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Gingerbread Thumbprint Cookies with White Chocolate Filling Recipe

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★★★★★

4.7 from 149 reviews

These Gingerbread Thumbprint Cookies combine classic holiday spices with a rich molasses flavor, topped with creamy white chocolate filling and drizzle. Perfect for festive gatherings or gifting, these mini cookies offer a delightful balance of soft, spiced cookie and sweet, silky white chocolate.

Ingredients

Scale

Dry Ingredients

  • 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

Cookie Dough

  • ¾ cup unsalted butter, at room temperature
  • ¾ cup granulated sugar or packed light brown sugar (OR ¼ cup + 2 tbsp SPLENDA® Naturals Sugar & Stevia Sweetener Blend)
  • 2 tbsp packed light brown sugar (OR SPLENDA® Brown Sugar Blend)
  • ½ cup molasses
  • 1 large egg
  • 1 tsp pure vanilla extract

For Dusting

  • ⅓ cup granulated sugar (OR ⅓ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend)

Filling

  • 1 cup white chocolate chips
  • 4½ tsp milk
  • 1 tsp molasses
  • ⅛ tsp ground ginger
  • ⅛ tsp ground cinnamon
  • 2 dashes ground nutmeg

Topping

  • ⅓ cup white chocolate chips
  • 2 tsp milk

Instructions

  1. Prepare dry ingredients: In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda. Set aside.
  2. Cream butter and sugars: In a large mixing bowl fitted with a mixer, beat room temperature unsalted butter with granulated sugar and light brown sugar on medium-high speed for about 4 minutes until light and fluffy.
  3. Incorporate molasses, egg, and vanilla: On medium speed, beat in molasses until fully combined. Then add the egg and pure vanilla extract. Scrape down the sides of the bowl with a spatula and continue beating until fully combined, around 2 minutes.
  4. Mix dry ingredients into wet: With the mixer set to low speed, gradually add the dry flour mixture to the wet ingredients until just combined. Use a spatula to wipe down the sides of the bowl and beat for an additional minute to ensure uniform mixing.
  5. Chill the dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for at least 1.5 hours. This helps the dough firm up for easier handling and improves texture.
  6. Preheat oven and prepare baking sheet: Set your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  7. Scoop and shape cookies: Using a 1½ tablespoon cookie scoop, scoop portions of dough. Cut each scoop in half and roll each half into a ball roughly ¾ inch in diameter (a little more than ½ tablespoon of dough per ball) to form mini cookies.
  8. Bake the cookies: Place the mini cookie balls spaced evenly on the prepared baking sheet and bake for 7 to 9 minutes, aiming for about 8 minutes. Oven temperatures vary, so watch closely to avoid overbaking.
  9. Create thumbprint indentations: Immediately after removing cookies from the oven, use the back of a teaspoon to press a small indentation in the center of each cookie. Allow cookies to cool completely before filling.
  10. Prepare the filling: In a small saucepan over low heat, melt 1 cup of white chocolate chips with 4½ teaspoons of milk until smooth and creamy. Stir in ground ginger, cinnamon, nutmeg, and 1 teaspoon molasses. Keep warm to maintain a spoonable consistency.
  11. Fill the cookies: Carefully spoon about 1 teaspoon of the white chocolate filling into each cookie’s indentation. Reheat the filling gently as needed to keep it smooth for easy filling. Let the filled cookies cool for approximately 10 minutes until set.
  12. Prepare the topping: In a small saucepan over low heat, melt ⅓ cup white chocolate chips together with 2 teaspoons milk until silky smooth and fluid for drizzling.
  13. Drizzle the cookies: Using a spoon or piping method, drizzle the melted white chocolate topping over the cooled, filled cookies for an elegant finish. Allow all chocolate decorations to cool and harden completely.
  14. Store: Once fully cooled, store the cookies in an airtight container at room temperature. They will keep fresh for up to one week.

Notes

  • For a sugar-free option, substitute granulated and brown sugars with SPLENDA® Natural and SPLENDA® Brown Sugar Blends as indicated.
  • Chilling the dough is essential for easier handling and helps maintain cookie shape during baking.
  • Adjust baking time slightly depending on your oven’s exact temperature and cookie size.
  • Reheat white chocolate filling gently over low heat to prevent burning when refilling cookies.
  • Cookies can be made a day ahead; store in airtight container to maintain freshness.

Keywords: gingerbread cookies, thumbprint cookies, holiday cookies, white chocolate filling, molasses cookies, spiced cookies, Christmas cookies

Find it online: https://miarosetti.com/gingerbread-thumbprint-cookies-with-white-chocolate-filling-recipe/