Chocolate Kissed Gingerbread Thumbprint Cookies

Name: Chocolate Kissed Gingerbread Thumbprint Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 30
Ingredients: 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; 1/4 cup granulated sugar; 60 milk chocolate swirled kiss-shaped candies

By: McCormick Kitchens

Made With:

Get in the holiday spirit with thumbprint cookies! Full of the signature flavors and aromas of the season - ginger, cinnamon, and nutmeg - these festive gingerbread thumbprint cookies, also known as gingerbread blossoms, are each kissed with a chocolate candy center.

Recipe Info

Prep Time:

20m
Cook Time:

10m
Servings:

30
User Rating:

Ingredients

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
1/4 cup granulated sugar
60 milk chocolate swirled kiss-shaped candies

Nutrition Information

(per serving)

Calories 175
Carbohydrates 26 g
Cholesterol 21 mg
Fiber 0 g
Protein 2 g
Sodium 112 mg
Total Fat 7 g

Key products

McCormick® Ground Cinnamon, 4.12 oz

$5.99

Unit price: per

McCormick® Ground Nutmeg, 1.1 oz

$6.49

Unit price: per

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

McCormick® Ground Ginger, 0.7 oz

$5.49

Unit price: per

Instructions

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. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.