These Eggnog Thumbprint Cookies are buttery, lightly spiced, and topped with a smooth eggnog icing. They're festive holiday cookies that look just as good on a cookie tray as they taste!
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Why is it we only seem to see thumbprint cookies around the holidays? The classic raspberry jam thumbprint cookies don't really scream Christmas, but they rarely show up at other times of the year.
I'm voting that we bring thumbprint cookies into the mainstream and stop labeling them as a holiday cookie. Except for these ones. Because these ones have an eggnog icing filling. And belong squarely on your holiday cookie platters.
Eggnog thumbprint cookies are easy to make and absolutely packed with holiday flavor.
❤️ Why this recipe works
I spent a lot of time perfecting this recipe as thumbprint cookies can be pretty finicky and it can be tough to avoid cracking and spreading.
Here's why this well-tested recipe works well:
No eggnog in the actual cookie dough: I really wanted the cookies to have eggnog in the dough, but after lots of testing, I realized this wasn't feasible. After some research, I learned that eggnog creates steam in the oven and causes thumbprints to lose their shape. So instead, I added traditional eggnog spices into the dough to give them the same flavor and I stuck to using actual eggnog in the cookie filling.
Small amount of cornstarch is used: I also experimented with the addition of cornstarch in the dough and learned that adding a small amount of it will help limit gluten development to keep the cookies tender while preventing the dough from springing back and filling in the indent during baking.
Freezing before baking: chilling the shaped cookies firms up the butter so the edges set quickly in the oven, keeping the indent intact as the cookies bake.
Fabulous addition to holiday cookie platters: these little cookies are packed with yummy eggnog flavor and when sprinkled with a little additional nutmeg, look so pretty on holiday cookie platters.
🗒 Ingredients
Here's everything you need to make these cookies (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Unsalted butter
- Granulated sugar
- Large egg yolk
- Vanilla extract
- Rum extract: optional
- All-purpose flour
- Cornstarch
- Ground nutmeg
- Ground cinnamon
- Ground cloves
- Salt
- Confectioners' sugar
- Eggnog
🍪 Recipe tips
Here are some helpful tips for making these eggnog thumbprint cookies:
- Make sure your butter is room temperature. If your dough cracks when rolling, the butter is likely too cool.
- Don't over-mix the dough. It should be mixed just until it comes together as over-mixing incorporates air, which can cause cookies to puff and lose their shape.
- Squeeze the dough before rolling it. Gently pressing each portion of dough together in your palm before rolling helps prevent cracks and creates smoother cookie balls.
- Be sure your indent is deep enough. You can use your thumb, but I like to use the back of a ½ teaspoon as it helps you get better control. A deeper indent is more likely to hold its shape during baking.
- Be sure to chill the formed cookies before baking. I highly recommend putting the dough in the freezer for about 20 minutes before baking, so the thumbprints stay neat and defined when baked.
- Some of the cookies may puff up a bit after baking. If this happens, gently press the indent again as soon as the cookies come out of the oven while they're still warm.
- Start by using just 2 tablespoon eggnog in the icing as you don't want it to be too thin. Otherwise, it will overflow the indent and make the cookies look messy. If your icing is too thick after using 2 tablespoon eggnog, add more about ½ teaspoon at a time.
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- You can either pipe or spoon the icing into the cookies. I find spooning it easy enough so I stick to that.
- Be sure to give the icing time to firm up so the cookies stay clean and presentable when stacked or stored.
- Sprinkle the thumbprints with additional ground nutmeg for more flavor and a pretty look.
Once the icing is firm, you're ready to add these too your holiday cookie platters. Or to just sit on the couch and eat them while you watch your favorite holiday movies. Or cozy up with a book.
I think you're going to love how absolutely packed with eggnog flavor these thumbprint cookies are... despite not having any eggnog in the actual cookie.
Even if you think you don't like eggnog, I urge you to give these a try. They don't have the creamy consistency and it's just all about the warming holiday flavors.
⏲️ How to store
Once the icing has fully set, you can store the cookies in an airtight container at room temperature for up to 3 days.
If your kitchen runs warm, I do recommend refrigerating them. They should stay fresh for about 5-7 days in an airtight container in the fridge. Let the cookies come to room temperature before serving for best texture.
If you want to freeze the cookies, I recommend doing so before you add the icing. First freeze them on a single layer on a baking sheet and then, once frozen, put them in a freezer-safe bag or airtight container.
🎉 Variations on recipe
Of course, I love the pure eggnog flavor of these cookies and would generally opt to keep the recipe exactly as written. However, I also have several recommendations for variations you can make on the eggnog thumbprint cookies, like:
- Make a boozy version! Add a little dark rum or bourbon to the icing. Or you can stick to rum extract if you don't want actual alcohol.
- If nutmeg isn't quite your thing, you can replace with cinnamon in both the cookie and for sprinkling on top.
- Or you can skip the holiday spices altogether and simply add more vanilla extract to the cookie dough.
- Roll the cookie dough balls in granulated sugar before indenting for a little bit extra crunch and sparkle.
- Add holiday sprinkles instead of ground nutmeg.
However you make these, they will certainly be hits on your holiday cookie plates.
🥛 More eggnog recipes
I'm not going to lie; I could make an entire cookie platter out of eggnog cookies and treats. I love adding the seasonal flavor to all my baked goods and have tons of eggnog recipes for you. Here are some of my favorites:
Or you could just add this eggnog syrup to everything you make! No actual eggnog is involved in the simple syrup.
Do you like holiday desserts that pack an eggnog punch?
📖 Recipe
Eggnog Thumbprint Cookies
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Ingredients
- 15 tablespoon unsalted butter room temperature
- ½ cup granulated sugar
- 1 large egg yolk
- 1 ½ teaspoon vanilla extract
- ½ teaspoon rum extract (optional)
- 2 ¼ cups all-purpose flour
- 3 tablespoon cornstarch
- ¾ teaspoon ground nutmeg (plus more for sprinkling)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Eggnog Icing
- 1 cup confectioners' sugar
- 2-3 tablespoon eggnog divided
- ¼ teaspoon salt
Instructions
- Line two baking sheets with parchment paper or Silpats.
- In the bowl of a stand mixer or in a large bowl with a hand mixer or spatula cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg yolk and mix until combined.
- In a separate medium bowl, whisk together flour, cornstarch, nutmeg, cinnamon, cloves, and salt.
- Add flour mixture to the butter and sugar and mix until just blended. Dough will be crumbly, but should hold together when squeezed.
- Shape the dough into 1-tablespoon balls and use your hands to roll until balls are smooth (try to smooth over any cracks). Place about 2" apart on prepared baking sheets and use your thumb or the bottom of a wooden spoon or teaspoon to press an indent into the center of each dough ball. If dough starts to crack, gently press it back together.
- Place cookie sheets in freezer for about 20 minutes to chill.
- While cookie dough is chilling, preheat over to 350 degrees. Once chilled, bake cookies for 12-14 minutes, until the bottoms are set, but tops remain pale. If the indents puff slightly, gently re-press them with the same spoon immediately after removing from oven.
- Move to wire rack to cool. Once completely cooled, fill indents with eggnog icing. Sprinkle ground nutmeg over the top, if desired.
Eggnog Icing
- Put confectioners' sugar, 2 tablespoon eggnog, and salt in a small bowl and whisk together until well combined. If icing is too thick, add additional eggnog, ½ teaspoon at a time.
Notes
- Once the icing has fully set, cookies should be in an airtight container at room temperature for up to 3 days. If stored in the fridge, they can keep fresh for 5-7 days. Let come to room temperature before enjoying.
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