Ginger Snap Thumbprint Cookies

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

If you’re looking for some great bowls that work for both cooking and storing, here’s a link to my favorite Pyrex mixing bowls.

I highly recommend this Bosch mixer. I own two of them, and they are both going strong. One is 25 years old, and the other is 14 years old. I’ve also used the KitchenAid, and would recommend it as well. It comes in many gorgeous colors.

If you need a recommendation for baking sheets, silicone mats, or parchment paper, these are the ones that I use.

Free Printable Recipe for Ginger Snap Thumbprint Cookies

Gingerbread Thumbprint Cookies

Print Recipe Pin Recipe

Ingredients Method Notes

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

Method

 

Cookie Instructions

1. In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
2. 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.
3. Stir in dry ingredients, and mix just until combined.
4. Cover tightly, and refrigerate for at least 2 hours.
5. Line baking sheet with parchment, and preheat oven to 350 degrees F.
6. 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.
7. 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

1. 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

1. 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.