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–+ servings
Gingerbread thumbprints on a plate.

Gingerbread Thumbprint Cookies

Justin
These gingerbread thumbprint cookies with white chocolate drizzle are sweet, spicy and perfect for the holidays.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 50 cookies
Calories 105 kcal

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

Tips + Storage
  • 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

Calories: 105kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 74mgPotassium: 75mgFiber: 0.2gSugar: 8gVitamin A: 126IUVitamin C: 0.04mgCalcium: 19mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.