1-How to Prepare the Perfect Eggnog Snickerdoodle Thumbprint Cookies: Getting started with Eggnog Snickerdoodle Thumbprint Cookies is as easy as preheating your oven. Begin by setting it to 350 degrees F and lining your baking sheets with parchment paper. This recipe takes about 20 minutes to prep and 7 minutes to bake per tray, making the total time around 45 minutes just right for a quick holiday project.

2-First Steps: Mixing the Dough: In a mixer, cream the 4 ounces of unsalted butter with the ½ cup light brown sugar and ¼ cup white granulated sugar until light and fluffy, scraping down the sides as needed. This step builds the base for those tender cookies. Add the 1 medium egg and 1 teaspoon vanilla extract, mixing until everything is combined and creamy.

3-First Steps: Mixing the Dough: Next, incorporate the dry ingredients: 245 grams all-purpose flour, ¼ teaspoon kosher salt, ¼ teaspoon baking soda, and ½ teaspoon cream of tartar. Mix until a dough forms don’t overdo it to keep the texture soft. No chilling is needed here, so you can move right along.

4-Shaping and Baking: Scoop the dough into 1 tablespoon balls, about 15 grams each, and roll them in the cinnamon-sugar mixture. Place them on your prepared baking sheet and press indentations in the centers using a ½ teaspoon measure or your thumb. Bake for 7 minutes; if the indentations fill in, gently repress them while warm.

5-Shaping and Baking: For the filling, combine 4 ounces white chocolate, 2 tablespoons eggnog, and the optional 1 tablespoon dark rum or ¼ teaspoon rum extract in a bowl. Melt in 15-second intervals in the microwave or using a double boiler, stirring until smooth, then add ¼ teaspoon freshly grated nutmeg. Once the cookies cool, fill each indentation with about ½ teaspoon of ganache and top with more nutmeg. Let it set at room temperature for a few hours or chill for faster results.