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Festive Gingerbread Thumbprint Cookies with White Chocolate Spiced Filling

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Get ready to indulge in the warmth of the holiday season with these Festive Gingerbread Thumbprint Cookies filled with a creamy White Chocolate Spiced Filling. These delightful cookies combine the classic flavors of ginger, cinnamon, and molasses with a luscious white chocolate center, making them perfect for cookie exchanges, festive gatherings, or cozy evenings at home. Their soft texture and elegant appearance will surely impress your friends and family during the holidays. Bake a batch today and enjoy the sweet aroma that fills your kitchen!

Ingredients

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  • ¾ cup unsalted butter, at room temperature
  • ¾ cup granulated sugar (or ¼ cup + 2 tbsp SPLENDA® 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 SPLENDA® blend)
  • 1 cup white chocolate chips
  • 4½ tsp milk
  • 1 tsp molasses
  • ⅛ tsp ground ginger
  • ⅛ tsp ground cinnamon
  • 2 dashes ground nutmeg
  • ⅓ cup white chocolate chips
  • 2 tsp milk

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Mix in molasses and egg.
  3. In another bowl, whisk flour, ginger, cinnamon, nutmeg, baking soda, and salt. Gradually add dry ingredients to wet ingredients to form dough.
  4. Scoop dough onto prepared sheets; create thumbprint indentations.
  5. Bake for 12–15 minutes until set but soft in the center. Cool on racks.
  6. Melt white chocolate chips with milk; mix in molasses and spices for filling. Once cookies are cool, fill indentations.
  7. For drizzle, melt additional white chocolate with milk; drizzle over cookies.

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