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Sarah

Gingerbread Thumbprint Cookies

Soft, spiced gingerbread thumbprint cookies filled with a sweet cream cheese filling — an easy festive holiday cookie recipe.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup packed brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup granulated sugar for rolling
  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1-2 tsp milk

Method
 

  1. Whisk the flour, ginger, cinnamon, cloves, allspice, baking soda, and salt together in a bowl. Set aside.
  2. In a large bowl, beat the softened butter and brown sugar together until fluffy, about 2 minutes. Add the molasses, egg, and vanilla, and mix until smooth.
  3. Add the dry ingredients to the wet mixture and stir just until combined. If the dough feels too soft or sticky to roll into balls, chill it for 20-30 minutes.
  4. Scoop the dough into 1-tablespoon balls and roll each one in the granulated sugar until fully coated. Place on a parchment-lined baking sheet, spaced about 2 inches apart.
  5. Bake at 350F for 9-11 minutes, until the edges are just set but the centers still look slightly soft.
  6. Wait about 2-3 minutes after the cookies come out of the oven, then press a gentle indent into the center of each one with your thumb or the back of a small spoon.
  7. Let the cookies cool fully on the baking sheet or a wire rack before filling.
  8. Beat the cream cheese, butter, vanilla, and powdered sugar together until smooth, adding milk a teaspoon at a time until soft enough to pipe. Pipe a small amount into each thumbprint indent.

Notes

  • Press the thumbprint 2-3 minutes after baking, while cookies are still warm — too hot or too cool and the indent won't hold
  • If the dough feels too soft to roll, chill it 20-30 minutes before scooping
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size