Okay, picture this—it’s one of those late December afternoons, freezing wind outside, socks half on because the cat stole the other half, and my kitchen is already humming (read: chaotic) with Christmas music that’s slightly too loud. That’s when I tend to pull out this eggnog snickerdoodle thumbprint cookie recipe. Not to sound overly dramatic, but these cookies? They’re pretty much my edible Christmas hug. Actually, I’m convinced my cousin Jerry keeps visiting just to snag a few of these before anyone else notices (he thinks I don’t see, but those crumb trails are suspiciously obvious, mate!).

Why you’ll be obsessed with these (like my family…)

I make these whenever the Christmas spirit grabs me by the apron strings—or honestly, anytime I find a half-full store eggnog carton lingering in the fridge, haunting me. My family loses their minds over these because somehow they taste like Christmas, but not in a boring, department store candle kinda way. The cinnamon sugar gets everywhere (accept it), but the thumbprint center is this sweet, gooey eggnog surprise. If I’m being real, I used to get frustrated with the dough being a bit sticky; but then I realized messy hands mean you’re doing it right. Oh, and if you bring these to a potluck, brace yourself: everyone’s going to ask for the recipe, sometimes three times because someone forgot to write it down (I’m looking at you, Aunt Deb).

What you’ll need for the magic (my substitutions and cheat codes)

2 ½ cups all-purpose flour (I’ve used whole wheat in a pinch… the cookies turn out a tad denser, but still tasty)
1 tsp cream of tartar (Grandma swore by the Clabber Girl brand, but honestly, any kind will do – unless you leave it out, and then it’s just not quite right)
1/2 tsp baking soda (or baking powder if baking soda disappears from your shelf, but… maybe reduce it to 1 tsp in that case)
1/2 tsp salt
1/2 cup unsalted butter, room temp (sometimes I let it warm up by the preheating oven, but watch it doesn’t melt!)
1/2 cup granulated sugar
1/2 cup packed brown sugar (light or dark, whatever’s lurking in the pantry works)
1 egg (I’ve used flaxseed-and-water for a vegan friend; it’s ok, not glorious)
1/3 cup eggnog (Trader Joe’s, store-brand, homemade—no one’s judging. Almond or oat nog works too if you’re aiming dairy free)
1 tsp vanilla extract
1/2 tsp ground nutmeg (sometimes I’m lazy and skip or swap extra cinnamon, no tragedy)
For rolling: 1/4 cup sugar mixed with 1 tsp cinnamon
For the filling: 3/4 cup powdered sugar, 2 tbsp eggnog, a hint more nutmeg if you love it extra spiced

Let’s get snickerdoodling (expect a bit of mess, it’s tradition)

First up, preheat your oven to 350°F (175°C) and line two baking sheets with parchment. Or, just grease them if you can’t find parchment—I’m convinced the stuff grows legs and escapes.
Whisk together flour, cream of tartar, baking soda, salt (and nutmeg, if using) in a big bowl. Nothing fancy, just so there aren’t flour avalanches later.
In your mixer (or a big bowl plus old-school wooden spoon if you like an arm workout), cream the butter, granulated sugar, and brown sugar. Go for fluffy and well mixed—usually 2-3 minutes. This is my taste-test point—just me? Didn’t think so.
Beat in the egg, eggnog, and vanilla. It’ll look a touch odd and might separate a bit, but it comes together, promise.
Gradually add dry ingredients to the wet, mixing just until it’s all friendly. The dough will be sticky. This is normal, even if you have an urge to over-flour. Don’t.
Grab chunks (about 1.5 tablespoons worth—a generous walnut, if that helps) and roll into balls. Roll each ball in the cinnamon sugar mix. Place on your tray a couple inches apart.
Now, the fun bit: poke a gentle thumbprint in each cookie. Too much enthusiasm and you’ll punch straight through—it’s happened. Don’t panic; just pinch the edges back together.
Bake 10-12 minutes or until just golden at the edges. They’ll look soft, which is perfect. Let them sit for 4-5 minutes—don’t move them when hot, or they’ll do the tragic fall-apart dance.
Once cool (or at least not lava-hot), whisk up the filling: powdered sugar, eggnog, and maybe more nutmeg if you’re a spice fiend. Drizzle it (or puddle it) in the thumbprint. It sets a bit, but who are we kidding, I’ve eaten them before then.

