These eggnog gingerbread thumbprint cookies are soft in the middle, gently crisp at the edges, and filled with a creamy eggnog center that melts into every bite. Warm gingerbread spices pair beautifully with the smooth, lightly spiced filling, making them perfect for festive baking. This is an easy, beginner friendly recipe with simple steps and no tricky techniques. Total time is just under one hour, including chilling and baking.

Ingredients

For the gingerbread cookie dough

170 g unsalted butter, softened
100 g light brown sugar
50 g caster sugar
1 large egg, room temperature
2 tbsp molasses or treacle
1 tsp vanilla extract
300 g plain flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
0.25 tsp ground cloves
0.25 tsp nutmeg
0.25 tsp salt

For the eggnog filling

120 g cream cheese, softened
60 g icing sugar
2 tbsp eggnog
0.25 tsp nutmeg
0.25 tsp cinnamon

For finishing

Icing sugar, for light dusting
Extra nutmeg, optional

Method

Prepare the oven and trays

Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment and set aside.

Make the cookie dough

In a large bowl, cream the butter, brown sugar, and caster sugar until light and smooth. Beat in the egg, molasses, and vanilla until fully combined. In a separate bowl, whisk together the flour, baking soda, spices, and salt. Add the dry ingredients to the wet mixture and mix gently until a soft dough forms.

Shape and chill

Roll the dough into 24 even balls. Place them on the prepared trays, leaving space between each. Use your thumb or the back of a teaspoon to gently press an indent into the center of each cookie. Chill the trays for 15 minutes to help the cookies hold their shape.

Bake

Bake for 10 to 12 minutes until the cookies are set at the edges but still soft in the center. Remove from the oven and gently re-press the indent if needed while the cookies are warm. Allow to cool completely on the tray.

Prepare the eggnog filling

Beat the cream cheese until smooth. Add the icing sugar, eggnog, nutmeg, and cinnamon. Mix until creamy and thick enough to hold its shape.

Assemble the cookies

Spoon or pipe the eggnog filling into the cooled cookie centers. Lightly dust with icing sugar and a pinch of nutmeg before serving.

Tips

Why did my cookies spread too much?

Warm dough causes spreading. Chilling before baking helps the cookies keep their shape and defined centers.

How do I keep the centers from cracking?

Press the indent gently and evenly. Re-shaping the centers right after baking also prevents cracking.

Can I make the filling thicker?

Yes. Add extra icing sugar a teaspoon at a time until the desired consistency is reached.

How do I get evenly sized cookies?

Use a small cookie scoop or kitchen scale to portion the dough evenly.

Serving Suggestions

Serve with hot chocolate or spiced tea
Add to a festive cookie platter
Enjoy as an after dinner treat during the holidays

Storage

Room temperature

Store filled cookies in an airtight container for up to 1 day in a cool room.

Refrigerator

Keep refrigerated in a sealed container for up to 4 days. Bring to room temperature before serving for best texture.

Freezing

Freeze unfilled cookies for up to 3 months. Thaw fully and add the filling fresh before serving.

Nutrition

Calories: 165 kcal
Carbohydrates: 22 g
Protein: 2 g
Fat: 8 g
Saturated fat: 5 g
Sodium: 95 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make these cookies without molasses?

Yes. You can use golden syrup or honey, though the gingerbread flavor will be milder.

Can I use store bought eggnog?

Yes. Full fat eggnog gives the best flavor and texture for the filling.

Can these be made ahead?

The cookies can be baked one day ahead. Fill them on the day of serving for the best finish.

Can I pipe the filling?

Yes. A piping bag or small spoon both work well for neat centers.