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These spicy little ginger cookies are perfectly complimented by a white chocolate ganache and drizzle.
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Try some gluten-free gingerbread thumbprint cookies for yourself.
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Easy Step-By-Step Instructions for Gluten-Free Gingerbread Thumbprint Cookies
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30-second intervals until smooth. Stir between each interval, and do NOT over heat.
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Free Printable Recipe for Gluten-Free Gingerbread Thumbprint Cookies
![Gluten-Free Gingerbread](https://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2024/01/04081645/194-05-300x300.jpg)
Gluten-Free Gingerbread Thumbprint Cookies
Ingredients
Cookie Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup light brown sugar
- ½ cup molasses
- 1 large egg room temperature
- 2 tablespoons milk
- 1 teaspoon cider vinegar
- 2 cups gluten-free CUP4CUP 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
- 1 tablespoon cream
- 1 teaspoon molasses
- 1/8 teaspoon ground cinnamon
- 1 teaspoon coconut oil optional for thinning if needed
Drizzle Ingredients
- 1/3 cup white chocolate chips
- 2 teaspoons coconut oil
Instructions
Cookie Instructions
- In a small bowl, whisk together baking soda, ginger, cinnamon, cloves, and salt.
- In mixing bowl, beat butter, brown sugar, and baking soda/spice blend until smooth. Beat in molasses, egg, and milk. Whip for a minute, and then beat in vinegar.
- Stir in gluten-free CUP4CUP flour. Then 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 10-12 minutes. Using a small glass, immediately make indentations in the center of each hot cookie. 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 with 1 tablespoon cream. When melted and smooth, stir in 1 teaspoon molasses and 1/8 teaspoon ground cinnamon, and mix completely. If mixture is too thick to pour, thin with 1 teaspoon coconut oil. Pour or scoop ½ 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 coconut oil in 30-second intervals until completely melted and smooth. Stir between each interval, and do NOT over-heat. Carefully drizzle over cookies, and allow to set for 30 minutes.
Notes
Store in airtight container in the fridge.