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!
Gingerbread Chocolate Thumbprint Christmas Cookies
- 3 cups all purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoons baking soda
- 1/4 teaspoons ground nutmeg
- 1/4 teaspoons salt
- 3/4 cups butter softened
- 1 cup brown sugar firmly packed
- 1/2 cup molasses
- 1 egg
- 1/4 cup sugar
- 125 mL about 4 ounces whipping cream
- 150 grams about 5 ounces dark chocolate, chopped
- 1 tablespoon butter
- Preheat the oven to 350F.
- 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.
- Makes approximately 2 dozen cookies.
Thanks so much to Kristin for having me!
For more Christmas cookie ideas, try these: