Description
These thumbprint cookies combine classic gingerbread spices with a creamy, savory eggnog filling for a festive and unique holiday treat. Easy to make and perfect for sharing, they offer a cozy twist on traditional Christmas cookies.
Ingredients
- 2 ½ cups (320g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- 1 large egg, room temperature
- ⅓ cup (80ml) molasses
- ½ cup (120ml) fresh eggnog
- 4 ounces (115g) cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Pinch of freshly ground black pepper
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, beat softened butter with brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and molasses until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- While the dough chills, beat together eggnog, cream cheese, powdered sugar, vanilla extract, and black pepper until smooth and creamy. Refrigerate until ready to use.
- Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball, being careful not to press all the way through.
- Bake for 10-12 minutes until edges are set but centers are still soft.
- Remove from oven and press thumbprint centers again if needed. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Once cookies are completely cool, fill each thumbprint with the eggnog cream cheese filling.
- Refrigerate the filled cookies for at least 30 minutes before serving to let the filling set.
Notes
Chilling the dough is crucial to prevent spreading and maintain the thumbprint shape. Use your thumb for making indentations for better control. If dough is sticky after chilling, lightly flour your hands before rolling. For a sharper spice flavor, sprinkle a pinch of ground ginger or cinnamon on the filling before chilling. Softened but not melted cream cheese is key for a smooth filling. The pinch of black pepper adds a subtle savory depth that balances sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: gingerbread cookies, thumbprint cookies, eggnog filling, holiday cookies, Christmas cookies, savory cookies, festive baking