Introduction

These gingerbread thumbprint cookies offer a delightful twist on a classic holiday treat. Soft, spiced cookies are filled with a creamy white chocolate ginger filling and finished with a smooth white chocolate drizzle. Perfect for sharing or enjoying with a warm cup of tea.

A tall stack of four round cookies sits on a white marbled surface, each cookie a golden brown color with a rough, sugary texture. The top cookie has a creamy light tan frosting blob in the center with smooth, shiny lines of white icing drizzled across it. A bite is taken out of the top cookie, showing the soft inside and creamy frosting layer beneath. The other cookies in the stack each have white icing drizzled on them as well, with the edges showing the crumbly texture clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter, at room temperature
¾ cup granulated sugar or packed light brown sugar (OR ¼ cup + 2 tablespoons SPLENDA® Naturals Sugar & Stevia Sweetener Blend)
2 tablespoons packed light brown sugar (OR SPLENDA® Brown Sugar Blend)
½ cup molasses
1 large egg
3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon pumpkin pie spice
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon pure vanilla extract
⅓ cup granulated sugar, for dusting (OR ⅓ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend)
1 cup white chocolate chips (for filling)
4½ teaspoons milk (for filling)
1 teaspoon molasses (for filling)
⅛ teaspoon ground ginger (for filling)
⅛ teaspoon ground cinnamon (for filling)
2 dashes ground nutmeg (for filling)
⅓ cup white chocolate chips (for topping)
2 teaspoons milk (for topping)

Instructions

Step 1: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda. Set aside.
Step 2: In a mixing bowl fitted with a mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed for about 4 minutes until creamy.
Step 3: With the mixer on medium speed, beat in the molasses until combined. Add the egg and vanilla extract and beat for about 2 minutes, scraping down the sides of the bowl as needed.
Step 4: Reduce mixer speed to low and gradually add the dry ingredients to the wet ingredients. Once combined, scrape down the bowl sides and beat for another minute.
Step 5: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1½ hours to chill.
Step 6: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Step 7: Using a cookie scoop (about 1½ tablespoons), scoop the dough and cut each scoop in half. Roll each half into a small ball roughly ¾ inch wide (a bit more than ½ tablespoon of dough).
Step 8: Arrange the mini dough balls on the prepared baking sheet and bake for 7 to 9 minutes, until set. Remove from oven and gently press the center of each cookie with a teaspoon to create an indent. Allow cookies to cool completely before filling.
Step 9: To make the filling, melt 1 cup white chocolate chips and 4½ teaspoons milk in a small saucepan over low heat. Stir in 1 teaspoon molasses, ⅛ teaspoon ground ginger, ⅛ teaspoon ground cinnamon, and 2 dashes ground nutmeg until smooth.
Step 10: Spoon about 1 teaspoon of the chocolate filling into each cookie indent. Reheat the filling as needed to keep it easy to spoon. Let filled cookies cool for about 10 minutes.
Step 11: For the topping, melt ⅓ cup white chocolate chips with 2 teaspoons milk in a small saucepan over low heat until silky smooth. Drizzle the melted chocolate over the cookies.
Step 12: Allow the drizzled topping to set, then store the cookies in an airtight container.

Tips & Variations

For a spicier cookie, increase the ground ginger and cinnamon by ¼ teaspoon each.
Use dark or semisweet chocolate in place of white chocolate for a richer flavor contrast.
Chilling the dough longer than 1½ hours will make handling easier and improve texture.
Make the filling ahead and store in the fridge; gently reheat to use.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Reheat gently at room temperature before serving if chilled. Avoid stacking the cookies while the chocolate filling or drizzle is not fully set to prevent sticking.

How to Serve

A close-up view of a stack of four round cookies with a rough, grainy brown texture. Each cookie is decorated with white icing drizzled in stripes across the top. The top cookie has a smooth, creamy light brown dollop in the center, which has a curved bite taken out of it, revealing a soft inside. The cookies rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of the suggested sweeteners?

Yes, granulated sugar or packed light brown sugar can be used as indicated. Sweetener blends listed are optional substitutions for a lower-calorie option and won’t affect the cookie’s texture dramatically.

What if I don’t have pumpkin pie spice?

You can replace pumpkin pie spice with a simple mix of ground cinnamon, nutmeg, and cloves in equal parts. This will give a similar warm, spiced flavor to the cookies.