Eggnog Thumbprint Cookies capture the essence of holiday cheer with their rich, spiced flavor and creamy filling. Perfect for festive gatherings or a cozy night in, these cookies bring a little bit of magic to your dessert table. Let's dive into this delightful recipe that's sure to become a holiday favorite.
Butter is the backbone of these cookies, providing a rich, creamy texture and flavor. You'll use it in both the dough and the filling, so make sure it's softened for easy mixing. The granulated sugar sweetens the cookies without overpowering the subtle spices. Egg yolks add richness and help bind the dough, while vanilla extract enhances the overall flavor.
All-purpose flour gives the cookies structure, and a touch of salt balances the sweetness. Ground nutmeg and cinnamon are key to achieving that signature eggnog spice. For the filling, powdered sugar creates a smooth, sweet base for the creamy eggnog and butter mixture.
Pair these Eggnog Thumbprint Cookies with a warm mug of spiced cider or, naturally, a glass of eggnog to complement the flavors. They also make a delightful addition to a holiday cookie platter alongside gingerbread or chocolate peppermint cookies.
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper — this helps prevent sticking. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Next, add the egg yolks and vanilla extract, beating until everything is well combined and smooth.
Gradually incorporate the flour, salt, and nutmeg into the butter mixture. Mix until a soft dough forms. Roll the dough into 1-inch balls and place them on your prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to make a small indentation in the center of each ball. Bake these in your preheated oven for 10-12 minutes until the edges are just turning golden.
While the cookies are baking, start on the eggnog filling. In a separate bowl, cream together the powdered sugar, softened butter, eggnog, and cinnamon until smooth and creamy. Once the cookies are out of the oven, let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Finally, spoon or pipe the eggnog filling into the center of each cookie once they're cool.
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