These simple Eggnog Thumbprints and a glass of milk or coffee is a great way to end the day. Such an easy sweet to add to your Christmas cookie trays.
So, I realized today as I was getting ready to share this cookie recipe with you that I missed National Cookie Day on Monday! A day dedicated to all things cookies, and I totally spaced out. I even had this recipe made, photographed, and ready to go. Apparently I wasn't supposed to celebrate cookie day! So today we are celebrating Wednesday with cookies.
I mean, your cookie jar needs some fun right now, right? Please say yes. Please say yes!
How many of you have started your holiday baking already? So far, I have made some frosted mocha shortbread cookie sticks, chocolate Christmas kiss cookies, and these eggnog thumbprint cookies. That's just the cookie department. Lots of peppermint treats have been tested and posted too! Trust me when I say you need this peppermint mocha fudge tart in your life ASAP!
Today we are switching up holiday flavors and going with some eggnog. I know this holiday drink can be controversial. You either love it or you hate it. I'm a big fan of the creamy drink, but I have noticed that I can't seem to drink very much of it anymore.
Thank goodness my two boys can and will chug a big glass of it. The eggnog doesn't go to waste here. Well, it goes to my waist. LOL! But that's why I don't drink as much now.
Right before our oldest came home from college for Thanksgiving break, I bought our first container of eggnog. He loves it, so I knew I wanted to have a fun little treat waiting for him when he arrived. He and my husband gave these little cookies two thumbs up. They both said the flavor was great, and they loved how plain and simple they were.
Well, other than the sprinkles. Both of them agreed that the sprinkles were unnecessary. Who are these aliens? How could you not like sprinkles? I'm team sprinkles and always will be!
Tips and Tricks
- Make sure to set out your butter ahead of time. It's easier to cream with sugar when it is soft.
- Mix in the eggnog and flour slowly. Chill the dough.
- Stir together the sugar and nutmeg before you start rolling.
- Use a small cookie scoop or a teaspoon to scoop the dough. Shape with your hands and roll in the sugar mixture.
- Bake for 12 minutes. Remove and let them cool on the tray for 2 minutes before pressing your thumb (or tart shaper) in the center. Let them cool.
- Heat the white chips and eggnog in the microwave until melted and creamy. Let it cool for at least 10-15 minutes. It really needs to set up before you can fill your cookies. Otherwise, it will run out of the centers.
- Decide whether you are a sprinkle lover or hater. Lovers add sprinkles. Haters do not. It's cool either way.
- Serve the cookies with coffee. My boys said this was the best way to eat them.
Other Eggnog Recipes
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Recipe
Eggnog Thumbprints
These simple Eggnog Thumbprints and a glass of milk or coffee is a great way to end the day. Such an easy dessert to add to Christmas cookie trays.
Ingredients
For the cookies
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- ½ teaspoon rum extract
- ½ teaspoon table salt
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ½ cup eggnog
For the Coating
- 2 tablespoons granulated sugar
- 1 teaspoon nutmeg
For the Eggnog Center
- ¼ cup white chocolate chips
- 1 tablespoon eggnog
- sprinkles
Instructions
- Beat the butter and sugar until creamy. Add the extract and salt beat again.
- Stir together the flour, baking powder, baking soda, and nutmeg. Alternately add the eggnog and flour mixture until a soft dough forms.. Chill the dough for 2 hours.
- Preheat oven to 350° F. Stir together the sugar and nutmeg in a small bowl.
- Use a 1 tablespoon cookie scoop to make 24 scoops. Roll each one into a ball and then roll in the sugar mixture.
- Place on a cookie sheet and press the center of each cookie in. You can use your thumb or the rounded part of a ½ teaspoon measuring spoon.
- Bake for 10 minutes. Remove and let the cookies cool on the pan for 2 minutes.
- Gently remove and place on parchment paper on the counter. Press the centers of the cookies in again while warm. Let the cookies cool completely.
- Place the white chocolate chips and eggnog in a microwave safe bowl. Heat for 20 seconds. Stir until melted and creamy. Repeat time if needed. Let it cool and thicken slightly.
- Spoon the chocolate mixture into the centers of the cookies. Top with sprinkles, and let set. Store in a tightly sealed container.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 96mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Cilla
I thought these tasted great. I used a melon baller, but even cut that in half (bite sized). I also found it easier to make the indent first. The smaller cookie broke apart if I cooked them. I would make them again.
Pat
These cookies were not good...tough and tasted like flour. There is something missing...an egg , maybe? Don’t waste your time and $$.
Jocelyn
I'm sorry to hear you didn't like these cookies. Both my husband and son loved them. They are just a simple and plain shortbread cookie. The eggnog is used instead of an egg to give it that little bit of eggnog flavor.
Sarah
I need to make these for my husband. He absolutely loves eggnog, so I'm sure he would devour eggnog cookies.
Carolina Borrego
would i be able to use butter rum ?my store only carries that
Jocelyn
That should be fine too!
Aimee @ShugarySweets
I'm a lover of egg nog and sprinkles....so these need to happen ASAP. So glad you got to spend time with your son over Thanksgiving 🙂