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Eggnog Gingerbread Thumbprint Cookies

Delight in these festive Eggnog Gingerbread Thumbprint Cookies, combining warm spices with creamy eggnog flavors for a perfect holiday treat.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans or walnuts (optional)
  • 1/3 cup eggnog glaze or frosting for filling

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  4. Add the egg, eggnog, and vanilla extract to the butter mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chopped nuts if using.
  6. Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
  7. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball.
  8. Bake for 10-12 minutes until edges are firm but centers are soft.
  9. Remove from oven and immediately press the thumbprint indentation again if it has puffed up.
  10. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. Once cooled, fill each thumbprint with eggnog glaze or frosting.

Notes

For extra festive flair, sprinkle a pinch of nutmeg on top of the eggnog glaze before it sets.