Imagine a plate of soft, spiced cookies with warm gingerbread flavors, each topped with creamy white chocolate filling and a drizzle of festive sweetness. These Festive Gingerbread Thumbprint Cookies with White Chocolate Spiced Filling are the ultimate holiday treat that combines classic seasonal spices with a touch of elegance.
Whether you’re baking for a holiday party, a family gathering, or just indulging in the cozy spirit of the season, these cookies are bound to steal the show. Let’s walk through how to make these mouthwatering cookies step-by-step!
Why You’ll Love These Gingerbread Thumbprint Cookies
These cookies are a must-bake for any holiday season. Here’s why:
- Rich Gingerbread Flavor: Packed with cinnamon, ginger, and molasses, these cookies are full of warm holiday spices.
- Creamy White Chocolate Filling: The spiced white chocolate center adds a luxurious and delicious twist to every bite.
- Visually Stunning: With a drizzle of white chocolate on top, these cookies look bakery-worthy.
- Perfect for Sharing: Ideal for cookie exchanges, holiday platters, or gifting to loved ones.
- Easy to Customize: You can adjust the spices or swap toppings to make them your own.
Ingredients for Gingerbread Thumbprint Cookies
For the Cookies:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, at room temperature | ¾ cup |
| Granulated sugar | ¾ cup OR ¼ cup + 2 tbsp SPLENDA® blend |
| Packed light brown sugar | 2 tbsp OR SPLENDA® Brown Sugar Blend |
| Molasses | ½ cup |
| Large egg | 1 |
| All-purpose flour | 3 cups |
| Ground ginger | 2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Pumpkin pie spice | ¼ tsp |
| Salt | ½ tsp |
| Baking soda | 1 tsp |
| Pure vanilla extract | 1 tsp |
| Granulated sugar (for dusting) | ⅓ cup OR ⅓ cup SPLENDA® blend |
For the Filling:
| Ingredient | Quantity |
|---|---|
| White chocolate chips | 1 cup |
| Milk | 4½ tsp |
| Molasses | 1 tsp |
| Ground ginger | ⅛ tsp |
| Ground cinnamon | ⅛ tsp |
| Ground nutmeg | 2 dashes |
For the Topping:
| Ingredient | Quantity |
|---|---|
| White chocolate chips | ⅓ cup |
| Milk | 2 tsp |
Step-by-Step Instructions for Festive Gingerbread Thumbprint Cookies
1. Prepare the Dough
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients:
- Mix in the molasses, egg, and vanilla extract until fully combined.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda. Gradually add the dry mixture to the wet ingredients.
- Mix until just combined. The dough should be soft and slightly sticky.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape during baking.
2. Shape the Cookies
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Form the Dough Balls:
- Scoop about 1 tablespoon of dough and roll it into a ball.
- Roll in Sugar:
- Roll each dough ball in granulated sugar or SPLENDA® blend for a light coating.
- Create Thumbprints:
- Place the dough balls on the prepared baking sheet. Use your thumb or the back of a small spoon to create an indent in the center of each cookie.
3. Bake the Cookies
- Bake:
- Bake the cookies for 10–12 minutes, or until the edges are lightly golden.
- Repress the Thumbprints:
- If needed, gently press down the indent again using the back of a spoon while the cookies are still warm.
- Cool:
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
4. Prepare the White Chocolate Spiced Filling
- Melt the Chocolate and Milk:
- In a microwave-safe bowl, combine the white chocolate chips and milk. Heat in 20-second bursts, stirring after each interval, until melted and smooth.
- Add Flavorings:
- Stir in the molasses, ginger, cinnamon, and nutmeg. Mix until fully incorporated.
- Fill the Cookies:
- Spoon about ½ teaspoon of the filling into the center of each cooled cookie.
5. Add the Decorative Topping
- Melt the White Chocolate:
- In a microwave-safe bowl, melt the white chocolate chips and milk until smooth.
- Drizzle:
- Drizzle the melted white chocolate over the cookies for a festive finishing touch.
6. Set and Serve
- Allow to Set:
- Let the filling and drizzle set for 10–15 minutes before serving.
- Serve and Enjoy:
- Arrange the cookies on a festive plate and enjoy with family, friends, or a warm drink like hot cocoa or coffee.
Tips for Perfect Gingerbread Thumbprint Cookies
- Don’t Skip Chilling: Chilling the dough helps prevent the cookies from spreading during baking.
- Use High-Quality Chocolate: Premium white chocolate chips melt better and taste richer.
- Adjust Spices to Taste: Feel free to increase or decrease the ginger, cinnamon, or nutmeg to match your preference.
- Drizzle with Precision: Use a piping bag or a small spoon for neat chocolate drizzles.
- Store Properly: Keep cookies in an airtight container at room temperature for up to 5 days.
Nutritional Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 20g |
| Sugar | 12g |
| Protein | 1g |
Note: Nutritional values are approximate and may vary depending on ingredient brands and serving sizes.
Frequently Asked Questions (FAQs)
1. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days or freeze it for up to 2 months. Thaw in the refrigerator before shaping and baking.
2. Can I use dark chocolate instead of white chocolate?
Absolutely! Dark chocolate pairs wonderfully with gingerbread flavors.
3. How do I store these cookies?
Store them in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.
4. Can I skip the decorative drizzle?
Yes, the drizzle is optional, but it adds a beautiful finishing touch.
5. Are these cookies freezer-friendly?
Yes! Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
6. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking blend for a gluten-free version.
Conclusion: The Ultimate Holiday Cookie
These Festive Gingerbread Thumbprint Cookies with White Chocolate Spiced Filling are the perfect way to embrace the holiday spirit. Their warm gingerbread flavors, creamy filling, and stunning presentation make them a standout treat for any festive gathering.
So, gather your ingredients, turn on some holiday music, and bake up a batch of these irresistible cookies. Trust us—they’ll become a new holiday tradition!
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Festive Gingerbread Thumbprint Cookies with White Chocolate Spiced Filling: A Holiday Favorite
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies
Description
Get ready to celebrate the holidays with these Festive Gingerbread Thumbprint Cookies with White Chocolate Spiced Filling! These soft and spiced gingerbread cookies feature warm seasonal flavors like molasses, cinnamon, and ginger, paired with a luscious white chocolate filling. Topped with a decorative drizzle, they are perfect for cookie exchanges, holiday gatherings, or a cozy treat at home with a warm mug of cocoa.
Ingredients
For the Cookies:
- ¾ cup unsalted butter, at room temperature
- ¾ cup granulated sugar (or ¼ cup + 2 tbsp SPLENDA® blend)
- 2 tbsp packed light brown sugar (or SPLENDA® Brown Sugar Blend)
- ½ cup molasses
- 1 large egg
- 3 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- ⅓ cup granulated sugar (for dusting, or SPLENDA® blend)
For the Filling:
- 1 cup white chocolate chips
- 4½ tsp milk
- 1 tsp molasses
- ⅛ tsp ground ginger
- ⅛ tsp ground cinnamon
- 2 dashes ground nutmeg
For the Topping:
- ⅓ cup white chocolate chips
- 2 tsp milk
Instructions
Step 1: 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. Mix until fully combined.
- In a separate bowl, whisk together the flour, 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.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 2: Shape the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 tablespoon of dough and roll it into a ball.
- Roll each ball in granulated sugar or SPLENDA® blend for a light coating.
- Place the dough balls on the prepared baking sheet. Use your thumb or the back of a spoon to create an indent in the center of each ball.
Step 3: Bake the Cookies
- Bake the cookies for 10–12 minutes, or until the edges are lightly golden.
- While the cookies are still warm, gently press down the thumbprint indent again if needed.
- Transfer the cookies to a wire rack to cool completely.
Step 4: Make the Filling
- In a microwave-safe bowl, combine the white chocolate chips and milk. Heat in 20-second intervals, stirring after each, until smooth.
- Stir in the molasses, ginger, cinnamon, and nutmeg. Mix until fully combined.
- Spoon about ½ teaspoon of the filling into the center of each cooled cookie.
Step 5: Add the Topping
- Melt the remaining white chocolate chips with the milk in the microwave until smooth.
- Drizzle the melted chocolate over the cookies for a decorative touch.
Step 6: Set and Serve
- Let the cookies set for 10–15 minutes before serving to allow the filling and drizzle to firm up.
- Enjoy with your favorite holiday beverage or gift them to loved ones!
Notes
-
Make-Ahead Dough: You can prepare the dough up to 2 days ahead and keep it refrigerated. This makes it easier to bake fresh cookies on a busy holiday schedule!
-
Adjust Spices to Taste: If you enjoy bolder flavors, feel free to add extra ginger or cinnamon to enhance the spiced profile of the cookies.
-
Storage Tip: Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (without the filling) for up to 2 months and add the filling when ready to serve.
-
Creative Topping Idea: Add festive sprinkles or crushed peppermint candies to the white chocolate drizzle for an extra holiday flair!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
