Description
A soft cinnamon sugar cookie filled with eggnog ganache (spiked with rum!) and topped with freshly grated nutmeg. These festive little cookies are a true taste of Christmas and perfect for cookie boxes and holiday swaps.
Ingredients
Scale
- 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
- ⅓ cup sugar mixed with 2 tablespoons cinnamon (for rolling)
- 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 oven to 350°F (175°C).
- In a stand mixer with paddle attachment, cream butter and sugars until light and fluffy, scraping down once.
- Add egg and vanilla and mix until combined and fluffy, scraping down once.
- Add flour, baking soda, cream of tartar, and salt. Mix until a thick dough forms.
- Scoop dough into 1 tablespoon-sized balls (15 grams), roll in cinnamon sugar, and place on parchment-lined cookie sheet.
- Press centers with ½ teaspoon or thumb. If dough cracks, press it back together.
- Bake for 7 minutes. If indentations puff up, gently press again while warm.
- For filling: combine white chocolate, eggnog, and rum or rum extract in a bowl. Microwave in 15-second intervals, stirring between each, until melted.
- Add grated nutmeg. Let filling cool slightly; it will thicken as it sets.
- Fill each cookie with about ½ teaspoon filling and top with freshly grated nutmeg.
- Let filling set for several hours at room temperature or refrigerate to speed up.
Notes
Cookies will keep in an airtight container at room temperature for 5 days. Freeze baked cookies up to 3 months, placing parchment between layers. If shipping, separate with parchment to avoid sticking. Omit rum or extract if desired—no need to substitute. For best texture, weigh your flour or spoon and level carefully.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg