Eggnog Thumbprint Cookies
Buttery no-chill thumbprint cookies made with real eggnog and nutmeg, filled with a creamy eggnog buttercream and dusted with nutmeg. A festive Christmas cookie for holiday trays and cookie boxes.
Servings 28 cookies
Ingredients
For the Cookies
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg yolk
- 2 tablespoons eggnog full-fat
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour spooned and leveled
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the Eggnog Filling
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar sifted
- 2 tablespoons eggnog
- 1 teaspoon rum or ¼ teaspoon rum extract, optional
- ⅛ teaspoon ground nutmeg plus more for dusting
Instructions
Make the Dough
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Beat the butter, granulated sugar, and brown sugar on medium speed for 2 minutes until pale and fluffy.
- Beat in the egg yolk, 2 tablespoons eggnog, and vanilla until smooth.
- Whisk the flour, nutmeg, and salt together, then mix into the butter mixture on low speed just until a soft dough forms.
Shape and Bake
- Roll the dough into 1-tablespoon balls and place 2 inches apart on the baking sheets.
- Press a well into the center of each ball with the back of a rounded ½ teaspoon measuring spoon, pinching any cracks closed.
- Bake one sheet at a time for 11-13 minutes, until the bottoms are lightly golden and the tops are set but pale.
- Immediately re-press each well. Cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
Make the Filling and Finish
- Beat the softened butter for 30 seconds until creamy. Gradually beat in the powdered sugar, then the eggnog, rum or rum extract, and nutmeg.
- Beat for 1-2 minutes until smooth and pipeable, adjusting with a little more eggnog or powdered sugar as needed.
- Pipe about 1 teaspoon of filling into each cooled cookie and dust lightly with nutmeg.
- Let the cookies sit for 1 hour at room temperature, or 20 minutes in the fridge, until the filling sets.
Notes
- Alcohol-Free: Omit the rum or use ¼ teaspoon rum extract.
- Fill Cool Cookies: Warm cookies melt the buttercream, so let them cool completely before filling.
- Make Ahead: Refrigerate the dough up to 3 days or freeze dough balls up to 3 months.
- Storage: Keep filled cookies airtight in a cool spot for 2 days or in the fridge for up to 1 week.
- Freezing: Freeze baked unfilled cookies up to 3 months and fill after thawing.