Name: Gingerbread Thumbprint Cookies
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT4H0M0.000S
Yield: 24 cookies
Ingredients: 3 cups all-purpose flour (see Cook's Note); 1 tablespoon ground ginger; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 stick (8 tablespoons) unsalted butter, at room temperature; 2/3 cup packed light brown sugar; 1/2 cup molasses; 1 large egg; 1 cup white or clear sanding sugar; 8 ounces semisweet chocolate, finely chopped; 1/2 cup mini white chocolate chips; Red and green flat circle sprinkles, for decorating

Directions

Whisk the flour, ginger, baking soda, salt, allspice, cinnamon and cloves together into a large bowl. Beat the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Add the molasses and continue to beat until well combined. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture. Beat until just combined, scraping the sides and bottom of the bowl as needed.
Press a piece of plastic wrap on top of the cookie dough in the bowl and refrigerate for at least 2 hours and up to overnight.
Line 2 baking sheets with parchment paper. Place the sanding sugar in a small bowl. Scoop up 1 1/2 tablespoons of the chilled cookie dough and roll it into a smooth ball. Roll the ball in the sanding sugar until it is completely covered, then place on one of the prepared baking sheets. Repeat with the remaining dough (you should have about 24 cookies).
Use the smooth bottom of a glass to lightly press the dough balls into disks 1 1/2 to 2 inches in diameter. Using one of your fingers, press 5 divots the size of your fingertip into a cookie dough disk in a circle, creating what looks like a 5-petal flower (the petals will be the head, arms and legs of your gingerbread person). Repeat with the remaining dough disks. Refrigerate for 30 minutes.
Preheat the oven to 350 degrees F. Bake the cookies until golden around the edges and still look a bit chewy in the middle, 12 to 14 minutes. Let cool on the baking sheet for 10 minutes. Use your finger to gently reform any indents on the cookies that may have puffed up during baking. Use a spatula to transfer the cookies to a wire rack to cool completely, about 30 minutes.
Meanwhile, melt the semisweet chocolate in a medium bowl in the microwave, stirring halfway through, about 1 minute. Spoon 1 teaspoon into the center of a cookie, then use a toothpick or long skewer to spread the chocolate so it completely fills in the gingerbread person shape. Repeat with the remaining cookies.
Melt the mini white chocolate chips in a small bowl in the microwave, stirring halfway through, about 1 minute. Pour the melted white chocolate into a piping bag or a disposable resealable bag. Snip off the smallest piece you can from the corner of the bag to create a very small hole. Pipe two eyes onto the head, pipe sleeves on the arms and pants on the legs of each cookie. Use the red and green round sprinkles to add 3 buttons to each gingerbread person.
Allow the chocolate to harden before serving, 30 minutes to 1 hour. Store the cookies at room temperature in an airtight container for up to 3 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Gingerbread Thumbprint Cookies

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Cook’s Note

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