Eggnog Thumbprint Cookies – Easy Christmas Dessert with Holiday Flavor

Soft, buttery, and infused with the warmth of nutmeg and cinnamon, these Eggnog Thumbprint Cookies are the kind of dessert that brings quiet joy to any Christmas table. Each cookie carries the familiar flavor of an old-fashioned eggnog recipe but in a form you can hold, share, and gift.

You’ll learn how to bring that creamy holiday drink into a melt-in-your-mouth cookie that pairs perfectly with cocoa or coffee. You’ll also see why each ingredient has a clear purpose that defines both the taste and texture.

This recipe sits comfortably between a thumbprint cookie and a shortbread, giving you the best of both. You don’t need special equipment or patience, only a bit of care and a good mixing bowl. And once you understand why each step matters, you’ll have a cookie that looks as lovely as it tastes.

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The Reason These Cookies Feel Like December in One Bite

Every ingredient in this dough has intent. Butter carries flavor and tenderness. Granulated and brown sugars work together to balance sweetness with a hint of caramel depth. I’ve tested this with only granulated sugar before, and while still good, the cookie lost a bit of richness. The brown sugar brings that rounded warmth that complements the eggnog glaze later on.

Eggnog is the ingredient that defines this recipe. It gives moisture and that soft crumb that makes the cookie melt instead of crumble. Store-bought eggnog works well, but if you make your own, make sure it’s well-chilled before using. The nutmeg and cinnamon echo what’s already in your mug of eggnog, turning this into a complete sensory match.

If you enjoy that nostalgic blend of creamy and spiced desserts, you might also like my Eggnog Cheesecake Bars. They share the same flavor base but take it into a creamy, sliceable form.

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Mixing the Cookie Dough with Care

When creaming butter with sugars, don’t rush. The lightness you create here gives the cookies their signature softness. If the butter is too cold, the texture will be dense. If it’s too warm, the cookies will spread too much. I’ve found that butter softened for 30 minutes on the counter reaches the ideal consistency, soft enough to press but still holding shape.

Adding eggnog at this stage creates a silky mixture that looks slightly curdled, and that’s expected. The liquid interacts with the butter differently than milk would. The curdled look means the fat and liquid are beginning to emulsify, which will smooth out once you fold in the dry ingredients.

The balance of flour and leavening defines structure. Too much flour, and the cookie becomes chalky. Too little, and it collapses. I measure mine with a kitchen scale because accuracy matters in butter-based doughs.

If you’ve never tried thumbprint cookies before, my Eggnog Mousse Cups are another gentle introduction to this flavor family. They offer a creamy, no-bake variation with the same cozy spice.

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The Difference Between Chilling and Skipping

The chill step decides how your cookies will bake. Chilled dough holds its edges and keeps the indentation clear, while unchilled dough spreads into flatter rounds. I’ve tested both out of curiosity. The chilled version keeps that neat thumbprint shape, which means the glaze can sit right in the center without sliding.

Rolling each dough ball smooths out any cracks that could expand while baking. The indentation should be firm but not deep enough to pierce through. If you push too hard, the base thins and can overbake before the rest of the cookie sets.

For another holiday texture lesson, look at my Dark Chocolate Eggnog Truffles. They rely on the same principle of temperature control to maintain shape and softness.

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Baking to the Right Shade

Oven time matters more than color here. The goal isn’t a golden cookie but one with pale edges and a soft center. Twelve minutes at 350°F usually does the trick. If the centers puff up, press them down again right out of the oven using a clean spoon. Warm cookies reshape easily and cool into the correct form.

I often bake two trays side by side, swapping them halfway for even heat. My notes show that cookies baked on the lower rack can brown too quickly on the base, while the middle rack keeps them evenly colored.

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Creating the Eggnog Glaze

Powdered sugar forms the body of the glaze. Melted butter adds silkiness, and a small pinch of salt balances the sweetness. The eggnog ties it all together. I whisk the glaze until it’s thick yet pourable, adjusting with half a teaspoon of extra eggnog at a time if it stiffens too much.

The nutmeg sprinkle at the end isn’t decoration alone. It enhances aroma the moment the cookies cool. That scent sweet, spicy, and buttery feels like December evenings.

If you like a similar creamy topping with different flavor notes, my Snickerdoodle Thumbprint Cookies with Chocolate will show how cocoa changes the entire balance while keeping the same baking method.

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Comparing Eggnog Varieties and Their Impact

I’ve tested both homemade and store-bought eggnogs in this recipe. Homemade versions tend to have more body due to real cream and fresh nutmeg, leading to a slightly richer cookie. Store-bought versions bake up lighter and a bit sweeter. For consistent results, I usually reach for the store-bought one, but during the holidays, I sometimes use my own for that extra depth. This single choice changes the cookie’s finish, so choose based on what you prefer: lighter and soft or rich and dense.

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Serving and Storing These Cookies

These cookies stay fresh at room temperature for up to three days in an airtight container. I like to layer parchment between them to keep the glaze intact. For longer storage, refrigerate them. The cold keeps the glaze shiny and the texture steady.

Serve these with spiced tea, coffee, or a small glass of real eggnog. I’ve noticed that when paired with warm drinks, the cookie’s spices bloom again. That small detail makes them an excellent choice for Christmas gatherings or cookie swaps.

For another cozy winter treat that stores well, try the Eggnog Cheesecake Bars I mentioned earlier. They share ingredients but offer a creamy contrast to these soft cookies.

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Share, Pin, and Bake Again

Every batch feels like a small reminder that holiday baking doesn’t need extravagance to be memorable. A simple thumbprint cookie with real butter and eggnog tells its own story.

If you make these, save the recipe on Pinterest so you can find it when next December rolls around. I’d love to hear how yours turned out. Share in the comments if you experimented with different eggnogs or added a personal twist. These small exchanges keep the baking community alive.

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