Description
Delightful cookies combining the festive flavor of eggnog with cinnamon and sugar, filled with a smooth white chocolate and eggnog filling.
Ingredients
- 4 ounces (1 stick) unsalted butter, room temperature
- ½ cup light brown sugar, gently packed
- ¼ cup white granulated sugar
- 1 medium egg, room temperature
- 1 teaspoon vanilla extract
- 245 grams all-purpose flour (about 2 cups)
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
- 4 ounces white chocolate, chopped or broken into small pieces
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat the oven to 350°F (175°C).
- In a stand mixer, cream the butter and sugars until light and fluffy, scraping down the sides.
- Add the egg and vanilla extract, mixing until creamy and well combined.
- Add the flour, baking soda, cream of tartar, and salt, mixing until a thick dough forms.
- Scoop dough into 1 tablespoon-sized balls, roll in the cinnamon sugar mixture, and place on a parchment-lined cookie sheet.
- Press down the centers with your thumb or ½ teaspoon.
- Bake for 7 minutes, gently pressing down on the centers if they fill in during baking.
- For the filling, melt the white chocolate with eggnog and rum in the microwave or double boiler, adding nutmeg if desired.
- Fill each cookie with ½ teaspoon of filling and top with grated nutmeg. Allow to set.
Notes
Store in an airtight container at room temperature for up to one week, or refrigerate to maintain filling texture. Best served at room temperature.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American