GINGERBREAD THUMBPRINTS
Definitely add these gingerbread cookies to your Christmas cookie tray. Filled with the spices of the holiday season, they are a soft and chewy molasses cookie. The white chocolate filling adds a bit of flair and sweetness. They'd make tasty (and pretty) gifts to give too.
Provided by Kelly Whitaker @kawn
Categories Cookies
Number Of Ingredients 16
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.
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