Spiced Eggnog Gingerbread Thumbprint Cookies

I’ve been making thumbprint cookies since my kids were little. They loved pressing their thumbs into the dough, and I loved having a cookie that felt special without requiring any fancy decorating skills. Win-win.

These eggnog gingerbread thumbprint cookies are what happens when two of my favorite holiday flavors meet. The molasses and warm spices give you that classic gingerbread taste, while the white chocolate eggnog filling adds a creamy sweetness that makes these cookies feel like a little celebration. I started making them a few years ago when I had leftover eggnog in the fridge and thought, why not?

The best part? You can make the dough ahead and keep it in the fridge for a few days. Just roll, press, and bake when you’re ready. Perfect for when you want homemade cookies without spending your entire evening in the kitchen.

What Kind of White Chocolate Should I Use?

For these thumbprint cookies, you’ll want to use a quality white chocolate baking bar rather than white chocolate chips if possible. Baking bars tend to melt more smoothly and create a creamier filling for your cookie thumbprints. If you only have white chocolate chips on hand, they’ll still work fine – just give them a rough chop before melting so they break down more evenly. Stay away from white candy melts or almond bark for this recipe, as they don’t have the same rich flavor and can taste waxy. Look for white chocolate that lists cocoa butter as one of the first ingredients on the label, which means you’re getting the real deal.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• European style butter: Regular unsalted butter works just fine here. European style butter has a higher fat content which makes cookies a bit richer, but standard butter will still give you great results.
• Molasses: If you don’t have molasses, you can use honey or dark corn syrup, though you’ll lose some of that deep gingerbread flavor. For a closer match, mix 3/4 cup dark corn syrup with 1/4 cup maple syrup.
• Spices: Don’t have all the individual spices? You can use 4 teaspoons of pumpkin pie spice or gingerbread spice blend instead of measuring out each one separately.
• Eggnog: No eggnog on hand? Mix together 60 grams of heavy cream with a pinch of nutmeg and a tiny splash of vanilla extract. You can also use whole milk in a pinch, though the filling won’t be quite as rich.
• White chocolate: Make sure to use real white chocolate here, not white baking chips or candy melts, as they won’t melt properly for the filling. Quality matters for getting that smooth, creamy texture.
• Brown sugar: Light and dark brown sugar are interchangeable – dark will just give you a slightly deeper molasses flavor. In a pinch, you can make your own by mixing 147 grams white sugar with 1 tablespoon molasses.

Watch Out for These Mistakes While Baking

The biggest mistake with thumbprint cookies is making the indentation too shallow or waiting until after baking, which causes the filling to spill over – press your thumb firmly into each dough ball before baking to create a deep well that will hold the eggnog ganache.

Overheating white chocolate is another common issue that can cause it to seize and become grainy, so melt it gently over low heat or in short microwave bursts, stirring frequently until just smooth.

Since these cookies contain molasses, they can brown quickly on the bottom, so keep an eye on them during the last few minutes of baking and consider using a light-colored baking sheet to prevent burning.

If your dough feels too sticky to handle, pop it in the fridge for 20-30 minutes to firm up, making it much easier to roll into balls and shape properly.

What to Serve With Eggnog Gingerbread Thumbprint Cookies?

These cookies are perfect for a holiday cookie platter alongside other festive treats like sugar cookies, peppermint bark, or chocolate crinkle cookies. They pair beautifully with a mug of hot cocoa, spiced chai tea, or even a glass of cold eggnog to really lean into those cozy winter flavors. If you’re putting together a dessert spread, consider serving them with some vanilla ice cream or a simple fruit compote made with cranberries and oranges. These cookies also make great gifts when packed in a tin with some homemade fudge or candied nuts.

Storage Instructions

Store: These cookies stay fresh in an airtight container at room temperature for up to 5 days. Just make sure the eggnog filling has set completely before stacking them, or use parchment paper between layers to keep them from sticking together.

Freeze: You can freeze the baked and filled cookies for up to 2 months in a freezer-safe container with parchment between layers. Let them thaw at room temperature for about 30 minutes before serving, and they’ll taste just as good as fresh!

