Eggnog Thumbprint Cookies with Boozy Filling Recipe

If you’re on the hunt for a cookie that captures the warm, festive spirit of the holidays with a delightful boozy kick, then this Eggnog Thumbprint Cookies with Boozy Filling Recipe is going to become your new favorite. I absolutely love how these little buttery cookies come together with a soft center of spiced rum icing, dusted with nutmeg—it’s like a hug in cookie form! Whether you’re baking for a party or just craving a cozy treat at home, you’ll find that these cookies hit all the right notes.

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Ingredients You’ll Need

Each ingredient in this Eggnog Thumbprint Cookies with Boozy Filling Recipe plays a special role—from the rich butter in the dough to the spiced rum in the filling that adds that unforgettable holiday warmth. Here’s a quick rundown to help you shop smarter and feel confident before you start baking.

• Butter: Use real, high-quality unsalted butter for the best flavor and texture in both dough and filling.
• Granulated sugar: Gives that classic sweet crunch and helps the cookies brown beautifully.
• Light brown sugar: Adds moisture and a slight caramel undertone to the dough.
• Egg: Acts as the binder and adds a tender crumb to the cookies.
• Vanilla extract: Enhances all the flavors with its warm, sweet aroma.
• All-purpose flour: Provides structure—make sure to spoon and level for accuracy.
• Salt: Balances the sweetness and deepens the flavors.
• Powdered sugar: Gives the filling a smooth, creamy texture without grittiness.
• Captain Morgan Spiced Rum: This is the boozy star of the filling; if you prefer, try dark rum or a rum extract as a substitute (see notes below).
• Ground nutmeg: Don’t be shy here! Freshly grated nutmeg works wonderfully to top the cookies with that unmistakable eggnog essence.

Variations

I love experimenting with variations of this Eggnog Thumbprint Cookies with Boozy Filling Recipe to keep things interesting, and you totally can, too! Whether you’re adjusting for different dietary needs or just want to tweak the flavor profile, these cookies are super versatile.

• Non-alcoholic version: When I made these for a family party with kids, I swapped the rum for rum extract combined with a little water—still delicious and festive without the booze.
• Spice it up: Try adding a pinch of cinnamon or cloves to the cookie dough for an extra depth of warm spice that pairs perfectly with the nutmeg topping.
• Chocolate twist: For chocolate fans, adding mini chocolate chips into the dough or drizzling melted chocolate over the finished cookies is a game changer—my guests went nuts for it!
• Gluten-free: You can swap in a 1:1 gluten-free flour blend to make these cookies accessible to more folks, just watch the dough consistency as gluten-free flours sometimes behave differently.

How to Make Eggnog Thumbprint Cookies with Boozy Filling Recipe

Step 1: Prepare and Chill the Dough

Start by creaming together the softened butter, granulated sugar, and light brown sugar until it’s light and fluffy—I love using a stand mixer here for effortless mixing. Then, beat in the egg and vanilla extract until fully combined. Gradually mix in the flour and salt until just incorporated; the dough will be soft but hold together well. If it feels too sticky, a quick chill in the fridge for 15 minutes helps firm it up and makes shaping easier.

Step 2: Shape and Bake the Cookies

Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Gently press your thumb into the center of each ball to create the classic “thumbprint” indentation. This is where all the delicious boozy filling will go, so don’t press too hard! Bake in a preheated oven at 350°F (175°C) for about 12 minutes. You want them to be set and just starting to turn golden around the edges—watch closely to avoid overbaking.

Step 3: Make the Boozy Icing Filling

While the cookies bake, whip up the filling by beating softened butter and powdered sugar until silky smooth. Slowly add the Captain Morgan Spiced Rum, mixing until the icing is creamy and spreadable. If the icing feels too thick, a splash of milk or cream softens it right up. I discovered this trick after a few batches—it really makes it easier to spoon into the cookie centers.

Step 4: Fill and Garnish

Once the cookies have cooled completely, fill each thumbprint with a generous dollop of the boozy icing. Finish by dusting the tops with freshly grated nutmeg—this step is crucial for that magical eggnog aroma and extra festive look. I like to use a microplane grater for a fine dusting that really enhances the flavor.

How to Serve Eggnog Thumbprint Cookies with Boozy Filling Recipe

Garnishes

I usually stick with a light dusting of freshly ground nutmeg because it perfectly complements the spiced rum flavor, but you can also sprinkle a little cinnamon or even finely chopped toasted pecans for some texture and extra warmth. If you want to dress these up for a party, a tiny edible gold dust sprinkle works wonders to give a sparkle effect that wows every time.

Side Dishes

Pair these festive cookies with a big mug of hot cocoa, chai tea, or even a glass of eggnog itself to fully celebrate the season. I also love serving them alongside a charcuterie board with nuts and dried fruit—surprisingly delightful contrast of sweet and savory flavors.

Creative Ways to Present

When hosting holiday gatherings, I arrange the thumbprint cookies on a rustic wooden board alongside sprigs of fresh evergreen or holly for a charming winter vibe. Wrapping small stacks in parchment tied with twine makes beautiful edible gifts that your friends will adore. I once filled mini cupcake liners with these cookies and placed them in a decorative tin—such a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

These cookies keep really well in an airtight container at room temperature for up to 4 days. I like to layer them between sheets of parchment so the boozy filling doesn’t stick and get messy. If you keep them out too long, the filling might soften, but chilling for a few minutes refreshes them nicely.

Freezing

Freezing is totally doable! I freeze the unbaked dough balls on a baking sheet first, then transfer them to a ziplock bag. When ready, just bake straight from frozen, adding a couple extra minutes. For filled cookies, freeze them after baking but before filling to keep the best texture, then thaw and fill when you want fresh-tasting cookies.

Reheating

If you want your cookies warm, pop them in the oven for about 5 minutes at 300°F. Avoid microwaving because the filling can melt and become runny. I usually keep the cookies separate and add the filling fresh if I plan to serve warm.

FAQs

Final Thoughts

This Eggnog Thumbprint Cookies with Boozy Filling Recipe has become one of my go-to festive treats because it delivers on flavor, texture, and just that perfect dash of holiday cheer. I remember the first time I made them and how my family went crazy for the combination of buttery cookie and boozy center—it just felt like magic on a plate. If you want to impress your loved ones or treat yourself to something special this season, give these cookies a try. I promise you’ll be so glad you did!

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