HOLIDAY COOKIES: GINGERBREAD THUMBPRINT COOKIES WITH EGGNOG FILLING
Servings: 2dozen
Author: Two Cups Flour, https://twocupsflour.com/eggnog-gingerbread-thumbprint-cookies/
Ingredients
For the Cookies:
3cupsflour
1tspbaking soda
2tspground ginger
2tspcinnamon
½tspnutmeg
¼tspsalt
10tbspbuttersoftened
½cupbrown sugar
1egg
½cupmolasses
1/3cupdemerara sugar
3tbspmaple syrup
For the Filling:
2cupswhite chocolate chips
1/3cupeggnog
Instructions
Make the Cookies
Whisk together the flour, baking soda and spices and set aside.
Beat the brown sugar together with the softened butter until it is lighter in color and fluffy.
Add the egg, molasses and maple syrup to the butter mixture and beat together until well combined.
Add the flour in three batches, making sure the flour is well incorporated before adding the next batch.
Once it is all mixed, cover and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
Measure 1-1 ½ tablespoons of batter and roll into balls. Roll the balls in the demerara sugar and place on the prepared sheet about two inches apart. Using the back of a rounded teaspoon measure, make a small indentation about halfway deep in each ball.
Bake the cookies 6-8 minutes until they are just set but still soft.
Remove the cookies from the oven and use your rounded teaspoon to repress the “thumbprint” again. Allow the cookies to cool on the cookie sheet for about three minutes before removing to a rack to cool.
Make the Filling
Gently heat the eggnog to room temperature in a microwave proof bowl. Add the white chocolate chips and stir.
Heat the chocolate and eggnog in the microwave in 30 second segments, stirring after each one, for about 1 ½ minutes or until the chocolate melted and smooth.