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Seasonal Eggnog Gingerbread Thumbprints Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Celebrate the holiday season with these delightful Seasonal Eggnog Gingerbread Thumbprints. These festive cookies combine the warm, spiced flavors of classic gingerbread with a creamy eggnog glaze, creating a perfect treat for Christmas gatherings or cozy winter afternoons. Soft, chewy, and topped with a luscious glaze, these thumbprint cookies are a crowd-pleaser that embodies the spirit of the holidays.

Ingredients

Scale

For the Gingerbread Cookies

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract

For the Eggnog Glaze

  • 1 cup powdered sugar
  • 3–4 tablespoons eggnog
  • 1/2 teaspoon vanilla extract
  • Pinch of ground nutmeg, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract until fully combined.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
  6. Shape Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
  7. Create Thumbprints: Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
  8. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until edges are set but centers still look slightly soft.
  9. Cool Cookies: Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Make Glaze: In a small bowl, whisk together the powdered sugar, 3 tablespoons of eggnog, and vanilla extract until smooth. Add more eggnog a teaspoon at a time if needed to reach a drizzle-able consistency.
  11. Glaze Cookies: Drizzle the eggnog glaze over the cooled cookies and sprinkle a pinch of ground nutmeg on top of each for garnish.
  12. Let Set: Allow the glaze to set for at least 20 minutes before serving or storing.

Notes

  • For a stronger eggnog flavor, add a teaspoon of rum extract to the glaze.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well; freeze unglazed cookies and add glaze after thawing.
  • For a dairy-free version, substitute butter with coconut oil and use dairy-free powdered sugar glaze alternatives.

Find it online: https://recipes.mbeams.com/seasonal-eggnog-gingerbread-thumbprints-recipe/