Gingerbread Thumbprint Cookies

Gingerbread Thumbprint Cookies

Gingerbread Thumbprint Cookies bring together everything people love about classic holiday baking. Warm spices, deep molasses richness, and a creamy white chocolate center make these cookies both nostalgic and elevated. They look beautiful on a holiday platter, pack well for gifting, and offer that perfect soft, chewy texture that defines the best gingerbread treats. This recipe keeps the traditional flavor profile while offering a modern upgrade through the spiced white chocolate center, giving each cookie a delightful depth of flavor without making the process complicated.

Prep Time: 25 minutes

Cook Time: 8 minutes

Total Time: 33 minutes

Ingredients

Cookie Dough

• ¾ cup unsalted butter, at room temperature
• ¾ cup granulated sugar or packed light brown sugar OR 1/4 cup + 2 tablespoons Splenda Naturals Sugar and Stevia Sweetener Blend
• 2 tablespoons packed light brown sugar OR Splenda Brown Sugar Blend
• ½ cup molasses
• 1 large egg
• 3 cups all purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 1/3 cup granulated sugar for rolling OR Splenda Naturals Sugar and Stevia Sweetener Blend

Spiced White Chocolate Filling

• 1 cup white chocolate chips
• 4 1/2 teaspoons milk
• 1 teaspoon molasses
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 2 dashes ground nutmeg

White Chocolate Drizzle

• 1/3 cup white chocolate chips
• 2 teaspoons milk

Step by Step Instructions

1. In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda. Set the mixture aside to incorporate fully later.
2. In a stand mixer or large bowl, beat the butter, granulated sugar, and brown sugar on medium high speed for about four minutes until light and fluffy. The mixture should appear pale and creamy.
3. Reduce the mixer speed to medium and beat in the molasses until fully combined. Add the egg and vanilla extract and continue mixing until smooth. Use a spatula to scrape the sides of the bowl and ensure an even mixture before giving it one final blend.
4. With the mixer on low speed, slowly incorporate the dry ingredients. Mix only until the dough forms, stopping to scrape down the bowl once for full integration. Do not overmix, as this may lead to tough cookies.
5. Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 1/2 hours. Chilling helps the dough firm up and keeps the cookies from spreading too much in the oven.
6. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Using a 1 1/2 tablespoon cookie scoop, portion the dough and then cut each portion in half. Roll each half into a small ball, about 3/4 inch in size. Coat each ball in sugar and place on the baking sheet.
7. Bake the cookies for seven to nine minutes. Remove from the oven and create an indentation in the center of each cookie using a teaspoon measure while they are still warm. Transfer the cookies to a cooling rack and let them cool completely.

Filling Instructions

8. In a small saucepan over low heat, melt the white chocolate chips with the milk. Once melted and smooth, stir in the ginger, cinnamon, nutmeg, and molasses. The mixture should be silky and spoonable.
9. Working in small batches, spoon about one teaspoon of the spiced white chocolate filling into the indent of each cookie. Rewarm the chocolate mixture as needed to maintain a smooth consistency. Allow the filled cookies to cool for about ten minutes.

White Chocolate Drizzle

10. Melt the white chocolate chips with the milk in a small saucepan until smooth. Using a spoon, drizzle the mixture over the cooled cookies. Let them set before storing.

Pro Tips

1. Always chill the dough for at least 90 minutes. This helps the cookies retain their shape and achieve the classic thumbprint texture.
2. Reinforce the indentation after baking. Pressing the center again while the cookies are warm ensures plenty of room for the filling.
3. For an extra fragrant cookie, add a half teaspoon more ginger or cinnamon to the dough.

Serving Suggestions and Pairings

Gingerbread Thumbprint Cookies pair beautifully with warm holiday beverages such as mulled cider, hot chocolate, or spiced chai. They complement other festive cookies like sugar cookies, snickerdoodles, and chocolate crinkle cookies on a holiday platter. For a special presentation, arrange them in a decorative tin with parchment layers and gift them to friends or family. Their soft texture and creamy center also make them excellent alongside vanilla ice cream or a warm cup of coffee.

Nutrition Information Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cookie	91	1g	14g	4g	1g	9g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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