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Gingerbread Thumbprint Cookies with White Chocolate Filling Recipe

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★★★★★

4.6 from 144 reviews

These Gingerbread Thumbprint Cookies are a delightful holiday treat featuring a spiced gingerbread cookie base with a luscious white chocolate and molasses filling. The cookies are soft, mildly spiced with ginger, cinnamon, and nutmeg, and finished with a smooth white chocolate drizzle, perfect for festive occasions.

Ingredients

Scale

Cookie Dough

  • ¾ cup unsalted butter, at room temperature
  • ¾ cup granulated sugar or packed light brown sugar (OR 1/4 cup+ 2 tablespoons SPLENDA® Naturals Sugar & Stevia Sweetener Blend)
  • 2 tbsp packed light brown sugar (OR SPLENDA® Brown Sugar Blend)
  • ½ cup molasses
  • 1 large egg
  • 3 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp pumpkin pie spice
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • ⅓ cup granulated sugar, for dusting (OR 1/3 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend)

Filling

  • 1 cup white chocolate chips
  • 4½ tsp milk
  • 1 tsp molasses
  • ⅛ tsp ground ginger
  • ⅛ tsp ground cinnamon
  • 2 dashes ground nutmeg

Topping

  • ⅓ cup white chocolate chips
  • 2 tsp milk

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda; set aside.
  2. Beat Butter and Sugars: In a mixer-fitted bowl, beat the unsalted butter with granulated sugar and brown sugar on medium-high speed for about 4 minutes until creamy and well combined.
  3. Add Molasses, Egg, and Vanilla: Reduce mixer to medium speed and beat in the molasses until combined. Then beat in the egg and vanilla extract. Use a spatula to scrape down the sides, continuing to beat until fully incorporated, about 2 minutes.
  4. Combine Wet and Dry Ingredients: With the mixer on low, slowly add the dry ingredients to the wet. Scrape down the bowl sides and beat for an additional minute to ensure even mixing.
  5. Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1½ hours to firm up for easier handling.
  6. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  7. Form Mini Dough Balls: Using a cookie scoop (1½ tablespoon size), scoop out dough, then cut each scoop in half and roll each half into a small ball approximately ¾ inch in diameter (about slightly more than ½ tablespoon of dough).
  8. Bake Cookies: Place dough balls on the prepared baking sheet and bake for 7-9 minutes (8 minutes is recommended), adjusting for your oven’s variation. Remove and, while warm, use the back of a teaspoon to indent the center of each cookie to create the thumbprint space. Allow cookies to cool before filling.
  9. Make the Filling: In a small saucepan over low heat, gently melt 1 cup white chocolate chips with 4½ teaspoons milk. Stir in ginger, cinnamon, nutmeg, and molasses until smooth and combined.
  10. Fill Cookies: Working in batches to keep the filling warm and pliable, spoon about 1 teaspoon of the white chocolate mixture into each cookie’s indent. Reheat filling as needed for easier spooning. Allow filled cookies to cool for about 10 minutes.
  11. Make the Topping: In a small saucepan over low heat, melt ⅓ cup white chocolate chips with 2 teaspoons milk until silky smooth. Carefully drizzle this melted chocolate over the filled cookies.
  12. Cool and Store: Allow the cookies to cool completely so the drizzle sets, then store them in an airtight container.

Notes

  • Ensure dough is chilled well to prevent spreading during baking.
  • Oven temperatures vary; watch cookies closely to avoid overbaking.
  • The thumbprint indentation is best done while cookies are warm to avoid cracking.
  • Reheat the filling and drizzle mixtures gently over low heat to maintain a smooth texture.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • Substitute SPLENDA® blends for sugar for a lower-sugar version but expect slight differences in texture and sweetness.

Keywords: gingerbread cookies, thumbprint cookies, holiday cookies, white chocolate filling, spiced cookies, festive desserts

Find it online: https://nayabaker.com/gingerbread-thumbprint-cookies-with-white-chocolate-filling-recipe/