gingerbread thumbprints

How To Make gingerbread thumbprints

• 
  1

  Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• 
  2

  Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.
• 
  3

  Add molasses and egg; beat well.
• 
  4

  Gradually beat in flour mixture on low speed until well mixed.
• 
  5

  Preheat oven to 350°F.
• 
  6

  Shape dough into 1-inch balls. Roll in granulated sugar.
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  7

  Place 2 inches apart on ungreased baking sheets. These can be refrigerated and baked the next day.
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  8

  Bake 8 to 10 minutes or until edges of cookies just begin to brown.
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  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!).
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  10

  Cool 2 minutes on the cookie sheet before removing to a cooling rack.
• 
  11

  To make the glaze, combine butter and white chocolate in a microwave-safe bowl. Cook on high, stirring every 15 seconds until smooth.
• 
  12

  Gradually beat in powdered sugar and milk until icing is of drizzling consistency.
• 
  13

  Fill thumbprints. Put in the fridge or a cool place so the glaze can set.
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