Eggnog Thumbprint Cookies are crazy good topped with an amazing Rum Buttercream Frosting! They will melt right in your mouth!
Super simple ingredients that create the most amazing mouthwatering cookie!
These melt-in-your-mouth Cookies are a staple holiday recipe! Once you bite into one, you’ll want to make them every Christmas season!
They’re so soft and slightly chewy with a deliciously perfect texture then topped with a sensational and rich rum buttercream frosting.
How long do these cookies stay fresh?
They will stay fresh on the counter for 3-4 days in an airtight container or in the fridge for a week!
Do I have to use the rum extract?
NO, you dont! you can use vanilla or even almond extract if you prefer!
How many cookies does this recipe make?
This recipe makes about 10-12 cookies, depending on how big you make them
These cookies fit perfectly into the holiday cookie tray! You can even pick your favorite cookie cutter shapes to make them even more festive!
This is a recipe you need to save each and every year for your holiday baking! they are perfect for bake sales or to give out as gifts to friends and family!
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Eggnog Thumbprint Cookies with Rum Frosting
Ingredients
Cookies:
- 3/4 cup 1 1/2 sticks unsalted butter, at room temp
- 1/2 cup white sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1 1/2 tsp. pure vanilla extract
- 2 cup all purpose white flour
- 1/4 tsp. salt
Frosting:
- 1/2 cup 1 stick unsalted butter, softened
- 2 cups confectioners sugar
- 1/4 tsp. rum extract
- ground nutmeg
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Combine flour and salt in a medium sized bowl and set aside.
- Using a handheld mixer, beat the butter and both sugars in a large bowl until creamy.
- Beat in the egg and vanilla extract until combined.
- Sift in flour mixture and stir until just combined.
- Scoop about a tablespoon of dough for each cookie and roll in balls, using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
- Bake for 11 to 12 minutes and transfer to a wire cooling rack to cool completely.
FROSTING
- In a small bowl, beat the butter, sugar, and rum extract until smooth.
- Transfer to a piping bag fitted with a desired piping tip and pipe the frosting into the indentations of each cookie.
- Dust the cookies with ground nutmeg and serve.
- ENJOY!
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