Gingerbread Thumbprint Cookies with White Chocolate Delight

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Gingerbread Thumbprint Cookies with White Chocolate are the embodiment of holiday cheer, blending the warm spices of ginger, cinnamon, and molasses in a delightful cookie. Each bite offers a soft and chewy texture, perfectly complemented by a luscious white chocolate filling. These cookies are not only a treat for the taste buds but also a feast for the eyes, making them perfect for festive gatherings. Whether you’re celebrating Christmas or simply indulging in a sweet treat, these cookies will surely bring joy to your table!

Why You’ll Love This Gingerbread Thumbprint Cookies with

There are many reasons to adore these gingerbread cookies with thumbprint features. First, they are incredibly soft and chewy, making them a delightful treat. Second, the warm spices create a cozy aroma, perfect for the holiday season. Third, the white chocolate filling adds a rich, creamy contrast to the spiced cookie dough. Fourth, they are easy to make, requiring simple ingredients. Fifth, these cookies can be a fun baking activity with family. Lastly, they are visually stunning, making them an impressive addition to any dessert table. This thumbprint gingerbread cookie recipe is also vegetarian-friendly, appealing to a broader audience.

Ingredients for Gingerbread Thumbprint Cookies with

Gather these items:

3/4 cup unsalted butter (softened to room temp)
3/4 cup sugar
2 tablespoons light brown sugar
1/2 cup molasses
1 egg
3 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/3 cup sugar
1 cup white chocolate chips (for filling)
4 1/2 teaspoons milk (for filling)
1 teaspoon molasses (for filling)
1/8 teaspoon ground ginger (for filling)
1/8 teaspoon ground cinnamon (for filling)
1/3 cup white chocolate chips (for topping)
2 teaspoons milk (for topping)

How to Make Gingerbread Thumbprint Cookies with Step-by-Step

Step 1: In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, salt, and baking soda until well combined. Set aside.
Step 2: In another medium bowl, use a hand mixer on medium speed to beat the softened butter, sugar, and brown sugar for 3 to 4 minutes until light and fluffy.
Step 3: Beat in the molasses thoroughly, then add the egg and vanilla extract. Scrape down the sides of the bowl with a spatula and mix again to ensure everything is fully combined.
Step 4: With the mixer on low speed, gradually add the flour mixture to the wet ingredients until just incorporated. Avoid overmixing. Cover the bowl with plastic wrap and refrigerate the dough for about 1 hour to firm up.
Step 5: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
Step 6: Using a cookie scoop or ice cream scoop, portion out approximately 1 tablespoon of dough. Roll into balls and place them on the prepared baking sheet about 1 inch apart.
Step 7: Lightly spray the bottom of a 1/2 teaspoon measuring spoon with nonstick spray. Use it to press a shallow indentation in the center of each dough ball, being careful not to press all the way through to the baking sheet. If the dough sticks, use your knuckle to create the dips. Sprinkle sugar over the top and sides of each dough ball.
Step 8: Bake in the preheated oven for 8 to 10 minutes or until edges are set but centers are still soft.
Step 9: Remove cookies from oven and use a 1 tablespoon measuring cup to gently press down the center indents again to prepare for filling. Let cookies cool before adding filling.
Step 10: In a small saucepan over medium-low heat, melt 1 cup white chocolate chips with 4 1/2 teaspoons milk, 1 teaspoon molasses, 1/8 teaspoon ground ginger, and 1/8 teaspoon ground cinnamon, stirring until smooth and combined. If chocolate hardens, gently reheat before using.
Step 11: Spoon about 2 teaspoons of the warm white chocolate filling into the indentations of each cooled cookie.
Step 12: Return the filled cookies to the oven and bake for another 10 minutes to set the filling.
Step 13: While cookies are baking, melt 1/3 cup white chocolate chips with 2 teaspoons milk in a small saucepan over medium-low heat, stirring until smooth.
Step 14: Remove the cookies from the oven and carefully spoon or drizzle the melted white chocolate topping over each cookie. Let cool completely before serving.

Pro Tips for the Perfect Gingerbread Thumbprint Cookies with

Keep these in mind:

Cookies can be stored in an airtight container for up to one week.
Feel free to adjust the spices according to your taste.
For added flavor, try using different types of chocolate for the filling.
Ensure your butter is at room temperature for easier mixing.

Best Ways to Serve Gingerbread Thumbprint Cookies with

Here are some ideas:

Pair these cookies with a warm cup of spiced tea or coffee for a cozy treat.
Serve them at holiday gatherings alongside other holiday gingerbread thumbprint treats.
Offer them as gifts in decorative tins for a personal touch.

How to Store and Reheat Gingerbread Thumbprint Cookies with

To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. For meal prep enthusiasts, these cookies can be made ahead and frozen. Just ensure they are completely cooled before sealing them in a freezer-safe bag.

Frequently Asked Questions About Gingerbread Thumbprint Cookies with

What are gingerbread thumbprint cookies?

Gingerbread thumbprint cookies are delightful sweet treats made with a spiced gingerbread dough that features an indentation, typically filled with jam or chocolate. This classic cookie combines the warm flavors of holiday spices with the richness of a sweet filling, making it a favorite during festive seasons.

Can I make gingerbread thumbprint cookies with ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to three days before baking. This way, you can enjoy freshly baked soft gingerbread thumbprint cookies whenever you desire!

How do I avoid common mistakes with gingerbread thumbprint cookies with?

To avoid common mistakes, ensure that your ingredients are at the correct temperatures and follow the mixing times closely. Avoid overmixing the dough to keep the cookies tender. Lastly, make sure to create deep enough indents for the filling so that they won’t overflow during baking.

Variations of Gingerbread Thumbprint Cookies with You Can Try

Here are some unique twists to consider:

Try filling your cookies with flavored jams, such as raspberry or apricot, for a fruity kick.
Experiment with adding nuts or dried fruits to the dough for added texture.
For a festive touch, decorate with colored frosting for a holiday flair.