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Gingerbread thumbprint cookies with cream cheese eggnog filling

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There are two flavors that rock my world during the Christmas season: gingerbread and eggnog. So, why not marry the two? 

These cookies are so tasty and fun to make. This is also our favorite recipe for gingerbread men. 

Gingerbread Thumbprint Cookies with Cream Cheese Eggnog Filling


3/4 cup butter
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 cups flour
1/4 tsp salt
2 tsp baking soda
2 tsp cinnamon
1-2 tsp cloves
2 tsp ginger
white sugar

Cream together butter and sugar. Add molasses and egg. Beat together. Combine flour, salt, baking soda and spices. Add to creamed mixture and mix well. The mixture will seem crumbly at first but will easily come together when you roll into balls, then in sugar. Bake at 375 degrees for 8 minutes or until lightly browned. When cookies are fresh out of the oven, take a spoon or your thumb and make an indentation into the cookie. 

Eggnog Filling

8 ounces cream cheese, room temperature
1/4 unsalted butter, room temperature
1/4 egg nog
1/4 tsp vanilla
1/4 tsp nutmeg
3/4 cups powdered sugar

In a large bowl, combine cream cheese, butter, eggnog, vanilla and nutmeg on medium speed until well combined. Slowly add powdered sugar and turn up to medium-high speed. Mix to combine. If you’d like the filling less thick, add egg nog; add powdered sugar to make it stiffer. Pipe onto cookies once they are cool. 

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