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Gingerbear Thumbprint Cookies
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Prep Time:
105 minutes
Cook Time:
12 minutes
Total Time:
162 minutes
Try making these adorable gingerbear thumbprint cookies: ginger molasses cookies with spiced white chocolate filling for the bear nose - delicious and cute!
Ingredients:
  • 1/2 cup unsalted butter, softened
  • 1/3 cup firmly packed dark brown sugar
  • 1/3 cup white sugar, plus more as needed for rolling
  • 1/3 cup unsulphured molasses
  • 1 large egg, room temp
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
Instructions:
  • Prepare two cookie sheets by lining them with parchment paper.
  • Combine butter, brown sugar, and 1/3 cup white sugar in a large bowl until fluffy. Mix in 1/3 cup molasses, egg, and vanilla until smooth. Add flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice, and mix until just combined on low speed.
  • 1. In a small bowl, place 1/3 cup white sugar. 2. Take 1 tablespoon of dough and form it into a ball. Roll it in the sugar to coat and place it on the baking sheet. 3. Take 2 separate 1/2-teaspoons of dough, roll each into a ball, coat in sugar, and place one on each side of the larger dough ball to make the bear's ears. 4. Repeat the process with the remaining dough, spacing the "bears" 1 inch apart on the baking sheets. 5. Chill the baking sheets in the refrigerator for 15 minutes.
  • Preheat the oven to 350°F (180°C) for a perfectly cooked dish.
  • Bake cookies one baking sheet at a time for 10 to 12 minutes until just set. Remove from the oven and gently press the back of a rounded 1/2 teaspoon measuring spoon into the middle of each cookie. Allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining cookies.
  • For the filling, combine white chocolate, heavy cream, 1/2 tsp molasses, pinch of ginger, cinnamon, nutmeg, and salt in a small microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring each time, until smooth. Fill each cookie indentation with about 1/2 tsp of the mixture. Let it set for about 15 minutes until slightly firm.
  • Melt the black Candy Melts in the microwave, then transfer the melted Candy Melts into a piping bag. Pipe the bears' eyes and noses with the Candy Melts, reheat if needed. Let the eyes and noses set before serving.

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