Ingredients
- 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 - see notes)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
for rolling dough balls:
- 1/3 cup sugar mixed with 2 tablespoons cinnamon
for eggnog ganache filling:
- 4 ounces white chocolate, chopped or broken into small pieces
- 2 tablespoons eggnog
- 1 tablespoon dark rum or 1/4 teaspoon rum extract *optional - see notes
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 350 degrees F.
- In stand mixer fitted with paddle attachment, cream butter and sugars until light and fluffy, scraping down once.
- Next, add egg and vanilla and mix again until creamy and combined, scraping down once.
- Add flour, baking soda, cream of tartar, and salt - sift if your ingredients are lumpy. Mix until a thick dough forms.
- Scoop dough into 1 tablespoon sized balls (15 grams if you want to be precise). Roll balls in cinnamon sugar, place on parchment lined cookie sheet, and press down centers with a ½ teaspoon or with your finger/thumb. If dough cracks simply press it back together.
- Bake in preheated oven for 7 minutes. If you find the indentation has filled in during baking, just give them a gentle press while still warm with the same instrument you used to make the indentation before baking.
- Make the filling by combining white chocolate, eggnog, rum or rum extract (optional - see notes) in a bowl. Microwave at 15 second intervals stirring in between each until chocolate is melted. Add grated nutmeg if desired. You can also make the filling in a double boiler. The filling will be quite loose at first but will set up as it cools.
- Fill each cookie with about 1/2 teaspoon of filling and top with freshly grated nutmeg. Filling will set after a few hours at room temperature. Place in refrigerator if you would like it to set more quickly.
Notes
Eggs matter - I call for a medium egg. If you use a large, extra-large, or jumbo egg your cookies will turn out differently.
Butter matters - I use a regular, average, normal butter like a store brand or land o' lakes. I do not use a European style or high butter fat content butter. If you choose to use that type of butter, your cookies will turn out differently and could spread more.
Butter temperature matters - room temperature butter should be soft to the touch but with a bit of resistance when you press it - not soupy or greasy. If your butter is too soft your cookies could spread more.
These do not require chilling, but if you want to prep the dough ahead you can shape them, cover them with plastic, and stash in the fridge until ready to bake. The chilling will help the cookies keep their shape but it is not required and mine keep their shape just fine without chilling.
If you do not want to use the rum or rum extract you can simply omit it - you do not need to replace it with anything.
As I learned in my recipe tests, the flour ratio makes or breaks this cookie's texture. 245 grams was the perfect amount which is about 2 cups if measured by volume but can vary quite a lot depending on your measuring cups and your flour. I highly recommend weighing the flour in this recipe but if you don't have a scale, be sure to spoon and level it for the most accurate results. Too much flour will result in a harder texture, too little flour will cause them to spread more and not hold the indentation.
- Prep Time: 20 minutes
- Cook Time: 7 minutes per tray
- Category: cookies, Christmas Cookies
- Method: baking
- Cuisine: American