Gingerbread White Chocolate Thumbprints
Prep time: 
Cook time: 
Total time: 
  • 3 cups flour
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • 8 ounces white chocolate chips
  1. In a large bowl, combine flour, ginger, cinnamon, baking soda, nutmeg and salt.
  2. Cream butter, brown sugar and sugar in the bowl of a mixer until fluffy. Add in egg and vanilla and mix until combined.
  3. Slowly add in the flour mixture and mix on low until well combined. Turn the dough onto a piece of plastic wrap, wrap into a disc and chill for 4 hours or overnight.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  5. Use a cookie scoop and scoop out the dough, rolling it into a ball and placing it on the parchment. Using your thumb, a spoon or a wine cork, press a circle into the cookie dough.
  6. Bake 8 to 10 minutes until cookies are set and browned on the edges. Remove from the oven and cool on a baking rack.
  7. Once completely cool, melt the chocolate in a bowl in 30 second increments until fully melted. Use a spoon and spoon white chocolate into the well of each cookie. Use a knife to smooth it out. Allow to harden.
Recipe by Feed Me, Seymour at