‘Tis the season for sharing – especially these homemade delights. Spicy gingerbread thumbprints are filled with cherry preserves enhanced with a splash of Almond Extract. Finish with a vanilla drizzle for a cookie that tastes as amazing as it looks!
20m
PREP TIME
10m
COOK TIME
175
CALORIES
18
INGREDIENTS
‘Tis the season for sharing – especially these homemade delights. Spicy gingerbread thumbprints are filled with cherry preserves enhanced with a splash of Almond Extract. Finish with a vanilla drizzle for a cookie that tastes as amazing as it looks!
20m
PREP TIME
10m
COOK TIME
175
CALORIES
18
INGREDIENTS
Ingredients 30 (2-cookie) Servings
- Gingerbread Thumbprint Cookies
- 3 cups flour
- 2 teaspoons McCormick® Ground Ginger
- 1 teaspoon McCormick® Ground Cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon McCormick® Ground Nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 cup cherry preserves
- 1/4 teaspoon McCormick® Pure Almond Extract
- 1/4 cup granulated sugar
- Vanilla Drizzle
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1/4 teaspoon McCormick® All Natural Pure Vanilla Extract
- 2 teaspoons light corn syrup
INSTRUCTIONS
- 1 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.
- 2 Preheat oven to 350°F. Mix cherry preserves and almond extract in small bowl. Set aside.
- 3 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 cherry preserve mixture (about 1 teaspoon each).
- 4 Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely
- 5 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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