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

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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