Make Ahead: The cookie dough can be made ahead and refrigerated for up to 3 days before baking. You can also freeze the shaped dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding just a minute or two to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3500
• Protein: 37-43 g
• Fat: 120-135 g
• Carbohydrates: 510-540 g

Ingredients

For the cookie dough:

• 1/2 tsp ground nutmeg
• 13.2 oz all-purpose flour (I use King Arthur all-purpose)
• 1/4 tsp ground cloves
• 4.9 oz unsalted butter (softened to room temperature)
• 2 tsp ground ginger (freshly ground preferred for more flavor)
• 2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1.8 oz granulated sugar
• 6 oz molasses
• 1 large egg (room temperature)
• 5.2 oz brown sugar (packed)

For the filling:

• 6 oz white chocolate baking bar (chopped into small pieces for even melting)
• 2.1 oz eggnog (I prefer Borden for a richer flavor)

Step 1: Prepare the Mise en Place and Dry Mixture

• 13.2 oz all-purpose flour
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp fine sea salt

Before you start mixing, measure out all your ingredients and bring the butter, egg, and eggnog to room temperature—this ensures everything combines smoothly without lumps.

In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, and salt.

Set this dry mixture aside.

I like to sift the flour with the spices to ensure the spices are evenly distributed throughout the dough, which gives you consistent flavor in every bite.

Step 2: Cream Butter and Sugars, Then Build the Dough

• 4.9 oz unsalted butter
• 5.2 oz brown sugar
• 1.8 oz granulated sugar
• 1 large egg
• 6 oz molasses
• dry ingredient mixture from Step 1

In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar for 1-2 minutes until the mixture is light and creamy.

Add the room-temperature egg and molasses, mixing until the wet mixture is smooth and well combined.

Now add the dry mixture from Step 1 in three additions, mixing until just combined after each addition.

The dough should come together into a cohesive mass—don’t overmix or your cookies will be tough.

The molasses gives these cookies their deep, rich gingerbread flavor, so make sure it’s fully incorporated.

Step 3: Portion and Chill the Dough

• dough from Step 2

Scoop the dough into 1.5-tablespoon balls and place them on a parchment-lined baking sheet, leaving about 2 inches between each one.

Cover the sheet with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Chilling the dough firms it up so the dough balls hold their shape better when you press the thumbprints and bake them.

Step 4: Shape and Prepare Cookies for Baking

• chilled dough balls from Step 3
• small amount of granulated sugar for coating

Preheat your oven to 350°F and line a fresh baking sheet with parchment paper.

Remove the chilled dough balls from the refrigerator and gently roll each one between your palms to smooth out any cracks, then coat each ball lightly with a pinch of granulated sugar for a subtle sparkle.

Arrange them on the prepared baking sheet 2 inches apart, then use the back of a spoon to press a clear thumbprint into the center of each dough ball—don’t press all the way through to the bottom, just about three-quarters deep.

Step 5: Bake and Set the Thumbprints

• shaped dough from Step 4

Bake the cookies for 8-10 minutes until they’re set on the edges but still soft in the center.

Remove from the oven and while the cookies are still warm, use the back of a spoon to gently reshape each thumbprint, pressing it down again if it’s puffed up.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

This cooling time is important because it allows the cookies to set up before you fill them, preventing the filling from sliding around.

Step 6: Prepare and Fill the Eggnog White Chocolate Topping

• 6 oz white chocolate baking bar
• 2.1 oz eggnog

While the cookies cool, combine the chopped white chocolate and eggnog in a microwave-safe bowl.

Heat in the microwave for 1.5 minutes, stirring every 30 seconds, until the chocolate is smooth and melted.

Transfer the eggnog white chocolate mixture to a piping bag fitted with a small round tip (or use a squeeze bottle for easier handling).

Once the cookies are completely cool, pipe the eggnog white chocolate into each thumbprint, filling it generously but not overflowing.

I prefer Borden eggnog because it has a richer, creamier texture that makes the filling extra luxurious.

Step 7: Set the Filling and Finish with Spices

• filled cookies from Step 6
• ground cinnamon or ground nutmeg for garnish

Let the filled cookies sit at room temperature for 30-60 minutes to allow the white chocolate to set up completely.

Once set, lightly sprinkle a tiny pinch of ground cinnamon or nutmeg over each thumbprint for a festive finishing touch and a hint of spiced flavor that ties back to the gingerbread cookie base.