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Eggnog Thumbprints

Eggnog Thumbprint Cookies: Soft and chewy on the inside, crispy on the outside, and filled with your favorite filling! Try this festive holiday recipe and get baking today!

These adorable Eggnog Thumbprints are the perfect treat for your holiday gathering. Soft and tender on the inside, crispy on the outside, and adorned with a sweet dollop of your favorite filling, they’re sure to spread festive cheer.

Plus, the eggnog adds a delightful twist to a classic cookie recipe.

Ready Time

45 mins


5 servings


  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup eggnog
  • 2 large eggs
  • Colored sugar or sprinkles for decoration


Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, confectioners’ sugar, granulated sugar, salt, and baking powder.

In a large bowl, cream together the butter and vanilla extract until light and fluffy.

Beat in the eggs one at a time, followed by the eggnog. Gradually mix in the dry ingredients until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a cookie cutter or the rim of a glass to cut out circles of dough.

Place the dough circles on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Use your thumb or a spoon to make an indentation in the center of each cookie. Bake for 18-20 minutes or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once the cookies are cool, fill each indentation with a small dollop of your favorite filling, such as buttercream or Nutella. Decorate with colored sugar or sprinkles before serving.


Make sure to chill the dough for at least 30 minutes to help the cookies retain their shape while baking.

If you don’t have an eggnog, you can substitute it with a mixture of 1/2 cup milk, 1 tablespoon sugar, and 1/4 teaspoon ground cinnamon.

Use a variety of fillings, such as jam, peanut butter, or chocolate chips, to change up the flavor profile of the cookies.

You can make these cookies ahead of time and freeze them for up to 2 months.

Simply thaw at room temperature before filling and decorating.

To get a clean, defined thumbprint, make sure to press down gently but firmly in the center of each cookie.

Nutrional Value

  • Calories: 220
  • Total Fat: 12g
  • Saturated Fat: 8g
  • Cholesterol: 40mg
  • Sodium: 100mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 0g
  • Sugars: 12g
  • Protein: 2g
Eggnog Thumbprints
Eggnog Thumbprints

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