Eggnog Thumbprint Cookies

I hope you’ve been enjoying all the Christmas cookies being shared so far this month.  I have a lot more planned for next week, but now I’m indulging in one of my favorite holiday flavors – eggnog.  While my brain instantly thinks about the drink, today I’m putting a spin on things and turning eggnog into cookies instead!


Eggnog Thumbprint Cookies

Eggnog Thumbprint Cookies


These easy to make thumbprint cookies are SO yummy and full of holiday cheer.  (See: there’s a little booze in them!)  But what really makes them are the Safest Choice Eggs I used.  I’ve heard on food shows about the difference in farm fresh and cage free eggs, but I’ve never bought into the hype.  After trying the Safest Choice Cage Free Eggs, I’m hooked.  I’ve been using them in my cookies, for breakfast, basically in about everything I can think of.


Eggnog Thumbprint Cookies


5.0 from 1 reviews
Eggnog Thumbprint Cookies
Prep time
Cook time
Total time
These cookies embody all the flavors of eggnog if a sweet little bite. Rich butter cream, spiced rum, and nutmeg combine for a cookie everyone will love!
Serves: about 2 dozen cookies
  • ¾ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 egg
  • 1½ teaspoons vanilla
  • 2 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • 2 cups powdered sugar
  • 2 tablespoons spiced rum (or ¼ teaspoon rum extract)
  • Ground nutmeg, for garnish
  1. Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
  2. In a medium bowl, combine flour and salt; set aside.
  3. In a large bowl, beat together ¾ cup butter and sugars until creamy. Add egg and vanilla; mix to combine. Add flour mixture and mix until just combined.
  4. Scoop tablespoonfuls of cookie dough, and roll into balls. Using the back of a teaspoon measuring spoon, make indentations in the middle of each circle.
  5. Bake for 12 minutes. Remove from oven and cool completely.
  6. In a small bowl, beat together ½ cup butter, powdered sugar, and rum until smooth. Transfer frosting to a piping bag. Pipe a dollop of frosting into the indentation of each cookie. Sprinkle with a little ground nutmeg to finish.



    • Phil says

      I would say they would last for about one or two hours…Depends on the original count. How long will they stay fresh is a different answer I couldn’t tell you.

    • says

      You could use 1/4 teaspoon rum extract. Then add more to taste, if you want. If you don’t have the extract, you could try the frosting without the rum flavor, it just won’t be quite the same.

    • says

      All extracts are made with an alcohol base, including vanilla. So it’s up to you. There would be less alcohol in the frosting with the extract since it’s a concentrated flavor.

  1. says

    I just wanted to verify that for the frosting you use melted butter, not softened ? I have never heard of that before so I wanted to double check. Thanks!

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