Cream Cheese Gingerbread Thumbprint Cookies Cream Cheese Gingerbread Thumbprint Cookies

Cream Cheese Gingerbread Thumbprint Cookies Author: The Canadian Living Test Kitchen Credits: Jodi Pudge

Gingerbread overload? There's no such thing! These soft, chewy ginger-spiced thumbprints are filled with a tangy cream cheese icing for the ultimate holiday treat. A sprinkling of chopped crystallized ginger gives the cookies an added festive touch.

  • Prep time 30 minutes
  • Total time 2 hours & 30 minutes

Ingredients

Cookies:
  • 1/2 cup unsalted butter , softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/3 cup fancy molasses
  • 1/4 cup cooking molasses
  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon each cinnamon, ground cloves and baking soda
  • 1/4 teaspoon salt
Spiced Cream Cheese Icing:
  • Half pkg (250 g pkg) cream cheese , softened
  • 2 tablespoons butter
  • 2 teaspoons fancy molasses
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon each cinnamon and ground ginger
  • Pinch ground cloves
  • 1/2 cup icing sugar
Garnish:
  • 1/3 cup chopped crystallized ginger

Method

Cookies: In large bowl, beat butter with sugar until fluffy; beat in egg, fancy molasses and cooking molasses. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture just until combined.

Roll by 1 tbsp into balls. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create well 1/2 inch deep and 3/4 inch wide. Pinch together any cracks around edge. Repeat with remaining balls. Refrigerate until firm, about 30 minutes.

Bake, 1 sheet at a time, in 350°F oven until no longer shiny, about 12 minutes. Remove from oven; using rounded back of 1 tsp measure, gently press wells to reshape. Let cool on pans for 5 minutes; transfer directly to racks to cool completely.

Spiced Cream Cheese Icing: While cookies are cooling, in bowl, beat cream cheese with butter until fluffy; beat in molasses, vanilla, cinnamon, ginger and cloves. Beat in icing sugar until smooth. Spoon or pipe heaping 1 tsp of the icing into well of each cookie.

Garnish: Sprinkle icing with ginger. Refrigerate until icing is set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Makes about 40 cookies.

Nutritional facts Per cookie: about

  • Sodium 48 mg
  • Sugars 8 g
  • Protein 2 g
  • Calories 106
  • Total fat 4 g
  • Potassium 131 mg
  • Cholesterol 16 mg
  • Saturated fat 3 g
  • Total carbohydrate 16 g

%RDI

  • Iron 9
  • Fibre 0.0
  • Folate 7
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cream Cheese Gingerbread Thumbprint Cookies

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