These Gingerbread Thumbprint Cookies are soft, spicy, and filled with sweet raspberry jam. Perfect for the holidays or whenever you want a cozy treat!
Honestly, the best part is pressing your thumb into each cookie before baking. It’s like leaving your mark on a little holiday masterpiece! Plus, they smell amazing while baking!
I love enjoying these cookies with a cup of tea. They are easy to make, and the jam adds a lovely touch. You won’t want to share them! 😉
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cookies. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend, which can yield tasty results.
Spices: Ground ginger, cinnamon, cloves, and nutmeg are essential for that warm gingerbread flavor. If you lack any, you can mix 2 teaspoons of pumpkin pie spice as a substitute.
Butter: Unsalted butter helps control the saltiness. However, you can substitute it with coconut oil or vegan butter if you’re avoiding dairy.
Molasses: This gives cookies a deep flavor. If you’re out, you can use honey or maple syrup, but it will change the overall taste and color.
White chocolate: This adds creaminess. If you’re not a fan, dark chocolate works great too, and you can use chocolate chips or chunks.
How Do I Get the Perfect Cookie Shape with an Indentation?
Pressing your thumb into these cookies is what gives them their classic look and holds the chocolate. Here are some tips:
- Make sure cookies are slightly soft when you take them out of the oven. This makes them easier to press without cracking.
- Use a light touch. Press your thumb in gently to create a well for the chocolate.
- If you don’t want to use your thumb, a small spoon works well. Just be careful not to go all the way through.
- In a pinch, you can use the end of a wooden spoon or the back of a teaspoon to create the indentation.
Following these guidelines will help ensure your cookies have that perfect thumbprint while staying delicious!
Gingerbread Thumbprint Cookies with White Chocolate
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 6 oz white chocolate pieces or white chocolate chips
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and another 10 minutes to bake, plus some cooling time. In total, you should set aside about 30-40 minutes, and then about 5 minutes for cooling on the baking sheets.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Make the Dough:
In a medium bowl, sift together the flour, baking powder, salt, and spices: ginger, cinnamon, cloves, and nutmeg. Note: Sifting helps keep your cookies light and fluffy. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and 1/2 cup of granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients:
Add the egg, molasses, and vanilla extract to the butter mixture. Beat everything together until well combined and smooth.
5. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients. Mix just until the dough comes together. It may be a bit firm, but that’s perfectly fine!
6. Form the Cookies:
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each cookie ball in granulated sugar, then place them on the prepared baking sheets, leaving about 2 inches of space between each ball.
7. Bake:
Bake the cookies for 8-10 minutes. They should look set but still soft in the center when you take them out of the oven.
8. Create the Indentations:
Immediately after taking them out, use your thumb or the back of a small spoon to press an indentation into the center of each cookie.
9. Add the Chocolate:
Quickly place a piece of white chocolate into each indentation while the cookies are still warm. The heat will soften the chocolate without melting it completely.
10. Cool Down:
Let the cookies cool on the baking sheets for about 5 minutes. Then, carefully transfer them to wire racks to cool completely.
11. Optional Finishing Touch:
If desired, lightly sprinkle granulated or sanding sugar over the cookies for a little extra sparkle just before serving!
Enjoy these festive Gingerbread Thumbprint Cookies with creamy white chocolate centers alongside a warm cup of tea or mulled wine! Perfect for sharing or keeping all to yourself! 😊
Can I Use Other Types of Chocolate Instead of White Chocolate?
Absolutely! You can use milk chocolate or dark chocolate instead if you prefer. Just keep in mind that the flavor will change slightly, but it will still be delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just wrap each cookie tightly in plastic wrap and then place them in a freezer-safe bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough ahead and refrigerate it for up to 2 days. Just make sure to let it sit at room temperature for about 10-15 minutes before rolling it into balls and baking.
What Can I Substitute for Molasses?
If you’re out of molasses, you can use honey, maple syrup, or agave syrup, but keep in mind that the flavor will be slightly different. For a closer match, mix 1/2 cup granulated sugar with 1/4 cup of water and a little bit of brown sugar!
