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 mins
Cook Time12 minutes mins
Total Time32 minutes mins
Course: Dessert
Cuisine: American
Servings: 28
Calories: 154kcal
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
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.
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.
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