Gingerbread Thumbprint Cookies Recipe
These Gingerbread Thumbprint Cookies with Cranberry Sauce are soft, spiced, and filled with tart cranberry and white chocolate drizzle — perfect for holiday cookie exchanges!
Servings: 24 cookies
Calories: 181kcal
Ingredients
- ½ cup unsalted butter room temp
- ½ cup sugar
- ½ cup molasses
- 1 egg
- ½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp salt
- ½ tsp baking soda
- 3 ⅓ cups flour
- ¾ cup canned cranberry sauce
- ¾ cup white chocolate chips
Instructions
- Cream butter and sugar: In a large bowl, beat together the butter and sugar until light and creamy.
- Add wet ingredients: Mix in the molasses and egg until fully incorporated.
- Add dry ingredients: Beat in the ginger, cinnamon, salt, baking soda, and 1 cup of flour. Continue adding flour gradually until the dough forms.
- Chill: Cover the dough and refrigerate for 30 minutes to make rolling easier.
- Preheat oven: Set to 350°F and line a baking sheet with parchment paper.
- Shape the cookies: Roll dough into 1½-inch balls and place 2 inches apart on the baking sheet.
- Make the wells: Press your thumb or knuckle halfway into each ball to form a small, even indentation.
- Fill with cranberry sauce: Spoon just enough cranberry sauce to fill the center — don’t overfill.
- Bake: Bake for 12–13 minutes until set and slightly golden.
- Cool and drizzle: Let cookies cool 10 minutes, melt white chocolate in the microwave, drizzle over the tops, and transfer to a rack to cool completely.
Nutrition
Calories: 181kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 59mg | Potassium: 144mg | Fiber: 1g | Sugar: 16g | Vitamin A: 134IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg