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–+ servings
Gingerbread Thumbprint Cookies

Gingerbread Thumbprint Cookies

A soft ginger and molasses thumbprint cookie filled with white chocolate.
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Prep Time 20 minutes
Cook Time 8 minutes
Chill dough: 1 hour
Total Time 1 hour 28 minutes
Course Dessert
Cuisine American
Servings 48 cookies

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop
  • Mixing Bowl
  • Stand Mixer

Ingredients
  

Cookies

  • ¾ cup unsalted butter softened
  • ¾ cup sugar
  • 2 Tablespoons brown sugar
  • ½ cup molasses
  • 1 egg
  • 3 cups flour
  • 2 teaspoons ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Filling

  • 1 cup white chocolate chips
  • ½ cup heavy cream
  • 1 teaspoon molasses
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Melted white chocolate to drizzle

Instructions
 

  • In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
  • Add the molasses, egg and vanilla. Mix to combine, scraping the sides as needed.
  • Add the flour, ginger, cinnamon, nutmeg, pumpkin pie spice, baking soda and salt. Mix-in the dry ingredients just until they are combined.
  • Use a cookie scoop to scoop out ½ tablespoon of cookie dough. Roll into a ball and place on a sheet of parchment.
  • Using a round teaspoon, a spoon, or the tip of your finger, indent the center of each dough ball. Chill in the fridge for about 30 minutes to 1 hour.
  • Preheat oven to 350 degrees.
  • Bake the cookies in the oven for 8-10 minutes, or until the edges are set.
  • If needed, re-indent the center of each cookie and allow to cool.
  • Make the filling by combining white chocolate chips and heavy cream in a small saucepan. Melt the chocolate over low heat and stir constantly until it is smooth and melted. Remove from heat.
  • Add the ginger, nutmeg, cinnamon and molasses to the white chocolate mixture. Transfer the filling to a piping bag, or use two spoons to fill the center of each cookie. You need to work quickly before the filling sets up. If needed, reheat just until softened again.
  • Allow cookies to sit so that filling sets.
  • Melt white chocolate and drizzle over the filled cookies. Allow to set.

Notes

Store cookies in an airtight container in the refrigerator for up to 3 days.
If you don't have pumpkin spice, use 1/4 teaspoon cinnamon and 1/4 cloves instead.
Keyword ginger, molasses, white chocolate
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