Gingerbread Thumbprint Cookies Recipe

This whimsical Gingerbread Thumbprint Cookies Recipe reinvents the classic holiday spice cookie by shaping it into an adorable gingerbread person imprint. Rolled in sparkling sugar and filled with smooth dark chocolate, each cookie is decorated with tiny white chocolate details and festive sprinkle buttons for a charming, edible craft that steals the show at cookie swaps.

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Gingerbread Thumbprint Cookies Ingredients

The Spiced Dough:

• 3 cups All-Purpose Flour: Spooned and leveled.
• 1/2 cup Molasses: Provides the dark color, moisture, and signature gingerbread flavor.
• 2/3 cup Light Brown Sugar: Packed.
• 1 stick Unsalted Butter: Room temperature.
• 1 Large Egg: Binds the dough.
• Spices: A robust blend of 1 tbsp ground ginger, 1/4 tsp allspice, 1/4 tsp cinnamon, and 1/4 tsp cloves.
• Leavening: 1 tsp baking soda and 1/2 tsp kosher salt.

The Decoration:

• 1 cup Sanding Sugar: For a crunchy, sparkly exterior.
• 8 oz Semisweet Chocolate: Finely chopped and melted for the “body” filling.
• 1/2 cup Mini White Chocolate Chips: Melted for piping details.
• Red and Green Sprinkles: Flat circle sprinkles work best for buttons.

How To Make Gingerbread Thumbprint Cookies

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, ginger, baking soda, salt, allspice, cinnamon, and cloves.
2. Make the Dough: In a stand mixer, beat the butter and brown sugar until light and fluffy (2 minutes). Beat in the molasses and egg until smooth. Reduce speed to low and gradually add the flour mixture. Beat just until combined.
3. Chill: Press plastic wrap directly onto the surface of the dough. Refrigerate for at least 2 hours (or overnight). Crucial Step: The dough is sticky; chilling makes it manageable and prevents spreading.
4. Roll and Shape: Preheat oven to 350°F. Line baking sheets with parchment. Scoop 1 1/2 tablespoons of cold dough and roll into smooth balls. Roll each ball generously in sanding sugar. Place on the sheet.
5. Create the Indent: Flatten each ball slightly with the bottom of a glass. Using your fingertip, press 5 distinct divots into the dough in a circle to form a “flower” shape (1 head, 2 arms, 2 legs). Repeat for all cookies. Chill the shaped cookies for another 30 minutes to lock in the design.
6. Bake: Bake for 12 to 14 minutes until the edges are golden. Remove from oven. If the indents puffed up, gently re-press them while warm. Cool completely on a rack.
7. Fill: Melt the semisweet chocolate. Spoon 1 teaspoon into the center of each cookie. Use a toothpick to spread the chocolate into the 5 divots, creating the silhouette of a gingerbread person.
8. Decorate: Melt the white chocolate chips and transfer to a piping bag with a tiny hole. Pipe eyes, sleeves, and pants onto the chocolate figure. Place red and green sprinkles down the center for buttons. Let set for 1 hour.

Recipe Tips

• The “Flower” Technique: Think of the indentations like a paw print or a star. One divot at the top (head), two on the sides (arms), and two at the bottom (legs). Practice on a scrap piece of dough first!
• Chocolate Tempering: Melt the chocolate gently in 30-second bursts. If you overheat it, it will bloom (turn white) as it sets.
• Sanding Sugar: Use coarse sanding sugar or turbinado sugar for the best crunch. Regular granulated sugar will melt into the cookie and disappear.
• Molasses Choice: Use “unsulphured” molasses (like Grandma’s). Do not use Blackstrap molasses, which is too bitter for cookies.

What To Serve With Gingerbread Thumbprints

• Hot Cider: The spices in the cider mirror the ginger and cloves.
• Eggnog: A creamy drink balances the dark molasses flavor.
• Sugar Cookies: Contrast the dark gingerbread with light vanilla cookies on a platter.
• Milk: Essential for kids.

How To Store Gingerbread Thumbprint Cookies

• Room Temperature: Store in a single layer in an airtight container for up to 3 days. If you stack them, put wax paper between layers to protect the chocolate decorations.
• Freeze: Freeze the baked, undecorated cookies for up to 3 months. Fill and decorate after thawing.

Gingerbread Thumbprint Cookies Nutrition Facts

• Calories: 190 kcal
• Fat: 8g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 3g

Nutrition information is estimated per decorated cookie.

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