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Eggnog Gingerbread Thumbprint Cookies

Eggnog Gingerbread Thumbprint Cookies for Cozy Celebrations

Delightful Eggnog Gingerbread Thumbprint Cookies perfect for holiday celebrations and gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Provides structure to the cookies; substitute with a gluten-free blend if desired.
  • 1 teaspoon Baking Soda Acts as a leavening agent, ensuring the cookies rise slightly.
  • 1 teaspoon Spices (Ginger, Cinnamon, Nutmeg, Cloves) Provide traditional gingerbread flavor; freshly ground spices enhance aroma and taste.
  • 1 pinch Fine Sea Salt Balances flavors and enhances sweetness.
  • 3/4 cup Unsalted Butter Adds moisture and richness; European-style butter yields better results.
  • 1 cup Brown Sugar Contributes sweetness and moisture, creating a chewier texture.
  • 1 large Egg Binds ingredients and contributes to texture; use room temperature eggs.
  • 1/4 cup Unsulfured Molasses Adds depth of flavor and moisture.
  • 1/4 cup Granulated Sugar Coats the cookie before baking for added sweetness.
For the Filling
  • 1 cup White Chocolate Forms the creamy filling when melted with eggnog; choose high-quality baking bars or chips.
  • 1/4 cup Eggnog Infuses the filling with a creamy, festive flavor.

Equipment

  • mixing bowls
  • whisk
  • baking sheet
  • Plastic wrap
  • Wire rack
  • Heatproof bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and your mix of spices with a pinch of fine sea salt.
  2. In a separate bowl, cream together 3/4 cup of unsalted butter and 1 cup of packed brown sugar until light and fluffy, about 3-4 minutes.
  3. Add in one room temperature egg and 1/4 cup of unsulfured molasses, mixing until smooth.
  4. Gradually blend the dry ingredients into the wet until fully combined.
  5. Pre-scoop the dough into 1.5-inch balls and place them on a lined cookie sheet. Cover the cookie sheet and refrigerate for at least 3 hours.
  6. Preheat your oven to 350°F (175°C). Roll each chilled dough ball in granulated sugar.
  7. Place the sugared balls on a lined baking sheet, and using your thumb, press down to create an imprint in each ball.
  8. Bake the cookies for 9-10 minutes until they are set but still appear soft.
  9. Once cooled, melt 1 cup of white chocolate, stirring in 1/4 cup of eggnog until smooth, then fill the thumbprints.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unfilled cookies for up to 3 months.

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