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Eggnog Gingerbread Thumbprint Cookies Recipe

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These Eggnog Gingerbread Thumbprint Cookies combine the warm, festive flavors of gingerbread spices with a rich and creamy eggnog white chocolate filling. Soft, chewy gingerbread cookies are rolled in sugar, baked to perfection, then filled with a smooth eggnog-infused white chocolate that perfectly balances spice and sweetness—ideal for holiday gatherings or any festive occasion.

Ingredients

Scale

Cookie Dough

  • 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 (2/3 cup) unsalted butter, European style (82% butterfat), softened to room temperature
  • 165 grams (3/4 cup) light or dark brown sugar, packed
  • 50 grams (1 large) egg, room temperature
  • 170 grams (1/2 cup) unsulphured molasses

Topping

  • 50 grams (1/4 cup) granulated sugar

Eggnog White Chocolate Filling

  • 170 grams (1 cup) quality white chocolate baking bar or white chocolate chips, roughly chopped
  • 60 grams (1/4 cup) eggnog, alcohol free

Instructions

  1. Make the Cookie Dough: In a large bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and sea salt until thoroughly combined. Set this dry mixture aside.
  2. Cream Butter and Sugar: Using a stand mixer or handheld mixer, beat the softened butter and brown sugar together on medium speed for 1-2 minutes until a creamy paste forms.
  3. Add Egg and Molasses: To the butter and sugar mixture, add the egg and molasses. Continue mixing on medium speed until the mixture is smooth, scraping the sides and bottom of the bowl with a spatula as needed.
  4. Combine Dry and Wet Ingredients: Gradually add the flour mixture in three portions, mixing well after each addition until a smooth cookie dough forms. Be sure to scrape down the bowl to incorporate all ingredients evenly.
  5. Scoop and Chill: Use a 1.5 tablespoon cookie scoop to portion the dough into 1 ½ inch balls. Place these on a parchment-lined baking sheet or dish, cover with plastic wrap, and refrigerate for at least 2 hours or overnight to firm up the dough and prevent spreading during baking.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a rimmed baking sheet with two layers of parchment paper.
  7. Shape and Sugar Coat Dough Balls: Roll each chilled dough ball between your palms to smooth and pack them. Roll each ball in granulated sugar until fully coated, then place on the prepared baking sheet spaced about 2 inches apart. You can fit about 9 cookies per sheet.
  8. Create Thumbprints: Use a rounded half-teaspoon to gently press a thumbprint into the center of each dough ball, pressing halfway down. If the dough is cold and cracks, warm it slightly by rolling the ball again in your hands before pressing. Chill shaped cookies again if needed to prevent cracking.
  9. Bake Cookies: Bake the cookies on the middle rack of the oven for 8-9 minutes. They should appear set but still soft. Avoid overbaking as cookies will firm up while cooling.
  10. Reshape Thumbprints: Immediately after removing from the oven, gently reshape the thumbprint indentations with a teaspoon while cookies are still warm. Let cookies cool on the baking sheet for 5 minutes to firm up.
  11. Cool Completely: Transfer the cookies to a wire rack and allow them to cool fully before filling.
  12. Prepare Eggnog White Chocolate Filling: In a microwave-safe bowl, combine chopped white chocolate and eggnog. Heat in the microwave in 30-second intervals, stirring between each, until smooth and melted (approximately 1.5 minutes total). Alternatively, use a double boiler to melt.
  13. Fill Cookies: Transfer the melted eggnog white chocolate into a piping bag and pipe into the thumbprint centers of each cooled cookie.
  14. Set Filling: Allow the chocolate filling to set for 30 minutes to 1 hour at room temperature.
  15. Garnish and Store: Optionally, sprinkle the filled cookies with a pinch of cinnamon or grated nutmeg. Store the cookies in an airtight container at room temperature to maintain freshness.

Notes

  • Flour used was Gold Medal All Purpose Flour with 10.5-11% protein content for the best structure.
  • Butter used was President Unsalted European Style Butter with 82% butterfat for rich flavor and the right texture.
  • Molasses used was Grandma’s Unsulphured Molasses for authentic gingerbread taste.
  • White chocolate used was Lindt Excellence White Chocolate Bar to ensure premium melting and flavor.
  • Cookie sizes affect yield: medium (#40 scoop) yields approximately 25 cookies weighing 34 grams each; small (#50 scoop) yields around 34 cookies weighing 24 grams each.
  • If cookie dough cracks when creating thumbprints, warm dough slightly by rolling in palms before pressing to prevent cracking.

Keywords: Eggnog cookies, Gingerbread cookies, Thumbprint cookies, Holiday cookies, White chocolate filling, Festive desserts

Find it online: https://mixitwitjoe.com/eggnog-gingerbread-thumbprint-cookies-recipe/