Holiday Favorite Gingerbread Thumbprint Cookies
If there’s one cookie that captures the spirit of the holidays, it’s gingerbread. These Gingerbread Thumbprint Cookies take the traditional favorite to the next level with a chewy center and a spiced white chocolate filling. They’re a festive treat that always gets rave reviews and makes holiday gatherings even sweeter.
Gingerbread cookies have been a holiday staple for generations, and for good reason. Their warm spices and rich molasses flavor bring comfort and nostalgia to every bite. Each year, I look forward to baking a big batch to share at holiday parties and family gatherings. This year, I gave the recipe a little update by reducing the added sugar while keeping all the flavor intact. The result is a dessert that’s just as indulgent but feels a bit lighter.
These cookies are also surprisingly easy to make. The dough comes together quickly, and filling the thumbprint with the spiced white chocolate is as fun as it is delicious. Whether you’re making them for a cookie exchange or simply to enjoy with loved ones, they’re sure to become a favorite in your holiday recipe collection.
Why I Love This Recipe
These gingerbread thumbprint cookies have become one of my favorite holiday treats to bake and share. They’re soft and chewy with just the right amount of warming spices, like cinnamon and ginger, that make my kitchen smell like pure holiday magic. The addition of a spiced white chocolate filling adds a creamy and indulgent touch that takes these cookies to the next level.
This year, I experimented with reducing the added sugar in the recipe, and I couldn’t be happier with the results. The natural sweetness from the molasses really shines through, and the cookies still taste rich and flavorful. It’s a small tweak, but one that makes me feel good about enjoying and sharing them with friends and family.
One of the best parts about this recipe is how easy it is to make. The dough comes together quickly, and filling the thumbprints is such a fun step. It’s the kind of recipe that looks fancy enough for a holiday cookie platter but doesn’t require hours in the kitchen. I love that they’re versatile too—sometimes I switch up the filling with dark chocolate or caramel for a different flavor twist.
Every time I make these cookies, they’re a hit at holiday parties and cookie exchanges. They’re festive, delicious, and just a little bit special, which is exactly what I want in a holiday dessert. I know they’ll become a staple in your holiday baking too!
What You Will Need to Make Gingerbread Thumbprint Cookies
Ingredients
- Unsalted Butter: Softened to room temperature for a creamy, smooth dough.
- Sugar: Granulated sugar or light brown sugar adds sweetness, with the option to use a SPLENDA® blend for a reduced-sugar version.
- Molasses: Brings rich, deep flavor and classic gingerbread color to the cookies.
- Egg: Binds the ingredients together and ensures a tender cookie.
- All-Purpose Flour: The base of the dough, providing structure and stability.
- Spices: A warm blend of ground ginger, cinnamon, nutmeg, and pumpkin pie spice for that unmistakable holiday flavor.
- Salt and Baking Soda: Enhance the flavors and help the cookies rise just right.
- Vanilla Extract: Adds a touch of sweetness and balance to the spiced dough.
- White Chocolate Chips: Used for both the spiced filling and the decorative drizzle.
- Milk: Thins the chocolate to create a smooth, creamy texture for filling and drizzling.
Tools
- Mixing Bowls: For whisking dry ingredients and creaming the wet ingredients.
- Electric Mixer: Makes combining the ingredients quicker and easier.
- Spatula: Perfect for scraping down the sides of the bowl to ensure everything is well mixed.
- Plastic Wrap: To cover and chill the dough before baking.
- Cookie Scoop: Helps portion the dough evenly for uniform cookies.
- Parchment Paper: Prevents sticking and makes cleanup a breeze.
- Teaspoon Measuring Spoon: To create the thumbprint indentations and measure the filling.
- Saucepan: For melting the white chocolate and preparing the spiced filling.
How I Make Gingerbread Thumbprint Cookies
Making these cookies is one of my favorite holiday traditions because they’re so simple yet incredibly festive. I start by mixing the dry ingredients—flour, spices, baking soda, and salt—in a bowl and setting it aside. Then, I cream together softened butter, sugar, and brown sugar until it’s light and fluffy. Next, I add the molasses, egg, and vanilla, beating everything together until smooth. Slowly, I incorporate the dry ingredients into the wet mixture, ensuring it’s well combined without overmixing. After that, I cover the dough with plastic wrap and let it chill for at least an hour and a half.
Once the dough is ready, I preheat the oven to 350°F and line my baking sheet with parchment paper. Using a cookie scoop, I portion out the dough, roll it into small balls, and coat each one in sugar. Then, I gently press the center of each cookie with a teaspoon to create an indent. After baking for about eight minutes, I reinforce the indent with the same measuring spoon while the cookies are still warm and let them cool completely.
