Description
These Gingerbread Thumbprint Cookies are a festive treat that combines the warmth of classic ginger and cinnamon spices with a luscious white chocolate filling. Soft, chewy, and perfectly spiced, these cookies are topped with a smooth drizzle of white chocolate, making them a delightful dessert for holiday gatherings and cozy winter days.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter (softened to room temp)
- 3/4 cup sugar
- 2 tablespoons light brown sugar
- 1/2 cup molasses
- 1 egg
- 3 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/3 cup sugar (for sprinkling)
Filling
- 1 cup white chocolate chips
- 4 1/2 teaspoons milk
- 1 teaspoon molasses
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
Topping
- 1/3 cup white chocolate chips
- 2 teaspoons milk
Instructions
- Prepare Dry Ingredients: In a medium-sized bowl, whisk together the flour, ground ginger, ground cinnamon, salt, and baking soda. Set aside.
- Cream Butter and Sugars: In another medium-sized bowl, use a hand mixer to beat the softened butter, sugar, and light brown sugar on medium speed for 3-4 minutes until creamy and fluffy.
- Add Molasses, Egg, and Vanilla: Beat in the molasses until well mixed, then add the egg and vanilla extract. Scrape down the sides of the bowl with a spatula to ensure all ingredients are combined thoroughly.
- Combine Wet and Dry Ingredients: With the mixer on low, gradually beat the flour mixture into the wet ingredients. Once fully incorporated, cover the dough with plastic wrap and refrigerate for about 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy clean up.
- Shape Cookies: Using a cookie or ice cream scoop, portion out about 1 tablespoon of dough and roll into balls. Place them on the prepared baking sheet about an inch apart.
- Create Thumbprints: Using a 1/2 teaspoon measuring spoon sprayed with non-stick spray, gently press down in the center of each dough ball to create a shallow indentation without reaching the baking sheet. If dough sticks, use your knuckle to create the indentation.
- Coat with Sugar and Bake: Sprinkle the 1/3 cup sugar over the tops and sides of the cookies. Bake in the preheated oven for 8-10 minutes until set but still soft.
- Re-Indent After Baking: Once cookies come out of the oven, use a 1 tablespoon measuring spoon to press down slightly in the center again to deepen the thumbprint. Allow cookies to cool before filling.
- Make Filling: In a small saucepan over medium-low heat, melt 1 cup white chocolate chips with 4 1/2 teaspoons milk, 1 teaspoon molasses, 1/8 teaspoon ground ginger, and 1/8 teaspoon ground cinnamon, stirring until smooth. If chocolate hardens, gently reheat.
- Fill Cookies: Carefully spoon about 2 teaspoons of the warm white chocolate filling into each cookie indentation. Let the cookies sit for about 10 minutes to allow filling to set.
- Prepare Topping: In a small saucepan over medium-low heat, melt 1/3 cup white chocolate chips with 2 teaspoons milk, stirring until smooth.
- Drizzle Topping: Spoon and carefully drizzle the melted white chocolate over the filled cookies. Let cookies cool completely before serving to allow the drizzle to set.
Notes
- These Gingerbread Thumbprint Cookies combine the warmth of classic Christmas spices with the sweetness of white chocolate filling. So delicious – they go fast!
- Chilling the dough before baking helps maintain the shape of the cookies and makes rolling and indenting easier.
- If the dough sticks to the measuring spoon when making the thumbprint, use your knuckle as a handy alternative.
- Make sure to let the cookies cool before adding filling and topping to prevent melting and spreading.
- Store cookies in an airtight container to keep them soft and fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 226 kcal
- Sugar: 21 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 24 mg
