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

Calories 91kcal

Author Jessica (swankyrecipes.com)

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.
Roll dough into 1/3 cup granulated sugar 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.

Notes

Splenda has discontinued their blended sugar and stevia blend. I have updated the recipe to correct measurements in the ingredient list for regular GRANULATED SUGAR and BROWN SUGAR.

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