For the filling, I melt white chocolate with milk in a saucepan and stir in molasses and warm spices like cinnamon and ginger. Carefully, I spoon a bit of the mixture into the center of each cookie, reheating the filling as needed. Finally, I melt more white chocolate for a decorative drizzle on top. Once cooled, the cookies are ready to be enjoyed or gifted to friends and family. Every step is simple, and the end result is a delicious holiday treat that never fails to impress!
Why These Gingerbread Cookies Are Perfect for the Holidays
I make these Gingerbread Thumbprint Cookies every holiday season because they truly capture the festive spirit. The warm spices like ginger, cinnamon, and nutmeg combined with the richness of molasses create a flavor that reminds me of cozy family gatherings and holiday traditions. The chewy texture of the cookie pairs perfectly with the creamy spiced white chocolate filling, making them feel extra special and indulgent.
What makes these cookies even better is how much joy they bring to others. I love baking a batch to share at holiday parties or packaging them as gifts for friends and neighbors. Their beautiful thumbprint design and delicate drizzle always get compliments, and they are as fun to look at as they are to eat.
These cookies are versatile enough to fit any holiday occasion. They are perfect for a dessert platter, a cookie exchange, or even just as a treat to enjoy with a cup of coffee or tea. Every time I bake them, I am reminded why they are a must-have in my holiday recipe collection. They are festive, flavorful, and bring a little extra magic to the season.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! The dough can be made up to two days in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to bake. Let it sit at room temperature for a few minutes if it feels too firm to work with.
Can I freeze the cookies?
Absolutely. Once baked and fully cooled, store the cookies in an airtight container or freezer-safe bag and freeze for up to three months. If you’re freezing unfilled cookies, wait to add the filling and drizzle until after thawing for the best results.
What if I don’t have white chocolate chips?
You can substitute white chocolate chips with almond bark or a high-quality white chocolate bar. Just melt and use the same way as the recipe directs.
Can I use different spices?
Of course! If you’re missing pumpkin pie spice, you can use a blend of cinnamon, nutmeg, and cloves. Feel free to adjust the spices to suit your taste.
What makes the cookies chewy?
The combination of molasses, butter, and the right baking time creates that perfect chewy texture. Be sure not to overbake; the cookies should just start to set around the edges when you take them out of the oven.
What can I use instead of the white chocolate filling?
You can get creative with the filling! Dark chocolate, caramel, or even a fruit jam would make a delicious substitute for the white chocolate filling.
My cookies spread too much—what went wrong?
This could happen if the dough wasn’t chilled long enough or if the butter was too soft. Be sure to chill the dough for at least 1.5 hours and measure your ingredients carefully.
Other Recipes to Enjoy
- 15 Most Popular Christmas Cookie Recipes
- Christmas Cornflake Wreath Cookies
- Raspberry Ribbon Cookies
- Checkerboard Cookies Recipe
- Almond Crescent Cookies
Gingerbread Thumbprint Cookies
Ingredients
- ¾ cup unsalted butter, at room temperature
- ¾ cup granulated sugar or packed light brown sugar OR 1/4 cup+ 2 tablespoons SPLENDA® Naturals Sugar & Stevia Sweetener Blend
- 2 tbsp packed light brown sugar OR SPLENDA® Brown Sugar Blend
- ½ cup molasses
- 1 large egg
- 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
- 1 tsp pure vanilla extract
- ⅓ cup granulated sugar, for dusting OR 1/3 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
- 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, granulated sugar, and brown sugar 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.
- 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.
Notes
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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updated 11/2024
49 Responses
These are not a good. Nothing about them works. cookies spread. Filling is incorrect and turns gummy. I am an experienced baker and these are not worth the time or ingredients. While they look and sound appetizing, they are not.
I was going to use them for my cookie trays for Christmas but I would be embarrassed to put my name on these. Thanks for trying though, its a good idea but doesn’t work.
Thank you for sharing your feedback. I’m so sorry to hear the recipe didn’t work out as expected. I always aim to provide recipes that are not only delicious but reliable for home bakers of all skill levels.
It sounds like there may have been some issues with the dough or filling. Spreading cookies can often be a result of butter being too soft or insufficient chilling time, while the filling may need a bit more precision in melting the white chocolate. I’d love to help troubleshoot if you’re open to trying the recipe again. Feel free to share more details, and I’ll do my best to assist.
I truly appreciate your input—it helps me refine my recipes and ensure a better experience for everyone. I hope you’ll give it another shot or try one of my other holiday cookie recipes. Thank you again, and happy baking!
Spread too much. I refrigerated them for the allotted time and they came out spreading too much. Filling and topping didn’t work either. I am an experienced baker. I may try again but probably not.
Hi Katie, I hear you—spreading cookies can be frustrating. Longer chilling time or adding a bit more flour can usually prevent this. For the filling, white chocolate tends to seize with milk; a small amount of neutral oil or heavy cream might work better. Let me know if you decide to give them another shot.
Haven’t made these yet but plan to soon. How much oil or heavy cream would be used if milk is not used?
Thanks for your question! If you’re not using milk for the filling, you can substitute it with heavy cream. I’d recommend using the same amount—about 1 to 2 tablespoons—to achieve the right creamy consistency.
If you prefer to use oil, go for a neutral one like vegetable oil, but start with 1 tablespoon and adjust as needed to ensure the filling isn’t too runny. I hope this helps, and I’d love to hear how the cookies turn out for you. Happy baking!
Just add a bit more flour. Chilling isn’t necessary- I’ve used this recipe many times and know what the consistency should be so i adjust the flour when necessary. I just made a 8x batch and added a cup of extra flour. Baked up perfectly
Just wondering if this dough could sit in the fridge overnight, or if that’s too long? Has anyone tried that? Thank you!
You can absolutely refrigerate the dough overnight. If it gets too firm, let it sit at room temperature for about 15 minutes to make it easier to work with.
How many cookies does this recipe make?
This recipe yields approximately 60 cookies.
If you want these to look like a thumb print cookie you must not try to indent before baking. Just bake as balls ( do not flatten) and put an indent in when you take them out. If you try to indent before baking they WILL spread too much and look like a regular cookie. If I could add a photo I would show you the difference
Thank you for sharing your tip, Amber! You’re absolutely right that the technique for creating the thumbprint in these Gingerbread Thumbprint Cookies can greatly affect their final appearance. Baking the cookies as balls and then adding the indent immediately after they come out of the oven can help maintain that distinct thumbprint shape. This method prevents the cookies from spreading too much and losing the thumbprint during baking. Your insight is valuable for anyone looking to achieve that classic thumbprint look. If you have any more tips or questions about the recipe, feel free to share!
Wish I would have read comments first for this recipe, that is exactly what happened to my first pan, flatter than a pancake and indention disappeared.will see what happens for my second pan
If your Gingerbread Thumbprint Cookies are turning out flat, try these tips:
Check the freshness of your baking soda; it loses potency over time.
Don’t overmix the dough after adding flour; it can make the cookies spread more.
Chill the dough thoroughly before baking; it helps cookies hold their shape.
Measure ingredients accurately, especially the leavening agents and flour.
Adjustments in these areas often fix common issues with cookie recipes.
Many viewers have sent positive feedback about their experiences making these cookies. I do hope you try them again.
This looks so good! What a great treat to make for the holidays!
Seriously addicting! The only “negative” is that the indent won’t hold its shape once baked, so you have to “re-indent” after baking.
I love these cookies! What do you think is their shelf life? Also what’s the best way to store them? Thanks,
Vanessa
These were delicious and perfect!
wondering how long the cookies will keep in an air tight container or frozen after made?
Several days. If frozen, a few months.
Can this dough be made ahead & frozen?!
Yes for 1-3 months. Bring the dough to room temperature when ready to use.
i rolled into balls, indented, baked . Came out flat and indentation disappeared. Weighed ingredients not sure what happened everything was refrigerated. Not really sure what happened. May try again.
Renee, the indent does disappear but you should see a faint outline of it and just need to press it back in to flatten it. Also, the dough could use some more refrigerator is they spread too much. I have not had that problem yet. In addition, you may be able to add a little extra flour to the dough. Of course, if all else fails, you can just dip half the cookie in melted chocolate. I have seen many bakers display their cookies this way as well.
These cookies worked well until the white chocolate was combined with the milk. The milk ruined the white chocolate and the recipe should have been to use oil, not milk because that ruined the white chocolate and made it unusable. Otherwise it turned out fine.
I made these today and they were absolutely perfect. Soft and chewy with the white chocolate, just delicious!
These cookies are a keeper, thanks, Shawn!
Can you use the same proportions of white sugar and brown sugar instead of the splenda?
Hi Carlea, 3/4 cup granulated sugar and 2 tablespoons packed light brown sugar.
Thank you so much!
My kids love gingerbread cookies! Look so tasty and fun to eat!
Gingerbread cookies are my all time fave! These are also so pretty!
These cookies look so legit! And perfect for cookie exchanges this month thanks!
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!
I love the idea of white chocolate inside the gingerbread cookies. This is splendid. I’m making these 🙂