Double Chocolate Kissed Gingerbread Thumbprint Cookies

Go beyond basic gingerbread and add the divine flavor of chocolate – it’s a match made in heaven. We’ve topped a spicy-sweet gingerbread thumbprint cookie with chocolate candy and an over-the-top chocolate drizzle.
20m
PREP TIME
10m
COOK TIME
175
CALORIES
14
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 1 teaspoon of the 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 Chocolate Drizzle, place chocolate chips in microwave-safe bowl. Melt as directed on package. Stir in remaining 1 teaspoon vanilla. Transfer chocolate to large resealable plastic bag or piping bag. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.

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(per Serving)

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