Introduction

These Gingerbread Thumbprint Cookies are a delightful holiday treat, blending warm spices with a rich molasses flavor. Each mini cookie is filled and topped with a smooth white chocolate ginger-spice mixture, making them both festive and irresistible.

Ingredients

¾ cup unsalted butter, at room temperature
¾ cup granulated sugar or packed light brown sugar (OR ¼ cup + 2 tablespoons SPLENDA® Naturals Sugar & Stevia Sweetener Blend)
2 tbsp packed light brown sugar (OR SPLENDA® Brown Sugar Blend)
½ cup molasses
1 large egg
3 cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp pumpkin pie spice
½ tsp salt
1 tsp baking soda
1 tsp pure vanilla extract
⅓ cup granulated sugar, for dusting (OR ⅓ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend)
1 cup white chocolate chips
4½ tsp milk
1 tsp molasses (for filling)
⅛ tsp ground ginger (for filling)
⅛ tsp ground cinnamon (for filling)
2 dashes ground nutmeg (for filling)
⅓ cup white chocolate chips (for topping)
2 tsp milk (for topping)

Instructions

Step 1: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda. Set aside.
Step 2: In a mixing bowl fitted with a mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 4 minutes.
Step 3: On medium speed, beat in the molasses until combined. Add the egg and vanilla extract, then use a spatula to scrape down the sides of the bowl. Beat until fully incorporated, about 2 minutes.
Step 4: With the mixer on low, gradually add the dry ingredients to the wet ingredients and mix until combined. Scrape the bowl sides again and continue mixing for 1 minute.
Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 1½ hours to firm up.
Step 6: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Step 7: Using a cookie scoop (about 1½ tablespoon size), scoop the dough, cut each scoop in half, and roll each half into a small ball about ¾ inch in diameter.
Step 8: Bake the cookies for 7 to 9 minutes (8 minutes is ideal, but watch for variation in ovens). Immediately after baking, press the center of each cookie with a teaspoon to create an indent. Let cookies cool completely before filling.
Step 9: To prepare the filling, gently melt 1 cup white chocolate chips and 4½ teaspoons milk in a small saucepan over low heat. Stir in 1 teaspoon molasses, ⅛ teaspoon ground ginger, ⅛ teaspoon cinnamon, and 2 dashes nutmeg until smooth.
Step 10: Spoon about 1 teaspoon of the warm chocolate filling into the indent of each cooled cookie. Reheat the filling as needed to keep it smooth for spooning. Allow the filled cookies to cool for about 10 minutes.
Step 11: To make the topping, melt ⅓ cup white chocolate chips with 2 teaspoons milk in a small saucepan over low heat until silky smooth.
Step 12: Carefully drizzle the melted chocolate topping over the filled cookies. Let them cool completely before storing.

Tips & Variations

Chilling the dough is essential to prevent spreading and helps the spices meld for better flavor.
For a nuttier twist, add finely chopped pecans or walnuts to the dough before baking.
Use dark chocolate instead of white chocolate for a richer, less sweet filling and topping.
To make these gluten-free, substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the baked cookies (unfilled) for up to three months. Reheat gently before filling if frozen. Once filled and topped, keep refrigerated for up to 5 days to maintain freshness.

How to Serve

The image shows a stack of four round brown cookies on a white marbled surface. Each cookie has a smooth layer of beige icing in the center and is decorated with white icing drizzled in thin lines over the top, creating a striped effect. The top cookie has a bite taken out of it, revealing a soft, creamy filling inside. The cookies have a rough sugar-coated texture and the stack is neat and aligned. In the background, the white marbled texture is softly blurred, drawing focus to the cookies in the front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. Just keep it tightly covered to prevent drying out.

Can I use a different sweetener instead of sugar?

Absolutely. This recipe suggests SPLENDA® Naturals Sugar & Stevia Sweetener Blend as an alternative. You can also try other sugar substitutes, but keep in mind that texture may vary slightly.