your cookies might spread too much. Plan ahead and take it out of the fridge at least an hour before you start.
• 1 ½ cups (300g) granulated sugar: Provides the essential sweetness and contributes to that characteristic chewy-soft snickerdoodle texture we all adore.
• 2 large eggs, room temperature: Just like the butter, room temperature eggs are vital. They incorporate much more smoothly and evenly into the batter, preventing any curdling and ensuring a uniform, cohesive dough that bakes beautifully.
• 1 teaspoon pure vanilla extract: A classic enhancer that deepens the overall flavor profile, complementing the rich, festive notes of eggnog perfectly. Don’t skimp on quality here!
• ¼ cup (60ml) quality eggnog: This is the star ingredient that infuses these delightful thumbprints with their distinctive, festive holiday flavor. For the best results and a truly luxurious taste, choose a full-fat, rich eggnog. Avoid low-fat varieties as they may not provide the same depth of flavor or texture.
• 3 cups (360g) all-purpose flour, spooned and leveled: Proper measurement of flour is a cornerstone of successful baking! To avoid over-measuring (which can lead to dry, dense, and tough cookies), gently spoon the flour into your measuring cup until it overflows, then level it off with the straight edge of a knife. Never scoop directly from the bag.
• 2 teaspoons cream of tartar: This is a non-negotiable ingredient for authentic snickerdoodles. It reacts with the baking soda to give the cookies their characteristic tangy flavor and incredibly chewy texture. It also helps prevent them from spreading excessively, maintaining a lovely shape.
• 1 teaspoon baking soda: Works in perfect synergy with the cream of tartar to provide the necessary lift and softness, contributing to the signature pillowy texture of these Eggnog Snickerdoodle Thumbprints.
• ½ teaspoon ground nutmeg: An absolute must-have spice that elevates and intensifies the natural flavor of the eggnog. If you have a whole nutmeg and a microplane, freshly grated nutmeg offers an unparalleled aroma and taste that truly makes these cookies shine.
• ¼ teaspoon salt: A small but mighty ingredient! Salt balances the sweetness, enhances all the other flavors, and brings out the subtle complexities in these festive Eggnog Snickerdoodle Thumbprints.

For the Cinnamon Sugar Coating:

• ¼ cup (50g) granulated sugar: The essential base for our classic snickerdoodle coating, providing sweetness and a delightful sparkle.
• 1 tablespoon ground cinnamon: The iconic spice that gives snickerdoodles their signature warm, inviting aroma and flavor, pairing exquisitely with the eggnog.
• ½ teaspoon ground nutmeg: A thoughtful addition to the coating mixture, this extra hint of nutmeg further accentuates the overall eggnog theme, making every bite more flavorful.

For the Eggnog Glaze:

• 1 ½ cups (180g) powdered sugar (confectioners’ sugar), sifted: Sifting your powdered sugar is a small but critical step! It prevents lumps, ensuring you achieve a perfectly smooth, glossy, and beautifully flowing glaze that will elegantly fill the thumbprint wells of your Eggnog Snickerdoodle Thumbprints.
• 3-4 tablespoons quality eggnog: Used to thin the glaze to the ideal consistency and infuse it with even more delicious eggnog flavor. You’ll want to add this gradually, as the exact amount needed can vary slightly depending on the thickness of your specific eggnog brand and your desired glaze consistency.
• ¼ teaspoon ground nutmeg: A final whisper of this warming spice in the glaze ties all the flavors together, providing a beautiful aromatic echo to the cookies themselves.

Equipment You’ll Need:

• Stand mixer with paddle attachment or a large mixing bowl with an electric hand mixer
• Accurate measuring cups and spoons
• Rubber spatula (essential for scraping down bowls!)
• Multiple small bowls (for dry ingredients, coating mixture, and glaze)
• Two large baking sheets
• Parchment paper or reliable silicone baking mats
• Small cookie scoop (a 1.5 tablespoon size is ideal for uniform cookies)
• Wire cooling rack
• Small spoon or, for a tidier finish, a piping bag (or a Ziploc bag with a corner snipped) for glazing

Phase 1: Preparing the Eggnog Snickerdoodle Dough

1. Begin by creaming the butter and sugar: In the spacious bowl of your stand mixer, fitted with the paddle attachment (or if you’re using an electric hand mixer, a large, sturdy mixing bowl), combine the perfectly softened unsalted butter and the granulated sugar. Begin beating on medium-high speed for a good 3-5 minutes. Your goal here is to transform the mixture into something incredibly light, airy, and notably pale in color. This creaming step is absolutely critical! It’s where you incorporate vital air into the fat, which in turn contributes significantly to the tender, melt-in-your-mouth texture of your finished Eggnog Snickerdoodle Thumbprints. Remember to frequently scrape down the sides and bottom of the bowl with your rubber spatula to ensure every bit is thoroughly combined and no pockets of unmixed ingredients remain. Do not rush this foundational step; it truly sets the stage for a superior cookie.
2. Incorporate the wet ingredients: Once your butter and sugar mixture is beautifully creamed, reduce the mixer speed to low. Carefully add the large, room temperature eggs, one at a time, beating thoroughly after each addition until it is fully incorporated into the mixture. Follow this by adding the pure vanilla extract and the ¼ cup of rich eggnog. Mix on low speed until these wet ingredients are just combined. It’s quite common for the mixture to appear slightly curdled or separated at this stage due to the addition of liquids, especially the eggnog. Do not fret; this is perfectly normal and will resolve itself once you introduce the dry ingredients. Avoid overmixing here.
3. Combine the dry ingredients: In a separate, medium-sized bowl, take a moment to thoroughly whisk together the precisely measured all-purpose flour, the essential cream of tartar, baking soda, ½ teaspoon ground nutmeg, and the salt. Whisking these dry ingredients together ensures that they are evenly distributed throughout the mixture. This step is incredibly important for consistent flavor in every bite and for the proper leavening (rise and softness) of your delightful Eggnog Snickerdoodle Thumbprints.
4. Gradually add dry to wet: With your mixer still on low speed, begin to slowly add the prepared dry ingredient mixture to the wet ingredients. It’s best to add it in about three gradual additions, mixing only until just combined after each addition. The moment you see no more visible streaks of dry flour, stop the mixer. It is paramount not to overmix the dough once the flour has been added! Overmixing develops the gluten in the flour, which can lead to tough, dense, and undesirable cookies, rather than the tender and chewy ones we’re aiming for. Use your rubber spatula for a final gentle scrape and fold to ensure absolutely all ingredients are incorporated from the bottom and sides of the bowl. The resulting dough will be wonderfully soft and slightly sticky, which is the perfect consistency.
5. Chill the dough: Now, for a moment of patience! Cover the bowl containing your beautifully prepared dough tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate the dough for a minimum of 1 hour, or ideally up to 2-3 hours. Chilling is a critical and non-negotiable step for these Eggnog Snickerdoodle Thumbprints. It performs several vital functions: it firms up the dough, making it significantly easier to handle and roll; it prevents excessive spreading during baking, which is key to maintaining those lovely, distinct thumbprint shapes; and it allows the various festive flavors to meld and deepen, while simultaneously giving the gluten a chance to relax, resulting in a far more tender and flavorful cookie.

Phase 2: Coating and Shaping the Cookies

1. Prepare your baking area: While your dough is happily chilling in the refrigerator, take this time to prepare your baking environment. Line two large baking sheets with either parchment paper or reliable silicone baking mats. This simple step is a true game-changer, preventing any sticking and promoting more even baking for all your Eggnog Snickerdoodle Thumbprints. Once your sheets are ready, go ahead and preheat your oven to 375°F (190°C).
2. Mix the cinnamon sugar coating: In a shallow bowl – one wide enough to easily roll cookie dough balls – whisk together the ¼ cup granulated sugar, the full 1 tablespoon of ground cinnamon, and the ½ teaspoon ground nutmeg until they are thoroughly combined. This fragrant mixture is our signature snickerdoodle coating, which will give these festive Eggnog Snickerdoodle Thumbprints their classic appearance, delightful crunch, and irresistible spiced flavor.
3. Scoop and roll the dough: Once your dough has achieved its perfect chilled state, remove it from the refrigerator. Using a small cookie scoop (one that yields approximately 1.5 tablespoons of dough per cookie is ideal for uniform sizing), portion out the dough. Gently roll each portion between the palms of your clean hands to form a smooth, neat ball. The dough will still possess a lovely softness, but it should now be much more manageable to work with thanks to the chilling.
4. Coat the dough balls: Take each perfectly rolled dough ball and generously roll it in the prepared cinnamon sugar mixture. Ensure that each and every surface of the dough ball is fully and thoroughly coated. Do not be shy with this coating; it’s a fundamental part of the snickerdoodle experience, adding incredible flavor, texture, and that iconic sparkly finish to your Eggnog Snickerdoodle Thumbprints.
5. Arrange on baking sheets: Carefully place the generously coated dough balls onto your prepared baking sheets. Make sure to space them about 2 inches apart to allow for proper air circulation and a little bit of spreading during baking. This ensures each cookie bakes evenly and prevents them from melding into one another.
6. Create the thumbprint indentations: This step should be done immediately before the cookies go into the oven. Using the back of a rounded teaspoon or, if you prefer, your clean thumb, gently but firmly press an indentation into the exact center of each dough ball. Your goal is to create a well-defined cavity, but be careful not to press so deep that you go all the way through the bottom of the cookie. This perfectly formed well is destined to be filled with our luscious eggnog glaze after baking. If the edges of the cookie crack slightly during this process, simply and gently smooth them back together with your fingers.

