Sometimes the best holiday memories start at the kitchen counter with a simple request from my youngest. One chilly December evening, as we gathered after a long day, he asked if I could make those Eggnog Gingerbread Thumbprint Cookies he’d tasted at a school party the year before. His eyes lit up recalling the perfect blend of warm spices and creamy eggnog filling. That moment sparked a tradition for us.
Making Eggnog Gingerbread Thumbprint Cookies brings my family together like few other holiday treats. The scent of ginger and nutmeg fills the air, and everyone drops what they’re doing to help, eager for a bite. When I finally pull the tray out of the oven and fill each well with smooth eggnog frosting, the smiles around the table say it all. Even my pickier eaters ask for seconds.
What makes these Eggnog Gingerbread Thumbprint Cookies so special is how they combine cozy spice flavors with a creamy surprise right in the middle. They’re sturdy enough to hold up through busy nights but festive enough to bring extra cheer to celebrations. Since adding them to our holiday cookie rotation, I’ve seen how a simple recipe becomes a shared story at every family gathering.
This recipe fits seamlessly into busy lives. Whether you’re juggling after-school activities or preparing for a holiday party, Eggnog Gingerbread Thumbprint Cookies are a doable treat that doesn’t compromise on joy or flavor. And if you want to branch out, you can swap fillings or tweak spices for your own twists.
If your family loves holiday cookies with a twist, I encourage you to give this Eggnog Gingerbread Thumbprint Cookies recipe a try. It’s a beautiful way to create special moments and sweet memories around your table. For more festive cookie ideas, check out this Gingerbread Crinkle Cookies recipe or these Strawberry Crunch Cookies. They’re perfect companions when you want to spread cookie cheer.
What You’ll Need
Here’s the lineup of ingredients for your Eggnog Gingerbread Thumbprint Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1/4 cup eggnog (full-fat works best for flavor)
For the filling:
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup eggnog
- 1/4 teaspoon vanilla extract
For the best Eggnog Gingerbread Thumbprint Cookies, I recommend using fresh spices. Ground ginger and cinnamon lose their punch if they’ve been sitting in your pantry too long. You’ll find everything for this Eggnog Gingerbread Thumbprint Cookies at your regular grocery store, including the seasonal eggnog cartons.
If you’re out of molasses, a touch of dark corn syrup or maple syrup can work in a pinch, though molasses gives that signature deep flavor. I’ve also swapped out butter for an equal amount of coconut oil for a dairy-free version. Eggnog is forgiving too—homemade eggnog or store-bought both work, but full-fat versions give a richer cookie.
My family prefers when I use brown sugar instead of white for a deeper caramel note in our Eggnog Gingerbread Thumbprint Cookies. Before starting, I like to soften my butter and cream cheese at room temperature. It helps them blend smoothly for the best texture in both cookie and filling.
Trust me, this Eggnog Gingerbread Thumbprint Cookies ingredient list keeps things simple without sacrificing flavor! You probably have most of these staples on hand already.
How to Make It
- Preheat your oven to 350°F and line two baking sheets with parchment paper. This keeps your Eggnog Gingerbread Thumbprint Cookies from sticking and helps them bake evenly.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. This spice mixture is where your Eggnog Gingerbread Thumbprint Cookies get their festive kick.
- In a large bowl, beat the softened butter with brown sugar until creamy and smooth. This usually takes me about two minutes with a hand mixer. Adding the egg, vanilla extract, molasses, and eggnog comes next. Beat until everything is fully combined – the batter will be thick but soft.
- Gradually add the dry ingredients to the wet, mixing on low just until blended. Don’t overmix, or your Eggnog Gingerbread Thumbprint Cookies may turn tough.
- Scoop tablespoon-sized balls of dough onto your prepared baking sheets, spacing them a couple of inches apart. I find using a cookie scoop helps keep sizes consistent.
- Use your thumb or the back of a spoon to gently press an indentation in the center of each ball. Don’t press too hard or you’ll flatten the cookies. This thumbprint makes space for the eggnog filling later.
- Bake for 10-12 minutes. You’ll know your Eggnog Gingerbread Thumbprint Cookies are ready when the edges look set and the bottoms are lightly browned.
- While baking, prepare your filling. Beat together cream cheese, powdered sugar, eggnog, and vanilla extract until smooth and creamy.
- Remove cookies from the oven and let them cool for five minutes on the tray. Then transfer them to a wire rack.
- Once cookies are completely cool, spoon or pipe the eggnog filling into each indentation. This step is fun for the family to help with!
Your kitchen will smell amazing while these Eggnog Gingerbread Thumbprint Cookies cook. The blend of spices reminds me of the Christmas baking treats we all look forward to year after year.
Don’t worry if your cookies aren’t perfectly shaped. With home baking, even the quirks become part of the charm. This Eggnog Gingerbread Thumbprint Cookies recipe is forgiving and fun.
For tips on mixing up your holiday cookie selection, I once found a great guide on how to cookie swap like a pro by Zoë François. Mixing Eggnog Gingerbread Thumbprint Cookies with other festive cookies can brighten your cookie trays.
Serving Ideas
Everyone reaches for seconds when these Eggnog Gingerbread Thumbprint Cookies come out alongside a cup of hot cocoa. My family loves enjoying them as a sweet finish after dinner or during casual coffee breaks. The soft gingerbread dough paired with the creamy eggnog center is just moreish.
