• Barth Bakery

Gingerbread Thumbprint Cookies with White Chocolate Eggnog Filling

Updated: Mar 17

Classic gingerbread cookies get jazzed up with the addition of white chocolate and eggnog for a new holiday favorite. Three favorite holiday flavors are melded into one recipe to get you into the holiday spirit and please your festive friends and family. The soft and chewy ginger molasses cookie full of rich and cozy spices is perfectly balanced by the smooth and creamy white chocolate eggnog center giving them great flavor without being overly sweet.








Makes about 4 dozen cookies


Ingredients

Gingerbread Cookies

  • 3 cups all-purpose flour

  • 2 tsp ground ginger

  • 1½ tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ½ tsp salt

  • 1 tsp baking soda

  • ¾ cup unsalted butter, room temperature

  • ¾ cup light brown sugar, packed

  • ½ cup molasses

  • 1 large egg

  • 1 tsp pure vanilla extract

  • ½ cup candied ginger, finely chopped

  • ⅓ cup granulated sugar, for rolling

White Chocolate Eggnog Filling

  • 1 cup white chocolate chips

  • ⅛ cup golden eggnog

White Chocolate Eggnog Drizzle

  • ⅓ cup white chocolate chips

  • 2 tsp golden eggnog


Directions

Gingerbread Cookies

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, salt, and baking soda until combined. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 4 minutes.

  3. Turn the mixer down to medium speed and beat in the molasses until combined. Then beat in the egg and vanilla extract.

  4. With the mixer on low, slowly add the flour mixture into the wet ingredients until just combined. Add the candied ginger and mix on low until incorporated. Use a spatula to scrape down the sides of the bowl as necessary.

  5. Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1½ hours.

  6. Preheat oven to 350°F. Line baking sheets with parchment paper.

  7. Using a small cookie scoop or spoon, scoop about ½ tablespoon of cookie dough and roll into a ball. Roll each ball in the granulated sugar, and place onto the prepared baking sheets, about 2-inches apart. (The balls will be very small.)

  8. Using a tablespoon measuring spoon, carefully indent each cookie in the center. (Be careful not to press too hard so you don’t puncture through the dough to the cookie sheet.)

  9. Bake the cookies for 7-9 minutes, or until set around the edges. Using a tablespoon measuring spoon, immediately re-indent the center of the cookie while hot. Remove the cookies from the baking sheets and transfer to wire racks to cool completely before filling.

White Chocolate Eggnog Filling

  1. Combine the white chocolate chips and eggnog in a microwave safe bowl. Melt the chocolate on a low heat setting in a microwave, stirring every 20 seconds, until melted and smooth.

  2. Immediately transfer the white chocolate to a piping bag and pipe the filling into the indentation of the cooled cookies. Allow the filling to set.

White Chocolate Eggnog Drizzle

  1. Combine the white chocolate chips and eggnog in a microwave safe bowl. Melt the chocolate on a low heat setting in a microwave, stirring every 20 seconds, until melted and smooth.

  2. Drizzle the melted chocolate over the cookies, and allow the chocolate to set.

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