Phase 3: Baking the Eggnog Snickerdoodle Thumbprints

1. Bake in preheated oven: Carefully place your baking sheets into the preheated 375°F (190°C) oven. It’s generally best practice to bake one sheet at a time to ensure even heat distribution, though if your oven has excellent circulation and you’re confident, you can bake two sheets simultaneously. Bake the Eggnog Snickerdoodle Thumbprints for 8-10 minutes. The edges of the cookies should appear set and just lightly golden, while the very centers should still look slightly soft and perhaps a little puffed. It’s important to remember that these cookies will puff up noticeably in the oven, but they will gently settle back down and flatten slightly as they cool.
2. Re-indent if necessary: Immediately upon removing each baking sheet from the oven, take a quick glance at your cookies. As they bake, the indentations you made might puff up a bit, reducing their depth. If this occurs, gently use your rounded spoon or your thumb once again to deepen those wells. This step is crucial for ensuring a perfect, generous cavity ready to hold your delectable glaze. Exercise caution, as the cookies will be very hot and delicate at this stage.
3. Cool the cookies: Allow the baked Eggnog Snickerdoodle Thumbprints to cool on the hot baking sheets for approximately 5 minutes. This brief resting period helps them to firm up slightly before you attempt to move them. After 5 minutes, carefully transfer the cookies using a spatula to a wire cooling rack to allow them to cool completely to room temperature. This step is absolutely essential: the Eggnog Snickerdoodle Thumbprints must be completely cool before you even think about applying the glaze. If the cookies are warm, your beautiful eggnog glaze will simply melt, run off, and create a sticky mess, rather than setting neatly. Patience truly is a virtue in this final cooling phase!

Phase 4: Preparing the Eggnog Glaze

1. Sift the powdered sugar: In a clean, medium-sized bowl, carefully sift the full 1 ½ cups of powdered sugar. While it might seem like a minor step, sifting is incredibly important for this recipe! It eliminates any stubborn lumps that are almost always present in powdered sugar, ensuring you achieve a perfectly smooth, silky, and professional-looking glaze that will beautifully adorn your festive Eggnog Snickerdoodle Thumbprints without any unsightly bumps.
2. Whisk in eggnog and nutmeg: Begin by gradually adding 3 tablespoons of the quality eggnog to your sifted powdered sugar. Using a whisk, stir continuously and vigorously until a smooth, relatively thick glaze begins to form. Once the base glaze is established, whisk in the ¼ teaspoon of ground nutmeg. This aromatic spice will elevate the eggnog flavor even further and tie it seamlessly back to the cookies.
3. Adjust consistency: Now, assess the consistency of your glaze. You’re aiming for a pourable consistency that is still substantial enough to hold its shape within the thumbprint wells without running over the edges. It should be thick, but not stiff. If you find the glaze is too thick, add the remaining tablespoon of eggnog (or even a tiny bit more, half a teaspoon at a time) until you reach your desired texture. A useful test: drizzle a small amount of glaze from your spoon back into the bowl; it should hold its shape on the surface for a few seconds before slowly disappearing. This indicates a perfect balance.

