You’ll want to make an extra batch of these sophisticated-looking cookies for gift giving. We’ve filled gingerbread thumbprint cookies with chocolate and decorated them with a contrasting vanilla glaze.
20m
PREP TIME
10m
COOK TIME
175
CALORIES
17
INGREDIENTS
Servings: 30 (2-cookie)
Ingredients
- 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
- 1/4 cup granulated sugar
- 60 milk chocolate swirled kiss-shaped candies
- 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. 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.
- 4 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.
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