White_Chocolate_Kissed_Gingerbread_Cookies_V1_800x800_jpg

White Chocolate Kissed Gingerbread Thumbprint Cookies with Vanilla Drizzle

Making and sharing Christmas cookies is a favorite part of the holidays. It’s a gingerbread thumbprint cookie dressed up with white chocolate and an elegant vanilla drizzle. It tastes as good as it looks and makes a great gift from the kitchen.
20m
PREP TIME
10m
COOK TIME
175
CALORIES
17
INGREDIENTS

Servings: 30 (2-cookie)

Ingredients

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 white 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.

GET FLAVOR MAKER

Download the Flavor Maker app to discover recipes, plan meals, organize your spice pantry, earn points to redeem on shop.mccormick.com & more!

NUTRITION INFORMATION

(per Serving)

Related Recipes

Reviews

Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner