Gingerbread Thumbprint Cookies

ginger cookies with spiced chocolate filling.

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These gingerbread thumbprint cookies are soft and chewy, with a creamy spiced white chocolate filling and a pretty drizzle on top. An easy recipe for your holiday baking that makes a large batch of Christmas cookies, perfect for sharing, gifting, or parties.

Prep Time45

Cook Time8

Chilling Time1

Total Time1 53

Course: Dessert

Cuisine: American

Servings: cookies

Author: Rachel Rodda

Equipment

Baking Sheet

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

Store cookies in an airtight container for up to 5 days.

Nutrition