This Gingerbread Thumbprint Cookies are soft yet chewy, nicely spiced, and not overly sweet. The best part? They are filled with dulce de leche!Jump to Recipe
Dulce de Leche & Christmas
Hello, everyone! Happy Thanksgiving to those who celebrate! It’s official holiday season now.
This is my third recipe this week, so I am going to keep it super sweet and short. Besides, who needs long conversations when some delicious Gingerbread Thumbprint Cookies are involved?
Out of 6 posted recipes, this is my second dessert idea. In case you have missed this luscious Spiced Cranberry Cheesecake, check it out too. What is your favourite sweet Christmas flavour? Gingerbread? Eggnog? Peppermint (candy cane)? Anything else? What about dulce de leche? I know this is not the first thing that comes to your mind, but why not? After all, Christmas is also about all your favourite things. Moreover, combined with gingerbread, who can say this is not a Christmas recipe?
Gingerbread Thumbprint Cookies
These cookies are chewy from outside and soft from inside. They are packed with the traditional flavours including molasses, cinnamon, cardamom, ginger, nutmeg, and allspice. They are quite spicy, but you can easily adjust it. Importantly, they are not overly sweet as I only used about 1/2 cup for both dough and coating. Warming spices and sweet dulce de leche make a splendid flavour combination!
I hope you like these cookies and make them for your Christmas cookie play. Santa and Ben will approve!
Gingerbread Thumbprint CookiesCourse: DessertDifficulty: Easy
This Gingerbread Thumbprint Cookies are soft yet chewy, nicely spiced, and not overly sweet. The best part? They are filled with dulce de leche!
~ 2 cups all-purpose flour
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cardamom, nutmeg, and allspice each
6 tbsp. unsalted butter, soft
1/3 cup packed light brown sugar
1/2 cup molasses
1 large egg
2-3 tbsp. granulate sugar
~6-8 tbsp. dulce de leche
- Preheat oven to about 170 degrees C (370 F). Line baking sheets with parchment.
- Sift the flour, spices, and salt in a bowl.
- Beat the butter and sugar with an electric mixer at high medium speed until light in color, about 3 minutes.
- Beat the egg and molasses, for 1 minute.
- Gradually add the flour mixture, beating the dough until smooth.
- Using a tablespoon, scoop out some dough and roll into walnut size balls.
- Toss the balls in the granulated sugar to coat. Place them on the prepared sheets, 2-3 cm apart. Gently press your thumb or a small spoon into the center of each cookie. Bake for 5-6 minutes then remove from the oven: you will see that the thumbprints have balanced back. Working quickly, using the back of a small spoon, re-define the thumbprints. Bake for another 4-5 minutes at 170-175C or until the edges are set, crisp, and lightly browned.
- Remove from oven and cool completely. Fill with dulce de leche. Enjoy!