Description
These Gingerbread Thumbprint Cookies are a festive holiday treat combining the warm spices of ginger and cinnamon with a rich molasses-infused dough and a luscious white chocolate filling. Topped with a smooth white chocolate drizzle, these cookies offer a perfect blend of spicy and sweet flavors that are sure to delight your seasonal celebrations.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter (softened to room temperature)
- 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
Cookie Tops
- 1/3 cup sugar
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
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, salt, and baking soda. Set aside for use later.
- Beat 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 light and fluffy.
- Add Wet Ingredients: Beat in the molasses until fully incorporated, then mix in the egg and vanilla extract. Use a spatula to scrape down the sides of the bowl and mix again to ensure even blending.
- Combine Mixtures: With the mixer on low speed, gradually add the dry flour mixture into the wet ingredients, mixing little by little until fully combined. Cover the dough with plastic wrap and refrigerate for about 1 hour to firm up.
- Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Using a cookie scoop or ice cream scoop, portion out about 1 tablespoon of dough each. Roll into balls and place on the prepared baking sheet about one inch apart.
- Create Indentations: Using a 1/2 teaspoon measuring spoon sprayed with non-stick spray, gently press into the center of each dough ball to create small dips, being careful not to press through to the baking sheet. If sticking occurs, a knuckle can be used to make the indentations.
- Add Sugar Coating and Bake: Sprinkle the 1/3 cup sugar over the tops and sides of each cookie dough ball. Bake in the preheated oven for 8-10 minutes.
- Re-Press Indentations: When the cookies come out of the oven, use a 1 tablespoon measuring cup to gently press into the center of each cookie again to maintain the thumbprint dips. Let them 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. Stir continuously until smooth. If the chocolate thickens, reheat gently as needed.
- Fill Cookies: Spoon approximately 2 teaspoons of the warm white chocolate filling into the indentations of each cooled cookie. Allow the cookies with filling to cook/set for about 10 minutes.
- Make Topping: In another small saucepan over medium-low heat, melt 1/3 cup white chocolate chips with 2 teaspoons milk, stirring until smooth and melted.
- Drizzle Topping: Spoon and carefully drizzle the melted white chocolate topping over the filled cookies. Let the cookies cool completely before serving to allow the topping to set.
Notes
- These Gingerbread Thumbprint Cookies combine the warmth of classic Christmas spices with a sweet white chocolate filling, making them a festive holiday favorite.
- The dough needs chilling to make it easier to handle and to preserve the cookie shape during baking.
- Using non-stick spray on the measuring spoon helps prevent sticking while making the thumbprint indentations.
- Re-pressing the indentations after baking ensures they remain deep enough to hold the filling.
- If the white chocolate filling thickens too much while filling, gently reheat it to keep it pourable.
- Allow the topping to cool and set fully before serving for the best presentation and texture.
- These cookies store well in an airtight container for several days, perfect for holiday gifting.
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
