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Eggnog Gingerbread Thumbprint Cookies

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3.8 from 64 reviews

These Eggnog Gingerbread Thumbprint Cookies are a festive holiday treat combining the warm spices of gingerbread with the creamy sweetness of eggnog and white chocolate. Made with molasses, aromatic spices, and a touch of brown sugar, these cookies are soft, flavorful, and feature a luscious white chocolate and eggnog filling in the thumbprint center. Perfect for holiday gatherings or gifting, they balance spice and sweetness beautifully.

Ingredients

Scale

Cookie Dough

  • 375 grams (3 cups) all purpose flour, 10.5-11% protein
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 150 grams (⅔ cup) unsalted butter, European style (82% butterfat), softened to room temperature
  • 165 grams (¾ cup) light or dark brown sugar, packed
  • 50 grams (1 large) egg, room temperature
  • 170 grams (½ cup) unsulphured molasses

Topping

  • 50 grams (¼ cup) granulated sugar

Eggnog White Chocolate Filling

  • 170 grams (1 cup) quality white chocolate baking bar or white chocolate chips, roughly chopped
  • 60 grams (¼ cup) eggnog, alcohol free

Instructions

  1. Make the Cookie Dough: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and sea salt until evenly combined. Set aside.
  2. Cream Butter and Sugar: Using a stand mixer or handheld mixer, beat the softened butter and packed brown sugar together on medium speed until a creamy paste forms, about 1-2 minutes.
  3. Add Egg and Molasses: Mix in the room temperature egg and molasses on medium speed until smooth and fully incorporated, scraping down sides and bottom as needed.
  4. Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients in three parts, mixing thoroughly after each addition until a smooth, cohesive cookie dough forms. Scrape the bowl as necessary to ensure even mixing.
  5. Scoop and Chill Dough: Using a 1.5 tablespoon (#40) cookie scoop, measure out dough into 1 ½-inch balls. Arrange the dough balls on a parchment-lined cookie sheet or dish, cover with plastic wrap, and refrigerate for at least 2 hours or overnight to allow the dough to rest and butter to firm.
  6. Preheat Oven and Prepare Baking Sheet: Heat the oven to 350℉ (180℃). Line a rimmed cookie sheet with a double layer of parchment paper.
  7. Shape Cookies: Once chilled, roll each dough ball between your palms to smooth and pack tightly. Roll each ball in granulated sugar until fully coated. Place the balls on the prepared baking sheet spaced about 2 inches apart, fitting about 9 cookies per sheet.
  8. Create Thumbprints: Use a rounded half-teaspoon measuring spoon to gently press a thumbprint indentation into the center of each cookie dough ball, pressing only halfway down. To avoid cracking, you may press the thumbprints slightly while dough is still warmer and then refrigerate shaped cookies until firm.
  9. Bake Cookies: Bake the cookies on the middle oven rack for 8-9 minutes, until set but still soft. Avoid overbaking; the cookies will firm up as they cool.
  10. Reshape Thumbprints: Remove cookies from the oven and immediately reshape the thumbprint indentations gently with a spoon if needed while cookies are still warm. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Prepare Eggnog White Chocolate Filling: In a microwave-safe bowl, combine the chopped white chocolate with eggnog. Microwave in 30-second intervals, stirring after each, until fully melted and smooth (about 1.5 minutes). Alternatively, melt using a double boiler.
  12. Fill Cookies: Transfer the melted eggnog white chocolate mixture to a piping bag and pipe into each cooled cookie’s thumbprint center. Allow the filling to set at room temperature for 30 minutes to 1 hour.
  13. Finishing Touches and Storage: Optionally sprinkle the filled cookies with a light dusting of cinnamon or grated nutmeg. Store cookies in an airtight container at room temperature for freshness.

Notes

  • Use Gold Medal All Purpose Flour (10.5-11% protein) for best texture.
  • European style unsalted butter with 82% butterfat improves flavor and richness.
  • Grandma’s Unsulphured Molasses delivers robust molasses flavor.
  • Lindt Excellence White Chocolate Bar recommended for smooth melting and high quality taste.
  • The mid-size #40 cookie scoop yields about 25 cookies (each dough ball approximately 34 grams).
  • For smaller cookies, use a #50 scoop to get about 34 cookies at 24 grams each.
  • Chilling dough before baking prevents excessive spreading during baking.
  • Press thumbprints while dough is still slightly warm to avoid cracking.
  • Allow cookies to cool before filling to prevent melting the white chocolate filling.

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