Gingerbread Thumbprints Recipes

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GINGERBREAD THUMBPRINTS



Gingerbread Thumbprints image

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 to give too.

Provided by Kelly Whitaker @kawn

Categories     Cookies

Number Of Ingredients 16

3 cup(s) all-purpose flour
2 1/2 teaspoon(s) ground ginger
2 teaspoon(s) cinnamon
1 teaspoon(s) baking soda
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
3/4 cup(s) butter, softened
1 cup(s) brown sugar, firmly packed
1/2 cup(s) molasses
1 - egg
1/4 cup(s) sugar
GLAZE:
1 ounce(s) vanilla or white chocolate chips
1 tablespoon(s) butter
1 cup(s) powdered sugar
2 tablespoon(s) milk

Steps:

  • Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  • Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.
  • Add molasses and egg; beat well.
  • Gradually beat in flour mixture on low speed until well mixed.
  • Preheat oven to 350°F.
  • Shape dough into 1-inch balls. Roll in granulated sugar.
  • Place 2 inches apart on ungreased baking sheets. These can be refrigerated and baked the next day.
  • Bake 8 to 10 minutes or until edges of cookies just begin to brown.
  • 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!).
  • Cool 2 minutes on the cookie sheet before removing to a cooling rack.
  • To make the glaze, combine butter and white chocolate in a microwave-safe bowl. Cook on high, stirring every 15 seconds until smooth.
  • Gradually beat in powdered sugar and milk until icing is of drizzling consistency.
  • Fill thumbprints. Put in the fridge or a cool place so the glaze can set.

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