Gingerbread Eggnog Thumbprint Cookies
These festive and delicious Gingerbread Eggnog Thumbprint Cookies bring all the holiday flavours together in one bundle.
Ingredients
For The Cookies
- 3 cups All-purpose flour, Spooned & levelled
- 2½ teaspoon Gingerbread spice, See notes
- ½ teaspoon Salt
- ¾ cup Butter, Room temperature
- ⅔ cup Brown sugar, Packed
- 2 tablespoon Granulated sugar
- 2 teaspoon Vanilla extract
- 1 Egg, Room temperature
- ½ cup Molasses
For The Filling
- 1 cup White chocolate
- ¼ cup Eggnog
- ¼ teaspoon Vanilla extract
For The Coating
- ½ cup Granulated sugar
Instructions
How To Make The Cookies
- Whisk all dry ingredients, including the spices and set aside.3 cups All-purpose flour, 2½ teaspoon Gingerbread spice, ½ teaspoon Salt
- Using the paddle attachment, beat the butter and both sugars until soft and creamy.¾ cup Butter, ⅔ cup Brown sugar, 2 tablespoon Granulated sugar
- Add in the egg, vanilla extract, and molasses and mix well. In the end, add the dry ingredients in three batches with a rubber spatula. Do Not Overmix.2 teaspoon Vanilla extract, 1 Egg, ½ cup Molasses
- Use a kitchen scale to make equal-sized about 30-gram cookie dough balls. Place the cookie balls on a baking sheet and chill them for one hour.
- Preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
- Roll each cookie ball in the granulated sugar, then use a round ½ teaspoon measuring spoon to make a small well in the center of each ball. Place the cookie dough balls on the lined baking sheet and leave about one inch of space between them.½ cup Granulated sugar
- Bake them for 10- 11 minutes. After baking, the cookies puff up a bit, and the well you made becomes flat. To make the well deeper, use a round ½ teaspoon measuring spoon and gently press it into the center of each cookie. Leave them on the cooling rack to cool down fully before filling them.
How To Make The Filling
- Combine the eggnog with white chocolate chips in a microwave-safe bowl.1 cup White chocolate, ¼ cup Eggnog
- Warm it in the microwave for one minute, stirring every 30 seconds, until the chocolate melts and the mixture is lump-free. Add vanilla extract and mix.¼ teaspoon Vanilla extract
- Pour the mixture into a piping bag and pipe it into the center of Gingerbread Eggnog Thumbprint Cookies. Let the filling set for one hour before serving.
Notes
Note: Get the Gingerbread spice recipe from this post.
Nutrition
Calories: 176kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mgSodium: 88mgPotassium: 129mgFiber: 0.4gSugar: 17gVitamin A: 157IUVitamin C: 0.2mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!