Real Recipes From Real Home Cooks ®

gingerbread thumbprints

(4 ratings)
Blue Ribbon Recipe by
Kelly Whitaker
Miamisburg, OH

This is 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, too.

— The Test Kitchen @kitchencrew
(4 ratings)
prep time 35 Min
cook time 10 Min
method Bake

Ingredients For gingerbread thumbprints

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

How To Make gingerbread thumbprints

  • Flour, ginger, cinnamon, baking soda, nutmeg, and salt in a bowl.
    To make the cookies, mix the flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  • Beating butter and brown sugar until fluffy.
    In a separate bowl, beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy.
  • Adding molasses and egg.
    Add molasses and egg; beat well.
  • Gradually incorporating flour.
    Gradually beat in flour mixture on low speed until well mixed.
  • Oven preheating.
    Preheat the oven to 350 degrees F.
  • Rolling balls of dough in sugar.
    Shape dough into 1-inch balls. Roll in the granulated sugar.
  • Balls of dough on a baking sheet.
    Place 2 inches apart on ungreased baking sheets. (These can be refrigerated and baked the next day.)
  • Cookies baking in the oven.
    Bake 8 - 10 minutes or until edges of cookies just begin to brown.
  • Making a thumbprint in the cookies.
    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.
    Cool 2 minutes on the cookie sheet before removing to a cooling rack.
  • Melting butter and white chocolate in a bowl.
    To make the glaze, combine the 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.
    Gradually beat in the powdered sugar and milk until it is drizzling consistency.
  • Adding icing to the thumbprint.
    Fill thumbprints. Put in the fridge or a cool place so the glaze can set.