Description
Delightfully festive thumbprint cookies with a creamy eggnog filling, perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon eggnog extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup eggnog
- 2 tablespoons cornstarch
- 1 tablespoon powdered sugar
- â…“ cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and granulated sugar until fluffy.
- Add egg, vanilla extract, and eggnog extract, mixing until well combined.
- In another bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon. Slowly mix into the wet mixture until combined.
- Form the dough into 1-inch balls and roll them in a mixture of granulated sugar and ground cinnamon.
- Place dough balls on the baking sheet about 2 inches apart, creating an indent in each with your thumb.
- Bake for 10-12 minutes or until edges are lightly golden.
- In a small saucepan, combine eggnog, cornstarch, and powdered sugar over low heat, stirring until thickened.
- Once cookies cool, fill the thumbprints with the eggnog filling and let set for 30 minutes before serving.
Notes
Chill the dough for an hour to help cookies keep their shape. Store in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg