Y’all, don’t you just love this time of year? I mean, party foods and holiday cookies – what could be better?!? You know, it’s not just eating those foods. Of course, that’s pretty darn good too but it’s the memories made around those traditional foods that really make me feel all warm and cozy inside. These Snickerdoodle Eggnog Thumbprint cookies give me all the feels!
They make me think of my niece – Snickerdoodles are her favorite. My niece was the first baby born into our family (of the next generation), the person who made me an aunt, so I have very special memories of my time with her when she was little.
Eggnog makes me think of my mom. Every Christmas Eve (once I was an adult), after getting all the gifts under the tree, we would sit down and share a quiet moment with a mug of eggnog and coffee liqueur.
Baking makes me think of my grandmothers. Along with my mom, my grandmothers are the people who taught me how to cook. I remember standing on a step stool beside one of them. I watched each little pinch of salt, and every little stir of the batter.
Want to make some memories with your family? My friends and I have joined together to bring you 12 yummy cookie recipes perfect for the season!
SNICKERDOODLE EGGNOG THUMBPRINT COOKIES RECIPE
Snickerdoodle Eggnog Thumbprint Cookies
These Snickerdoodle Eggnog Thumbprint Cookies bring flavors of the season together in one delicious treat!
- 1 cup butter room temperature
- 2/3 cup sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 2 cups flour
For the sugar coating: 1 tsp. cinnamon and 1/2 cup sugar
For the frosting: 2 oz. cream cheese, 1/4 cup butter at room temperature, 2 tbsp eggnog, 1 cup powdered sugar, a pinch of eggnog
Preheat the oven to 350 degrees F.
Cream the sugar and butter together.
Add in the vanilla and eggs and mix well.
A bit at a time, beat in the flour.
Cover the bowl and refrigerate for an hour.
Form balls of cookie dough about 1 inch in diameter.
Stir together the cinnamon and sugar for the coating and roll the balls of cookie dough in this mixture.
Place the balls of coated cookie dough on a baking sheet. I use a Silpat and this helps keep the cookies from sticking and burning.
Press your thumb into each dough ball so that it flattens a bit and has an indentation in the center.
Bake cookies for 12-15 minutes.
While baking, make the frosting. Mix together the cream cheese and butter until well blended. Add in the eggnog. Blend in the powdered sugar a little bit at a time.
Remove the cookies from the oven.
As soon as the cookies come out of the oven, use a spoon (1/2 teaspoon size worked best for me) to press in the thumbprint indentations on the cookies if needed.
Allow the cookies to cool completely. I find it best to place the cookie sheet on a wire rack to allow for air circulation underneath.
Once cooled, place the frosting in a plastic zippered storage bag. Snip off one corner and pipe the frosting into each indentation on the cookies.
Finish off with a touch of nutmeg over the frosting on each cookie if you'd like!
And if you love eggnog as much as my mom and I do, you’ve got to check out this delicious eggnog cookie recipe!