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Chocolate Kissed Gingerbread Thumbprint Cookies

Sweet chocolate and spicy gingerbread set these thumbprint cookies apart from the other cookies on the holiday dessert platter. This gingerbread cookie is packed with the flavors of the holiday – ginger, cinnamon and nutmeg – and the candy center is sweet and cho... Sweet chocolate and spicy gingerbread set these thumbprint cookies apart from the other cookies on the holiday dessert platter. This gingerbread cookie is packed with the flavors of the holiday – ginger, cinnamon and nutmeg – and the candy center is sweet and chocolatey. Read More Read Less
20m
PREP TIME
10m
COOK TIME
175
CALORIES
13
INGREDIENTS

Servings: 30 (2-cookie)

Ingredients

INSTRUCTIONS

  • 1 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. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
  • 3 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.

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NUTRITION INFORMATION

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