Introduction

Eggnog Gingerbread Thumbprint Cookies are a festive treat combining warm spices with a smooth, boozy white chocolate filling. These soft, chewy cookies are perfect for holiday gatherings or cozy winter afternoons.

A white plate holds five round, soft-looking ginger cookies, each with a sugar-coated brown outer layer and a creamy white circle of icing in the center, sprinkled lightly with spice powder. Next to the cookies is a clear glass with a thick, pale yellow drink that has a smooth texture. The plate is placed on a warm brown textured cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

375 grams (3 cups) 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
150 grams (⅔ cup) unsalted butter, European style (82% butterfat), softened
165 grams (¾ cup) light or dark brown sugar, packed
50 grams (1 large) egg, room temperature
170 grams (½ cup) unsulphured molasses
50 grams (¼ cup) granulated sugar (for coating)
170 grams (1 cup) quality white chocolate, chopped (baking bar or chips)
60 grams (¼ cup) eggnog, alcohol-free

Instructions

Step 1: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and sea salt. Set aside.
Step 2: Using a stand mixer or handheld mixer, beat the softened butter with brown sugar until creamy, about 1-2 minutes.
Step 3: Add the egg and molasses to the butter mixture. Mix on medium speed until smooth, scraping down the bowl as needed.
Step 4: Gradually add the flour mixture in thirds, mixing between additions until fully incorporated and a smooth dough forms. Scrape the bowl to ensure even mixing.
Step 5: Using a 1.5 tablespoon scoop, portion the dough into 1½ inch balls. Place the balls on a parchment-lined tray, cover, and refrigerate for at least 2 hours or overnight.
Step 6: Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with double layers of parchment paper.
Step 7: Roll each chilled dough ball between your palms to smooth, then gently roll in granulated sugar to coat.
Step 8: Place the coated balls on the baking sheet about 2 inches apart (about 9 per sheet). Using a rounded half-teaspoon, gently press a thumbprint into each ball, pressing only halfway down. If dough resists, warm slightly between your hands before pressing.
Step 9: Bake for 8-9 minutes until set but still soft. Don’t overbake; cookies will firm as they cool.
Step 10: Right after baking, gently reshape each thumbprint if needed while cookies are warm. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 11: To make the filling, gently heat white chocolate and eggnog in a microwave-safe bowl, stirring every 30 seconds until melted and smooth. Alternatively, use a double boiler.
Step 12: Transfer the filling to a piping bag and fill each thumbprint with the eggnog white chocolate mixture. Let set at room temperature for 30 minutes to 1 hour.
Step 13: Optionally, sprinkle with cinnamon or grated nutmeg before serving.

Tips & Variations

Scoop the dough before chilling; it’s easier to work with and helps cookies hold their shape.
If dough cracks when pressing the thumbprint, warm it briefly between your hands to soften before pressing again.
Use European-style butter with high butterfat for richer flavor and better texture.
For a boozy variation, replace the alcohol-free eggnog with your favorite eggnog liqueur.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If the white chocolate filling softens, chilling the cookies briefly before serving can help them firm up. These cookies are best enjoyed fresh but can be frozen unfilled for up to 3 months.

How to Serve

The image shows round cookies arranged in rows on a brown cloth. Each cookie has two layers: the base is a dark brown, grainy cookie with a sugar-coated texture, and the top is a smooth, creamy white center that is slightly raised and sprinkled with tiny brown specks. The cookies are closely packed, and the surface beneath the cloth is not visible, giving a cozy and warm feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of European-style butter?

Yes, you can use regular unsalted butter, but European-style butter with higher butterfat provides a richer flavor and improves texture.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 2 hours or overnight firms the butter, helping the cookies keep their shape during baking.