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!

These cookies embody all the flavors of eggnog in a sweet little bite. Rich butter cream, spiced rum, and nutmeg combine for a cookie everyone will love!

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.  I’ve been using them in my cookies, for breakfast, basically in about everything I can think of.

These cookies embody all the flavors of eggnog in a sweet little bite. Rich butter cream, spiced rum, and nutmeg combine for a cookie everyone will love!

These cookies embody all the flavors of eggnog in a sweet little bite. Rich butter cream, spiced rum, and nutmeg combine for a cookie everyone will love!

 

Eggnog Thumbprint Cookies
 
Prep time
Cook time
Total time
 
These cookies embody all the flavors of eggnog in a sweet little bite. Rich butter cream, spiced rum, and nutmeg combine for a cookie everyone will love!
Author:
Serves: about 2 dozen cookies
Ingredients
Cookies:
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 cup all-purpose flour
  • 1/4 teaspoon salt
Frosting:
  • 1/2 cup unsalted butter, melted
  • 2 cups powdered sugar
  • 2 tablespoons spiced rum (or 1/4 teaspoon rum extract)
  • Ground nutmeg, for garnish
Instructions
  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 3/4 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 1/2 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.

 

Comments

      • says

        You’re right Patricia, there is no eggnog in the ingredients. The frosting has all the flavors of eggnog – cream, rum, and nutmeg. This is an eggnog flavored dessert. :)

        • says

          They’re eggnog flavored cookies. Eggnog is made with cream, rum/bourbon, and nutmeg and so are these cookies! It gives them that same yummy flavor! If you want to incorporate some eggnog in, substitute 1 tablespoon fo the rum for 1 tablespoon of eggnog. :)

    • 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.

  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!

    • says

      You could use either melted or softened butter. I just didn’t have any soft butter ready to go, and i over nuked it so it came out melted. As long as you can easily incorporate the butter (AKA not cold) you’re good to go. :)

    • Steph says

      I am glad you asked that question, Ali. I just tried making these, and with the butter melted, the icing was way too runny. I hope I didn’t mess this up!

      • says

        Hi ladies! I used melted butter, since my butter was cold I just popped it in the microwave. You can definitely used softened butter too. If you feel the frosting is too wet, just add more powdered sugar (a tablespoon or two at a time) until you achieve the texture you like.

Leave a Reply

Your email address will not be published. Required fields are marked *