Ingredients
Scale
- For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the Eggnog Filling:
- 1/2 cup eggnog
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- Ground nutmeg for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy. This will give your cookies the right texture.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Chill the dough in the fridge for at least 30 minutes to let the flavors meld and to make it easier to handle.
- Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or a thumbprint tool to create an indentation in the center of each dough ball.
- Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack.
- While the cookies cool, prepare the eggnog filling by beating together the eggnog, cream cheese, and powdered sugar until smooth.
- Once the cookies have cooled, fill the thumbprint indentations with the eggnog mixture and garnish with a sprinkle of ground nutmeg, if desired.
Notes
Prep Time: 15 minutes
Chill Time: 30 minutes
Cooking Time: 12 minutes
Total Time: 57 minutes
Kcal: 180 kcal per cookie
Servings: 24 cookies
