Best Gingerbread Thumbprints Recipes

GINGERBREAD THUMBPRINTS

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.
• Add molasses and egg; beat well.
• Gradually beat in flour mixture on low speed until well mixed.
• Preheat oven to 350°F.
• Shape dough into 1-inch balls. Roll in granulated sugar.
• Place 2 inches apart on ungreased baking sheets. These can be refrigerated and baked the next day.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown.
• As soon as the cookie comes out of the oven, make a "thumbprint" in the cookie using the back of a measuring spoon or end of a wooden spoon (or your thumb... but they are hot!).
• Cool 2 minutes on the cookie sheet before removing to a cooling rack.
• To make the glaze, combine butter and white chocolate in a microwave-safe bowl. Cook on high, stirring every 15 seconds until smooth.
• Gradually beat in powdered sugar and milk until icing is of drizzling consistency.
• Fill thumbprints. Put in the fridge or a cool place so the glaze can set.

GINGERBREAD MEN COOKIES

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.