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–+ servings

Spiced Eggnog Thumbprint Cookies with Rum Ganache

Hillary Rooney-Fernandes
Spiced Eggnog Thumbprint Cookies with Rum Ganache: A Festive Holiday Treat
 
The holidays are all about cozy flavors, family traditions, and sharing sweet moments with loved ones. If you're looking to bake something extra special this season, Spiced Eggnog Thumbprint Cookies with Rum Ganache are a must-try. These cookies are soft, spiced, and full of festive flavors, with a buttery snickerdoodle base, a smooth eggnog ganache filling, and a dusting of freshly grated nutmeg to finish.
 In this blog post, I'll walk you through how to make these Spiced Eggnog Thumbprint Cookies, with plenty of tips, tricks, and recommendations for ensuring they turn out perfectly every time. Whether you're a seasoned baker or a holiday baking newbie, this recipe is sure to become a new favourite in your holiday cookie repertoire.
Why These Cookies Are Perfect for the Holidays
First things first, let’s talk about why these cookies are the perfect holiday treat:
Classic Holiday Flavors: Cinnamon, nutmeg, and eggnog are all quintessential holiday flavors that remind us of cozy nights by the fire, Christmas parties, and family get-togethers.Soft and Chewy Texture: These cookies have the ideal snickerdoodle base—soft, chewy, and perfectly spiced. The eggnog ganache adds a creamy, indulgent twist.
Visually Stunning: The thumbprint shape makes these cookies look polished and festive. The little indentation is filled with the rich, creamy eggnog ganache, and a pinch of freshly grated nutmeg gives them a finishing touch that’s both elegant and delicious.
Great for Gifting: These cookies make a beautiful addition to any holiday cookie box or gift platter. Their unique flavor profile makes them stand out among traditional holiday cookies.
Now, let's dive into how to make these festive cookies, step-by-step!
Ingredients You’ll Need
Before you start baking, make sure you have all the ingredients ready:
For the Cookies:
Unsalted Butter: The base of the cookie dough, giving it richness and a soft texture.
Light Brown Sugar and Granulated Sugar: For sweetness and a hint of caramel flavor from the brown sugar.
Egg: Adds structure and helps bind the dough together.Vanilla Extract: For added depth of flavor.
All-Purpose Flour: The main dry ingredient that makes up the bulk of the dough. Weighing the flour is crucial for the right texture.
Kosher Salt, Baking Soda, and Cream of Tartar: These ingredients balance the sweetness, help with the rise, and ensure a soft, chewy cookie.
For Rolling the Dough:
Cinnamon and Sugar: A classic snickerdoodle touch that adds warmth and sweetness.
For the Eggnog Ganache:
White Chocolate: This creates a creamy and smooth filling. Use high-quality white chocolate for the best results.
Eggnog: The star of the ganache! It gives the filling its signature flavor. Use either traditional or dairy-free eggnog, depending on your preference.
Dark Rum or Rum Extract: This gives the ganache its warm, slightly boozy flavor. If you prefer a non-alcoholic version, rum extract is a great substitute.
Freshly Grated Nutmeg: This adds a final holiday touch to the filling and serves as a garnish for the cookies.
Step-by-Step Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This is the perfect temperature for baking snickerdoodle-style cookies. Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
Step 2: Cream the Butter and Sugars
In the bowl of your stand mixer (or using a hand mixer), cream together the butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes. Scrape down the sides of the bowl to ensure all the ingredients are evenly mixed.
This step is crucial because creaming the butter and sugar properly will help create a smooth, airy dough and a light texture for the cookies. If you don’t have a stand mixer, a hand mixer or even a wooden spoon will work fine—just make sure to cream the butter and sugar thoroughly.
Step 3: Add the Wet Ingredients
Once the butter and sugar mixture is fluffy, add the egg and vanilla extract. Mix until everything is combined. The egg will help bind the dough and provide moisture, while the vanilla adds a warm, sweet aroma. Be sure to scrape down the sides of the bowl after adding the egg and vanilla to ensure even mixing.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar. The cream of tartar is essential in snickerdoodle recipes, as it gives the cookies their signature chewy texture and prevents them from spreading too much.
