Description
These Eggnog Snickerdoodle Thumbprint Cookies blend classic snickerdoodle spice with creamy eggnog flavor, then hide a jam or curd surprise in every cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional)
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar + 1 tsp cinnamon (for rolling)
- 1/3 cup jam or curd (your favorite flavor)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Cream butter and sugars until fluffy. Add yolk and vanilla. Mix well.
- Whisk dry ingredients (flour, cornstarch, salt) and add to butter mix. Mix until combined.
- Shape dough into balls (about 1 tbsp each). Roll in granulated sugar.
- Press thumbprint into center of each ball. Chill for 10 minutes to reduce spreading.
- Spoon jam into indentations (about 1/4 tsp).
- Bake 11–13 minutes, until edges just begin to turn golden.
- Cool on pan 5 minutes, then transfer to rack.
Notes
Use high-quality jam or curd for best flavor. Don’t overfill, or filling may bubble out. Chilling helps control spread in warm kitchens. Cookies freeze well either before or after baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg