Gingerbread Eggnog Thumbprint Cookies


These Ginger Molasses cookies filled with eggnog & creamy white chocolate make the perfect soft and chewy holiday treat!

Makes 64 cookies


Things you'll need

Ginger Molasses Cookies
  • 1 stick (4 ounces) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons of candied ginger, finely chopped
  • 1/2 cup granulated sugar, for rolling
Eggnog Filling
  • 4 ounces white chocolate, chopped
  • 2 tablespoons eggnog
  • 1/16 teaspoon rum extract (a few drops)

Let's get started!

  1. In a medium size bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
  2. In a large bowl, using a hand mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2-3 minutes. 
  3. Add the molasses and egg to the butter mixture, mix until combined.
  4. Add the flour mixture and candied ginger, mix until no flour streaks remain.
  5. Scoop 2 tablespoons of dough onto a parchment lined baking sheet. Roll the portioned dough in the granulated sugar and place back onto the baking sheet.
  6. Using the round fondant tool, press an indent halfway into the center of each cookie.
  7. Freeze the cookie dough for 30 minutes.
  8. Preheat the oven to 350F° and bake for 8 minutes.
  9. Right when the cookies are out of the oven, use the fondant tool to deepen the indent in the center. Let cool completely.
  10. Eggnog Filling: In a small bowl combine the chocolate, eggnog and rum extract. Microwave in 10 second increments, stirring between each time. Repeat until melted and smooth.
  11. Pour the eggnog mixture into a piping bag and pipe into the center of the cooled cookies. Sprinkle with nutmeg and enjoy!



Written By Rosanna Pansino

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