Phase 5: Glazing and Finishing Your Eggnog Snickerdoodle Thumbprints

1. Fill the wells: Once you are absolutely certain that your Eggnog Snickerdoodle Thumbprints are completely cool to the touch – this is paramount for a successful glaze – it’s time for the delicious finale! Carefully spoon the prepared eggnog glaze into each of the thumbprint indentations. Fill each well generously until it’s just full, creating a lovely little pool of creamy eggnog goodness. For those who prefer a neater, more controlled application, a small piping bag with the very tip snipped off, or even a simple Ziploc bag with one corner snipped, can work wonders to precisely fill each well.
2. Allow the glaze to set: After all your beautiful cookies have been glazed, let them sit undisturbed at room temperature. Give them at least 30 minutes to 1 hour, or until the eggnog glaze has fully set and hardened. This step is crucial as it prevents stickiness, making the cookies much easier to handle, stack, and enjoy without any messy transfers. It also ensures they are perfectly ready for serving or for storage.
3. Serve and enjoy: Once the glaze is firm and no longer sticky, your festive, fragrant, and utterly delicious Eggnog Snickerdoodle Thumbprints are officially ready to be savored! Arrange them beautifully on a platter and share them with loved ones. These truly are a quintessential holiday delight, bursting with all the warm, comforting flavors of the season.

Tips for Perfect Eggnog Snickerdoodle Thumbprints:

• Room Temperature Ingredients are Non-Negotiable:

  I cannot emphasize this enough – seriously, make sure your butter and eggs are at true, honest-to-goodness room temperature. This isn’t just a suggestion; it’s the absolute secret to achieving a perfectly emulsified, smooth dough that will consistently result in wonderfully tender, evenly baked Eggnog Snickerdoodle Thumbprints. Cold ingredients simply don’t combine properly, leading to a lumpy, sometimes stiff dough and a significantly less desirable, often tougher, cookie texture. Please plan ahead and take them out of the fridge at least 30 minutes to an hour (or even two!) before you intend to start your baking adventure.

• Don’t Overmix the Dough:

  Once you’ve added the flour to your wet ingredients, shift your mixing strategy. Mix only until the dry ingredients are just combined and no visible streaks of flour remain. Resist the urge to keep mixing! Overmixing dough develops the gluten in the flour excessively, and this unwanted development will inevitably make your cookies tough, chewy, and dense, rather than soft, tender, and beautifully delicate. The very moment you see that last bit of dry flour disappear, stop the mixer. A quick, gentle final fold with a rubber spatula is usually enough to catch any hidden dry bits without overworking the dough.

• Chilling is Crucial for Shape:

  Please, please, please resist the temptation and the urge to skip this vital chilling step for these Eggnog Snickerdoodle Thumbprints. Chilled dough behaves fundamentally differently: it spreads significantly less during baking, holds its shape much better, and consistently results in a thicker, chewier, and more satisfying cookie. Beyond the structural benefits, chilling also allows the various flavors within the dough to deepen, meld, and mature, making for a far more delicious and nuanced end product. If your kitchen happens to be particularly warm, don’t hesitate to chill the dough for a bit longer than the recommended minimum.

• Be Gentle with Thumbprints, but Firm:

  When you’re creating those crucial indentations, aim for a balance: be firm enough to create a distinct, well-defined well, but remain gentle enough not to cause excessive cracking or tearing of the cookie dough. If small cracks do appear around the edges, simply and delicately press them back together with your fingers. Additionally, remember the tip about re-indenting immediately after baking; this is a key step to ensure you have a perfectly deep and inviting cavity for your generous dollop of luscious eggnog glaze.

• Don’t Overbake:

  The ideal Eggnog Snickerdoodle Thumbprints are characterized by a soft, tender, and wonderfully chewy center. This means that when you pull them from the oven, they might actually look slightly underbaked in the middle, and that’s exactly what you want! They will continue to set and firm up beautifully as they cool on the hot baking sheet. Overbaking is the enemy of a tender cookie; it will lead to dry, crumbly, and hard cookies that lack that desirable chewiness. Look for set and lightly golden edges, with centers that still appear just a touch soft.

• Sift Powdered Sugar for Glaze:

  This seemingly minor step actually makes a monumental difference in the final texture and appearance of your eggnog glaze. Sifting your powdered sugar ensures that you eliminate any lumps or clumps, resulting in an incredibly smooth, fluid, and professional-looking finish for your festive Eggnog Snickerdoodle Thumbprints. It’s a quick step that pays off in a big way.