Real notes (from slightly messy experience)

I tried chilling the dough for 30 minutes once. Not sure it’s essential, but it does make shaping slightly less gooey. More time = less stick, basically.
If you go too heavy on the filling, it’ll ooze over the sides. Not the end of the world, but then they look a bit like tiny eggnog volcanoes. (Tasty, but messy on the cookie plate.)

Twists and experiments (some better than others…)

I once swapped half the flour for almond flour, thinking it’d be fancy and gluten-light. Ended up with cookies more like little blobby cakes. Wouldn’t repeat, but edible if you dip them in coffee.
Orange zest in the dough? Actually quite nice. Don’t go wild though—a teaspoon is plenty.
If you want max crunch, bake a wee bit longer and use turbinado sugar for rolling. My niece loves the sparkles, but I think they get a tad too crunchy after a day.

Do you really need fancy equipment?

Honestly, a stand mixer helps (especially if you’re lazy like me and have stuff to binge-watch in the background). But a wooden spoon with sheer determination works just as well. Oh, and if you lack a piping bag for the filling—just spoon it in or snip the corner off a sandwich bag; works fine and no need to buy a thing.

Eggnog Snickerdoodle Thumbprint Cookies For Christmas

How to store them (but they won’t last…)

Pop cooled cookies in an airtight tin or container. They’ll keep 2 to 3 days before getting a bit soft (or so I imagine—honestly, we’ve never had them around for more than 24 hours except the year I made a double batch. That time, they survived 30 hours. Progress!). If you want to freeze them, do it before adding the filling—freeze baked cookies, then thaw and fill on the day.

How do I like to serve these?

I pile them on one of those slightly chipped Christmas plates, flanked by mugs of hot cocoa or actual eggnog (sometimes dosed with a splash of something extra for the grown-ups—it’s Christmas, after all). Sometimes we set out a bowl of extra thumbprint filling as a dip; controversial but popular!

Pro tips (learn from my questionable choices)

Don’t bake them past golden—if you wait for the top to brown, you’ll get eggnog rocks, not cookies.
If the filling’s too runny, add more powdered sugar gradually; too thick? Extra splash of eggnog, just a bit at a time.
Once I tried to rush cooling so I could ice them faster (impatience strikes again). Bad idea—they fell apart. So yeah, wander off, make a cuppa tea, come back.

FAQ… genuine questions I’ve been hit with

Can I make these ahead?
Yup, dough keeps maybe a day or two in the fridge. I find it actually works better if it’s been chilling a bit (see above where I said it may not matter, but… sometimes it does!). Just let the dough warm a tad before scooping or your hands will freeze off.

Are these super sweet?
Yeah, sort of. That’s what the holidays are for, right? You can cut a tablespoon or two of sugar if you want, although the filling’s what really spikes the sweetness. Or, serve them with strong coffee if you want contrast.

Can I skip eggnog?
You can, but then they’re just snickerdoodle thumbprints—which isn’t the worst fate, just not quite this festive. Try vanilla oat milk or heavy cream for a similar texture if you must.

What if I don’t have cream of tartar?
Honestly, they’ll still be cookies, just maybe a tad less chewy. Substitute a tiny bit more baking soda, but maybe pick some up next shopping trip.

By the by, if you like holiday cookies as much as I do, I sometimes find inspiration at Sally’s Baking Addiction or get eggnog ideas from Serious Eats’ eggnog recipes. They’re great when I’m out of ideas (or burned a batch by accident—hey, it happens). And if you ever want to geek out on the history of snickerdoodles, the folks at King Arthur Baking have some fun facts.

Anyhow, hope you enjoy the mess and the cheer—and if it all goes sideways, just pour yourself another mug of eggnog and call it festive. Happy baking, friend!

Eggnog Snickerdoodle Thumbprint Cookies For Christmas Treats