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Eggnog thumbprint cookies on a wire rack.
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5 from 8 votes

Eggnog Thumbprints

Buttery thumbprint cookies filled with a sweet, slightly boozy icing and dusted with nutmeg. These festive Eggnog Thumbprint Cookies should be on your holiday baking list!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 28
Calories: 154kcal

Ingredients

For the Cookies

  • ¾ cup butter softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt

For the Icing

  • ¼ cup butter softened
  • 1 cup powdered sugar
  • 1 tablespoon Captain Morgan Spiced Rum (see recipe note for substitution)
  • ground nutmeg as needed

Instructions

For the Cookies

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, use an electric mixer to cream together ¾ cup butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla. 
  • In a separate bowl, combine the flour and salt. Beat the dry ingredients into the creamed mixture just until slightly combined. Finish by mixing with a wooden spoon to form a soft dough. 
  • Use a small cookie scoop to the scoop the dough then roll into 1- to 1 ½-inch balls. Place them 2-inches apart on the prepared baking sheet. Make an indentation in the center of each cookie using your thumb or index finger.
  • Bake for 12 minutes in the preheated oven. Remove from the oven and allow the cookies to cool on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.

For the Icing

  • In a small bowl, use an electric mixer to combine ¼ cup butter, powdered sugar, and rum.
  • Transfer the icing to a pastry bag with a decorative tip and pipe it on to completely cooled cookies. Sprinkle with nutmeg.

Video

Notes

Rum Substition: You can substitute rum extract for the Captain Morgan Spiced Rum. Start by adding ½ teaspoon, taste the icing and add additional, if needed.
Storing at Room Temperature: Allow the filled thumbprint cookies to rest at room temperature for an hour or two for the icing to firm up a bit. To speed up this process, you can place them on a baking sheet and transfer them to the refrigerator for about 30 minutes. Then, store the cookies in an airtight container at room temperature for 3 to 4 days. If you'd like to layer the cookies, set a sheet of wax paper or parchment paper over the first layer and gently stack a second layer of cookies on top.
Refrigrator: Store as directed above and refrigerate for up to a week.
Freezer: For longer storage, the baked cookies can be frozen before they are filled. Flash freeze them on a baking sheet for about an hour, or until frozen solid. Then, transfer them to a freezer-safe plastic storage bag, press out as much air as possible, and freeze for up to 2 to 3 months. Thaw the cookies completely before filling with icing as directed in the recipe.

Nutrition

Calories: 154kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 95mg | Potassium: 18mg | Sugar: 11g | Vitamin A: 245IU | Calcium: 7mg | Iron: 0.5mg