Gingerbread Thumbprint Cookies with Cranberry Sauce and White Chocolate Drizzle Recipe

Introduction

These Gingerbread Thumbprint Cookies with Cranberry Sauce are a festive treat perfect for the holiday season. Soft, spiced cookie dough meets a sweet-tart cranberry filling, all topped with a drizzle of creamy white chocolate. They’re easy to make and sure to impress guests and family alike.

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3 1/3 cups flour
• 3/4 cup canned cranberry sauce
• 3/4 cup white chocolate chips

Instructions

1. Step 1: In a large mixing bowl, beat the butter and sugar together with a hand mixer until smooth and creamy. Add in the molasses and egg, then beat again until fully combined.
2. Step 2: Sprinkle in the ginger, cinnamon, salt, baking soda, and 1 cup of the flour. Beat until the flour disappears into the dough, then mix in the second cup. Continue slowly adding the remaining flour until the dough comes together.
3. Step 3: Cover the bowl with plastic wrap and refrigerate for 30 minutes to chill. Preheat the oven to 350°F and line a baking sheet with parchment paper.
4. Step 4: Roll the dough into 1½-inch balls and place them about 2 inches apart on the baking sheet. Use your thumb or knuckle to press a small well into the center of each ball.
5. Step 5: Stir the cranberry sauce in a bowl until smooth, then spoon a small amount into each well, filling without overflowing.
6. Step 6: Bake for 12–13 minutes. Let the cookies rest on the baking sheet for 10 minutes.
7. Step 7: Melt the white chocolate chips in the microwave, transfer to a zip-top bag, snip a corner, and drizzle over the cooled cookies. Let them finish cooling on a wire rack before serving.

Tips & Variations

• Use fresh or homemade cranberry sauce for a more vibrant flavor.
• Substitute dark chocolate chips instead of white chocolate for a richer contrast.
• Chilling the dough longer will make the cookies easier to shape.
• For extra texture, add chopped nuts like walnuts or pecans to the dough.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Reheat gently in a warm oven or let thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of canned cranberry sauce?

Yes, but you’ll need to cook the fresh cranberries with sugar until they soften and form a sauce. This will ensure the filling has the right consistency.

How do I prevent the white chocolate drizzle from hardening too quickly?

Allow the melted white chocolate to cool slightly before drizzling so it thickens just enough to hold a nice drizzle without running off the cookies.

Gingerbread Thumbprint Cookies with Cranberry Sauce and White Chocolate Drizzle Recipe

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4.4 from 62 reviews

Delight in these festive Gingerbread Thumbprint Cookies filled with tangy cranberry sauce and drizzled with white chocolate. Perfectly spiced and soft, these cookies combine classic holiday flavors with a luscious, sweet center to brighten any cookie platter or holiday gathering.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 3 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3 1/3 cups all-purpose flour

Filling & Topping

• 3/4 cup canned cranberry sauce
• 3/4 cup white chocolate chips

Instructions

1. Prepare the dough: In a large mixing bowl, beat the unsalted butter and sugar together using a hand mixer until the mixture is smooth and creamy. Add in the molasses and egg, then beat again until everything is fully combined and the batter is uniform.
2. Add spices and flour: Sprinkle the ground ginger, cinnamon, salt, and baking soda over the mixture, then add 1 cup of the flour. Beat until the flour is thoroughly incorporated. Gradually mix in the second cup of flour, then slowly add the remaining flour until a cohesive dough forms that is no longer sticky.
3. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the dough to firm up and improve handling.
4. Prepare for baking: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Roll the chilled dough into 1½-inch diameter balls and place them about 2 inches apart on the baking sheet.
5. Create thumbprints and fill: Use your thumb or knuckle to press a small indentation into the center of each dough ball. Stir the canned cranberry sauce until smooth, then spoon a small amount into each indentation, filling it just enough to avoid overflow during baking.
6. Bake the cookies: Bake the prepared cookies in the preheated oven for 12 to 13 minutes, until the edges are set and the cookies appear slightly firm.
7. Cool and decorate: Allow the cookies to cool on the baking sheet for 10 minutes. Meanwhile, melt the white chocolate chips in the microwave in short intervals, stirring between each until smooth. Transfer the melted chocolate to a zip-top bag, snip off a corner, and drizzle the chocolate over the tops of the cookies. Let the cookies cool completely on a wire rack before serving.

Notes

• Ensure the butter is softened to room temperature for easier mixing and a smoother dough.
• The cranberry sauce acts as a tangy filling complementing the spicy gingerbread dough—avoid overfilling to prevent leakage.
• For a dairy-free or vegan variation, substitute butter with plant-based margarine and use egg replacer.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• White chocolate drizzle adds sweetness and contrast, but you may substitute with dark chocolate if preferred.

Keywords: Gingerbread cookies, thumbprint cookies, cranberry sauce, holiday cookies, white chocolate drizzle, christmas cookies, spiced cookies