These cookies shine at holiday celebrations and cookie exchanges. They bring variety alongside favorites like gingerbread crinkle cookies or twisted Christmas cookies. Present them on a pretty platter dusted with powdered sugar, or wrap a stack in cellophane tied with a ribbon for easy gifting.
Leftovers, if there are any, store well in an airtight container for up to a week. We like to gently warm a few before serving to freshen them up. I also tried freezing the baked but unfilled cookies. When ready to serve, simply thaw and add the filling. This makes a quick festive treat anytime!
If you want to try a twist, swap out the eggnog filling for a small dollop of cranberry jam or classic vanilla buttercream. Each change gives your Eggnog Gingerbread Thumbprint Cookies a unique flavor while keeping the cozy spirit.
Feedback from family and friends has been wonderful. They often say how these cookies are the perfect balance of sweet and spice, which makes them a standout among holiday baking treats. For more recipe ideas, check out this gingerbread thumbprint cookies with eggnog filling recipe on Facebook or the fun twisted Christmas cookies recipe for a different spin.
Your Questions Answered
Q: Can I make these Eggnog Gingerbread Thumbprint Cookies ahead of time?
A: Absolutely! You can bake the cookies and store them unfilled in an airtight container for up to a week. Then, fill them with the eggnog frosting right before serving to keep that fresh, creamy center.Q: What if I don’t have molasses for the gingerbread dough?
A: I’ve swapped molasses with dark corn syrup or maple syrup when needed. The flavor shifts a bit but it still tastes great! Just remember molasses gives that classic rich depth to your Eggnog Gingerbread Thumbprint Cookies.Q: How do I store leftover Eggnog Gingerbread Thumbprint Cookies?
A: Store them in an airtight container at room temperature for up to a week or freeze. If frozen, thaw in the fridge and add filling fresh for the best flavor.Q: Can I substitute dairy-free options?
A: Yes! I’ve used coconut oil for butter and dairy-free cream cheese to make these Eggnog Gingerbread Thumbprint Cookies friendlier for sensitive eaters. The texture and taste remain enjoyable.Q: What kind of eggnog is best?
A: Full-fat eggnog works best for flavor and richness, but low-fat or homemade versions also work well. Just avoid eggnog with spices added if you want to control the spice levels in your cookie dough.Q: My cookies spread too much. What did I do wrong?
A: Try chilling the dough for 30 minutes before baking. That helps your Eggnog Gingerbread Thumbprint Cookies keep their shape and prevents too much spreading.Q: Can kids help make Eggnog Gingerbread Thumbprint Cookies?
A: Definitely! Kids love pressing the thumbprints and filling the centers. It’s a fun, engaging activity for family time, and it gets little hands involved in holiday baking treats.
If you want more cookie inspiration, check out this post about baking holiday cookies with Rosanna Pansino or join a cookie swap group like The Wedding Cookie Table Community for recipe sharing and ideas.
The Final Word
This Eggnog Gingerbread Thumbprint Cookies recipe has earned a permanent spot in our holiday lineup. It brings my family together with simple ingredients, familiar flavors, and just enough magic in each bite. Our mealtime conflicts feel lighter when everyone gathers around sharing stories and warm cookies.
My Eggnog Gingerbread Thumbprint Cookies Tips:
- Always soften your butter and cream cheese at room temperature for smooth mixing.
- Chill your dough if you notice spreading—it keeps cookies thick and thumbprint-shaped.
- Don’t skip the filling; it’s what makes these cookies feel festive and special.
I’ve tried a few variations with great success:
- Adding a sprinkle of crushed nutmeg on top for a bit of sparkle.
- Swapping the eggnog filling for cranberry jam adds a bright twist.
- Replacing ground ginger with cardamom for a unique holiday flavor.
Our youngest loves the classic eggnog filling, while my older kids enjoy combining these cookies with other Christmas baking treats like gingerbread crinkle cookies or strawberry crunch cookies. Everyone has their favorite version.
I hope your family enjoys these Eggnog Gingerbread Thumbprint Cookies as much as mine does. Baking them brings warmth to the kitchen and brings folks closer. You’ve got everything you need to make these festive cookie ideas your own and create new traditions that everyone will look forward to.
For another crowd-pleasing gingerbread twist, check out this gingerbread crinkle cookie recipe. And when you want to mix up your holiday cookie tray, these twisted Christmas cookies offer fun shapes and flavors to try. Happy baking!
Eggnog Gingerbread Thumbprint Cookies
Delight in these festive Eggnog Gingerbread Thumbprint Cookies, combining warm spices and creamy eggnog for a soft, chewy treat perfect for the holiday season.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 cup powdered sugar (for rolling)
- 1/2 cup eggnog glaze (see note)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, beat butter and sugars until light and fluffy.
- Add the egg, eggnog, vanilla extract, and molasses; beat until combined.
- Gradually add dry ingredients to wet, mixing until just combined.
- Roll dough into 1-inch balls, then roll each ball in powdered sugar and place on prepared baking sheet.
- Use your thumb or a small spoon to create an indentation in the center of each ball.
- Bake for 10-12 minutes, until edges are firm but centers are soft.
- Remove from oven and gently fill each indentation with eggnog glaze while cookies are warm.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra festive touch, sprinkle cinnamon or nutmeg on the eggnog glaze before it sets or add chopped pecans inside the thumbprint before baking.