Spiced Eggnog Thumbprint Cookies

If you’re a fan of holiday flavors—like creamy eggnog and a hint of warm spice—you’re going to love these cookies.

Imagine buttery thumbprint cookies filled with a sweet, spiced eggnog glaze that tastes like a cozy hug on a cold winter day.

These cookies are perfect for sharing with family, holiday parties, or sneaking one with a cup of tea (I won’t tell!).

Plus, they’re a fun baking project for kids—little hands love pressing those thumbprints!

I first made these cookies when I had leftover eggnog after Christmas brunch, and let me tell you, they were a hit.

It’s like taking everything we love about the holidays and turning it into a soft, sweet, spiced cookie. Let’s dive into the recipe!

🛒 What You’ll Need

For the Cookies:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the Eggnog Filling:

1 cup powdered sugar
3-4 tablespoons eggnog (store-bought or homemade)
1/4 teaspoon ground nutmeg (plus more for garnish)
1/4 teaspoon ground cinnamon

⭐ Pro Tips

Use softened butter: Make sure your butter is soft but not melted for the perfect cookie texture.
Chill the dough: If your dough feels sticky, pop it in the fridge for about 20 minutes. This makes rolling and shaping easier.
Thumbprint trick: If the cookies puff up too much while baking, gently press the centers again with a spoon right when they come out of the oven.
Flavor boost: Add a tiny splash of rum extract to the eggnog glaze for that classic eggnog flavor without any alcohol.
Fun for kids: Let the little ones help make thumbprints—it’s a great way to get them involved!

🛠️ Tools You’ll Need

Mixing bowls
Electric mixer or hand whisk
Measuring cups and spoons
Baking sheet
Parchment paper
Wooden spoon
Small spoon (for filling the cookies)

🔄 Substitutions and Variations

No eggnog? Use heavy cream with a pinch of nutmeg and cinnamon as a replacement.
Spices: Adjust the cinnamon and nutmeg to your liking, or add a pinch of cloves for more warmth.
Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
Flavor Twist: Add a splash of maple extract to the filling for a unique, festive twist!

⏳ Make-Ahead Tips

Make the dough ahead: Prepare the cookie dough up to 2 days in advance, wrap it tightly, and chill it in the fridge.
Freeze unbaked cookies: Roll the dough, make thumbprints, and freeze them on a tray. Once solid, transfer to a freezer bag. Bake straight from frozen—just add 2-3 minutes to the baking time.

👩‍🍳 How to Make Spiced Eggnog Thumbprint Cookies

Step 1: Make the Cookie Dough

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until smooth. Gradually mix in the flour, cinnamon, nutmeg, and salt until a soft dough forms.

Step 2: Shape the Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet. Use your thumb or the back of a small spoon to gently press an indent into the center of each ball.

Step 3: Bake the Cookies

Bake for 10-12 minutes, or until the edges are just starting to turn golden. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 4: Make the Eggnog Filling

In a small bowl, whisk together the powdered sugar, eggnog, nutmeg, and cinnamon until smooth and creamy. The glaze should be thick but pourable.

Step 5: Fill the Cookies

Once the cookies are completely cool, spoon the eggnog filling into the center of each cookie. Sprinkle a little extra nutmeg on top for a festive touch.

🥡 Leftovers and Storage

Store these cookies in an airtight container at room temperature for up to 4 days.
To freeze, place cookies in a single layer in a container, then stack with parchment paper between layers. Thaw at room temperature before serving.