Eggnog Gingerbread Thumbprint Cookies (2024)

5 from 48 votes

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 7 minutes minutes

dough chilling time: 7 minutes minutes

Total Time: 22 minutes minutes

Author: Jenn

Cookie Dough

• ▢ 3 Cups (375 g) All Purpose Flour
• ▢ 1 tsp Baking Soda
• ▢ 2 tsp Ground Ginger
• ▢ 2 tsp Ground Cinnamon
• ▢ ½ tsp Nutmeg
• ▢ ¼ tsp Salt
• ▢ 10 Tbsp Unsalted Butter softened
• ▢ ½ Cup (100 g) Dark Brown Sugar
• ▢ 1 Egg
• ▢ ½ Cup (125 ml) Molasses
• ▢ 3 Tbsp Maple Syrup

Topping

• ▢ ¼ Cup ( 50 g) Granulated Sugar for rolling dough balls

Eggnog White Chocolate

• ▢ 2 Cups (350 g) White Chocolate Chips
• ▢ ¼ Cup (60 ml) Eggnog

Cookie Dough

• In a large bowl sift your flour and hand whisk in baking soda, spices, and salt. Set aside.

• In bowl of stand mixer, (or large bowl with hand mixer) beat together softened butter with brown sugar until creamy.

• Add egg, molasses, and maple syrup to the butter mixture. Mix together on medium until combined. (Scrape sides and bottom of bowl with spatula to incorporate all ingredients.)

• Add flour mixture a third at a time, making sure its well mixed before adding the next third.

• Once smooth cookie dough is formed, place bowl in fridge and chill your cookie dough for 30-45 minutes before rolling into balls. (This will help the cookies keep their shape and spread less in the oven.)

• Preheat Oven to 350 F (176 C)and line two cookie sheets with parchment paper. (I had to bake two sets of cookie sheets for a total of 28 cookies.)

• Measure 1 Tbsp or 1.5 Tbsp of cookie dough, using a spoon or small ice cream scoop.

• Roll cookie dough into small balls with your hands. Place each cookie dough ball into a bowl with the granulated sugar, roll around for a light coating.

• Next, place dough balls 2 inches apart on cookie sheet.

• Use a rounded ‘tsp’ measuring spoon to press a perfect ‘thumbprint’ into your cookie dough. (only press halfway down)

• Bake cookies for 6-7 minutes until almost cooked. These were perfect at exactly 7 minutes for me.

• Don’t bake cookies until they are hard. Bring them out of the oven while still slightly soft. They will firm as they cool.

• Once out of the oven, take your teaspoon and gently press down your ‘thumbprint’ again. Don’t go lower than halfway through cookie.

• Let cookies cool completely before filling with eggnog white chocolate.

Eggnog White Chocolate Filling

• Warm the eggnog and combine with white chocolate chips in a microwave safe bowl. Heat for 1.5 minutes in microwave, stirring every 30 seconds until melted and smooth.(You can also use a double boiler if preferred.)

• Transfer eggnog white chocolate to a piping bag. Pipe into thumbprint of cooled cookies.

• Set cookies in the fridge for chocolate to set.

• Sprinkle with cinnamon!

• Store cookies in an air tight container at room temperature or in the fridge.