Name: Gingerbread Thumbprint Cookies
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 25
Cuisine: American
Ingredients: Cookie Dough:; 3/4 cup unsalted butter (softened to room temp); 3/4 cup sugar; 2 tbsp light brown sugar; 1/2 cup molasses; 1 egg; 3 cups flour; 2 tsp ground ginger; 1 tap ground cinnamon; 1/2 tsp salt; 1 tsp baking soda; 1 tsp vanilla extract; 1/3 cup sugar; Filling:; 1 cup white chocolate chips; 4 1/2 tsp milk; 1 tsp molasses; 1/8 tsp ground ginger; 1/8 tsp ground cinnamon; Topping:; 1/3 cup white chocolate chips; 2 tsp milk

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Gingerbread Thumbprint Cookies are the best cookies for the holiday season. They combine the warmth of Christmas cheer with warm spices and sweet white chocolate. They are the best for a Christmas cookie exchange. These make 25 cookies so that you can enjoy them with friends and family on Christmas Eve.

Delicious gingerbread cookies have a flavor boost of white chocolate filling. This makes them a popular cookie that will be requested yearly!

up close bite Gingerbread Thumbprint Cookies

Has a soft texture with a perfect balance of molasses, ginger, and cinnamon.
Excellent white chocolate filling adds a fantastic sweetness, making these thumbprint cookies stand out.
With minimal effort, you can make a lot of cookies, making this recipe perfect for your holiday season.

What you need for this recipe:

unsalted butter
sugar
light brown sugar
molasses
egg
flour
ginger
cinnamon
salt
baking soda
vanilla extract
sugar

Filling

white chocolate chips
milk
molasses
ground ginger
ground cinnamon

Drizzle

white chocolate chips
milk

How to make the cookies:

Set aside the flour, ginger, cinnamon, salt, and baking soda in a medium bowl.

Beat the butter in another medium-sized bowl using a hand mixer. Add the sugar and brown sugar. Mix on medium speed for 3-4 minutes.

Beat in the molasses until well mixed, then beat in the eggs and vanilla extract. With a spatula, wipe down the sides of the bowl and mix again until well mixed.

With the mixer on low, gradually beat the flour mixture into the wet ingredients. Once done, cover it with plastic wrap and place it in the fridge for around one hour.

Preheat oven to 350° and line a large baking sheet with parchment paper.

Use a cookie scoop or an ice cream scoop. Scoop out about 1 tbsp of dough and roll it into a ball. Place the ball on the baking sheet. Repeat, leaving about an inch apart between the balls.

Use a 1/2 tsp measuring cup. Spray the bottom of it with nonstick cooking spray. Press down in the middle of the dough. (Do not go all the way to the baking sheet.) If the dough keeps sticking to the measuring cup, you can use your knuckle to make the dips.

Sprinkle the sugar all over the tops and sides of the cookie dough. Bake cookies for 8-10 minutes.

Once removed from the oven, press down slightly in the middle of the cookies. Use a 1 tbsp measuring spoon to do this. Make the dips again. Let them cool before adding the filling.

How to make the filling:

While those are cool, make the filling. Melt the white chocolate chips, milk, ginger, cinnamon, and molasses in a small saucepan over medium to low heat.

Carefully spoon around 2 tsp of the filling into the cookies. If the chocolate gets a little stiff in the pot, reheat it slightly. Let the cookies and filling cook for about 10 minutes.

How to make the drizzle:

Once the cookies are done cooking, make the topping. Use a small saucepan over medium to low heat. Melt the white chocolate chips and milk together, stirring until smooth. Spoon and carefully drizzle the chocolate over the cookies. Let them cool once again, and serve!

NOTES AND TIPS:

Store these cookies in an airtight container on the counter for 2-3 days.
You can let the dough sit in the fridge overnight.
You can roll the dough balls in sugar before making the indents. Just skip greasing the measuring spoon.

COMMON QUESTIONS:

WHEN PRESSING THE THUMBPRINT, HOW DO YOU KEEP THE COOKIES FROM CRACKING?

