Description
Soft and spiced gingerbread thumbprint cookies filled with creamy eggnog icing—festive, cozy, and perfect for holiday cookie trays.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- For the eggnog filling:
- 1 cup powdered sugar
- 2–3 tbsp eggnog
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream the butter and brown sugar until fluffy.
- Mix in the molasses, egg, and vanilla extract.
- Gradually add the dry ingredients and mix until a dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheet.
- Use your thumb or a small spoon to press an indentation in the center of each cookie.
- Bake for 10–12 minutes, then reinforce the indentation while warm.
- Let cookies cool completely.
- For the filling, whisk powdered sugar, eggnog, and nutmeg until thick and smooth.
- Spoon or pipe filling into the center of each cooled cookie.
Notes
- Chill dough for 20 minutes if too sticky to roll.
- Swap eggnog icing for vanilla glaze if preferred.
- Store cookies in the refrigerator because of the eggnog filling.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American