Gingerbread Thumbprint Cookies
Delightful cookies filled with creamy eggnog, perfect for the holiday season with warm spices and a cozy touch.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Should be softened but not melted for best texture.
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
For Rolling and Filling
- Sugar for rolling
- Eggnog for filling Can substitute with sweetened condensed milk or flavored cream.
- White chocolate, melted for drizzling Can use dark or milk chocolate for different flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, cream the butter and sugars until light and fluffy. Beat in the egg, molasses, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Roll the dough into 1-inch balls, then roll them in sugar. Place on prepared baking sheets.
- Press your thumb into the center of each ball to create a well.
- Bake for 10-12 minutes or until the edges are firm. Remove from the oven and fill each thumbprint with eggnog.
- Let cool and drizzle with melted white chocolate. Enjoy your cookies!
Notes
Best served fresh or within a few days after baking. They make lovely gifts when packaged in decorative boxes.