These Gingerbread thumbprint cookies pair soft, chewy gingerbread with a creamy spiced white chocolate center, and they’re one of the easiest Christmas cookies to add to your holiday baking list this year.
They’re a great pick for a Christmas cookie exchange, tucking into a holiday cookie box, or setting out on the holiday dessert table for parties and winter catch-ups with friends.
For anyone who loves gingerbread desserts, these holiday cookies are a fun change from the usual cut-outs, with all the warm ginger, cinnamon and nutmeg flavor you want this time of year.
Save them with your other Christmas baking ideas, because they fit right in alongside all the festive treats and party desserts that come with the season.
If you love gingerbread desserts, you may also like this easy gingerbread sheet cake, my eggnog gingerbread tiramisu, or these cute gingerbread cake pops.
Why You’ll Love This Gingerbread Thumbprint Cookies Recipe
Easy big batch recipe: One batch makes around 60 cookies, so there’s plenty for parties, gifting, or filling cookie boxes.
Festive holiday flavors: The soft gingerbread cookie and white chocolate filling are spiced with molasses, ginger, cinnamon, and nutmeg for all the classic Christmas flavors in one bite.
Make ahead for parties: Make the dough or the cookies ahead of time, to make holiday party prep stress free.
Ingredients
You’ll need the following ingredients to make these Christmas thumbprint cookies. The specific quantities and steps are listed in the recipe card below, so here I just want to touch on the ingredients that make this recipe so delicious!
- Molasses: Added to both the cookie batter and the filling, the bold and slightly bitter flavor gives these cookies the classic gingerbread flavor. I recommend using dark, unsulfured molasses for the best flavor.
- Spices: A mix of ground ginger, cinnamon, and nutmeg give these cookies their festive flavor.
- White chocolate: Used in both the filling and the drizzle, I recommend using white chocolate baking chips or melting wafers for easy melting.
How To Make Gingerbread Thumbprint Cookies
Here’s a quick overview of how to make easy thumbprint cookies. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a couple of large bowls, a hand or stand mixer with paddle attachment, a large baking sheet and parchment paper to get started.
Bake the cookies: Prepare the cookie batter and scoop 1/2 tablespoon of batter and roll into small balls. Place on a parchment paper lined baking sheet.
Using your finger or a teaspoon, gently press a small indent into the center of each cookie ball. Chill in the fridge for 1 hour and preheat your oven.
Transfer the cookies from the fridge to the oven, and bake for 8-10 minutes, or until they are slightly golden and cooked on the edges.
Don’t overbake! They will continue to firm up once they come out of the oven.
While still warm, gently re-indent the cookies to ensure there is enough space for the filling.
Set the cookies on a wire rack to cool before adding the filling.
Make the filling: Melt the white chocolate over a low heat with the other filling ingredients in a small saucepan, or in a double boiler.
Use two spoons or a piping bag to add the filling to the center of each cookie. Work quickly as the chocolate will firm up as it cools.
If the chocolate gets to firm, gently reheat, then continue.
Set the cookies aside for the center to firm up before adding the drizzle on top.
Add the drizzle: Add the white chocolate and vegetable oil to a microwave safe bowl. Heat for 20 seconds at a time, stirring gently each time, until the chocolate is just melted.
Use a fork or piping bag to drizzle the white chocolate over the filled cookies. Allow to set before storing.
Recipe Tips For Success
Don’t skip the chill. Chilling the indented dough balls for an hour helps the cookies hold their shape and keep the thumbprint while baking.
Re-press the centers. If the indents puff up in the oven, gently press them again with a teaspoon while the cookies are still warm.
Melt the chocolate gently. Keep the heat low and stir constantly, stopping as soon as the white chocolate and cream are smooth so the chocolate doesn’t scorch or seize.
Cool before filling and drizzling. Let the cookies cool completely before filling, and let the filling set before adding the drizzle.
How To Serve Christmas Thumbprint Cookies
- Pair these Christmas cookies with a gingerbread latte, or a cinnamon latte for a cozy holiday treat.
- Arrange them on a holiday platter with other Christmas cookies like these ones for a mix of colors and flavors at parties.
- Add to gift boxes and cookie exchanges. They’re sturdy enough to pack into food gift baskets or cookie boxes for neighbors, teachers, and friends, and one batch makes enough to bring to a Christmas cookie exchange.
How To Store Thumbprint Cookies
Store: Filled gingerbread cookies can be stored in an airtight container for up to 5 days.
Freeze: The unfilled baked cookies can be frozen for up to 3 months. Thaw overnight and bring to room temperature before filling. You can also freeze the dough or unbaked rolled cookie balls ahead of time!
More Holiday Cookie Recipes
If you loved these gingerbread thumbprint cookies, you may also like:
Loved this recipe? Please consider leaving a star rating and let me know how it went in the comments below.
Gingerbread Thumbprint Cookies
Equipment
Ingredients
FOR THE COOKIES
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon cooking salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 tablespoons brown sugar
- ½ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
FOR THE FILLING
- 1 cup white chocolate melting wafers
- ½ cup heavy cream
- 1 teaspoon molasses
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
FOR THE DRIZZLE
- ¾ cup white chocolate melting wafers
- ½ teaspoon vegetable oil
Instructions
FOR THE COOKIES
- In a large bowl add the flour, ginger, nutmeg, cinnamon, salt, and baking soda. Whisk to combine and set aside.
- Place the butter, sugar, and brown sugar in the large bowl of a stand mixer with a paddle attachment. Beat on medium until smooth and creamy.
- Add the molasses, egg, and vanilla to the butter mixture and mix to combine.
- Reduce the speed to low and add the flour mixture. Mix until just combined, scraping the sides to ensure all ingredients are combined.
- Use a small cookie scoop or a spoon to scoop ½ tablespoon of mixture. Roll into a ball and place on a large cookie sheet lined with parchment paper.
- Use a teaspoon or your finger to indent each dough ball in the center to create the thumbprint. Chill the thumbprint cookies in the fridge for 1 hour.
- Preheat the oven to 350℉ (180℃) and bake in the oven for 8-10 minutes, or until the edges are set and slightly golden, but still soft.
- After removing the cookies from the oven, use a teaspoon to re-shape any thumbprints that have reduced in size during baking while still warm, so there is space for the filling.
- Leave the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool completely.
FOR THE FILLING
- In a small saucepan add the white chocolate melting wafers and heavy cream. Melt over a low heat, stirring often, until just melted. Add the molasses, ginger, cinnamon, and nutmeg. Stir to combine.
- Working quickly, use two spoons, or a piping bag, to fill the center of each cookie with the spiced chocolate filling. If the filling firms up, gently heat again until softened. Set the cookies aside for the filling to set before adding the drizzle.
FOR THE DRIZZLE
- Add the white chocolate and vegetable oil to a microwave safe bowl. Heat 20-seconds at a time until just melted. Use a fork or piping bag to quickly drizzle the chocolate over the cookies. Set aside for the chocolate drizzle to firm up.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
