Gingerbread thumbprint cookies are a festive treat that mixes spicy ginger with sweet, smooth filling in the center. They’re soft and have that perfect holiday flavor!
These cookies are great for sharing or enjoying all by yourself (no judgment here!). I love adding a dollop of jam or chocolate in the middle—it just makes them better! 🎄
Key Ingredients & Substitutions
All-purpose flour: This flour keeps the cookies soft. You can swap in whole wheat flour for a nuttier flavor, but it may change the texture slightly.
Spices: Ground ginger, cinnamon, and cloves create the signature gingerbread taste. If you’re out of cloves, try using nutmeg. A mix of pumpkin pie spice can work too!
Butter: Unsalted butter is best for controlling salt levels. If you need a dairy-free option, use vegan butter or coconut oil. Just remember to adjust the sweetness since some substitutes might be sweeter.
Jam or preserves: Apricot or ginger preserves are my favorites, but feel free to use raspberry or even a spicy jalapeño jam for a twist!
How Do You Get the Perfect Indentation for Thumbprint Cookies?
Creating a well-defined indentation is key for thumbprint cookies. For a perfect shape:
- Bake your cookies until just set (about 8 minutes), so they’re still soft.
- Use your thumb or the back of a spoon and press down gently but firmly in the center of each cookie.
- The indent should be deep enough to hold the filling but not all the way through to the bottom—this keeps your filling contained.
It takes a bit of practice, but don’t worry if they’re not perfect! Each cookie will still be delicious!
Gingerbread Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Jam Topping:
- 1/4 cup jam or preserves (such as apricot or ginger preserves)
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and another 10-15 minutes for baking, plus chilling time. Overall, you’re looking at about 1 hour and 30 minutes to enjoy these sweet treats, including the cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grab your baking sheets and line them with parchment paper or silicone baking mats. This will keep the cookies from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. This will give your cookies the perfect spice mix. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This is where it gets creamy and wonderful!
4. Add the Wet Ingredients:
Add in the egg, molasses, and vanilla extract to your butter-sugar mixture, mixing it all together until combined. It’s starting to smell amazing already!
5. Combine the Mixtures:
Gradually add your dry ingredients into the wet mixture, stirring just until everything is mixed together. Once it’s all done, chill the dough in the refrigerator for 30 minutes to 1 hour. This will make the dough easier to handle later on.
6. Prepare the Cream Cheese Filling:
While the dough chills, let’s whip up the cream cheese filling! In a small bowl, mix together the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy. Set it aside for now.
7. Roll the Dough:
Once chilled, scoop out tablespoon-sized pieces of dough and roll them into balls. Then, roll each ball in granulated sugar for that sweet, crunchy coating!
8. Bake the Cookies:
Place the dough balls on your prepared baking sheets, making sure to space them about 2 inches apart. Bake in the oven for 8 minutes. They’ll be soft, which is perfect!
9. Create Indentations:
As soon as they come out of the oven, gently press your thumb or the back of a spoon into the center of each cookie to create an indentation.
10. Fill with Cream Cheese:
Using a teaspoon, fill each indentation with about 1/2 teaspoon of cream cheese filling. They’re going to be delicious!
11. Final Baking Touch:
Put the cookies back in the oven and bake for another 2-3 minutes until the cream cheese filling is just set. Keep an eye on them!
12. Add the Jam:
After removing from the oven, quickly place a small dollop (about 1/4 teaspoon) of jam or preserves into the center of the cream cheese filling while it’s still soft. This adds a lovely finish!
13. Cool Down:
Let the cookies cool completely on the baking sheet before transferring them to a wire rack. Patience is key here!
14. Store and Enjoy:
Store your gingerbread thumbprint cookies in an airtight container at room temperature for up to 1 week. They make a perfect treat for the holidays or whenever you want something sweet!
These gingerbread thumbprint cookies are a festive delight with a perfect blend of spices and a creamy center, topped with fruity goodness. Enjoy baking!
Can I Use Gluten-Free Flour?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it has a binding agent like xanthan gum for the best texture.
How Do I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 1 week. If you want to keep them fresh longer, you can freeze them for up to 3 months!
What Can I Use Instead of Cream Cheese?
If you’re looking for a dairy-free alternative, you can use vegan cream cheese or even almond cream. For a lighter filling, consider using a thick yogurt or a dairy-free sour cream.
Can I Make the Dough in Advance?
Absolutely! You can prepare the cookie dough ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. Just let it sit at room temperature for about 10-15 minutes before rolling and baking.
