Best of Swanky Recipes/ Cookies/ Desserts/ Holiday Food/ Seasonal

Gingerbread Thumbprint Cookies

I’m sharing SPLENDA® Sweetener Products in my life as part of a sponsored series for Socialstars™ #SplendaSweeties #SweetSwaps

Gingerbread Thumbprint Cookies - A holiday favorite, these chewy Gingerbread Cookies with spiced White Chocolate filling are a huge hit for any holiday cookie parties! #cookies #holidaybaking

Holiday favorite Gingerbread Cookies with a chewy center and spiced white chocolate filling.  Gingerbread Thumbprint Cookies are a favorite for the holiday season and the dough couldn’t be any easier to make.

Gingerbread Cookies are one of the most popular holiday cookies and have been around for decades.  Every year I get excited about making a big batch of these cookies to share during holiday parties.  This year, I’ve used less added sugar and it’s a dessert recipe I’ll be keeping for the future.

Gingerbread Thumbprint Cookies - A holiday favorite, these chewy Gingerbread Cookies with spiced White Chocolate filling are a huge hit for any holiday cookie parties! #cookies

Every year right around Thanksgiving time, I stock up on baking goods and spend Thanksgiving Day weekend baking.  It’s a family tradition I grew up with and I look forward to it every year.  While many people are out shopping on Black Friday, I spent my day in the kitchen baking my favorite holiday cookies and desserts.

Most people are perfectly happy searching for new Thanksgiving Day recipes to make and I spend my time scouring my mom’s old cookbooks for all her cookie recipes.  Year after year, I find a way to recreate all of our family’s most traditional holiday desserts.  For the next four weeks, I’ll be making batch after batch of classic cookies to share for our family parties.

Gingerbread Thumbprint Cookies - A holiday favorite, these chewy Gingerbread Cookies with spiced White Chocolate filling are a huge hit for any holiday cookie parties! #Christmas #cookieswap

Most people don’t know that the amount of sugar in a recipe is subjective.  In baking, it’s used to add flavor.  In cakes, it’s whipped with butter to add air and therefore creating delicate fluffy crumbs.  But did you know that you can adapt some recipes to your liking and essentially cut the amount of sugar by half that’s called for in a recipe?

If you’re baking this holiday season, you’ll really love how easy it is to use SPLENDA® Naturals Sugar & Stevia Sweetener Blend in place of sugar.  Sometimes as a baker, I’m afraid to change a recipe too much out of fear of another failed recipe.  However, I’ve been using a variety of SPLENDA® Naturals and Sweetener Products over the past year and have yet to have a failed recipe!

Gingerbread Thumbprint Cookies - Big batch of chewy holiday cookies. Make ahead and serve for your next family party. #dessert #cookie

Cookies are a huge part of the holiday season in our family and I really wanted to demonstrate that it’s possible to bake a cookie with less added sugar and that’s identical in flavor to the traditional recipe.  The only ingredient I’ve changed from the original recipe is the sugar.  Using this sugar blend has not changed the appearance of the cookie.

The flavor is just as rich and the cookie is chewy, just as I like them! You’ll see in these photos that I didn’t end up with a crumbly dough or one that never formed correctly.

Gingerbread Thumbprint Cookies - Big batch of chewy holiday cookies. Make ahead and serve for your next family party. #lessaddedsugar #baking #stevia #splenda

This particular sugar blend comes in granules that are comparable in size to granulated sugar.  While the granules remain the same size, only half of the amount of this sugar blend is needed to achieve the same sweetness as desired with traditional sugar.

This sugar blend is ideal because it’s a natural sweetener made with no artificial or genetically engineered ingredients.  In fact, only sugar and stevia leaf extract are listed as ingredients.

Each two-pound bag comes with a conversion chart and tips on how to appropriately use the product.  I’ve simply followed my mom’s recipe to make these Gingerbread Cookies but swapped out the sugar called for and replaced it with the amount stated on the conversion chart.

Gingerbread Thumbprint Cookies - Big batch of chewy holiday cookies. Make ahead and serve for your next family party. #dessert #gingerbread

Over the past year, I’ve shared recipes that incorporate SPLENDA® Naturals and Sweetener Products.  These recipes are a great way to use less added sugar while cooking and baking in the kitchen.

How are you using these products to create #SPLENDASweeties and #SweetSwaps desserts this holiday season?

