gingerbread thumbprints

How To Make gingerbread thumbprints

• 
  Step 1
  To make the cookies, mix the flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• 
  Step 2
  In a separate bowl, beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy.
• 
  Step 3
  Add molasses and egg; beat well.
• 
  Step 4
  Gradually beat in flour mixture on low speed until well mixed.
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  Step 5
  Preheat the oven to 350 degrees F.
• 
  Step 6
  Shape dough into 1-inch balls. Roll in the granulated sugar.
• 
  Step 7
  Place 2 inches apart on ungreased baking sheets. (These can be refrigerated and baked the next day.)
• 
  Step 8
  Bake 8 - 10 minutes or until edges of cookies just begin to brown.
• 
  Step 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!).
• 
  Step 10
  Cool 2 minutes on the cookie sheet before removing to a cooling rack.
• 
  Step 11
  To make the glaze, combine the butter and white chocolate in a microwave-safe bowl. Cook on high, stirring every 15 seconds until smooth.
• 
  Step 12
  Gradually beat in the powdered sugar and milk until it is drizzling consistency.
• 
  Step 13
  Fill thumbprints. Put in the fridge or a cool place so the glaze can set.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!