Gingerbread Thumbprints Recipes

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

Ingredients

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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