Description
These Gingerbread Thumbprint Cookies blend the cozy flavors of ginger, cinnamon, and molasses with a luscious white chocolate filling. Perfectly soft and chewy with a sweet, spiced center, these festive treats are ideal for the holiday season or any time you crave a comforting spiced cookie with a decadent twist.
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
Topping and Filling
- 1/3 cup sugar
- 1 cup white chocolate chips (for filling)
- 4 1/2 teaspoons milk (for filling)
- 1 teaspoon molasses (for filling)
- 1/8 teaspoon ground ginger (for filling)
- 1/8 teaspoon ground cinnamon (for filling)
- 1/3 cup white chocolate chips (for topping)
- 2 teaspoons milk (for topping)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, salt, and baking soda until well combined. Set aside.
- Cream Butter and Sugars: In another medium bowl, use a hand mixer on medium speed to beat the softened butter, sugar, and brown sugar for 3 to 4 minutes until light and fluffy.
- Add Molasses, Egg, and vanilla: Beat in the molasses thoroughly, then add the egg and vanilla extract. Scrape down the sides of the bowl with a spatula and mix again to ensure everything is fully combined.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients until just incorporated. Avoid overmixing. Cover the bowl with plastic wrap and refrigerate the dough 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 to prevent sticking.
- Shape the Cookies: Using a cookie scoop or ice cream scoop, portion out approximately 1 tablespoon of dough. Roll into balls and place them on the prepared baking sheet about 1 inch apart.
- Create Indentations: Lightly spray the bottom of a 1/2 teaspoon measuring spoon with nonstick spray. Use it to press a shallow indentation in the center of each dough ball, being careful not to press all the way through to the baking sheet. If the dough sticks, use your knuckle to create the dips. Sprinkle sugar over the top and sides of each dough ball.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes or until edges are set but centers are still soft.
- Re-Indent After Baking: Remove cookies from oven and use a 1 tablespoon measuring cup to gently press down the center indents again to prepare for filling. Let cookies cool before adding filling.
- Prepare 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 and combined. If chocolate hardens, gently reheat before using.
- Fill Cookies: Spoon about 2 teaspoons of the warm white chocolate filling into the indentations of each cooled cookie.
- Bake Cookies with Filling: Return the filled cookies to the oven and bake for another 10 minutes to set the filling.
- Prepare Topping: While cookies are baking, melt 1/3 cup white chocolate chips with 2 teaspoons milk in a small saucepan over medium-low heat, stirring until smooth.
- Drizzle Topping: Remove the cookies from the oven and carefully spoon or drizzle the melted white chocolate topping over each cookie. Let cool completely before serving.
Notes
- These Gingerbread Thumbprint Cookies perfectly combine spicy warmth with sweet white chocolate, making them a seasonal favorite.
- Chilling the dough beforehand helps maintain the cookie shape and intensifies flavors.
- If the dough sticks while making indentations, use your knuckle or a lightly greased tool to prevent sticking.
- Reheating the filling gently is essential to keep it smooth and easy to spoon.
- Be sure to let cookies cool adequately between steps to avoid melting the filling or topping prematurely.
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
