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
- 4 ounces white chocolate, chopped
- 2 tablespoons eggnog
- 1/16 teaspoon rum extract (a few drops)
Let's get started!
- In a medium size bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- In a large bowl, using a hand mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2-3 minutes.
- Add the molasses and egg to the butter mixture, mix until combined.
- Add the flour mixture and candied ginger, mix until no flour streaks remain.
- 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.
- Using the round fondant tool, press an indent halfway into the center of each cookie.
- Freeze the cookie dough for 30 minutes.
- Preheat the oven to 350F° and bake for 8 minutes.
- Right when the cookies are out of the oven, use the fondant tool to deepen the indent in the center. Let cool completely.
- 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.
- 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
