Introduction

These Eggnog Gingerbread Thumbprint Cookies combine warm spices with a rich molasses dough and a creamy eggnog white chocolate filling. Perfect for holiday gatherings, they offer a tender texture and festive flavors that everyone will love.

A white plate holds five round cookies arranged in a slight pile, each cookie having a dark brown, rough-textured base coated with sugar, topped with a smooth, pale yellow cream circle sprinkled with light brown spice. Next to the cookies is a small clear glass filled with a creamy, pale yellow drink. The plate rests on a soft brown cloth, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

375 grams all purpose flour (10.5-11% protein)
1/2 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine sea salt
140 grams unsalted butter, European style (82% butterfat), softened
147 grams light or dark brown sugar (packed)
50 grams egg (room temperature)
170 grams unsulphered molasses (not blackstrap; can substitute treacle)
50 grams granulated sugar
170 grams quality white chocolate baking bar or white chocolate chips, roughly chopped
60 grams alcohol-free eggnog

Instructions

Step 1: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and sea salt until evenly combined. Set aside.
Step 2: In the bowl of a stand mixer or using a handheld mixer, beat the softened butter and brown sugar together until creamy and smooth, about 1-2 minutes.
Step 3: Add the egg and molasses to the butter mixture. Mix on medium speed until fully incorporated, scraping the sides and bottom of the bowl as needed.
Step 4: Gradually add the flour mixture in three parts, mixing between each addition until a smooth cookie dough forms. Scrape the bowl as necessary.
Step 5: Using a 1.5 tablespoon cookie scoop, portion the dough into 1 ½ inch balls. Place them on a parchment-lined baking sheet or dish, cover with plastic wrap, and refrigerate for at least 3 hours or overnight to develop flavor.
Step 6: Preheat your oven to 350°F (180°C) and line a rimmed baking sheet with a double layer of parchment paper.
Step 7: Once chilled, roll each dough ball between your palms to smooth and pack it, then roll in granulated sugar to coat completely.
Step 8: Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart (about 9 cookies per sheet).
Step 9: Use a rounded half teaspoon to gently press a thumbprint into the center of each cookie, pushing only one-third of the way down. If cracks form, re-roll and reshape the dough ball before pressing again.
Step 10: Bake cookies on the middle rack for 9-10 minutes, until set but still soft. Avoid overbaking—they will firm as they cool but remain tender.
Step 11: After removing from the oven, immediately use a teaspoon to gently reshape the thumbprint indent while the cookies are still warm, applying just enough pressure to adjust.
Step 12: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
Step 13: For the filling, combine the eggnog and white chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, melt using a double boiler.
Step 14: Transfer the melted mixture to a piping bag and fill each cookie’s thumbprint with the eggnog white chocolate.
Step 15: Allow the filling to set at room temperature for 30 minutes to an hour. To speed up the process, refrigerate briefly but avoid storing the cookies in the fridge long-term.
Step 16: Optionally, sprinkle the filled cookies with a dash of cinnamon or grated nutmeg before serving.

Tips & Variations

Chill the dough before baking to prevent excessive spreading and enhance flavor development.
Use European-style butter for a richer, more tender cookie.
Substitute molasses with treacle if blackstrap molasses is unavailable, as blackstrap can be too bitter.
If you’re short on time, you can shape the dough balls just before chilling to make handling easier.
Try adding a pinch of ground cardamom or allspice for an extra spice layer.

Storage

Store cookies in an airtight container at room temperature for up to one week. Avoid refrigeration after filling, as this can cause the chocolate filling to sweat or soften unevenly. To refresh, let chilled cookies come to room temperature before serving.

How to Serve

The image shows several round cookies arranged in rows on a brown textured cloth. Each cookie has two layers: the outer layer is a dark brown dough with a slightly rough and sugary texture, forming a thick ring shape; the inner layer is a smooth, creamy white circle placed in the center of each cookie, sprinkled lightly with small brown flakes or spices. The cookies are closely placed together, showing uniform size and shape. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggnog with alcohol in this recipe?

Yes, but keep in mind that alcohol can affect the texture and baking time slightly. For a family-friendly version, it’s best to use alcohol-free eggnog as the recipe suggests.

Can I prepare these cookies in advance?

Absolutely. You can make and shape the dough balls, then chill them overnight before baking. The baked and filled cookies keep well at room temperature for several days, making them a great make-ahead treat.