Gingerbread is a classic holiday flavor. Jazz it up a little by adding some white chocolate and throwing together these gingerbread white chocolate thumbprints.
This is the first year that Santa won’t be coming to our house. Not that presents won’t be there, but Santa is more of an “in the heart” presence than someone who drops gifts. And you’d think that since I don’t have to leave out a special plate of cookies for the big guy, I’d be less pressed to make cookies. That, however, is not the case. For some reason, the pressure is on even more than normal. I have to make. all. the. cookies. I’ve woken up at 6:30 both Saturday and Sunday to get in a little extra baking time. Don’t ask me why but I can’t stop.
And while I’ve made some of the classic Christmas recipes, I’m also branching out and changing things up a bit as well. That means putting new spins on some of the old classics. Gingerbread is so standard for the holiday season. We all flip when the gingerbread latte comes out and love to decorate those adorable gingerbread men. I thought about those but really, I adore the idea of the thumbprint cookie. And the idea of something sweet paired with the spiciness of the ginger. Enter, white chocolate. It gives these cookies just a kick of sweet. I think they will really be the star of my office cookie platter. What about you? What’s your star cookie? I think you’d have a hard time keeping these around long enough to give out to family and friends!
Recipe from What Megan’s Making.
- 3 cups flour
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. baking soda
- ¼ tsp. nutmeg
- ¼ tsp. salt
- ¾ cup butter, softened
- ¾ cup brown sugar
- ½ cup molasses
- 1 egg
- ¼ cup granulated sugar
- 1 tsp. vanilla extract
- 8 ounces white chocolate chips
- In a large bowl, combine flour, ginger, cinnamon, baking soda, nutmeg and salt.
- Cream butter, brown sugar and sugar in the bowl of a mixer until fluffy. Add in egg and vanilla and mix until combined.
- 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.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- 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.
- Bake 8 to 10 minutes until cookies are set and browned on the edges. Remove from the oven and cool on a baking rack.
- 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.