Eggnog Thumbprint Cookies – Easy Recipes for the Holidays
Cozy up with these eggnog thumbprint cookies topped with rum frosting—perfect for holiday gatherings and winter baking days!
Servings: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/4 cup eggnog
- 1 1/2 cups powdered sugar (for frosting)
- 2 tbsp eggnog (for frosting)
- 1/4 tsp rum extract (for frosting)
- Optional: ground nutmeg for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, salt, and nutmeg. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Mix in the egg yolk, vanilla, rum extract, and eggnog until well combined.
- Gradually add the dry ingredients to the wet mixture until a dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in each ball.
- Bake for 12–14 minutes or until edges are lightly golden. Let cool completely.
- For the frosting, whisk together powdered sugar, eggnog, and rum extract until smooth.
- Spoon or pipe the frosting into the center of each cooled cookie.
- Optional: Sprinkle a pinch of nutmeg on top before serving.