5 from 3 votes
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Gingerbread Thumbprint Cookies

Holiday favorite Gingerbread Cookies with a chewy center and spiced white chocolate filling.  Gingerbread Thumbprint Cookies are a favorite for the holiday season and the dough couldn’t be any easier to make.

Course Dessert
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 60

Ingredients

  • 3/4 cup unsalted butter, at room temperature
  • 1/4 cup + 2 tablespoons SPLENDA® Naturals Sugar & Stevia Sweetener Blend
  • 2 1/2 tablespoons SPLENDA® Brown Sugar Blend
  • 1/2 cup molasses
  • 1 large egg
  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/4 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend, for dusting

Filling

  • 1 cup white chocolate chips
  • 4 1/2 teaspoons skim milk or fat-free milk
  • 1 teaspoon molasses
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 2 dashes ground nutmeg

Topping

  • 1/3 cup white chocolate chips
  • 2 teaspoons skim milk or fat-free milk

Instructions

  1. In a medium bowl, whisk together all-purpose flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda; set aside.

    In a bowl fit with a mixer, beat butter, SPLENDA® Naturals Sugar & Stevia Sweetener Blend, and SPLENDA® Brown Sugar Blend on medium-high speed; about 4 minutes. 

    On medium speed, beat in molasses until combined.  Beat in egg and vanilla extract.  Use a spatula to wipe down the sides of the bowl and beat until combined; about 2 minutes. 

    With the mixer on low, slowly beat dry ingredients into wet ingredients until combined.  Wipe the sides of the bowl down with a spatula then beat; 1 minute.

    Cover mixing bowl with plastic wrap and refrigerate dough for at least 1 1/2 hours.

    Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper.  

    Using a cookie scoop, scoop dough.  I used a 1 1/2 tablespoon scoop. Cut cookie scoop dough in half then roll each half into a ball.  Each ball is mini; about 3/4 inch or about a little more than 1/2 tablespoon of dough.

    Roll dough into 1/3 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend then place on prepared baking sheet.  

    Place dough 1 inch apart.  Using a teaspoon measuring spoon, carefully indent the cookie in the center and press in just to form the center. Don't puncture through the dough to the cookie sheet.

    Bake cookies about 7-9 minutes.  I baked mine for 8 minutes but oven temperature may vary.  Using a teaspoon measuring spoon, indent the center of the cookie.  Allow cookies to cool before filling.

    To Make the Filling

    In a small saucepan over low heat, melt white chocolate chips and skim milk. Stir in ginger, cinnamon, nutmeg and molasses.  

    Working in batches, carefully spoon about 1 teaspoon chocolate mixture into the indent.  I had about 50-60 mini cookies.  Reheat chocolate mixture as needed to spoon easily into indents.  Allow to cool; about 10 minutes.

    To Make the Topping

    In a small saucepan over low heat, melt white chocolate and skim milk until silky smooth.  Carefully drizzle cookies with chocolate. Allow cookies to cool then store in airtight container.  

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8 Comments

  • Avatar for Jessica Knott
    Reply
    Edyta at Innocent Delight
    11/29/2017 at 2:41 pm

    I love the idea of white chocolate inside the gingerbread cookies. This is splendid. I’m making these 🙂

  • Avatar for Jessica Knott
    Reply
    Joyce
    11/29/2017 at 2:46 pm

    These cookies look amazing! I feel like I’m getting 2 treats in one when I take a bite! ginger bread and then a chocolate melt haha! 😀 Delish!

  • Avatar for Jessica Knott
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    Emily
    11/29/2017 at 3:27 pm

    These cookies look so legit! And perfect for cookie exchanges this month thanks!

  • Avatar for Jessica Knott
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    Brandi
    11/29/2017 at 4:29 pm

    Gingerbread cookies are my all time fave! These are also so pretty!

  • Avatar for Jessica Knott
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    rika
    11/29/2017 at 4:56 pm

    My kids love gingerbread cookies! Look so tasty and fun to eat!

  • Avatar for Jessica Knott
    Reply
    Carlea
    12/11/2017 at 6:11 am

    Can you use the same proportions of white sugar and brown sugar instead of the splenda?

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      12/11/2017 at 11:41 am

      Hi Carlea, 3/4 cup granulated sugar and 2 tablespoons packed light brown sugar.

      • Avatar for Jessica Knott
        Reply
        Carlea
        12/11/2017 at 7:12 pm

        Thank you so much!

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