Spiced Gingerbread Thumbprints With a Sweet Icing Filling

What kind of recipe is it?

Spiced Gingerbread Thumbprints are delightful holiday cookies that combine the warm flavors of ginger, cinnamon, and molasses with a unique thumbprint design filled with luscious jam or chocolate.

These cookies showcase a soft, chewy texture and a richly spiced aroma, making them a festive treat perfect for sharing during celebrations.

Ideal for bakers of all skill levels, this recipe is perfect for those who appreciate cozy flavors and want to impress family and friends with homemade holiday goodies.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 ½ cups (315g)
Ground ginger	2 tsp (4g)
Ground cinnamon	1 tsp (2g)
Ground cloves	½ tsp (1g)
Baking soda	1 tsp (5g)
Salt	½ tsp (3g)
Unsalted butter	¾ cup (170g), softened
Brown sugar	1 cup (220g), packed
Molasses	½ cup (120ml)
Egg	1 large
Vanilla extract	1 tsp (5ml)
Jam or chocolate for filling	½ cup (120ml)

Notes:

Verify the butter is softened to room temperature for better mixing.
You can choose your favorite flavor of jam or chocolate to fill the thumbprints.

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Cooking Steps

Preheat the oven to 180 °C (350 °F) and position the oven rack in the center. Line a baking sheet (approximately 23×33 cm or 9×13 inches) with parchment paper to prevent sticking.
In a large mixing bowl, whisk together 2 ½ cups (315 g) of all-purpose flour, 2 tsp (4 g) of ground ginger, 1 tsp (2 g) of ground cinnamon, ½ tsp (1 g) of ground cloves, 1 tsp (5 g) of baking soda, and ½ tsp (3 g) of salt until fully combined. Set aside.
In a separate bowl, cream together ¾ cup (170 g) of softened unsalted butter and 1 cup (220 g) of packed brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, approximately 2–3 minutes.
Add ½ cup (120 ml) of molasses, 1 large egg, and 1 tsp (5 ml) of vanilla extract to the butter mixture. Beat on low speed until completely blended.
Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined, verifying no flour pockets remain.
Use a small cookie scoop or tablespoon to portion out the dough, rolling each portion into a ball about 2.5 cm (1 inch) in diameter. Place the balls onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart.
Using your thumb or the back of a measuring spoon, gently press down in the center of each ball to create an indentation. Verify the sides remain intact for the filling.
Fill each thumbprint well with approximately ½ tsp (2.5 ml) of jam or melted chocolate, being careful not to overfill and cause spills during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until they’re firm around the edges but still soft in the center. The tops should look slightly cracked and have a rich, golden-brown color.
Remove the baking sheet from the oven and let the cookies cool on the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing any residual heat to finish setting the cookies and firming the texture.
Serve warm or store in an airtight container at room temperature for up to one week. Enjoy the spiced aroma and the tender texture of the thumbprint cookies.

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Variations

Chocolate Gingerbread Thumbprints: Swap out ½ cup (120 ml) of molasses for double the amount of melted dark chocolate for a richer flavor.
Vegan Spiced Thumbprints: Replace ¾ cup (170 g) of butter with ¾ cup (175 g) of coconut oil and substitute the egg with ¼ cup (60 ml) of unsweetened applesauce.
Gluten-Free Gingerbread Thumbprints: Use 2 ½ cups (315 g) of gluten-free all-purpose flour blend in place of regular flour to cater to gluten sensitivities.
Citrus Zest Thumbprints: Add the zest of 1 orange or lemon to the dough for a bright, seasonal flavor twist that complements the spices.

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Tips on plating and presentation

How can I make my Spiced Gingerbread Thumbprints truly stand out on the plate?

I love using a contrasting colored plate, like white or deep red, to highlight the cookies. Arranging them in a circular pattern adds visual interest, while drizzling a bit of icing around them creates a festive touch.

A sprinkle of powdered sugar on top can also elevate their presentation beautifully.

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What other dishes can I pair it with?

What other delightful dishes can complement my Spiced Gingerbread Thumbprints? I love pairing them with creamy pumpkin soup for a warm, cozy vibe.

For brunch, they go perfectly with a fruit compote or apple cider pancakes.

And during the holidays, a cheese platter with sharp cheddar brings out the spices beautifully.

These combinations create a festive atmosphere that everyone enjoys!

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What drinks can I pair it with?

In addition to delightful dishes, thoughtful drink pairings can elevate your Spiced Gingerbread Thumbprints to new heights.

I love sipping on a warm chai latte or a mug of spiced apple cider alongside these cookies.

For a festive twist, try a glass of mulled wine.

These drinks enhance the gingerbread’s warmth and spices, creating a cozy, comforting experience you won’t forget.

Enjoy!

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Frequently Asked Questions

Can I Substitute the Ginger in This Recipe?

Yes, you can substitute ginger. I’ve used cinnamon or nutmeg for a different flavor profile. Just keep in mind the overall taste will change, so adjust the spices to balance it out to your liking.

How Long Can I Store These Gingerbread Thumbprints?

I usually store my gingerbread thumbprints in an airtight container at room temperature for about a week. If you want them to last longer, a month in the freezer works well too!

Are There Any Gluten-Free Options for This Recipe?

Yes, I can make gluten-free options by using almond flour or a gluten-free flour blend instead of regular flour. It keeps the gingerbread delicious and satisfying, so you won’t miss the gluten at all!

What Spices Can I Add for Extra Flavor?

I love adding cinnamon and nutmeg for warmth. You might also try cardamom or allspice to deepen the flavor. A pinch of clove can really enhance the spiciness, creating a delightful aroma in your baking!

Can I Freeze the Dough Before Baking?

Yes, I can freeze the dough before baking. I wrap it tightly in plastic wrap or an airtight container. When I’m ready to bake, I just thaw it in the fridge overnight.