Once the dry ingredients are combined, gradually add them to the wet ingredients in your mixer. Mix on low speed until a thick dough forms. Be careful not to overmix at this stage—just mix until the dry ingredients are incorporated.
Pro Tip: If you have a scale, weigh the flour to ensure you’re using the correct amount. Too much flour can lead to a dry dough, while too little can make the cookies spread too much.
Step 5: Roll the Dough into Balls
Scoop out about 1 tablespoon of dough (about 15 grams) and roll it into a ball using your hands or a cookie scoop. Then, roll the dough balls in a cinnamon-sugar mixture (1/3 cup sugar mixed with 2 tablespoons cinnamon). This gives the cookies their characteristic sweet, spiced coating.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Then, press your thumb or the back of a spoon into the center of each ball to create an indentation. If the dough cracks around the edges, simply press it back together with your fingers. This step is essential because it creates the space for the eggnog ganache filling.
Step 6: Bake the Cookies
Bake the cookies in the preheated oven for 7-8 minutes. They should be slightly puffed with cracks forming on top. If you notice that the indentation has filled in during baking, simply press it down gently again while the cookies are still warm.
Once they are done, remove them from the oven and allow them to cool on the baking sheets for 5 minutes. This is the best time to fix any imperfections in the indentation before they fully set.
Step 7: Make the Eggnog Ganache Filling
While the cookies cool, it’s time to make the eggnog ganache. In a microwave-safe bowl, combine the white chocolate, eggnog, and dark rum. Microwave the mixture in 15-second intervals, stirring between each interval until the chocolate is fully melted and the ganache is smooth.
If you prefer a slightly stronger rum flavor, feel free to add more rum extract or dark rum. Once the ganache is smooth, stir in the freshly grated nutmeg for a holiday punch. Let the ganache cool for a few minutes to thicken slightly.
Step 8: Fill the Thumbprints
Once the cookies have cooled completely, fill each thumbprint with about ½ teaspoon of the eggnog ganache. Use a small spoon or a piping bag to fill the centers evenly. The ganache will firm up as it cools, giving each cookie a rich and creamy filling.
Pro Tip: If you like your filling to set more quickly, pop the cookies in the fridge for about 15-20 minutes.
Step 9: Garnish and Serve
To finish, top each cookie with a pinch of freshly grated nutmeg. This adds a final burst of flavor and makes the cookies look extra festive.
Allow the cookies to sit at room temperature for a few hours to allow the ganache to set completely. If you’re in a hurry, you can refrigerate them to speed up the process.
Baking Tips and Tricks
Measuring Flour: Properly measure your flour to avoid a dense or spread-out cookie. Weighing your flour is the best method, but if you don’t have a scale, make sure to spoon the flour into your measuring cup and level it off.
Don’t Over bake: For soft, chewy cookies, keep an eye on the baking time. These cookies will firm up as they cool, so they’re best when slightly underbaked in the center.
Customise Your Filling: If you’re not a fan of rum, try rum extract for a more subtle flavor or substitute vanilla extract for a non-alcoholic version.
Make-Ahead Option: These cookies can be baked ahead of time and stored in an airtight container for up to a week. Just fill them with ganache when you're ready to serve.
Why You'll Love These Cookies
These Spiced Eggnog Thumbprint Cookies with Rum Ganache are a perfect way to bring festive flavours into your kitchen. With their soft, chewy snickerdoodle base and the rich, spiced eggnog ganache filling, they’ll quickly become a holiday favorite. Whether you’re making them for a cookie exchange, a family gathering, or just for yourself, these cookies will bring joy to your holiday season.
Spiced Eggnog Thumbprint Cookies with Rum Ganache
These Spiced Eggnog Thumbprint Cookies with Rum Ganache are the ultimate holiday treat! A soft, cinnamon-sugar cookie base is filled with a rich, creamy eggnog ganache that's spiked with rum, creating the perfect combination of sweet, spiced, and boozy flavors. Topped with freshly grated nutmeg, these cookies are a festive must for your cookie boxes, holiday parties, or cookie exchanges.
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Prep Time 37 minutes
Cook Time 8 minutes
Course Cookies, Dessert
Servings 36 Cookies
Calories 92 kcal

