Soft, chewy eggnog stuffed gingerbread cookies with a creamy eggnog filling. These tasty cookies are perfect for your holiday cookie exchange!
Baking holiday cookies are one of my favorite traditions each year. I love trying out new recipes and making a nice treat for everyone to enjoy. It's been a while since I've made a stuffed cookie, so what better time than now to share holiday-inspired eggnog stuffed gingerbread cookies?
While using traditional butter is great, I love how convenient the Country Crock® Baking Sticks that you can find at your local Walmart is. They require no time to soften.
This means any last-minute baking urges can happen, or when you are just short on time you can still bake up a batch or two of these eggnog stuffed gingerbread cookies. They have two types. Salted Baking Sticks and Unsalted Baking Stick - the latter of which is what I prefer for baking these eggnog stuffed gingerbread cookies!
Tips for Making Stuffed Cookies
Chilling is usually very important when it comes to making stuffed cookies. It makes both the dough and the filling easy to handle. This is especially true when it comes to these eggnog stuffed gingerbread cookies.
The filling gets firmer, but pliable like play dough which means you can easily shape it and wrap the cookie dough around it. Chilled cookie dough keeps the dough from sticking to your hands.
Tips for a Successful Cookie Exchange
There is no right or wrong way to do a cookie exchange, but there are ways to ensure you have a wonderful one with your friends and family. The first is to always try your cookie recipe first, especially if you are making a new recipe.
Individual tastes vary when it comes to spices, so a cookie that is heavy on spices may need adjustment depending on who you are gifting the cookies to. You also want to be sure that you bake enough. You'll need way more than a single batch to share with everyone who will want one of these.
Need More Gingerbread Recipes in Your Life?
You need to try my reader favorite - gingerbread cake, topped with the cutest gingerbread cookie scene! My gingerbread scones are also a favorite if you love ginger! The holiday season isn't complete until you've had a mug of gingerbread hot chocolate, either.
If you're just looking for some really good holiday treat, you must try my cookie wreath and my chocolate peppermint cookies. These cinnamon roll cookies are also a favorite! You can find all my cookie recipes here.
Eggnog Stuffed Gingerbread Cookies
- 1 cup eggnog cooked down
- 5 - 6 ounces white chocolate
- ¼ cup all-purpose flour
- 1 egg yolk
Gingerbread Cookie Dough
- 1 cup or 2 sticks unsalted Country Crock Baking Sticks
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
- 2 ½ cup flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon ginger
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- sugar for coating
- Cook the eggnog in a skillet until it is reduced and thickened. You should have roughly ⅓ cup left of the eggnog.
- Pour the reduced eggnog over the white chocolate and allow to sit for a minute before stirring. The residual heat of the eggnog should melt the chocolate, but if not, you may use a microwave on 20 second intervals to melt the white chocolate. Stir well to combine. (You should not need more than one or two 20-second intervals
- Allow the mixture to cool to room temperature, then stir in the flour and egg yolk.
- Cover and set the mixture in the refrigerator to cool.
- Beat the baking sticks and sugar together until light in color and fluffy. Add in the egg and molasses. Beat well for about two minutes to combine.
- Add in the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg. Mix until just combined.
- Store in the refrigerator for about an hour to chill.
- Preheat the oven to 350 degrees F.
- Take 1 teaspoon to 1 ½ teaspoons of the eggnog mixture and use 1 ½ tablespoons of cookie dough to cover the eggnog completely.
- Place granulated sugar in a bowl or a plate and roll the dough in the sugar.
- Place on a baking sheet at least 2-inches apart.
- Bake for about 8 - 10 minutes, or until the edges are set. Place on a wire rack to cool.