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White Chocolate Gingerbread Thumbprint Cookies

These White Chocolate Kissed Gingerbread Thumbprints really are the perfect Christmas cookie!

Course Dessert
Cuisine American
Keyword Cookies
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 40
Calories 122 kcal
Author McCormick

Ingredients

  • 3 cups flour
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened (1 1/2 sticks)
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 40 white and milk chocolate swirled candy kisses

Instructions

  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
  2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
  3. Add molasses, egg and vanilla; mix well.
  4. Gradually beat in flour mixture on low speed until well mixed.
  5. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.
  6. Preheat oven to 350°F.
  7. Shape dough into 1-inch balls. Roll them in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
  8. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove them from the oven and let them cool for 3-4 minutes. Then press a candy kiss into center of each cookie.
  9. Place cookies onto wire racks; cool completely. Store cookies in airtight container up to 5 days.