These little gingersnap thumbprint cookies are so cute and festive, and they really elevate your holiday cookie plates. With a spiced white chocolate ganache filling, and white chocolate drizzle on top, they’re beautiful and delicious.

You’ll find them hard to resist.

Easy Step-By-Step Instructions for Ginger Snap Thumbprint Cookies

Free Printable Recipe for Ginger Snap Thumbprint Cookies

Gingerbread Thumbprint Cookies

Print Recipe Pin Recipe

Ingredients

  

Cookies Ingredients

• ¾ cup unsalted butter room temperature
• ¾ cup light brown sugar
• ½ cup molasses
• 1 large egg room temperature
• 2 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1/3 cup granulated sugar for rolling

Filling Ingredients

• 1 cup white chocolate chips
• 4 teaspoons cream
• ½ teaspoon molasses
• 1/8 teaspoon ground cinnamon
• 1 teaspoon coconut oil optional

White Chocolate Drizzle Ingredients

• 1/3 cup white chocolate chips
• 2 teaspoons cream
• 1 teaspoon coconut oil optional

Instructions

 

Cookie Instructions

• In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
• In mixer bowl, beat butter and brown sugar for 3 minutes. Add molasses, and beat until combined. Add in egg, and beat another 3- 4 minutes, scraping bowl frequently.
• Stir in dry ingredients, and mix just until combined.
• Cover tightly, and refrigerate for at least 2 hours.
• Line baking sheet with parchment, and preheat oven to 350 degrees F.
• Make very small (3/4 inch) dough balls, and roll in 1/3 cup granulated sugar. Place balls 1 inch apart on prepared baking sheets.
• Bake at 350 degrees for 8-10 minutes. As soon as they come out of the oven, use a small glass to make a slight indentation in the top of each one. Cool in pan for 3 minutes, and then transfer to a wire rack to cool completely.

White Chocolate Ganache Filling Instructions

• In small double boiler or microwave, heat 1 cup white chocolate chips, 4 teaspoons cream, 1 teaspoon molasses, and 1/8 teaspoon ground cinnamon until completely melted and smooth. Scoop half teaspoonsful into the indent of each cookie. Allow to set for 30 minutes.

White Chocolate Drizzle Instructions

• In small double boiler or microwave, heat 1/3 cup white chocolate chips with 2 teaspoons cream until completely melted and smooth. Carefully drizzle over cookies, and allow to set for 30 minutes.

Notes

Store in airtight container in the fridge.