Description
Festive thumbprint cookies with a snickerdoodle base and a creamy eggnog filling. Perfect for holiday gatherings and Christmas celebrations.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup eggnog
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, eggnog, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine 2 tablespoons cinnamon with ¼ cup sugar. Scoop tablespoon-sized balls of dough and roll them in the cinnamon sugar mixture. Place on prepared baking sheets.
- Press a thumbprint into the center of each cookie. Bake for 10-12 minutes, until edges are set. Cool, then optionally fill centers with a spoonful of thickened eggnog or eggnog icing.
Notes
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg