These gingerbread thumbprint cookies are a festive twist on the classic holiday favorite. Soft, spiced gingerbread cookies are filled with a creamy white chocolate center that's rich, sweet, and full of cozy flavor. Each bite has the perfect balance of molasses and spice with just the right touch of smooth sweetness.
They're a great choice for cookie exchanges, dessert platters, or simply enjoying with a cup of coffee or hot cocoa. The combination of ginger, cinnamon, and nutmeg makes them smell incredible while baking - your whole kitchen will feel like Christmas. Plus, the pretty white drizzle on top gives them that bakery-style finish without any extra effort.
Don't stop at the cookies - keep the gingerbread fun going with my Gingerbread Party Game Bundle. It's filled with festive printable games that pair perfectly with a plate of these thumbprints and a mug of cocoa.
If you love gingerbread flavor, you might also like these gingerbread cupcakes or these gingerbread men cookies.
These cookies are easy to make ahead and store beautifully in the fridge, making them perfect for holiday prep. Whether you're gifting them to friends or keeping a stash for yourself, these gingerbread thumbprints are guaranteed to become a new seasonal tradition.
Ingredients
For the cookies:
- Butter - softened + unsalted
- Sugar
- Brown sugar
- Molasses
- Egg
- Flour
- Ginger
- Nutmeg
- Pumpkin pie spice
- Salt
- Baking soda
- Vanilla
For the filling:
- White chocolate chips
- Heavy cream
- Molasses
- Ginger
- Cinnamon
- Nutmeg
See recipe card for quantities.
Instructions
Make your own festive and delicious gingerbread thumbprint cookies with these easy instructions.
Preheat oven to 350 degrees Fahrenheit.
Step one: In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
Step two: Add in the molasses, egg and vanilla. Mix to combine.
Step three: Add in the flour, ginger, cinnamon, nutmeg, pumpkin pie spice, baking soda and salt. Mix thoroughly - scraping the sides and mixing well. Using the paddle attachment on the mixer makes this combine easily.
Step four: Scoop out ½ tablespoon or small ice cream scoop and roll into a ball. Place on a sheet of parchment. Using a round teaspoon our the tip of a finger, indent each dough ball. Chill in the fridge for about 30 minutes - 1 hour. Then Bake for 8-10 minutes.
Step five: For the filling - in a small saucepan, combine the white chocolate chips and heavy cream. Melt over low heat and stir constantly just until smooth and melted. Add in the ginger, nutmeg, cinnamon and molasses and stir well.
Step six: Using two spoons or transfer the filling to a piping bag and fill the center of each cookie, working quickly before the filling sets up. Allow to set. Melt white chocolate and drizzle over the filled cookies. Allow to set.
Hint: after baking, if needed re-indent the center of each cookie.
Recipe Tips for Success
- Don't overbake - cookies are ready when edges are set and lightly brown. Centers will continue to bake and harden as they cool.
- Don't overfill cookies - make sure not to add too much filling or it will spill out and make them messy.
- Reheat filling as needed - if it starts to harden/set before you have filled all the cookies you can warm it up again.
Storage
stoYou can store these for 3 - 5 days in the fridge in an air tight container. Or, they can be frozen for up to a year.
Gingerbread Thumbprint Cookies
Ingredients
For the cookies
- ¾ cup Butter softened + unsalted
- ¾ cup Sugar
- 2 tablespoon Brown sugar
- ½ cup Molasses
- 1 Egg
- 3 cup Flour
- 2 teaspoon Ginger
- ½ teaspoon Nutmeg
- ½ teaspoon Pumpkin pie spice
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla
For the filling
- 1 cup White chocolate chips + extra for drizzle
- ½ cup Heavy cream 1
- 1 teaspoon Molasses
- ½ teaspoon Ginger
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
- Add in the molasses, egg and vanilla. Mix to combine.
- Add in the flour, ginger, cinnamon, nutmeg, pumpkin pie spice, baking soda and salt. Mix thoroughly - scraping the sides and mixing well. Using the paddle attachment on the mixer makes this combine easily.
- Scoop out ½ tablespoon or small ice cream scoop and roll into a ball. Place on a sheet of parchment.
- Using a round teaspoon our the tip of a finger, indent each dough ball.
- Chill in the fridge for about 30 minutes - 1 hour.
- Bake in the preheated oven for 8-10 minutes or until the edges are set and slightly golden on the bottom.
- Allow to cool.
- For the filling - in a small saucepan, combine the white chocolate chips and heavy cream.
- Melt over low heat and stir constantly just until smooth and melted.
- Add in the ginger, nutmeg, cinnamon and molasses and stir well
- Use a spoon or transfer the filling to a piping bag and fill the center of each cookie. Allow to set.
- Melt white chocolate and drizzle over the filled cookies. Allow to set.
Notes
- Don't overbake - cookies are ready when edges are set and lightly brown. Centers will continue to bake and harden as they cool.
- Don't overfill cookies - make sure not to add too much filling or it will spill out and make them messy.
- Reheat filling as needed - if it starts to harden/set before you have filled all the cookies you can warm it up again.
- After baking, you can re-indent the cookies if needed to ensure they is enough space for the filling.
- Cookies can be stored for 3 - 5 days in the fridge in an airtight container. Or, frozen for up to a year.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
