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Eggnog Thumbprints Recipe

Eggnog Thumbprints Recipe

These cute cookie bites always get a recipe request. They make special holiday gifts and freeze well, too.— Mary Ann Ludwig, Edwardsville, Illinois
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling YIELD:48 servings


  • 2/3 cup butter, softened
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 large egg whites
  • 1 cup finely chopped walnuts
  • 1/4 cup butter, softened
  • 1/4 teaspoon rum extract
  • 1 cup confectioners' sugar
  • 1 to 2 teaspoons 2% milk
  • 1 to 2 drops yellow food coloring, optional
  • Additional ground nutmeg


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle.
  • 2. Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts.
  • 3. Place 2 in. apart on greased baking sheets. Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely.
  • 4. For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners’ sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg. Yield: about 4 dozen.

Nutritional Facts

1 cookie: 82 calories, 5g fat (2g saturated fat), 17mg cholesterol, 42mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.

Reviews for Eggnog Thumbprints

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redcow User ID: 47124 258252
Reviewed Dec. 17, 2016

"Made these for my Christmas plates this year. I doubled the recipe and only got 56 cookies. the cookies are time consuming. I added extra nutmeg to the dough, as it was a personal preference. I only dipped half of the cookies in the nuts. I baked some cookies with the nuts on the bottom and some with the nuts on the tops. My thumbprint "baked out" so I only had a very slight indentation on top of the cookies so the filling become more of a frosting. I was pleased with the flavor and will probably make again."

quilterdottie User ID: 4759915 257594
Reviewed Dec. 3, 2016

"Do these cookies have to be refrigerated, as there is milk in the frosting? They are delicious!!"

billsbunch User ID: 2644601 237431
Reviewed Nov. 15, 2015

"Very, very delicious, but a lot of work for 28 cookies. I would say 1 inch balls were too large! Try smaller balls. I also had to use additional nuts. And I doubled the rum extract in the frosting."

Steffy39 User ID: 2617046 169816
Reviewed Oct. 13, 2013

"One little thing from the original recipe, this one FORGOT to sprinkle nutmeg on top to give it the "rum plus nutmeg" eggnog taste, after piping the filling. I've been making these for years and it is one of my friends' and family's favorite cookie."

ladysi43 User ID: 3640486 78394
Reviewed Dec. 8, 2012

"My boss brought us some of these the nuts and frosting was a great combo but sweet."

love2beMom User ID: 5558560 98257
Reviewed Dec. 19, 2011

"Maybe I did something wrong, but I made a batch & a half, and still didn't get 4 dozen cookies out of this recipe. I needed more nuts, too. The cookies were very yummy, though!"

precious moment User ID: 1986492 100182
Reviewed Nov. 15, 2011

"I love the flavor of eggnog. So this cookie is my favorite and I intend to make it for the cookie exchange with friends this year. It will take top honors as the best at the party."

shonnaoquinn User ID: 3120169 109005
Reviewed Mar. 8, 2011

"This cookie recipe is basically the same as one that I've made for years called P'Nut Sittn' Pretties. However, the eggnog cream was to die for! My dad, who isn't a big sweets fan, raved about these. We were licking the bowl that the cream was made in. Yummy!"

Mrsfennig User ID: 5527746 170511
Reviewed Feb. 7, 2011

"The filling was very good. Made for the Holidays. Would double the recipe next year these are pretty cute little things. One substitution I made was rum cream instead of rum extract I didn't have any."

JillAndLea User ID: 1675407 172850
Reviewed Oct. 8, 2010

"I make these all the time! My family loves them."

kelsirose User ID: 3540839 98256
Reviewed Dec. 8, 2009

"These cookies are delicious!!! They're light, fluffy, and bite sized! The eggnog filling is the best part :)"

rachellestratton User ID: 2983875 157447
Reviewed Dec. 2, 2009

"I made these and the no bake cookie balls for my kids' preschool class. Big hit. I used regular eggnog in place of the milk and rum extract."

cdoty User ID: 921181 155640
Reviewed Dec. 2, 2009

"Light, airy and oh so good! You have all of the eggnog flavors (nutmeg, rum, etc.) I have used store bought eggnog for liquid in frosting and pure vanilla rather than imitation and these are heavenly."

mrs_h User ID: 3544768 157446
Reviewed Dec. 31, 2008

"I love these so much I ate all the ones I put in the freezer frozen! No time for thawing! I did add a little extra milk to achieve spreading consistency on the icing. I first tried 2t. of milk and it got stuck when I tried to pipe it out."

tigerwol User ID: 145709 155639
Reviewed Dec. 8, 2008

"Where is the eggnog?"

Mom Kat User ID: 2116065 169653
Reviewed Dec. 8, 2008

"Re; No egggnog in the thumbprints....real eggnog consists of eggs, milk, and rum. Seeing as how raw eggs are a no-no, then the eggnog is just milk and rum."

annsh User ID: 1424736 100176
Reviewed Dec. 8, 2008

"No eggnog as an ingredient?


tgbvmb User ID: 1390093 100175
Reviewed Dec. 7, 2008

"No you do not have to roll in walnuts if you don't like them. I have made thumbprint cookies rolled in pecans, peanuts, or even just plain without rolling in anything. Another great filling is Nutella (chocolate hazelnut spread)."

sassyann39 User ID: 2140492 98739
Reviewed Dec. 7, 2008

"These are just Danish Thumbprint cookies with icing in the imprint. Original recipe had strawberry jam in the imprint, apple or mint is good also at the holiday time."

sexyredneck User ID: 3005132 172847
Reviewed Dec. 7, 2008

"Do you have to roll them in walnutts?"

sbuffman User ID: 1497756 169815
Reviewed Dec. 7, 2008

"Honestly, I was disappointed in this recipe. easy to make, but not a lot of flavor. Maybe jam would be a better filler for the middle."

orva User ID: 2516220 100173
Reviewed Dec. 7, 2008

"I make these every year and use butter creme frosting in the thumb print. And, I use my thumb to make the indentation. I usually color the frosting and let the kids pipe the frostin in the centers. That way they all learn how to use a bag and tip."

pennyjensen User ID: 43150 172843
Reviewed Dec. 7, 2008

"These thumbprint cookies usually say to use a wooden spoon handle to make the mother uses a thimble, I used a wine cork, a famous chef suggests the back of a mellonballer..... a section of 1/2 " or 3/4" dowel dedicated for food use would also work for making the little indentions.....Penny"

JillAndLea User ID: 1675407 78392
Reviewed Dec. 7, 2008 Edited Oct. 8, 2010

"This recipe turned out great!"

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