Gingerbread Thumbprint Cookies With Cranberry Sauce
Savor the holiday spirit with these delightful Gingerbread Thumbprint Cookies With Cranberry Sauce. These soft and spiced gingerbread cookies are filled with tangy cranberry sauce and elegantly drizzled with creamy white chocolate, making them an irresistible treat for festive gatherings or cozy evenings at home. The unique combination of flavors and textures not only pleases the palate but also adds a festive touch to your dessert table. Perfect for sharing with family and friends, these easy-to-make cookies allow for creative variations, making them a versatile addition to your holiday baking lineup.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter (room temp)
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3 1/3 cups flour
- 3/4 cup canned cranberry sauce
- 3/4 cup white chocolate chips
Instructions
- In a mixing bowl, cream together butter and sugar until smooth. Mix in molasses and egg until well combined.
- Incorporate ginger, cinnamon, salt, baking soda, and 1 cup of flour; blend until combined. Gradually add remaining flour to form a dough.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1½-inch balls; place on the baking sheet. Use your thumb to create a well in each ball.
- Fill each well with cranberry sauce and bake for 12–13 minutes. Cool on a wire rack.
- Drizzle melted white chocolate over cooled cookies before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg