The holidays are even brighter when you make Eggnog Thumbprint Cookies! These sweet, rich cookies are perfect for enjoying and for gifting!
Why We Love Eggnog Thumbprint Cookies
- Eggnog is simply one of the best things about the holidays- when it comes to food and drinks that is!
- Thumbprint cookies are so easy to make, which is why they are one of the iconic cookies to make around the holidays when you’re already baking up 10 different kinds of cookies and need them to be quick and easy!
- Bursting with delicious eggnog flavors, these cookies don’t actually have any eggnog in them so you can convert all of the die-hard, anti-eggnog people in your life to like eggnog after one bite of these cookies.
- There may not be eggnog in these cookies but you can bet your stocking there is spiced rum in them.
Ingredients You’ll Need to Make Eggnog Thumbprint Cookies
FOR THE COOKIES
PANTRY ITEMS: For this recipe, you will need both granulated sugar and light brown sugar. You will also need all-purpose flour, vanilla extract, and a little salt.
REFRIGERATED ITEMS: You will also need butter and eggs for these cookies.
FOR THE FROSTING
BUTTER: You will need unsalted butter as this is essentially an eggnog-flavored buttercream.
PANTRY ITEMS: Powdered sugar is needed to make the frosting and a little ground nutmeg will be used for the garnish.
RUM: You can have eggnog without the rum, right? You will need spiced rum for the frosting but you can use rum extract if you prefer.
How to Make Eggnog Thumbprint CookiesJump to Recipe
STEP 1 Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or a silicone baking mat. Whisk together the flour and salt in a medium bowl before setting it aside.
STEP 2 Add 3/4 cup of butter, the sugar, and brown sugar to a large mixing bowl and beat until smooth. Add the egg and vanilla and mix. Then add the dry ingredients mixing until just combined.
STEP 3 Scoop 1 tablespoon portions of the cookie dough and then roll them into balls using your hands. (See the tips section below for how to give your cookies a little crunch!) Once the cookie balls have all been placed on the cookie sheet, use the back of a measuring spoon to make small indents in the middle of the cookie. Bake the cookies for 12 minutes and once out of the oven, allow them to cool before frosting them.
STEP 4 To make the frosting, beat the powdered sugar, butter, and rum until smooth. Spoon the frosting into a piping bag and pipe some of the frosting into the indent of each cookie. Sprinkle a little nutmeg over the cookies and enjoy!
Tips & Tricks
- Wish your cookies had a little more texture, a little crunch? Once you’ve rolled the dough into a ball, roll the ball through crushed pecans or walnuts and then place them on the cookie sheet and make the indent. If you like nuts then this will take the cookies over the top for you!
- The cookies themselves are vanilla flavored and the butter cream frosting brings the eggnog flavors of nutmeg, butter, and rum but again, there is no actual eggnog in the cookies.
- Looking for even more delicious ways to flavor the cookies? Mix in 1/2 teaspoon of nutmeg to the dry ingredients to boost the eggnog-inspired flavor of the cookie!
- Remember to use softened butter, not butter that is melty, when making the dough. This will help the dough to remain firm enough to roll into balls and prevent the cookies from spreading too much while baking. If your dough seems pretty loose, pop it into the refrigerator for about 10-30 minutes and then roll the dough into balls.
More Thumbprint Cookie Recipes
- Turtle Thumbprint Cookies
- Raspberry Thumbprint Cookies
- Gingerbread Thumbprint Cookies
- Twix Thumbprint Cookies
- Lemon Curd Thumbprint Cookies
Eggnog Thumbprint Cookie Recipe FAQ
Can you freeze thumbprint cookies?
Thumbprint cookies are great for freezing and storing for later! This is especially good news for those people who get a jump start on baking holiday cookies!
To freeze the cookies, allow them to cool completely and then place them in an airtight container or freezer bag. Layering the cookies and placing parchment paper or wax paper between the layers is a great way to keep the cookies from crumbling or the filling to stick to everything.
The cookies can be frozen for up to 3 months. You can also refrigerate the cookies for up to 1 week if you will be eating or gifting the cookies pretty soon.
What are thumbprint cookies?
Thumbprint cookies are traditionally a kind of sugar cookie and they get their name from the way you make the indent in the middle of the cookie- with your thumb! Ok, we use the back of a spoon in this recipe but originally the cookies were made by pressing your thumb into the middle of the cookies to make the well for the jam.
These cookies originate in Sweden, where they are known as Hallongrotta, or raspberry caves, as the filling most often used in these thumbprint cookies is raspberry jam, like these Raspberry Thumbprint Cookies. Many different jams and fillings are used in these cookies though, all of which are super delicious!
Other Recipes You May like
- Santa’s Trash Cookie Bars
- Christmas Crack (Saltine Cracker Toffee)
- Mexican Hot Chocolate Cookies
- Christmas Crinkle Cool Whip Cookies
- Rocky Road Candy Bites
- Cranberry Orange Icebox Cookies
Eggnog Thumbprint Cookies
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons spiced rum (or 1/4 teaspoon rum extract)
- Ground nutmeg for garnish
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, stir together the flour and salt. Set aside.
- In a large mixing bowl, beat together the butter, sugar, and brown sugar until fluffy, about 1 minute. Add the egg and vanilla and mix to combine. Add the dry ingredients and mix until just combined.
- Use a cookie scoop or measuring spoon to portion 1 tablespoonful scoops of cookie dough. Then use your hand to roll them into balls. Using the back of a teaspoon measuring spoon, make an indentation in the middle of each circle. (This will be the cup for the frosting.)
- Bake for 12 minutes until the edges are also browned. Remove the cookies from the oven and cool them completely on a wire rack.
- In a medium mixing bowl, beat together the melted butter, powdered sugar, and rum until smooth.
- Transfer the frosting to a piping bag or a food storage bag with one of the bottom corners cut off. Pipe a dollop of frosting into the indentation of each cookie. Sprinkle the frosting with a little ground nutmeg for garnish.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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