These vegan eggnog thumbprint sugar cookies are rolled in a spiced sugar coating and filled with a sweet, creamy eggnog white chocolate ganache! Packed with festive flavor, these little vegan thumbprint cookies make the perfect holiday or Christmas cookies.
- Eggnog Flavor Everywhere, Perfect if You’re an Eggnog Fan: the sugar cookie dough and ganache filling both have dairy-free eggnog in them for the BEST flavor.
- The Perfect Amount of Spice: these delicious eggnog cookies have just the right amount of nutmeg.
- No Chill Time: the eggnog cookie dough doesn’t need any chill time, so these cookies can be whipped up when your cookie cravings hit!
- A Cross Between Shortbread and Sugar Cookies: these little cookies are a hybrid between a shortbread cookie and a soft sugar cookie. They’re soft on the inside (but not cakey!) with a crisp sugared exterior. So divine!
These eggnog sugar cookies use just a handful of simple ingredients. Most of which you probably have in your pantry. No eggs or egg yolks are needed in this cookie recipe since it’s a combination of a shortbread cookie and a sugar cookie. If you’re looking for a classic cut out sugar cookie, you should try my air fryer sugar cookie recipe (which includes baking instructions too)!
The vegan eggnog and white chocolate are seasonal or specialty items which may need to be ordered online. I can usually find vegan eggnog at my local grocery store in the same section as dairy based eggnog.
Here are the ingredients you’ll need:
- Dairy Free Butter
- Granulated & Brown Sugar
- Vegan Eggnog
- Pure Vanilla Extract
- All Purpose Flour
- Ground Nutmeg
Substitutions & Add Ins
- Dairy Free Butter: vegan butter can be swapped 1 for 1 with dairy based butter
- Rum Extract: for some boozy flavor, add a bit of rum extract into the ganache filling
- Measuring Cup & Digital Scale
- Large Baking Sheet or Cookie Sheet
- Parchment Paper
- Cookie Scoop
- Food Processor & Electric Mixer (Optional)
Step By Step Instructions
Below are step by step instructions to make the BEST eggnog thumbprint cookies.
STEP 1: Cream the softened vegan butter and sugars (white sugar and brown sugar) together. If using a hand mixer, set it to medium speed. If using a stand mixer, use the paddle attachment and add the ingredients to the bowl of the stand mixer.
STEP 2: Add the vanilla extract and room-temperature vegan eggnog. Then sprinkle the all-purpose flour, salt, and ground nutmeg on the wet ingredients. Combine the flour mixture with the wet ingredients to form a soft dough.
STEP 3: Make the sugar coating- in a small bowl, mix together the coarse granulated sugar and nutmeg.
STEP 4: Scoop 1-2 tbsp of dough with a cookie scoop, roll gently into a ball, and then roll in the coarse sugar mixture.
Baking the Cookies
STEP 5: Place the cookie dough on a parchment-lined baking sheet. Use the back of a tablespoon or your thumb to press an indentation in the center of each cookie.
📌 TIP: Shape the cookies back into a circle if needed before baking them.
STEP 6: Bake for 10-11 minutes in the preheated oven. After baking, gently press the tablespoon into the center of the cookie again. Transfer the cookies to a wire rack.
📌 TIP: You can use a cookie cutter to help shape the cookies back into a circle if they’ve spread a little bit.
Making the Ganache Filling
STEP 7: Melt the vegan white chocolate and eggnog. Add the rum extract (if using) after melting the chocolate.
STEP 8: Spoon 1-2 tsp of the white chocolate ganache into the center of the completely cool cookies. Dust with ground nutmeg.
STEP 9: Let the filling cool and harden for 10 to 15 minutes before enjoying!
These easy eggnog cookies are perfect for the holiday season and eggnog lovers! Top them off with a sprinkle of nutmeg or powdered sugar, and they’re ready to be eaten!
They’re fabulous on their own, but would be so tasty alongside a glass of almond milk or even more eggnog.
How to Store the Cookies
Room Temperature: keep these vegan eggnog cookies in an airtight container at room temperature for 2-3 days. You can place wax paper between the cookie layers to help prevent them from sticking to each other.
Freezer: they also store well in the freezer. Place them in a freezer bag or container and keep in the freezer for 2-3 months.
Cookie Pro Tips
- Make sure your vegan butter is softened: If your vegan butter is melted, the cookies will spread more than they should, and the texture will be less fluffy & soft.
- Accurately measure the flour: Too much flour can create cookies that are too puffy and cake-like. For the best results use a digital scale or use the spoon and level method to measure the flour.
- Let the cookies cool completely before filling them: if you add the ganache center while they’re still warm, it will melt and soak into the cookie, which we don’t want!
- Line the baking sheets with parchment: this helps the cookies from browning too much or spreading.
I used Target’s in-house brand, Good and Gather, for this recipe. They make an oat milk-based vegan eggnog that’s delicious. Silk, Trader Joe’s, and Califia Farms all make good holiday nogs. If you’re feeling ambitious, you can also make your own homemade eggnog instead of using store-bought eggnog.
The white chocolate I use in this recipe is by King David. I ordered the candy melts online. They melt beautifully and work great in this recipe.
Yes, dairy-free butter can be substituted 1 for 1 with dairy-based butter.
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