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Gingerbread Thumbprint Cookies

Gingerbread Thumbprint Cookies Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Calories: 128
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (100g) dark brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup (60ml) unsulphured molasses
  • 1 tsp vanilla extract
  • For the glaze: 1 cup (120g) powdered sugar, 2 to 3 tbsp fresh lemon juice, 1 tsp lemon zest

Method
 

  1. Whisk flour, baking soda, ginger, cinnamon, cloves, and salt together in a bowl.
  2. Beat butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Add egg, molasses, and vanilla; beat until smooth. Mix in dry ingredients on low just until no flour streaks remain.
  3. Scoop 1-tablespoon balls of dough onto lined baking sheets. Press a deep thumbprint into each ball. Chill sheets for 10 minutes while the oven heats to 350°F.
  4. Bake 10 to 12 minutes, until edges are set. Re-press indentations with a spoon if needed. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
  5. Whisk powdered sugar, lemon juice, and lemon zest until smooth. Spoon glaze into the center of each cooled cookie and let set about 30 minutes.

Notes

If the indentations puff closed during baking, press them back down right when the cookies come out of the oven while they are still soft. The glaze will be opaque and pourable; add lemon juice a few drops at a time until it ribbons slowly off the whisk.