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Eggnog Thumbprint Cookies

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 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!

Looking for more festive recipes? Check out my Homemade Hot Chocolate, Old-Fashioned Gingerbread, and my Mint Chocolate Oreo Fudge.

Eggnog Thumbprint Cookies

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
  • Salt

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
  • Nutmeg

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.

Mixing together butter and sugar in mixing bowl.

Add the egg yolk, vanilla extract, and eggnog, and mix until combined.

Adding egg yolk and eggnog to mixture in bowl.
Mixing together wet ingredients in mixing bowl.

Add the flour, salt, and spices, and mix to form a smooth, soft dough.

Adding dry ingredients to bowl of wet ingredients.
Folding dry ingredients into wet ingredients in mixing bowl.

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.

Cookie dough balls on baking tray.

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.

Cookie dough balls on baking tray ready to be baked.

To make the filling, grab a small bowl and whisk together the icing sugar, eggnog, vanilla, and nutmeg until completely smooth and combined.

Eggnog filling ingredients in bowl ready to be mixed.
Whisking together eggnog filling ingredients in bowl.

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.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Eggnog Thumbprint Cookies

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.

Eggnog Thumbprint Cookies

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!

Eggnog Thumbprint Cookies

Try these Christmas cookies next!

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Eggnog Thumbprint Cookies

Eggnog Thumbprint Cookies

Yield: 28 - 30 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

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!

Ingredients

For the Cookies

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) eggnog
  • 2 and 1/4 cups (280g) plain/all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Filling

  • 1 cup (125g) icing/powdered sugar
  • 3 - 4 tablespoons eggnog
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon nutmeg

Instructions

For the Cookies

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugars until combined. Add the egg yolk, vanilla, and eggnog, and mix until combined.
  3. Add the flour, salt, and spices, and mix to form a smooth, soft dough.
  4. Roll the dough into 0.7oz balls. Roll each one in granulated sugar, and place onto the prepared baking tray.
  5. 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.
  6. 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.
  7. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

For the Filling

  1. In a small bowl, whisk together the icing sugar, eggnog, vanilla, and nutmeg until completely smooth and combined.
  2. Fill the indents in the cookies with the filling. Allow to set before serving.

Notes

Cookies stay fresh in an airtight container at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Cookie dough balls, shaped, can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.

Nutrition Information:
Yield: 30 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 106Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 24mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 1g

Nutrition information isn’t always accurate.

Did you make this recipe?

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