These Gingerbread Thumbprint Cookies bring together the warm, spiced flavors of gingerbread with a creamy, white chocolate filling for a delightful holiday treat. Perfectly chewy with a hint of molasses and cozy spices, these cookies are easy to make and full of holiday spirit. The white chocolate filling, flavored with a touch of ginger and cinnamon, adds a creamy contrast to the spicy cookie. Here’s how to make these festive treats that are sure to impress family and friends!
Ingredients:
For the Cookies:
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar or packed light brown sugar (or 1/4 cup + 2 tbsp SPLENDA® Naturals Sugar & Stevia Sweetener Blend)
- 2 tbsp packed light brown sugar (or SPLENDA® Brown Sugar Blend)
- 1/2 cup molasses
- 1 large egg
- 3 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1/3 cup granulated sugar (for dusting, or 1/3 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend)
For the Filling:
- 1 cup white chocolate chips
- 4 1/2 tsp milk
- 1 tsp molasses
- 1/8 tsp ground ginger
- 1/8 tsp ground cinnamon
- 2 dashes ground nutmeg
For the Topping:
- 1/3 cup white chocolate chips
- 2 tsp milk
Instructions:
- Prepare the Dough:
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the molasses, egg, and vanilla extract, mixing until fully combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- The dough should be soft and slightly sticky.
- Chill the Dough:
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- This will help the cookies hold their shape during baking.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough and roll it into a ball.
- Roll the dough ball in the granulated sugar (or SPLENDA® blend) for a light dusting, and place it on the prepared baking sheet.
- Use your thumb or the back of a small spoon to create a well in the center of each cookie.
- Bake:
- Bake the cookies for 10–12 minutes, or until the edges are lightly golden.
- Remove from the oven and use the back of a spoon to gently press down the thumbprint indent again, if needed.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Filling:
- In a microwave-safe bowl, combine the white chocolate chips and milk.
- Heat in 20-second bursts, stirring after each interval, until completely melted and smooth.
- Stir in the molasses, ground ginger, ground cinnamon, and nutmeg until well combined.
- Spoon about 1/2 teaspoon of the filling into the center of each cooled cookie.
- Make the Topping:
- Melt the additional white chocolate chips and milk in the microwave until smooth.
- Drizzle over the top of each filled cookie for a decorative finish.
- Set and Serve:
- Allow the filling and drizzle to set for about 10–15 minutes before serving.
- These cookies are perfect for holiday cookie exchanges, festive gatherings, or as a treat to enjoy with a warm drink.
Conclusion:
These Gingerbread Thumbprint Cookies are a festive delight, blending the cozy warmth of gingerbread spices with the smooth richness of white chocolate. With their charming appearance and perfectly spiced flavor, they’re bound to be a crowd-pleaser at any holiday gathering. Make sure to include them in your seasonal baking lineup and savor the holiday spirit in each delicious bite!