Gingerbread Thumbprint Cookies with Cranberry Sauce and White Chocolate Drizzle Recipe
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.
- 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
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
- 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.
- 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.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the dough to firm up and improve handling.
- 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.
- 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.
- 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.
- 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
