gingerbread thumbprints

★★★★★ 3 Reviews
kawn avatar
By Kelly Whitaker
from Miamisburg, OH

This a mix of several great gingerbread cookie recipes. I added the white chocolate glaze for an extra touch! They have become a favorite during my holiday baking. Enjoy!

Blue Ribbon Recipe

Definitely add these gingerbread cookies to your Christmas cookie tray. Filled with the spices of the holiday season, they are a soft and chewy molasses cookie. The white chocolate filling adds a bit of flair and sweetness. They'd make tasty (and pretty) gifts to give too.

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
method Bake

Ingredients For gingerbread thumbprints

  • 3 c
    all-purpose flour
  • 2 1/2 tsp
    ground ginger
  • 2 tsp
    cinnamon
  • 1 tsp
    baking soda
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    salt
  • 3/4 c
    butter, softened
  • 1 c
    brown sugar, firmly packed
  • 1/2 c
    molasses
  • 1
    egg
  • 1/4 c
    sugar
  • GLAZE:
  • 1 oz
    vanilla or white chocolate chips
  • 1 Tbsp
    butter
  • 1 c
    powdered sugar
  • 2 Tbsp
    milk

How To Make gingerbread thumbprints

  • Flour, ginger, cinnamon, baking soda, nutmeg, and salt in a bowl.
    1
    Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  • Beating butter and brown sugar until fluffy.
    2
    Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.
  • Adding molasses and egg.
    3
    Add molasses and egg; beat well.
  • Gradually incorporating flour.
    4
    Gradually beat in flour mixture on low speed until well mixed.
  • Oven preheating.
    5
    Preheat oven to 350°F.
  • Rolling balls of dough in sugar.
    6
    Shape dough into 1-inch balls. Roll in granulated sugar.
  • Balls of dough on a baking sheet.
    7
    Place 2 inches apart on ungreased baking sheets. These can be refrigerated and baked the next day.
  • Cookies baking in the oven.
    8
    Bake 8 to 10 minutes or until edges of cookies just begin to brown.
  • Making a thumbprint in the cookies.
    9
    As soon as the cookie comes out of the oven, make a “thumbprint” in the cookie using the back of a measuring spoon or end of a wooden spoon (or your thumb… but they are hot!).
  • Cookies moved to a cooling rack.
    10
    Cool 2 minutes on the cookie sheet before removing to a cooling rack.
  • Melting butter and white chocolate in a bowl.
    11
    To make the glaze, combine butter and white chocolate in a microwave-safe bowl. Cook on high, stirring every 15 seconds until smooth.
  • Beating in powdered sugar and milk to form icing.
    12
    Gradually beat in powdered sugar and milk until icing is of drizzling consistency.
  • Adding icing to the thumbprint.
    13
    Fill thumbprints. Put in the fridge or a cool place so the glaze can set.
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