Eggnog Thumbprint Cookies
Tender butter cookies with a soft thumbprint center, finished with a simple rum icing and a light dusting of nutmeg.
Ingredients
For the Cookies
For the Icing
Instructions
Prepare the oven and pan
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Preheat the oven to 350 F. Line a large baking sheet with parchment paper so the cookies release easily and bake evenly.
Cream the butter and sugars
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In a large mixing bowl, beat the 3/4 cup softened butter, granulated sugar, and brown sugar with an electric mixer until light, smooth, and creamy. Add the egg and vanilla extract, then beat again until fully blended.
Mix the dough
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In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the butter mixture and mix on low speed just until the dough starts to come together. Finish mixing with a wooden spoon or spatula until a soft, smooth dough forms. It should feel tender, not sticky or dry.
Shape the cookies
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Scoop and roll the dough into 28 even balls, about 1 inch across. Place them about 2 inches apart on the prepared baking sheet. Press your thumb or fingertip gently into the center of each one to make a shallow well. If the edges crack a little, smooth them lightly with your fingers.
Bake the cookies
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Bake for 12 minutes, or until the cookies are set and very lightly golden around the bottom edges. Let them cool on the baking sheet for 3 minutes, then transfer them to a wire rack. Cool completely before adding the icing so it stays neat and defined.
Make the icing
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In a small bowl, beat the 1/4 cup softened butter, powdered sugar, and spiced rum with an electric mixer until smooth and creamy. The icing should be thick enough to hold its shape but soft enough to pipe. If needed, beat a little longer to make it fully smooth.
Fill and finish the cookies
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Transfer the icing to a piping bag or a small zip top bag with one corner snipped off. Pipe the icing into the center of each cooled cookie. Lightly dust the tops with ground nutmeg. Let the icing stand for about 20 minutes, or until it is set enough to handle.
Note
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. If stacking, place parchment paper between layers so the icing stays neat. If the dough feels too soft to shape, chill it for 10 minutes before rolling. If the thumbprint puffs up while baking, gently press the center again while the cookies are still warm. These cookies do not need reheating. For the best texture, let chilled cookies sit at room temperature for 15 to 20 minutes before serving. To freeze, place the finished cookies in a single layer until firm, then transfer to a freezer safe container with parchment between layers. Freeze for up to 2 months and thaw in the refrigerator or at room temperature.
