Description
These Gingerbread Thumbprint Cookies are soft, chewy, and filled with a spiced white chocolate center that captures the cozy warmth of the holiday season. Perfect for cookie exchanges, dessert platters, or gifting, this easy recipe brings together the rich flavor of molasses, festive spices, and creamy sweetness for an unforgettable treat.
Ingredients
Scale
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar or packed light brown sugar
- 2 tablespoons packed light brown sugar
- 1/2 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 dusting
- 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
- Topping: 1/3 cup white chocolate chips
- 2 teaspoons milk
Instructions
- Whisk together flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda in a medium bowl; set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.
- Mix in molasses, egg, and vanilla extract until well combined, scraping the bowl as needed.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Cover dough with plastic wrap and refrigerate for at least 1 1/2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a 1 1/2 tablespoon cookie scoop, portion dough, roll into small balls, coat each in sugar, and place on prepared baking sheet.
- Press the center of each ball with a teaspoon to create an indentation.
- Bake for 7–9 minutes, then reinforce the indentation while still warm. Allow to cool completely.
- For the filling, melt white chocolate chips with milk over low heat. Stir in molasses, ginger, cinnamon, and nutmeg. Spoon about 1 teaspoon of filling into each cookie center.
- For the topping, melt additional white chocolate with milk until smooth and drizzle over the cookies. Let cool before serving.
Notes
- Chill the dough for at least 90 minutes to prevent spreading.
- For a richer filling, substitute heavy cream for milk.
- Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Use unsulphured molasses for the best flavor and color.
- For a festive twist, drizzle with dark chocolate or top with holiday sprinkles.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 91
- Sugar: 9g
- Sodium: 47mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: Gingerbread Thumbprint Cookies, holiday cookies, white chocolate filling, Christmas cookie recipe, chewy gingerbread cookies, molasses cookies, spiced cookies, festive desserts