Gingerbread Thumbprint Cookies

What you need:

For the cookies:

  • 4 Tbsp. unsalted butter, at room temperature
  • 6 Tbsp. vegetable shortening, at room temperature
  • 3/4 cup brown sugar
  • 1/2 cup unsulphured molasses
  • 1 large egg
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • Granulated sugar, for rolling

For the filling:

  • 1 cup white chocolate, chopped
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. corn syrup


  1. In a stand mixer, beat together butter and shortening until smooth. Then add sugar and beat for 1 to 2 minutes until fluffy. Beat in molasses.
  2. Scrape down sides of mixer bowl and add egg and vanilla. Mix until smooth.
  3. In a large bowl, whisk together flour, salt, baking soda, and spices.
  4. Add half of the dry ingredients to the wet on low speed until just incorporated. Scrape the sides of mixer bowl. Add remaining dry ingredients in two additions. The dough will be thick and slightly sticky.
  5. Cover the bowl with plastic wrap and chill for at least 1 hour.
  6. Roll dough into 1-inch balls, then roll in granulated sugar and then place on a parchment paper or silicone mat-lined baking sheet.
  7. Using a 1/4 teaspoon or a melon baller, press an indention into each ball gently. You don't want it to crack too much.
  8. Bake in a preheated 350 degree oven for 7 to 9 minutes.
  9. Immediately after removing from oven, press the indention back into the cookie with the 1/4 teaspoon. Let rest on the baking sheet for 10 minutes. Then move to cool on a wire rack.
  10. Prepare filling by melting chocolate, butter, and corn syrup in a double boiler until smooth.
  11. Pipe or spoon filling into cookies and let sit at room temperature for 1 hour for chocolate to set.

Recipe adapted from Love and Olive Oil

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