Wait until the cookie dough is at room temperature before pressing your thumb into the dough. If it’s too cold, it will probably crack. This is why it’s essential to chill the dough after thumb printing. Rolling the dough balls smoothly and pressing gently can also help prevent them from cracking.

WHAT IF THE WHITE CHOCOLATE ISN’T MELTING EVENLY?

White chocolate can be temperamental. Make sure the chocolate is finely chopped before adding milk, and try to avoid overheating.

You can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also freeze the dough for up to 3 months. Thaw in the fridge overnight before using if frozen.

WHAT IS THE BEST WAY TO PIPE WHITE CHOCOLATE INTO THE GINGERBREAD COOKIES?

Use a small piping or zip-top bag with a tiny corner cut off. This will give you better control and help distribute the chocolate evenly in the thumbprints.

More Gingerbread Recipes:

Frosted Gingerbread Cookies

Gingerbread Snowman Truffles

Gingerbread Fudge

20 Ways To Enjoy Gingerbread This Season

Serves- 25

Gingerbread Thumbprint Cookies

Prep Time: 25 minutes

Cook Time: 8 minutes

Total Time: 33 minutes

Gingerbread Thumbprint Cookies have a soft texture that perfectly balances molasses, ginger, and cinnamon. The white chocolate filling adds a fantastic sweetness, making these thumbprint cookies stand out. With minimal effort, you can make a lot of cookies, making this recipe perfect for your holiday season.

Ingredients

Cookie Dough:
3/4 cup unsalted butter (softened to room temp)
3/4 cup sugar
2 tbsp light brown sugar
1/2 cup molasses
1 egg
3 cups flour
2 tsp ground ginger
1 tap ground cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1/3 cup sugar
Filling:
1 cup white chocolate chips
4 1/2 tsp milk
1 tsp molasses
1/8 tsp ground ginger
1/8 tsp ground cinnamon
Topping:
1/3 cup white chocolate chips
2 tsp milk

Instructions

1. Gather all of the ingredients. In a medium bowl, whisk together the flour, ginger, cinnamon, salt, and baking soda, then set aside.

2. In another medium-sized bowl, using a hand mixer, beat the butter, sugar, and brown sugar on medium speed for 3-4 minutes.

3. Beat in the molasses until well mixed, then beat in the eggs and vanilla extract. With a spatula, wipe down the sides of the bowl and mix again to make sure everything is combined.

4. With the mixer on low, beat the flour mixture into the wet ingredients little by little. Once done, cover with plastic wrap and place in the fridge for around 1 hour.

5. Preheat oven to 350° and line a large baking sheet with parchment paper.

6. Using a cookie scoop or an ice cream scoop, scoop out about 1 tbsp of dough and roll it into a ball. Place the balls on the baking sheet and repeat, leaving about an inch apart between the balls.

7. Using a 1/2 tsp measuring spoon, spray the bottom with nonstick cooking spray and press down in the middle of the dough. (Do not go all the way to the baking sheet.) If the dough keeps sticking to the measuring cup, you can use your knuckle to make the dips.

8. Sprinkle the sugar all over the tops and sides of the cookie dough. Bake cookies for 8-10 minutes.

9. Once the cookies have come out of the oven, using a 1 tbsp measuring spoon, press down slightly in the middle of them to make the dips again. Let them cool before adding the filling.

10. While those cool down, make the filling. Melt the white chocolate chips, milk, ginger, cinnamon, and molasses in a small saucepan over medium to low heat.

11. Carefully spoon around 2 tsp worth of the filling into the cookies. If the chocolate gets a little stiff in the pot, reheat it slightly. Let the cookies and filling cook for about 10 minutes.

12. Once they are done cooking, make the topping. In a small saucepan over medium to low heat, melt the white chocolate chips and milk together, stirring until smooth. Spoon and carefully drizzle the chocolate over the cookies. Let them cool once again, and serve!

Notes

Tips and tricks!

Store in an airtight container for 2-3 days on the counter.

You can let the dough sit in the fridge overnight.

You can roll the dough balls in sugar before making the indents. Just skip greasing the measuring cup.