Ingredients
 
 

Cookies

  • 4 oz 1 stick unsalted butter, softened
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 245 g all-purpose flour about 1 ¾ cups – see notes
  • ¼ tsp kosher salt
  • ¼ tsp baking soda
  • ½ tsp cream of tartar

Rolling the Dough

  • 1/3 cup granulated sugar mixed with 2 tbsp cinnamon

Eggnog Ganache Filling

  • 4 oz white chocolate chopped or broken into small pieces
  • 2 tbsp eggnog use regular or dairy-free for a twist
  • 1 tbsp dark rum or 1 tsp rum extract
  • ¼ tsp freshly grated nutmeg for extra flavor

Instructions
 

  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Scrape down the sides of the bowl as needed.
  • Add the egg and vanilla extract, and continue mixing until the dough is smooth and well combined, about 1-2 minutes.
  • In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar until evenly combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
  • Roll the dough into 1-inch balls (about 15 grams each) using your hands or a cookie scoop. Roll each ball in the cinnamon-sugar mixture until evenly coated, then place them on the prepared baking sheets. Use your thumb or the back of a small spoon to press a well into the center of each dough ball. If the dough cracks, gently press it back together.
  • Bake in the preheated oven for 7-8 minutes. The cookies should be slightly puffed with cracks forming on top. If the indentation has filled in during baking, simply press down gently again while the cookies are still warm.
  • While the cookies are cooling, prepare the eggnog ganache filling: In a microwave-safe bowl, combine the white chocolate, eggnog, and rum. Microwave in 15-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth. Stir in the freshly grated nutmeg if you like. The ganache will be loose initially but will firm up as it cools.
  • Once the cookies are cooled, fill each thumbprint with about ½ teaspoon of the eggnog ganache. Top each cookie with a pinch of freshly grated nutmeg for an extra touch of holiday flavor.
  • Allow the cookies to sit at room temperature for a few hours to allow the ganache to set. For quicker results, you can refrigerate them for 15-20 minutes to firm up the filling.

Notes

Notes
  • Flour Measurement: To get the most accurate flour measurement, weigh it at 245 grams. If you don’t have a scale, spoon and level the flour for best results. Using too much flour can make the cookies too dry, while too little can cause them to spread too much during baking.
  • Eggnog: You can use traditional dairy-based eggnog or a dairy-free variety, like coconut milk-based eggnog, for a unique flavor profile.
  • Rum Flavor: If you prefer not to use alcohol, substitute rum extract for the dark rum. Start with 1 teaspoon and adjust to taste.
  • Cookie Texture: For soft, chewy cookies, be careful not to overbake them. If they become a bit too firm while cooling, they'll still taste great, but they might lose some of that melt-in-your-mouth texture. Why These Spiced Eggnog Thumbprint Cookies Are Perfect for the Holidays:
    These cookies are a true holiday indulgence, with their blend of spiced cinnamon, creamy eggnog, and a hint of rum. The soft and chewy snickerdoodle base provides the perfect backdrop for the rich, boozy eggnog ganache filling. Topped with freshly grated nutmeg, these cookies have all the cozy flavors of the season. Whether you’re baking for a family gathering, a cookie swap, or just because it’s the holidays, these Spiced Eggnog Thumbprint Cookies with Rum Ganache will be a hit at any celebration!

Nutrition

Calories: 92kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 30mgPotassium: 31mgFiber: 0.2gSugar: 8gVitamin A: 88IUVitamin C: 0.03mgCalcium: 12mgIron: 0.4mg
Keyword christmas, eggnog, rum ganach, spiced, sugar cookies, thumbprint cookies
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