How to make Gingerbread Thumbprint Cookies

These gingerbread thumbprint cookies are soft, spiced, filled with a pop of tangy cranberry sauce in the center and a yummy drizzle of white chocolate on top. They’re cozy, festive, and perfect for the holidays. perfect for cookie exchanges, winter gatherings, or pairing with a cup of hot cider. 

 

This recipe serves: 24 

Prep time: 40 minutes

Cook time: 13 minutes 

Total time: 53 minutes 

You will need

• 1/2 cup of unsalted butter (room temp) 

• 1/2 cup of sugar 

• 1/2 cup of molasses 

• 1 egg 

• 1/2 tsp of ginger 

• 1/2 tsp of cinnamon 

• 1/4 tsp salt 

• 1/2 tsp of baking soda 

• 3 1/3 cups of flour 

• 3/4 cup of canned cranberry sauce 

• 3/4 cup of white chocolate chips 

To begin, in a large bowl, add the butter and sugar and beat using a hand mixer until creamy. 

Add the molasses and egg and beat again until incorporated. 

Add the ginger, cinnamon, salt, baking soda and 1 cup of flour, beat until completely mixed together and you can no longer see the flour. Add the next cup of flour and mix. Continue to slowly add the flour until it’s gone. 

Cover the bowl with plastic wrap and let sit in the fridge for 30 minutes. Preheat the oven to 350° and line a large baking sheet with parchment paper. 

Roll the dough into 1 and a half inch balls. Set on the lined baking sheet about 2 inches apart. 

Make a small even well in the middle of the dough ball using your thumb or knuckle. Add the cranberry sauce to a bowl and stir until it’s no longer solid. Add a scoop of cranberry sauce just until it fills the hole. Do not over fill. 

Bake in the oven for 12-13 minutes. 

Let cool on the baking sheet for 10 minutes, melt the white chocolate in the microwave and add to a zip lock bag, cut the tip off the bag and drizzle the white chocolate right on top of the cookies. 

Let the cookies cool on a cooling rack until cool. Serve and enjoy! 

Tips and tricks! Store in an airtight container in the fridge for 3-4 days. 

Make sure you do not over fill the cookies. It should come right to the edge. 

 You can make the cookies bigger, but you’ll end up with less cookies at the end. Do not make the dent in the cookie all the way to the bottom. Do it about half way and then make it an even circle.