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Gingerbread thumbprint cookies on a white plate
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Gingerbread Thumbprint Cookies

Gingerbread Thumbprint Cookies are a perfect combination of two of my favorite holiday treats. A classic gingerbread cookie with this white and milk chocolate kiss in the top is great for cookie swaps!
Prep Time15 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Keyword: Gingerbread Thumbprint Cookies
Servings: 24
Calories: 301kcal
Author: Jill

Ingredients

Instructions

  • Preheat oven to 350 degrees and line two baking sheets with parchment paper
  • Using a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, all spice, kosher salt and baking soda until combined
  • Using a stand mixer, beat together the butter and brown sugar until combined and fluffy
  • Beat in the molasses until combined
  • Beat in the egg and vanilla until combined
  • Gradually beat in the dry ingredients until a dough forms
  • Pour the white sanding sugar into a small bowl
  • Using a mini ice cream scooper, scoop some dough out and roll into a ball
  • Roll the dough into the white sanding sugar
  • Repeat the steps until all balls are formed and coated
  • Place the cookie dough balls onto the prepared baking sheets
  • Using the back of a teaspoon or small spoon make an indent into the cookie dough balls
  • Bake in the oven for 8-10 minutes
  • Remove from oven and allow to cool for a few minutes
  • Place a Ghirardelli milk chocolate wafer into the indent of the cookies
  • Allow the cookies to cool for another 30 minutes before enjoying!

Nutrition

Calories: 301kcal | Carbohydrates: 41g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 24mg | Sodium: 108mg | Potassium: 217mg | Fiber: 2g | Sugar: 26g | Vitamin A: 190IU | Calcium: 33mg | Iron: 2mg