Gingerbread Thumbprint Cookies
A classic thumbprint cookie turned into a Christmas favorite, gingerbread!
Equipment
- Stand Mixer
- Parchment paper
- Mini Cookie Scoop
Ingredients
- 3 cups all-purpose flour or bobs red mill gluten-free baking flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter softened or vegan butter
- 3/4 cup packed brown sugar I use half dark, half light
- 1/2 cup molasses
- 1 egg or vegan egg, see notes
- 1 tsp vanilla extract
- 1/4 cup granulated sugar optional, for rolling dough balls in
- Wilton cookie icing optional, or make your own
Instructions
- Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
- In a stand mixer, beat butter and brown sugar on medium speed until light and fluffy. Add Molasses, egg and vanilla, beat well to mix.
- Gradually add dry mixture to wet ingredients, beating on low speed until well mixed.
- Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.
- Preheat oven to 350 F. and line cookie sheets with parchment paper. Shape dough into mini balls with a cookie scoop, should be a little over a tsp size then roll in granulated sugar to lightly coat.
- Place balls 2 inches apart on the prepared baking sheet. Bake 8 to 10 minutes or until the edges of cookies just begin to brown.
- If you plan on adding icing to the center, immediately make an indent in the tops of the cookies, I like to use the handle of my wooden spoon for this.
- Once slightly cooled add icing and sanding sugar to decorate.
Notes
I like to use half butter half margarine in my cakes and most cookies unless it is a roll-out cookie then stick with butter only!
How to make a flax egg, 1 tbsp ground flax meal, and 3 tbsp water, let sit in your fridge for 15 minutes to set up and thicken.
I like poppable sized cookies, if you like larger cookies then you will not end up with 100 cookies.
If you don't like cookies too sweet, skip the added 1/4 cup granulated sugar for rolling.
I like Wiltons cookie icing but if you have a homemade version or another brand feel free to use that, or skip icing all together.
Store in an alright container for 5 days.