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Eggnog Thumbprint Cookies

A cozy, boozy twist on the classic thumbprint cookie — soft buttery rounds spiced with nutmeg and finished with a rum frosting.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened Use room temperature butter for better consistency.
  • 1/2 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum For authentic eggnog flavor.
For the Frosting
  • 1/2 cup rum frosting For filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
  2. In a bowl, whisk together flour, baking powder, nutmeg, and salt.
  3. In another bowl, cream together the softened butter and powdered sugar until light and fluffy.
  4. Beat in the egg yolk, vanilla extract, and rum.
  5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  6. Roll the dough into small balls and place them on the prepared baking sheet.
  7. Use your thumb to make an indentation in the center of each cookie.
Baking
  1. Bake for 12-15 minutes or until the edges are lightly golden.
  2. Remove from the oven and let them cool completely.
Filling
  1. Once cooled, fill the indentations with the rum frosting.

Notes

Store in an airtight container at room temperature for up to 3 days. If filled with a perishable frosting, refrigerate and consume within 4–5 days. Layer with parchment between rows to prevent sticking. Cookies can also be frozen unfilled for up to 3 months; thaw and fill after warming slightly.