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Eggnog Gingerbread Thumbprint Cookies

Eggnog Gingerbread Thumbprint Cookies - featured image
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These festive thumbprint cookies feature a chewy, spiced gingerbread base filled with creamy eggnog cream cheese, making them a nostalgic and crowd-pleasing treat for any holiday gathering. Quick to prepare and easy to customize, they’re perfect for Christmas cookie trays and gifting.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (or gluten-free blend)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened (or dairy-free butter)
  • 1/2 cup brown sugar, packed
  • 1/3 cup molasses (unsulphured)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 ounces cream cheese, softened (or dairy-free cream cheese)
  • 3 tablespoons eggnog (homemade or store-bought)
  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • Extra ground nutmeg or cinnamon, for dusting (optional)
  • Festive sprinkles or crushed candy canes (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  3. In another bowl, beat butter until smooth. Add brown sugar and beat until fluffy and light, about 2-3 minutes.
  4. Beat in molasses, egg, and vanilla extract until well combined.
  5. Gradually add dry ingredients to wet mixture, mixing until just combined. If dough is too wet, add 1-2 tablespoons flour.
  6. Scoop 1 tablespoon portions of dough and roll into balls. Place 2 inches apart on prepared baking sheet.
  7. Use your thumb or the back of a small spoon to gently press an indentation in the center of each cookie.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Cookies will be soft and firm up as they cool.
  9. Remove from oven and let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If indentations puffed up, gently press them again while warm.
  10. In a small bowl, beat cream cheese until smooth. Add eggnog, powdered sugar, nutmeg, and vanilla extract. Beat until creamy and thick.
  11. Spoon or pipe about 1 teaspoon of eggnog filling into each cooled cookie indentation.
  12. Decorate with extra nutmeg, cinnamon, or festive sprinkles if desired. Let filling set for 10 minutes before serving or storing.

Notes

For best results, do not overbake—cookies should be soft and chewy. Chill dough for 15 minutes if too sticky. Make filling while cookies bake to save time. Store cookies in an airtight container for up to 3 days, or freeze unfrosted cookies for up to a month. Easily adapt for gluten-free or dairy-free diets.

Nutrition

Keywords: eggnog cookies, gingerbread cookies, thumbprint cookies, Christmas cookies, holiday baking, festive dessert, nut-free cookies, easy Christmas recipe

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