If you’re dreaming of the perfect holiday treat that captures the warmth of spices and the creamy decadence of winter flavors, then you absolutely must make these Eggnog Gingerbread Thumbprint Cookies. They bring together the cozy, spiced goodness of gingerbread with the nostalgic richness of eggnog, and finish with a dreamy white chocolate filling that literally melts in your mouth. These cookies are a delightful way to celebrate any festive season and will quickly become a beloved staple you look forward to baking and sharing every year.

Eggnog Gingerbread Thumbprint Cookies - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is essential, contributing a unique flavor or texture that transforms a humble cookie into a dazzling seasonal treat. From the fragrant blend of spices to the creamy eggnog and luscious white chocolate, every component is carefully chosen to create harmony in every bite.

375 grams (3 cups) all purpose flour: Provides the perfect structure with just enough protein for tender cookies.
1/2 teaspoon baking soda: Helps the cookies rise slightly and gives a delicate crumb.
2 teaspoons ground ginger: Infuses a warm, spicy kick essential to gingerbread.
2 teaspoons ground cinnamon: Adds a sweet, woody depth that’s festive and comforting.
1/2 teaspoon ground nutmeg: Brings subtle warmth and complexity.
1/4 teaspoon ground cloves: Lends a bold spiciness to balance the sweetness.
1/2 teaspoon fine sea salt: Enhances the flavors and balances sweetness beautifully.
150 grams (2/3 cup) unsalted European style butter, softened: Creates a tender, rich base crucial for buttery cookies.
165 grams (3/4 cup) light or dark brown sugar, packed: Offers moistness and a caramel undertone that pairs perfectly with molasses.
50 grams (1 large) egg: Binds ingredients and adds structure and moisture.
170 grams (1/2 cup) unsulphured molasses: The heart of gingerbread flavor with deep, robust sweetness.
50 grams (1/4 cup) granulated sugar: For coating the dough balls, giving a slightly crisp sparkly exterior.
170 grams (1 cup) quality white chocolate, roughly chopped: Transforms into the creamy filling with smooth sweetness.
60 grams (1/4 cup) alcohol-free eggnog: Adds luscious richness and ties the white chocolate filling to the holiday flavors.

How to Make Eggnog Gingerbread Thumbprint Cookies

Step 1: Prepare the Spiced Dry Ingredients

Start by whisking together your flour, baking soda, and aromatic spices—ginger, cinnamon, nutmeg, and cloves—and salt in a large bowl. This ensures your warm spices are evenly dispersed in the dough, creating that distinctive gingerbread flavor that fills your kitchen with holiday cheer.

Step 2: Cream the Butter and Sugar

Using a stand mixer or handheld mixer, beat the softened European style butter with the brown sugar until it forms a light, creamy paste. This step is key to achieving a cookie that’s soft yet holds shape, and the brown sugar lends moistness plus a deep caramel flavor.

Step 3: Add Egg and Molasses

Next, beat in the room-temperature egg and unsulphured molasses. The molasses is what gives these cookies their classic deep, slightly tangy sweetness that makes gingerbread so iconic. Mixing thoroughly ensures a smooth, homogenous dough.

Step 4: Combine Wet and Dry Ingredients

Spoon in the flour and spice mixture a third at a time, mixing gently between additions. The goal is to create a smooth dough that is neither tough nor crumbly, some scraping of the bowl’s sides will help incorporate everything perfectly.

Step 5: Scoop and Chill the Dough

Pre-measure your dough balls with a 1.5 tablespoon cookie scoop for uniform cookies. Place these dough balls on a parchment-lined tray, cover tightly, and refrigerate for at least two hours or overnight. Chilling firms the butter, prevents excessive spreading, and intensifies the flavors.

Step 6: Shape and Bake Your Cookies

Once chilled, roll each dough ball gently in your palms to smooth, then coat fully in granulated sugar for a delicate crunchy crust. Arrange the sugared dough balls spaced well apart on a rimmed parchment-lined baking tray. Using a rounded half teaspoon, press a shallow thumbprint in each cookie—press halfway into the dough without cracking. Bake at 350°F (180°C) for 8 to 9 minutes until they’re set but still soft. Quickly reshape the thumbprint while warm, let them cool slightly on the tray, then transfer to a wire rack.

Step 7: Make the Eggnog White Chocolate Filling

Gently melt the white chocolate and eggnog together in short bursts in the microwave or over a double boiler, stirring frequently until smooth and creamy. Transfer this cozy filling to a piping bag and carefully fill each cooled thumbprint indentation. Let the cookies rest for about 30 minutes to an hour to let the filling set and firm up beautifully.

How to Serve Eggnog Gingerbread Thumbprint Cookies

Garnishes

For an elegant finishing touch, sprinkle a pinch of finely grated nutmeg or a dusting of cinnamon directly on top of the set white chocolate filling. This extra layer of spice perfectly complements the sweetness and visually pops against the creamy filling.

Side Dishes

These cookies shine alongside a warm cup of mulled cider or a classic cup of hot cocoa. Their spiced, creamy profile makes them a natural partner for warm, cozy drinks, enhancing the festive mood no matter the occasion.

Creative Ways to Present

Arrange the cookies on a festive platter with sprigs of fresh rosemary or pine for an instantly holiday-ready look. You can also gift them stacked in a clear box tied with a rustic ribbon—these Eggnog Gingerbread Thumbprint Cookies make thoughtful and delicious homemade gifts!

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature to maintain their soft texture and keep the rich flavors fresh for up to one week. Make sure the white chocolate filling has fully set before storing to avoid smudging.

Freezing

You can freeze the baked, unfilled cookies wrapped tightly in plastic wrap and placed in a freezer-safe container or bag for up to 3 months. Once ready to enjoy, thaw completely at room temperature before piping the eggnog white chocolate filling to preserve the cookie’s perfect texture.

Reheating

If you’d like a freshly baked feel, gently warm the cookies in a 300°F (150°C) oven for 3-4 minutes before serving. Avoid microwaving as this may melt the filling unevenly and change the texture of the cookie.

FAQs

Can I use almond milk instead of eggnog in the filling?

Yes, almond milk is a great dairy-free substitute, but keep in mind it won’t have the same creamy richness. You might want to add a splash of vanilla extract or a bit of heavy cream substitute to mimic that eggnog flavor.

What type of molasses works best for these cookies?

Unsulphured molasses is recommended for its pure, clean flavor that complements the spices perfectly without any bitter aftertaste.

Can I make the cookie dough ahead of time and freeze it?

Absolutely! Scoop the dough balls and freeze them on a tray, then transfer to a bag. You can bake from frozen—just add a minute or two to the baking time.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 2 hours is key. Using European style butter with higher fat content also helps cookies hold their shape better.

Can I swap the white chocolate for dark chocolate?

You can, but it will change the flavor profile from creamy and sweet to richer and more intense. Dark chocolate pairs beautifully with gingerbread spices if you prefer a less sweet option.

Final Thoughts

These Eggnog Gingerbread Thumbprint Cookies are truly a celebration of seasonal flavors wrapped up in one irresistible cookie. From the spiced dough to the luscious eggnog-infused white chocolate filling, every bite feels like a warm holiday hug. I can’t encourage you enough to try making this recipe—you’ll find it a joyful, delicious tradition that fills your kitchen with magic and delight every time.