Eggnog Gingerbread Thumbprint Cookies
Delight in these festive Eggnog Gingerbread Thumbprint Cookies, combining warm spices with creamy eggnog flavors for a perfect holiday treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
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
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg, eggnog, and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chopped nuts if using.
- Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
- Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball.
- Bake for 10-12 minutes until edges are firm but centers are soft.
- Remove from oven and immediately press the thumbprint indentation again if it has puffed up.
- Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 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.