Print

Eggnog Gingerbread Thumbprint Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 23 reviews

These Eggnog Gingerbread Thumbprint Cookies combine the festive flavors of traditional gingerbread with a creamy eggnog filling, making them a delightful treat for the holiday season. Soft and spiced cookies are perfectly balanced by the rich, smooth eggnog-flavored frosting nestled in each thumbprint, ideal for Christmas gatherings or cozy winter celebrations.

Ingredients

Scale

For the Gingerbread Cookies

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract

For the Eggnog Filling

  • 1/4 cup unsalted butter, softened
  • 1/4 cup cream cheese, softened
  • 3/4 cup powdered sugar
  • 2 tablespoons eggnog
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare Gingerbread Dough: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well combined. In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy using a mixer. Beat in the egg, molasses, and vanilla extract until smooth.
  2. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a uniform dough forms. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 2 hours to firm up.
  3. Form Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll chilled dough into 1-inch balls and place on prepared sheets about 2 inches apart. Using your thumb or the back of a spoon, gently press an indentation in the center of each cookie to create the thumbprint.
  4. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look soft. Remove from oven and allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  5. Prepare Eggnog Filling: While cookies cool, beat together the softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar, then eggnog, nutmeg, and vanilla extract, continuing to beat until the filling is fluffy and well combined.
  6. Fill Thumbprints: Once the cookies have cooled completely, spoon or pipe the eggnog filling into the indentations of each cookie. Optionally, sprinkle a little extra nutmeg on top for garnish.
  7. Serve and Store: Serve these festive cookies immediately or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.

Notes

  • For a festive touch, consider adding finely chopped candied ginger or crystallized ginger on top of the filling.
  • If you prefer a vegan version, substitute butter with plant-based margarine and use a dairy-free cream cheese alternative; replace egg with flaxseed meal.
  • These cookies freeze well. Freeze unfilled cookies and thaw before adding eggnog filling.
  • Adjust spices according to your taste preference, especially if you prefer a stronger ginger or cinnamon flavor.

Find it online: https://yumfoodusa.com/eggnog-gingerbread-thumbprint-cookies-2/