These Gingerbread Chocolate Thumbprint Christmas cookies are soft and chewy with the perfect hint of chocolate!
Hello! It’s Jenn here from Clean and Scentsible. I absolutely LOVE Christmas time and all of the activities that go along with it. I’m not usually much of a baker, but I make an exception at Christmas and love trying new holiday recipes. Today I wanted to share these gingerbread chocolate thumbprint cookies with you that I adapted from the Purdy’s catalog.
The cookies can be stored in an airtight container in the fridge for up to 1 week or can be frozen. Place parchment paper over top of the cookies if you are stacking them as the chocolate mixture does not completely harden. For a fun packaging idea, head on over to Clean and Scentsible and learn how to make these gingerbread ornaments. They are perfect for decorating or adding to gifts!
I hope you enjoy them and I wish you all a very merry holiday season!
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Gingerbread Chocolate Thumbprint Christmas Cookies
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside.
Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
Add the molasses and egg. Beat well. Slowly beat in flour mixture on low speed until well mixed.
Shape dough into 1 - 1.5 inch balls. Roll in granulated sugar and place 2 inches apart on an ungreased cookie sheet.
Bake 10-12 minutes until cookie edges just begin to brown. As soon as the cookiescome out of the over makes a "thumbprint" using your thumb or the back of a measuring spoon.
Cool for a couple of minutes on the cookie sheet before transferring to a cooling rack and cool completely before adding the filling.
Heat whipping cream over medium heat until bubbles form.
Remove from heat and add chopped chocolate until smooth. Add butter and continue stirring for another 2 minutes.
Let the chocolate cool slightly to thicken and spoon into thumbprints.
The cookies can be stored in an airtight container in the fridge for up to 1 week or can be frozen. Place parchment paper over top of the cookies if you are stacking them as the chocolate mixture does not completely harden.
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.