Eggnog Thumbprint Cookies


    • 1/2 cup butter

    • 1/2 cup sugar
    • 1/2 cup eggnog
    • 1 teaspoon rum extract
    • 1 3/4 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 24 Maraschino cherries
For the optional drizzle:
  • 1 cup powdered icing sugar
  • 1/4 cup eggnog, as needed
  • 1/2 teaspoon nutmeg
  • Rum extract, optional


    1. Preheat oven to 350F
    2. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
    3. In a large bowl, beat together the butter and sugar until light and whipped, about 2 minutes.
    4. Add the eggnog and rum extract and beat until combined.
    5. In a small bowl, stir together the flour, baking powder, baking soda, nutmeg and salt.
    6. Slowly beat the dry ingredients in the butter mixture until fully incorporated.

    7. Use a cookie scoop to portion out the cookie dough onto the prepared cookie sheets.
    8. Press a maraschino cherry into the centre of each cookie dough ball.
    9. Bake for 8-10 minutes, until just lightly golden brown on the edges.
    10. Allow the cookies to cool completely before adding the optional drizzle.
To make the drizzle
  1. combine the powdered icing sugar, nutmeg and 2 Tablespoons of eggnog. Add the rum extract, if using. Beat until fully combined, adding more eggnog as needed to achieve a thick yet runny consistency.
  2. Scoop the drizzle mixture into a piping bag and make a small snip at the end. Drizzle over the cookies.
  3. Allow the drizzle to set before eating or storing.
  4. ENJOY!