White Chocolate Thumbprint Gingerbread Cookies (with Video)
A delicious and decadent gingerbread thumbprint cookie recipe, these White Chocolate Gingerbread Thumbprint Cookies make a gorgeous addition to your Christmas cookie exchange or just a fun treat the whole family will love.
Thumbprint Gingerbread Cookie Recipe
Gingerbread cookies have to be my hands-down favorite Christmas cookie. From the way they make your home smell absolutely amazing, to their melt-in-your-mouth spicy perfection. A good gingerbread cookie is something worth waiting all year for.
It’s taken me a few years to perfect my gingerbread cookie dough, but this is it! Perfectly spiced gingerbread cookies made with the perfect ratios of molasses, brown sugar and classic Christmas spices that results in the perfect soft gingerbread with a satisfying chew.
PLUS, my favorite thing about my gingerbread cookie recipe is that it works perfectly for soft gingerbread cookies like this one or rolled gingerbread cookies like our glazed gingerbread cookies. So you can make one dough and have two completely different cookies with minimal effort.
I love the combination of white chocolate and gingerbread flavors in this recipe.
The luscious white chocolate is sweet and cooling, complementing the spice and chew of the gingerbread cookies. I’m not usually one to stop at a single gingerbread cookie, but just one of these white chocolate gingerbread cookies is so completely satisfying! They are guaranteed to leave a big smile on any gingerbread lover’s face.
Can you freeze these cookies? Gingerbread cookies are one of the few cookies that you can freeze (either decorated or undecorated) without a flavor or quality loss! You can also freeze the dough and just allow it to come to room temperature before baking, so choose whichever works best for you!
Unique Twists You Can Make to these Gingerbread Cookies
- Swap out the coconut sugar for Christmas sprinkles or sugar crystals
- Swap out the white chocolate for caramel, jam or milk chocolate
- Add a 1/4 to 1/2 teaspoon of nutmeg and cloves to the dough for a spicier gingerbread
- Swap out the milk for eggnog for a unique hybrid cookie
Check out our quick recipe video to see how easy these white chocolate gingerbread thumbprint cookies are to make – and then don’t forget to scroll down to grab your free printable recipe card:
White Chocolate Thumbprint Gingerbread Cookie Ingredients
- Butter, room temperature
- Brown Sugar
- Egg
- Milk
- Fancy Molasses
- All-Purpose Flour
- Baking Soda
- Cinnamon
- Ground Ginger, or more to taste
- Salt
- Coconut Sugar <– can use cane sugar or sanding sugar
- White Chocolate Chips
- Shortening or Coconut Oil, as needed
Scroll down to the printable recipe card for full measurements.
Tip: add a 1/4 to 1/2 teaspoon of nutmeg and cloves to the dough for a spicier gingerbread.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Parchment Paper
- Cookie Sheets
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
- Small bowl, for holding the sprinkles
- Cookie Scoop
How to Make White Chocolate Gingerbread Cookies
In a large bowl, cream together the butter and brown sugar for 2 minutes.
Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
Beat the dry ingredients into the wet ingredients until no dry patches remain.
Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
Preheat oven to 350F
Line two baking trays with parchment paper or silicone baking mats.
Place the coconut sugar in a shallow bowl.
Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
Roll the dough in the sugar, and then place on the prepared cookie sheets, at least 2″ apart.
Use a half teaspoon to press down on the center of each cookie to make an indent.
Bake cookies for 10-12 minutes until spread and well browned.
Immediately press each cookie with a half or whole teaspoon to re-assert the indentation.
Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack, if desired.
In a small microwave-safe bowl, melt the white chocolate in 25 second increments, stirring well in between each reheating. Stir in the shortening or coconut oil to soften the white chocolate.
Portion a teaspoon of the white chocolate into each indentation of the cookies.
Once all indents are filled with white chocolate, spoon the remaining melted chocolate into a piping bag and make a very small cut at the tip.
Drizzle white chocolate over the cookies.
Allow the white chocolate to set for 1 hour before serving or storing.
If you’re looking for more classic Christmas cookies, check out our Classic Christmas Cookies ebook, where we have gathered 40 of our favorite Christmas cookie recipes – from Peanut Butter Buckeyes to Easy Shortbread, Cream Cheese Mints to Toffee Biscuits!
These cookies all share a few things in common:
- They are easy enough for the kids to help make
- They require no special ingredients requiring visits to 5 different grocery stores
- They are Christmas classics that everyone will be excited to see at the Cookie Exchange
- And they are delicious!
To make your holiday baking even easier, we’ve included several tips to ensure the best results so you can just focus on having fun with your kids and trust that these cookies will turn out perfectly, every time.
Grab your copy of our Classic Christmas Cookies ebook:
(When you click the button above a new window will open that will take you to Paypal to securely process payment.)
Pin this Gingerbread Thumbprint Cookie recipe for your holiday baking:
Grab your free printable for our white chocolate gingerbread thumbprint cookie recipe:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.
White Chocolate Thumbprint Gingerbread Cookies
A decadent gingerbread thumbprint cookie with a luscious white chocolate center, these perfectly spiced, soft gingerbread cookies are the ultimate Christmas cookie for your cookie exchange.
Ingredients
- 3/4 cup butter, room temperature
- 3/4 cups brown sugar
- 1 egg
- 1/4 cup milk
- 3/4 cup fancy molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 1 teaspoon ginger, or more to taste
- 1/2 teaspoon salt
- 1/2 cup coconut sugar, can use cane sugar or sanding sugar
- 1 cup white chocolate chips
- 1-2 Tablespoons shortening or coconut oil, as needed
Instructions
- In a large bowl, cream together the butter and brown sugar for 2 minutes.
- Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
- Beat the dry ingredients into the wet ingredients until no dry patches remain.
- Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
- Preheat oven to 350F
- Line two baking trays with parchment paper or silicone baking mats.
- Place the coconut sugar in a shallow bowl.
- Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
- Roll the dough in the sugar, and then place on the prepared cookie sheets, at least 2" apart.
- Use a half teaspoon to press down on the center of each cookie to make an indent.
- Bake cookies for 10-12 minutes until spread and well browned.
- Immediately press each cookie with a half or whole teaspoon to re-assert the indentation.
- Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack, if desired.
- In a small microwave-safe bowl, melt the white chocolate in 25 second increments, stirring well in between each reheating. Stir in the shortening or coconut oil to soften the white chocolate.
- Portion a teaspoon of the white chocolate into each indentation of the cookies.
- Once all indents are filled with white chocolate, spoon the remaining melted chocolate into a piping bag and make a very small cut at the tip.
- Drizzle white chocolate over the cookies.
- Allow the white chocolate to set for 1 hour before serving or storing.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 106mgCarbohydrates: 23gFiber: 0gSugar: 15gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope everyone who you decide to treat to these white chocolate gingerbread cookies absolutely loves them!
More Gingerbread Recipes: