It has been really cold here over the past few days {with a chance of snow in the forecast!}, so it is really starting to feel like winter is just around the corner. November has been a busy one for me and I have been trying to do as much Christmas organizing as I can so I can slow down in December to just enjoy the holidays.
While I am not much of a baker throughout the year, I do really enjoy Christmas baking. There are so many treats and Christmas cookie ideas to choose from, it’s hard to know what to bake! Today I wanted to share these gingerbread chocolate thumbprint cookies with you that I adapted from the Purdy’s catalog. They are soft and chewy with the perfect hit of chocolate!
- 3 cups flour
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cups butter, softened
- 1 cup brown sugar, firmly packed
- ½ cup molasses
- 1 egg
- ¼ cup sugar
- 125 mL whipping cream
- 150g dark chocolate, chopped
- 1 tbsp. butter
- Preheat the oven to 350F
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside.
- Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
- Add the molasses and egg. Beat well. Slowly beat in flour mixture on low speed until well mixed.
- Shape dough into 1 - 1.5 inch balls. Roll in granulated sugar and place 2 inches apart on an ungreased cookie sheet.
- Bake 10-12 minutes until cookie edges just begin to brown. As soon as the cookiescome out of the over makes a "thumbprint" using your thumb or the back of a measuring spoon.
- Cool for a couple of minutes on the cookie sheet before transferring to a cooling rack.
- Heat whipping cream over medium heat until bubbles form.
- Remove from heat and add chopped chocolate until smooth. Add butter and continue stirring for another 2 minutes.
- Let the chocolate cool slightly to thicken and spoon into thumbprints.
The cookies can be stored in an airtight container in the fridge for up to 2 weeks or can be frozen. Place parchment paper over top of the cookies if you are stacking them as the chocolate mixture does not completely harden. For a fun packaging idea, check out these cute DIY cinnamon gingerbread men ornaments. They are perfect for decorating or adding to gifts!
I hope you enjoy them!
For more Christmas ideas, you might also like these posts…
Chocolate Cheesecake Oreo Balls
Christmas Chalkboard and Cupcake Liner Bunting
these look fantastic, thanks for sharing on craft schooling sunday!
These cookies look amazing! Thanks for sharing the recipe. 🙂
Maria
yum! these look delicious!!
Thanks!
Thanks for linking up at The Pretty Pintastic Party!
Who would have thought of combining gingerbread and chocolate! We love these cookies, and will be featuring this post at the party this weekend! Stop by, grab a featured badge and link up some more fun posts!
Can you freeze the uncooked cookie balls rolled in sugar…and then when you are ready to bake them, bring them to room temp..and bake?
Or do these baked cookies freeze well?
I’m so sorry I missed your comment! I know this is too late for this year, but maybe for next year. 🙂 The cookies do freeze well so I’ve never tried to just freeze the dough. If you did want to freeze the dough, I’d probably freeze it without the sugar and then add the sugar and bake once it was room temperature again. Sorry again for the late reply!
I followed the instructions and when i got to the point of melting the chocolate, whipping cream and butter, the mixture got separated, grainy and weird. Do you know what went wrong?
Did you have the whipping cream removed from the heat when you added the chocolate to melt? If the chocolate gets too hot, it will get a weird texture to it. It should be stirred continuously as well so it doesn’t get pockets of heat. The quality of the chocolate also has an impact on how well it melts. Hopefully that helps! The chocolate tastes so good with the gingerbread! 🙂