Eggnog Thumbprints

137 Reviews 14 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    1 h
Recipe by  SHOLLISMD

“Thumbprint cookies with a delicious filling, these are perfect for Christmas. Does not use eggnog, but they have an eggnog taste. You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
  3. Bake for 12 minutes in preheated oven. Cool completely.
  4. In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.

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Reviews (137)

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I have been making these cookies since 2000, and every year, they are my biggest request. My family literally beg me to make them. The cookies are simple, but combined with the flavorful frosting filling, are absolutely spectactular! I've made them multiple ways, using either butter or margarine, rum or rum extract in the filling, ditto for the cookie base, and they turn out very good with any combination. I fill these with a pastry bag and star tip - very cute if I do say so myself :) Using real butter (& pastry bag), the filling does get very soft if your hands (or home) are hot, so I just stick the bag in the fridge for a while. I have never had a problem with the frosting "not setting up". Try them - you'll be glad you did!



Very good cookie!! It's true - it's not very colorful, but the taste was wonderful! If you're having trouble spooning the filling into the cookie, use a decorating tube, or a plastic sandwich bag with a courner snipped out. I had no trouble with the spoon - and no trouble getting my co-workers to eat them, too! Lots of compliments! I'm a bit confused that a previous reveiwer had runny filling...with the given ingredients in the correct amounts, it shouldn't have happened. I'm curious as to what they did to make it "runny"! One thing I was particularly impressed with...whenever a cookie recipe calls for filling such as this, there ends up being either way to much filling, or not enough. This turned out to have EXACTLY the amount needed - no more, no less! How cool is that? :) These would also be excellent to package up and send through the mail.



The frosting makes the cookie on this one. Be sure to follow the recipe and let the cookies cool completely before frosting or your buttery frosting will melt! Oh, and PS, I only got 30 cookies out of this. Thanks, Susan!

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Amount Per Serving (48 total)

  • Calories
  • 77 cal
  • 4%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 9.7 g
  • 3%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet



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Raspberry and Almond Shortbread Thumbprints


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Eggnog Cookies I