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Blackberry Rum Gingerbread Thumbprint Cookies with Vanilla Drizzle
dessert

Blackberry Rum Gingerbread Thumbprint Cookies with Vanilla Drizzle

Gifts from the kitchen are always welcome during the holidays, especially this upgrade on the classic thumbprint cookie. It’s a gingerbread cookie filled with blackberry jam and finished with a dazzling vanilla drizzle. Package in a festive cellophane bag or cookie gift box for holiday giving.
  • 20m

    prep time

  • 10m

    Cook Time

  • 175

    Calories

  • 18

    Ingredients

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Ingredients

30

(2-cookie)

Servings

Gingerbread Thumbprint Cookies

Vanilla Drizzle

Instructions

  • For the Gingerbread Thumbprint Cookies, mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

  • Preheat oven to 350°F. Mix blackberry jam and rum extract in small bowl. Set aside.

  • Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets. Use a 1 teaspoon measuring spoon to make an indentation in center of each cookie. Fill indentations with blackberry jam mixture (about 1 teaspoon each).

  • Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely

  • For the Vanilla Drizzle, mix confectioners’ sugar, milk, and vanilla in small bowl. Stir in corn syrup until mixture is smooth and glossy. If drizzle is too thick, stir in additional milk or corn syrup 1 teaspoon at a time until desired consistency is reached. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.

Nutrition information (per Serving)

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