Ingredients
Cookie Dough
- 4 ounces (1 stick) unsalted butter, room temperature
- ½ cup light brown sugar, gently packed
- ¼ cup white granulated sugar
- 1 medium egg (about 50 grams), room temperature
- 1 teaspoon vanilla extract
- 245 grams all purpose flour (about 2 cups if measured by volume)
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
Cinnamon Sugar Coating
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
Filling
- 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
- Prepare the Dough: In a large bowl, cream together the unsalted butter, light brown sugar, and white granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, kosher salt, baking soda, and cream of tartar. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to handle.
- Prepare Cinnamon Sugar: In a shallow dish, combine the sugar and cinnamon to make the coating mixture.
- Form Cookies: Preheat oven to 350°F (175°C). Roll the chilled dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture to coat completely. Place the coated balls onto a baking sheet lined with parchment paper, spacing about 2 inches apart.
- Create Thumbprints: Use your thumb or the back of a teaspoon to gently press down into the center of each dough ball, creating an indentation for the filling.
- Prepare the Filling: In a microwave-safe bowl, combine the chopped white chocolate, eggnog, dark rum or rum extract (if using), and freshly grated nutmeg. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and the mixture is smooth and creamy.
- Fill the Cookies: Spoon or pipe the white chocolate-egg nog mixture into each thumbprint indentation on the cookies.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The filling will firm up slightly as the cookies cool.
Notes
- For best results, measure flour by weight using a kitchen scale for accuracy.
- The rum is optional and can be omitted or replaced with rum extract for a non-alcoholic version.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
