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Gingerbread Cookies with Eggnog and White Chocolate Filling

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My childhood friend and neighbor, Stacey, dropped me a note this morning. While watching Christmas movies on Netflix, she was inspired to go through her files to look for some Christmas recipes.  In 1991, her now-deceased mom wrote out all of her recipes as a Christmas gift. On each note card, her mom wrote who gave her the recipe and my domestic goddess mom’s name was written on many of  the files. 

“It’s just kind of beautiful,” Stacey wrote. “I feel like I am spending the day with both of our moms today (and yes, I am ugly crying as I type this!)”

 My own mom is in advanced stages of MS so I, too was touched that her legacy continues to live on. There is something so powerful about the traditions and recipes we pass down through the generations.

I have a new recipe to add to that list. With three of my very favorite flavors–gingerbread, eggnog and white chocolate–melded together in one recipe, this cookie is my own Christmas miracle. 

I adapted this recipe from the blog Two Cups Flour and if you like your gingerbread with stronger, more rustic flavors, this is the way to go. Next time around, I’m going to make my own gingerbread recipe that is a tad bit sweeter but either way, it’s full of sugar and spice and everything nice.

Here’s to our mothers, traditions and a holiday that reminds us of that love.

Gingerbread Cookies with Eggnog and White Chocolate Filling

  • 3 Cups All-Purpose Flour
  • 2 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg or allspice
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 10 Tbsp Unsalted Butter softened
  • 1/2 Cup Brown Sugar (their recipe called for dark; I prefer light)
  • 1 Egg
  • 1/2 Cup Molasses
  • 3 Tbsp  Pure Maple Syrup

Topping

  • 1/4 Cup Granulated Sugar for rolling gingerbread balls

Eggnog White Chocolate

  • 2 Cups White Chocolate Chips or Chopped Baking Bar
  • 1/4 Cup Eggnog
  • Dash of nutmeg (optional)

Instructions

Cookie Dough

  1. In a large bowl, sift the dry ingredients (flour with baking soda, spices, and salt). Set aside.
  2. In a mixer, beat together the softened butter with brown sugar until creamy.
  3. Add egg, molasses, and maple syrup to the butter mixture. Mix together on medium until combined.
  4. Slowly add the flour mixture, ensuring it is thoroughly mixed before adding the next portion.
  5. Form the dough into a large ball, wrap and plastic and chill in the fridge for 30-45 minutes.
  6. Preheat Oven to 350 F and grease the cookie sheet.  
  7. Measure 1 Tbsp of cookie dough and roll into small balls with your hands. Place each cookie dough ball into a bowl with the granulated sugar, roll around for a light coating. Place dough balls 2 inches apart on cookie sheet.
  8. Bake cookies for 6-7 minutes until almost cooked (don’t bake cookies until they are hard; they will firm up as they cool down).
  9. Once they are cooled, take your teaspoon and gently press down your ‘thumbprint’ in the middle. Note: Don’t go lower than halfway through cookie.
  10. Let cookies cool completely before filling with eggnog white chocolate.

Eggnog White Chocolate Filling

Warm the eggnog and combine with white chocolate chips in a microwave-safe bowl, stirring every 30 minutes until melted and smooth (a double-boiler is great, too).  Transfer eggnog and white chocolate to a piping bag or a Ziploc bag with a cut corner. Pipe into thumbprint of cooled cookies and leave for 30 minutes to set. Sprinkle with cinnamon and store in an air-tight container. 

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