Gingerbread Thumbprint Cookies
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Gingerbread Thumbprint Cookies are a festive delight, perfect for the holiday season. Combining the warmth of classic Christmas spices with the sweetness of white chocolate filling, these cookies are a must-have for your Christmas cookie exchange or to enjoy by the crackling fire on Christmas Eve.
These are basically gingerbread gingerbread cookies as they have a second flavor boost with the filling.
This is one of our easy cookie recipes you will want to bookmark for later.
These look so pretty on a cookie table too!
Why You’ll Love This Recipe
- Perfect soft gingerbread. The cookies strike the ideal balance, offering a soft texture with the perfect ratios of molasses, ginger, and cinnamon.
- White chocolate filling. A luscious white chocolate filling adds a delightful sweetness, making these thumbprint cookies stand out.
- Easy preparation. With minimal effort, you can create a lot of cookies, making this recipe perfect for the busy holiday season.
- Versatile. The gingerbread flavor is a classic, but the white chocolate filling provides a modern twist, appealing to different cookie preferences.
Ingredients for Delicious Gingerbread Thumbprint Cookies
- Unsalted butter (softened to room temp)
- Sugar
- Light brown sugar
- Molasses
- Egg
- Flour
- Ground ginger
- Ground cinnamon
- Salt
- Baking soda
- Vanilla extract
- Sugar
Filling
- White chocolate chips
- Milk
- Molasses
- Ground ginger
- Ground cinnamon
Topping
- White chocolate chips
- Milk
Equipment and kitchen tools
- Electric mixer
- Parchment lined baking sheet
How to make gingerbread thumbprints
Step 1 – in a medium bowl, whisk together the flour, ginger, cinnamon, salt and baking soda and set aside. Preheat oven to 350° and line a large baking sheet with parchment paper.
Step 2- In another medium-sized bowl using a hand mixer, beat the butter, sugar and brown sugar on medium speed for around 3—4 minutes.
Step 3 – Beat in the molasses until well mixed and then beat in the eggs and vanilla extract. With a spatula wipe down the sides of the bowl and mix again to make sure everything is combined.
With the mixer on low, beat the flour mixture into the wet ingredients little by little, once done cover with plastic wrap and place in the fridge for around 1 hour.
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Step 4 – Using a cookie scoop or an ice cream scoop, scoop out about 1 tbsp worth of dough and roll into a ball, place dough on the baking sheet and repeat, leaving about an inch apart in between the balls.
Using a 1/2 tsp measuring spoon, spraying the bottom of it with non stick cooking spray, press down in the middle of the dough just a bit. (do not go all the way to the baking sheet) if the dough keeps sticking to the measuring cup you can use your knuckle to make the dips.
Step 5 – Sprinkle the sugar all over the tops and sides of the cookie dough. Bake cookies for 8—10 minutes.
Once they come out the oven using a 1 tbsp measuring cup, press down slightly in the middle of the cookies to make the dips again. Let them cool on a wire rack before putting the filling in.
While those cool make the filling. In a small sauce pan over medium to low heat, melt the white chocolate chips, milk, ginger, cinnamon and molasses.
Step 6 – Carefully spoon around 2 tsp worth of the filling into the intentions of the cookies. If the chocolate gets a little hard in the pot just reheat slightly. Let the cookies and filling cook for about 10 minutes.
Icing Thumbprint Cookies
Once they are done cooking, make the topping, in a small sauce pan over medium to low heat, melt the white chocolate chips and milk together, stirring until smooth.
Spoon and carefully drizzle the chocolate over the cookies. Let them cool once again and serve!
For more delicious Ginger cookies, try Grandma’s Gingersnaps or these Ginger Molasses Cookie Sandwiches.
Tips for the Best Results
- Use room temperature butter for a smoother cookie dough.
- Refrigerate the dough for optimal texture.
- Press down the center of each cookie using a measuring cup for the perfect thumbprint.
- Ensure the white chocolate filling is smooth and not too thick.
- Store in an airtight container for 2–3 days on the counter.
- You can let the dough sit in the fridge overnight.
- You can roll the dough balls in sugar before you make the indents on them. Just skip greasing the measuring cup.
- Use a piping bag for the filling if you like.
Substitutions and Variations
- Experiment with different fillings, such as raspberry jam, peanut butter or dulce de leche.
- Try coconut sugar as a substitute for brown sugar.
- Customize the topping with a chocolate ganache or a sprinkle of sanding sugar.
FAQs about this Recipe
Yes, you can freeze the cookie dough for later use. You just may want to thaw it a bit in the refrigerator before baking.
While coconut flour can be used, it may alter the texture. Consider a gluten-free all-purpose flour for better results.
Stored in an airtight container, these cookies stay fresh for several days. You can also freeze them for longer storage.
More yummy Christmas cookies
Gingerbread Thumbprint Cookies
Ingredients
Cookies
- 3/4 cup unsalted butter softened to room temp
- 3/4 cup sugar
- 2 tablespoons light brown sugar
- 1/2 cup molasses
- 1 egg
- 3 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/3 cup sugar
Cookie Filling
- 1 cup white chocolate chips
- 4 1/2 teaspoons milk
- 1 teaspoon molasses
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
Icing Topping
- 1/3 cup white chocolate chips
- 2 teaspoons milk
Instructions
- in a medium sized bowl, whisk together the flour, ginger, cinnamon, salt and baking soda and set aside.
- In another medium sized bowl using a hand mixer, beat the butter, sugar and brown sugar on medium speed for around 3-4 minutes.
- Beat in the molasses until well mixed and then beat in the eggs and vanilla extract. With a spatula wipe down the sides of the bowl and mix again to make sure everything is combined.
- With the mixer on low, beat the flour mixture into the wet ingredients little by little, once done cover with plastic wrap and place in the fridge for around 1 hour.
- Preheat oven to 350° and line a large baking sheet with parchment paper.
- Using a cookie scoop or an ice cream scoop, scoop out about 1 tablespoon worth of dough and roll into a ball, place on the baking sheet and repeat, leaving about an inch apart in between the balls.
- Using a 1/2 tsp measuring spoon, spraying the bottom of it with non stick cooking spray, press down in the middle of the dough just a bit. (do not go all the way to the baking sheet) if the dough keeps sticking to the measuring cup you can use your knuckle to make the dips.
- Sprinkle the sugar all over the tops and sides of the cookie dough. Bake cookies for 8-10 minutes.
- Once they come out the oven using a 1 tbsp measuring cup, press down slightly in the middle of the cookies to make the dips again. Let them cool before putting the filling in.
- While those cool make the filling. In a small sauce pan over medium to low heat, melt the white chocolate chips, milk, ginger, cinnamon and molasses.
- Carefully spoon around 2 tsp worth of the filling into the intentions of the cookies. If the chocolate gets a little hard in the pot just reheat slightly. Let the cookies and filling cook for about 10 minutes.
- Once they are done cooking, make the topping, in a small sauce pan over medium to low heat, melt the white chocolate chips and milk together, stirring until smooth. Spoon and carefully drizzle the chocolate over the cookies. Let them cool once again and serve!
Notes
- Store in an airtight container for 2-3 days on the counter.
- You can let the dough sit in the fridge overnight.
- You can roll the dough balls in sugar before you make the indents on them. Just skip greasing the measuring cup.