Eggnog Thumbprint Cookies – Deliciously soft and chewy thumbprint cookies that are infused with eggnog, and are filled with a sweet eggnog centre. These are the perfect cookies for Christmas!
Eggnog Thumbprint Cookies
Eggnog is a classic beverage that is usually enjoyed around Christmas time. It’s sweet, creamy, mainly made from milk and egg yolks, and is served chilled.
Today’s recipe is loaded with eggnog.
These Eggnog Thumbprint Cookies are soft and chewy, infused with eggnog, and are filled with a sweet and creamy eggnog centre.
If you’re a big fan of eggnog, then this cookie recipe is for you. They also make for the perfect edible gift for Christmas time!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter: Softened to room temperature. Make sure it’s not too soft that it’s starting to melt – this will make your cookies more likely to spread too much in the oven.
- Light brown sugar
- Caster/granulated sugar
- Large egg yolk
- Vanilla extract
- Eggnog: Store-bought or homemade.
- Plain/all-purpose flour
- Ground cinnamon
- Ground nutmeg
For the Eggnog Filling:
- Icing/powdered sugar
- Eggnog: About 3 – 4 tablespoons. Start with 3, then add the 4th tablespoon if needed to make the mixture more runny.
- Vanilla extract
How to make Eggnog Thumbprint Cookies
To make these cookies, simply start by mixing together the butter and sugars until combined. This can be done by hand with a spatula, or you can use your handheld or stand mixer.
Add the egg yolk, vanilla extract, and eggnog, and mix until combined.
Add the flour, salt, and spices, and mix to form a smooth, soft dough.
Roll the dough into 0.7oz balls. Roll each one in granulated sugar, and place onto a baking tray lined with parchment paper or a silicone mat.
TIP: At this point, you can freeze the balls for about 10 – 15 minutes before making indents. This helps prevent excessive spreading in the oven.
If making indents into dough balls that are very firm/solid, they may crack a little around the edges, but I like that look! If you don’t want this, freeze the balls AFTER making the indents until solid.
Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.
Bake for 10 – 12 minutes, or until firm to the touch and golden around the edges. If the indents have risen, gently press them back down with the measuring spoon.
Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
To make the filling, grab a small bowl and whisk together the icing sugar, eggnog, vanilla, and nutmeg until completely smooth and combined.
Fill the indents in the cookies with the filling. Allow to set before serving.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
Tools used for this recipe
Here are a few handy tools I used to make these cookies. As an Amazon Associate, I earn from qualifying purchases.
These Eggnog Thumbprint Cookies are:
- incredibly soft and chewy
- LOADED with eggnog flavour
- filled with a sweet eggnog centre
- the perfect cookies for Christmas and gift-giving
How long will these cookies last? These cookies stay fresh in an airtight container at room temperature or in the fridge for up to 1 week.
Can I freeze these cookies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Want freshly-baked cookies every time? Cookie dough balls, shaped, can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