Eggnog Blossoms Recipe

This Eggnog Blossoms Recipe infuses a classic thumbprint cookie with the warming spices of freshly grated nutmeg, ground cloves, and rum extract. Rolled in a sparkling nutmeg-sugar coat and topped with a striped chocolate kiss, these festive bites are essentially eggnog in cookie form, perfect for brightening up any holiday platter.

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Eggnog Blossoms Ingredients

The Spiced Dough:

• 1 1/4 cups All-Purpose Flour: Spooned and leveled.
• 1 stick Unsalted Butter: Softened to room temperature.
• 3/4 cup Sugar: Divided (1/2 cup for dough, 1/4 cup for rolling).
• 1 Large Egg Yolk: Adds richness and structure.
• 1 tablespoon Heavy Cream: Provides the creamy, dairy note.
• Flavorings: 1 1/2 tsp rum extract gives the boozy aroma without the alcohol, while 1/4 tsp salt, 1/4 tsp baking powder, and a pinch of ground cloves round out the spice profile.

The Signature Finish:

• 4 teaspoons Freshly Grated Nutmeg: Divided. Nutmeg is the defining flavor of eggnog; freshly grated is vastly superior to pre-ground.
• 24 Hershey Hugs: Striped milk chocolate-white chocolate drops.

How To Make Eggnog Blossoms

1. Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Unwrap the chocolate kisses so they are ready to go—you have to move fast later!
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Spices: In a large bowl with an electric mixer, beat the softened butter and 1/2 cup of the sugar until creamy (about 1 minute). Add the heavy cream, rum extract, ground cloves, egg yolk, and 2 teaspoons of the grated nutmeg. Beat until smooth and fragrant.
4. Combine: Add the flour mixture to the wet ingredients. Mix on low speed just until the dough comes together. It should be soft but pliable.
5. Roll and Coat: In a small bowl, mix the remaining 1/4 cup sugar with the remaining 2 teaspoons of nutmeg. Scoop the dough into 1-inch balls (about 24 total). Roll each ball generously in the nutmeg sugar until fully coated.
6. Bake: Arrange the balls 2 inches apart on the baking sheets. Bake for about 14 minutes, rotating the pans halfway through. The cookies should be puffed and golden brown on the edges.
7. The Blossom Step: Remove the sheets from the oven. Immediately (while the cookies are piping hot and soft), press a striped chocolate kiss gently into the center of each cookie. The heat will melt the bottom of the chocolate, adhering it to the cookie.
8. Set: Do not move the cookies! Let them cool completely on the baking sheet on a wire rack for at least 1 hour. The chocolate will become soft and shiny before re-hardening. If you move them too soon, the chocolate will lose its shape.

Recipe Tips

• Nutmeg Grating: Buy whole nutmegs and use a microplane to grate them. The volatile oils in fresh nutmeg are what make this cookie taste like authentic eggnog rather than just a spice cookie.
• Rum Extract vs. Rum: Use extract. Real rum contains too much liquid and will alter the texture of the dough.
• The “Blossom” Timing: Have your chocolates unwrapped before you put the cookies in the oven. If the cookies cool for even 2 minutes, the surface hardens and will crack badly when you press the chocolate in.
• Chocolate Choice: Hershey Hugs (white/milk stripe) are softer than standard Kisses and melt faster. If using dark chocolate Kisses, press them in firmly immediately.

What To Serve With Eggnog Blossoms

• Mulled Wine: The spices in the wine echo the cloves and nutmeg in the cookie.
• Hot Chocolate: A classic winter pairing.
• Eggnog: Double down on the flavor by serving with a glass of the real thing.
• Gingerbread: These look beautiful plated next to dark gingerbread men.

How To Store Eggnog Blossoms

• Room Temperature: Store in a single layer in an airtight container for up to 5 days. Stacking them can cause the chocolate tips to break if the room is warm.
• Freeze: Freeze the baked cookies without the chocolate kiss for best results. Or, freeze fully assembled cookies in a single layer until solid, then layer with wax paper in a sturdy box for up to 2 months.

Eggnog Blossoms Nutrition Facts

• Calories: 120 kcal
• Fat: 7g
• Carbohydrates: 14g
• Sugar: 10g
• Protein: 1g

Nutrition information is estimated per cookie.

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