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Eggnog Thumbprint Cookies

These eggnog thumbprint cookies combine a snickerdoodle base with a creamy eggnog ganache center. They have the perfect balance of spice and richness in every bite. They’re a simple yet festive addition to any holiday cookie spread.

A close-up of several eggnog thumbprint cookies with a creamy white center, dusted with a sprinkle of spices. The cookies are arranged on a light surface, showcasing their round shape and textured appearance.

Easy Eggnog Thumbprint Cookies

I love how easy these eggnog thumbprint cookies are to make. The base comes together with a store-bought snickerdoodle cookie mix and just a bit of added flour to keep them from spreading too much. It’s quick but still has that homemade touch—ideal for busy holiday baking.

The filling is just as simple. A smooth eggnog ganache made with white chocolate adds a creamy sweetness that balances perfectly with the cinnamon on the cookie. Don’t skip the dusting of nutmeg on top! It really brings out the eggnog flavor. These were so good that my husband couldn’t wait for me to finish the photos—he was already sneaking a few from the tray!

If you love the idea of eggnog in cookies, check out my Frosted Eggnog Cookies!

A stack of eggnog thumbprint cookies is surrounded by more cookies and a bowl of whole nutmeg. The cookies are sprinkled with cinnamon and have an eggnog center. A cinnamon stick rests nearby.

Ingredients

  • Snickerdoodle cookie mix – Forms the base of the cookie with classic cinnamon-sugar flavor.
  • All-purpose flour – Helps the cookies hold their shape and prevents spreading.
  • Butter – Adds richness and binds the dough for a soft, chewy texture.
  • Egg – Adds structure to the cookie dough and helps achieve the perfect texture.
  • Eggnog – Brings creamy, festive flavor to the ganache, pairing perfectly with the cinnamon in the cookie.
  • White chocolate – Melts into a smooth, sweet ganache with the eggnog for the filling.
  • Ground nutmeg – Dust on top to enhance the eggnog flavor and add a holiday touch.
Top view of baking ingredients including labeled bowls of snickerdoodle cookie mix, flour, cinnamon sugar, nutmeg, eggnog, and white chocolate. A stick of butter and an egg are also displayed on a light surface.

Making the Eggnog Thumbprints

  1. Prep – Preheat your oven to 350 degrees F. and line two baking sheets with parchment paper.
  2. Prepare the cookie dough – In the bowl of a stand mixer fitted with the paddle attachment, mix the snickerdoodle cookie mix and flour. Add the softened butter and egg and mix until a soft dough forms.
  3. Chill the dough – Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape while baking.
  4. Shape and coat the cookies – Scoop 1 tablespoon of dough and roll it into a ball. Roll the dough balls in the cinnamon-sugar mix that came with the cookie mix.
Four-step process for making cookie dough: 1) Dry ingredients in a large bowl. 2) Added butter and an egg. 3) Mixed dough in the bowl. 4) A round cookie dough ball coated in a cinnamon-sugar mixture.
  1. Indent and bake – Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a measuring spoon to create a small indentation in the center of each cookie. Bake for 9-11 minutes or until the edges are lightly golden. When you remove them from the oven, reshape the indentation with the back of a 1 teaspoon measuring spoon while they’re still warm. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling.
  2. Make the eggnog ganache – While the cookies are cooling, prepare the eggnog ganache. In a microwave-safe bowl, combine the white chocolate chips and eggnog. Heat in 20-second intervals, stirring after each interval until smooth and fully combined.
Four images show cookie baking stages: Top two images have dough balls and flattened cookies on lined baking sheets. Bottom two images have white chocolate chips and eggnog in a bowl and melted white chocolate in another bowl.
  1. Fill the cookies – Once the cookies have cooled, use a spoon or piping bag to fill the indentations with the eggnog filling.
  2. Dust with nutmeg – Finish by lightly dusting each filled cookie with ground nutmeg to enhance the eggnog flavor.
  3. Serve – Allow the ganache to set for a few minutes before serving. Enjoy!
Two images side by side: The left shows a spoon pressing into a baked cookie on a tray, creating an indentation. The right shows a spoon pouring a creamy filling into the cookie indentation. Both cookies are on a parchment-lined baking sheet.

Do I have to chill the snickerdoodle cookie dough?

No, you don’t have to chill the snickerdoodle cookie dough, but I recommend it if you want a more defined thumbprint shape. Chilling the dough helps prevent the cookies from spreading too much in the oven, so they hold their shape better.

You’ll notice the difference in the final look—cookies made with chilled dough have a more traditional, rounded thumbprint appearance, while those baked right away tend to spread more. In the photo below, the cookie on the left was not chilled, while the one on the right was

Two round cookies are placed on white parchment paper. Both cookies are lightly dusted with cinnamon sugar, giving them a slightly brown, speckled appearance. They have indented centers, suggesting they may be thumbprint cookies.

Variations and Substitutions

Cookie Base – If you can’t find a snickerdoodle cookie mix, use a sugar cookie mix base like in my lemon curd thumbprint cookies and roll them in a cinnamon-sugar mix to mimic the snickerdoodle flavor.

Boozy twist – For an adult version, add a teaspoon of spiced rum or bourbon to the ganache. Make sure to reduce the eggnog slightly so the consistency stays thick.

Dusting – Substitute the nutmeg dusting with a sprinkle of cinnamon sugar for extra cinnamon flavor, or even add a tiny pinch of ground ginger or allspice for a holiday spice mix.

Decorative toppings – After filling, add a few festive sprinkles or gold sanding sugar on top of the ganache for a holiday touch.

A plate of eggnog thumbprint cookies with a creamy eggnog center, dusted with cinnamon sugar, arranged closely together. The cookies have a soft, round shape with a golden-brown hue.

Tips for Success

  • Chill the dough – While it’s not required, chilling the dough for at least 30 minutes will prevent the cookies from spreading too much and help maintain that classic thumbprint shape.
  • Reshape after baking – The indentations may puff up a bit in the oven, so use the back of a 1 teaspoon measuring spoon to gently reshape the thumbprints immediately after baking while the cookies are still warm.
  • Use full-fat eggnog – For the best flavor and texture in the ganache, use full-fat eggnog.
  • Let the ganache thicken – Allow the ganache to sit for 5-10 minutes after mixing so it thickens slightly, making it easier to fill the thumbprints neatly.
  • Don’t overfill – When filling the cookies, add just enough ganache to fill the indentation without spilling over the edges. This keeps the presentation clean and makes them easier to handle.
  • Allow the ganache to set – Let the ganache set for a few minutes before serving to prevent smudging or mess. If you’re in a hurry, pop the cookies in the fridge for a few minutes to help the ganache firm up.
A plate of thumbprint snickerdoodle cookies with creamy eggnog ganache and a sprinkle of nutmeg is surrounded by a cup of eggnog, whole nutmegs in a bowl, and cinnamon sticks on a light surface.

How to store the cookies

Store in an airtight container at room temperature for 3-4 days.

The cookies can be frozen in an airtight container or freezer bag for up to three months. Place a piece of parchment or wax paper between the layers to prevent the cookies from sticking together.

A stack of eggnog thumbprint cookies topped with eggnog white chocolate ganache. The top cookie has a bite taken out, revealing a soft texture. In the background, a bowl of whole nutmegs and a cinnamon stick are visible.

Looking for more eggnog recipes?

Check out these easy recipes.

Did you love these delicious eggnog thumbprint cookies? Let me know what you think in the comments below.

Close-up of several cinnamon cookies with creamy white centers, sprinkled with a touch of cinnamon on top, arranged on a white background.

Eggnog Thumbprint Cookies

Author: Mandy
These eggnog thumbprint cookies are a holiday twist on a classic, with a soft, spiced snickerdoodle base and a creamy, eggnog ganache in the center. They’re easy to make with a mix, but the festive flavor and hint of nutmeg make them feel special—perfect for sharing or adding to a holiday cookie tray.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 35 Cookies
Calories 96 kcal

Ingredients
  

  • 1 (17.9 ounce) package snickerdoodle cookie mix
  • 2 tablespoons all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 1/4 cup white chocolate chopped
  • 2 tablespoons full-fat eggnog
  • ground nutmeg for dusting

Instructions
 

  • Preheat your oven to 350 degrees F. and line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the snickerdoodle cookie mix and flour. Add the softened butter and egg, then mix until a soft dough forms.
  • Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
  • Scoop 1 tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mix that came with the cookie mix.
  • Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a measuring spoon to create a small indentation in each.
  • Bake for 9-11 minutes, or until the edges are lightly golden. When you remove them from the oven, reshape the indentation with the back of a 1-teaspoon measuring spoon while they’re still warm. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling.
  • While the cookies are cooling, prepare the eggnog ganache. In a microwave-safe bowl, combine the white chocolate chips and eggnog. Heat in 20-second intervals, stirring after each interval until smooth and fully combined.
  • Let the ganache sit for 5-10 minutes to thicken slightly so it is easier to handle. Once the cookies have cooled, use a spoon or piping bag to fill the indentations with the eggnog ganache.
  • Finish by lightly dusting each filled cookie with ground nutmeg. Allow the ganache to set for a few minutes before serving. Enjoy!

Nutrition

Calories: 96kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 19mgPotassium: 14mgFiber: 0.4gSugar: 7gVitamin A: 91IUVitamin C: 0.02mgCalcium: 5mgIron: 0.1mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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