Storage Instructions:

Once the eggnog glaze on your Eggnog Snickerdoodle Thumbprints has completely set and is firm to the touch, you can store them in an airtight container at room temperature. They will remain wonderfully fresh and delicious for up to 3-5 days. For longer-term storage, you have the option to freeze the unglazed cookies for an extended period, up to 3 months. To enjoy them later, simply thaw the frozen cookies at room temperature and then proceed with the glazing step as directed. Glazed cookies can also be frozen, though it’s worth noting that the glaze might become slightly softer or less perfectly firm upon thawing. If you are stacking glazed cookies in a freezer-safe container, make sure to place sheets of parchment paper between the layers to prevent them from sticking together.

Variations You Might Enjoy:

• Spiced Glaze: To introduce an even deeper layer of warming spices, consider adding a tiny pinch (just a whisper!) of ground cloves or ground allspice to your eggnog glaze. This subtle addition can truly enhance and complement the existing festive spices within the cookies.
• Nuts in the Center: For an added textural delight and a wonderful nutty flavor contrast, before you add the eggnog glaze, you could place a small candied pecan, a delicate toasted sliver of almond, or a sprinkle of finely chopped walnuts directly into the thumbprint well of each cookie.
• Boozy Glaze: If you are baking these magnificent Eggnog Snickerdoodle Thumbprints for an adult gathering and wish to elevate them further, you can introduce a spirited twist. Replace 1-2 tablespoons of the eggnog in the glaze recipe with a high-quality rum or bourbon. Adjust the remaining eggnog as needed to achieve your desired glaze consistency. It is crucial to remember to clearly label these cookies as adult-only if you choose this delicious variation!
• White Chocolate Drizzle: For an extra touch of elegance and another layer of sweetness, once the eggnog glaze has fully set, melt some premium white chocolate. Using a fork or a small piping bag, artfully drizzle the melted white chocolate decoratively over the top of your Eggnog Snickerdoodle Thumbprints. This creates a beautiful visual appeal and a delightful flavor combination.
• Miniature Eggnog Snickerdoodle Thumbprints: If you’re looking to create adorable bite-sized versions perfect for a festive cookie platter or for portion control, simply use a smaller cookie scoop (for example, a 1-tablespoon size). Be sure to adjust your baking time down accordingly, typically to about 7-9 minutes, as smaller cookies will bake faster.

Conclusion:

And there you have it! We’ve journeyed through the magic of creating a truly unforgettable holiday treat. I genuinely believe that these aren’t just any cookies; they are little parcels of joy, meticulously crafted to bring warmth and cheer into your home. The delicate balance of flavors, where the rich, creamy notes of traditional eggnog seamlessly meld with the comforting, spiced embrace of a classic snickerdoodle, is simply unparalleled. It’s a sophisticated twist on two beloved classics, creating something entirely new yet wonderfully familiar. Each bite offers that soft, chewy texture we all crave in a perfect cookie, followed by the delightful surprise of a sweet, tangy, or decadent filling nestled right in its center. This harmonious blend of seasonal spice, creamy sweetness, and vibrant fruitiness is precisely why this recipe for Eggnog Snickerdoodle Thumbprints isn’t just a suggestion, but a culinary experience I wholeheartedly recommend. It’s the kind of dessert that stops conversations, sparks smiles, and leaves a lasting impression, making it an absolute must-try for your next gathering or simply for treating yourself to a moment of pure bliss.

Beyond their incredible taste, these cookies are incredibly versatile and a joy to share. Picture them artfully arranged on a platter, their vibrant thumbprint centers catching the light, at your next holiday party or family dinner. They make a fantastic accompaniment to a freshly brewed cup of coffee on a chilly morning, transforming your breakfast routine into a luxurious ritual. For an even more indulgent pairing, serve them alongside a tall glass of actual eggnog – the synergy of flavors is simply divine. Or, imagine gifting a beautifully packaged tin of these homemade delights to friends, neighbors, or teachers; it’s a gesture that speaks volumes, conveying warmth, care, and a truly personal touch. They are not merely cookies; they are edible expressions of holiday spirit and thoughtful craftsmanship. I find them particularly delightful when served slightly warm, allowing the jam filling to soften and the spices to truly bloom, making each bite an even more aromatic and comforting experience.

But the fun doesn’t stop with the basic recipe; there’s so much room for creative exploration! While a classic raspberry jam is always a winner, don’t hesitate to experiment with different fillings to match your preferences or the occasion. A tart cranberry sauce or orange marmalade could introduce a delightful zing, perfect for cutting through the sweetness. For those with a love for chocolate, a dollop of rich ganache or a mini peanut butter cup pressed into the center before baking could transform these into an even more decadent treat. Caramel sauce, lemon curd, or even a spiced apple butter could also make for incredible variations, each offering a unique flavor profile that complements the eggnog-snickerdoodle base beautifully. Don’t be afraid to make these cookies truly your own, allowing your kitchen to be a playground of culinary innovation. Perhaps a sprinkle of flaky sea salt over a caramel-filled thumbprint, or a dusting of confectioners’ sugar for an extra touch of elegance. The possibilities are truly endless, limited only by your imagination.

Now, it’s your turn. I’ve shared my passion for these delightful Eggnog Snickerdoodle Thumbprints, and I’m eagerly anticipating you discovering the same joy in your own kitchen. Baking is not just about following instructions; it’s about the experience, the aroma filling your home, the satisfaction of creating something beautiful and delicious with your own hands. I wholeheartedly encourage you to carve out some time, gather your ingredients, and embark on this wonderful baking adventure. You’ll find the process incredibly rewarding, and the end result, well, it speaks for itself. Once you’ve baked your batch, I would absolutely love to hear about your experience! Did you stick to the classic? Did you venture into creative variations? What was your favorite part? Share your stories, your photos, and your tips in the comments below or on social media. Let’s build a community around the sheer delight of homemade treats. I can’t wait to see your beautiful creations and hear how these cookies brought a little extra sparkle to your day. Happy baking, my friends!

Eggnog Snickerdoodle Thumbprint Cookies

These cookies truly capture everything wonderful about Christmas baking. The way they combine familiar comfort with elegant presentation makes them so special. Every time I make them they bring such joy whether shared at parties tucked into gift boxes or enjoyed quietly with a cup of tea.

Prep Time
45 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
36 cookies

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ¼ cup (60ml) quality non-alcoholic eggnog
• 3 cups (360g) all-purpose flour, spooned and leveled
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp ground nutmeg
• ¼ tsp salt
• ¼ cup (50g) granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)
• ½ tsp ground nutmeg (for coating)
• 1 ½ cups (180g) powdered sugar, sifted (for glaze)
• 3-4 tbsp quality non-alcoholic eggnog (for glaze)
• ¼ tsp ground nutmeg (for glaze)

Instructions

1. Step 1
   In a stand mixer, cream softened unsalted butter and 1 ½ cups granulated sugar on medium-high speed for 3-5 minutes until light and pale. Scrape down the bowl.
2. Step 2
   Reduce mixer speed to low. Add eggs one at a time, beating after each. Add vanilla extract and ¼ cup non-alcoholic eggnog; mix until just combined.
3. Step 3
   In a separate bowl, whisk together flour, cream of tartar, baking soda, ½ tsp ground nutmeg, and salt.
4. Step 4
   Gradually add dry ingredients to the wet mixture, mixing on low speed only until no visible streaks of flour remain. Do not overmix. The dough will be soft and slightly sticky.
5. Step 5
   Cover the dough and refrigerate for a minimum of 1 hour (up to 3 hours) until firm. This is essential for proper shaping and cookie texture.
6. Step 6
   Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
7. Step 7
   In a shallow bowl, whisk together ¼ cup granulated sugar, 1 tbsp ground cinnamon, and ½ tsp ground nutmeg for the coating.
8. Step 8
   Remove chilled dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball between your palms.
9. Step 9
   Generously roll each dough ball in the prepared cinnamon sugar mixture, ensuring it is fully coated.
10. Step 10
    Place coated dough balls onto prepared baking sheets, spaced 2 inches apart. Immediately before baking, gently press a distinct indentation into the center of each ball using your thumb or a rounded teaspoon.
11. Step 11
    Bake for 8-10 minutes, or until the edges are set and lightly golden, and the centers still appear slightly soft. If indentations puff up, gently re-indent immediately after removing from the oven.
12. Step 12
    Allow cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely to room temperature before glazing.
13. Step 13
    For the glaze, sift 1 ½ cups powdered sugar into a medium bowl. Gradually whisk in 3-4 tablespoons of non-alcoholic eggnog and ¼ tsp ground nutmeg until the glaze is smooth, pourable, yet thick enough to hold its shape.
14. Step 14
    Once cookies are completely cool, carefully spoon or pipe the prepared eggnog glaze into each thumbprint indentation, filling generously.
15. Step 15
    Allow the glazed cookies to sit undisturbed at room temperature for 30-60 minutes, or until the eggnog glaze has fully set and hardened. Serve and enjoy!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.