Eggnog Thumbprint Cookies are chewy, spiced eggnog-flavored cookies finished with a Sugar Cookie Hershey’s Kiss pressed into the center. This delightful cookie is perfect for holiday cookie trays, parties, and anyone who loves the cozy flavors of eggnog and warm spices.
These cookies were inspired by classic peanut butter blossom cookies: a soft, chewy cookie with a chocolate kissed center. For this eggnog variation, the base is a lightly spiced cookie dough that includes eggnog for authentic flavor and a tender, slightly cakey texture. The Sugar Cookie Hershey’s Kiss on top adds a sweet, familiar finish and makes each cookie look festive and inviting.
How to Make Eggnog Thumbprint Cookies
The method is straightforward, ideal for bakers of all skill levels. Begin by creaming the room-temperature butter with granulated and brown sugar until light and well combined. Add the eggs one at a time, then mix in vanilla and eggnog for that signature flavor. Stir in the dry spices—cinnamon and nutmeg—and baking powder and salt. Finally, incorporate the all-purpose flour until a soft dough forms.
Scoop or roll the dough into roughly 1 to 2 tablespoon-sized balls and arrange them on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes, just until the edges are set and the tops are puffed and lightly golden. Allow the cookies to cool on the baking sheet for about five minutes, then gently press a Sugar Cookie Hershey’s Kiss into the center of each warm cookie so it nests in the indentation. If pressed immediately, the candy may melt slightly into the cookie for a softer finish—press after cooling a little if you prefer the candy to remain more intact.
Let the cookies finish cooling on a rack before serving. These keep well in an airtight container at room temperature for several days and can also be frozen for longer storage. Freeze baked cookies between sheets of parchment in a sealed container, or freeze unbaked dough balls and bake from frozen, adding a minute or two to the bake time as needed.
If you want to highlight the eggnog character, a splash of rum extract is a lovely option: substitute half the vanilla extract with rum extract or use all rum extract for a more pronounced boozy note without alcohol. For a festive look, roll the dough balls lightly in holiday-colored sprinkles before baking so the sprinkles adhere to the cookie edges. These simple tweaks keep the base recipe intact while offering variety for holiday gifting or cookie swaps.
These thumbprint-style cookies are an excellent choice for cookie trays, seasonal parties, and as a homemade treat to share. The combination of tender spiced cookie and sweet sugar cookie Kiss creates contrast in both texture and flavor, pleasing eggnog lovers and cookie fans alike.
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Eggnog Thumbprint Cookies
Ingredients
- ¾ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup eggnog
- 2 teaspoons baking powder
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 cups all-purpose flour
- Sugar Cookie Hershey’s Kisses
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl with an electric mixer, beat the butter, granulated sugar, and brown sugar together until well combined, about 1 minute.
- Add the eggs one at a time, beating until incorporated and scraping down the bowl as needed.
- Mix in the vanilla and eggnog until combined.
- Add baking powder, salt, nutmeg, and cinnamon; beat until evenly distributed.
- Stir in the flour and mix until a soft dough forms. Avoid overmixing.
- Scoop into 1–2 tablespoon-sized dough balls and place on parchment-lined baking sheets, spacing a couple of inches apart.
- Bake 8–10 minutes, until puffed and slightly golden at the edges. Centers should not appear wet.
- Allow cookies to cool about 5 minutes on the baking sheet, then press a Sugar Cookie Hershey’s Kiss into the center of each cookie.
- Let cool completely before storing in an airtight container. Enjoy!
Nutrition
Carbohydrates: 14 g |
Protein: 1 g |
Fat: 5 g |
Saturated Fat: 3 g |
Sugar: 7 g
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