These gingerbread thumbprint cookies are full of warm spices, easy to make, and look simply stunning. The cookie dough recipe is one of my favorites, from the book Sweet by Yotam Ottolenghi and Helen Goh. I knew the recipe would be good when I saw black pepper on the ingredients list, as this has always been my “secret” ingredient for gingerbread. I just love the extra spicy note it gives to cookies!
I would definitely recommend buying the book if you don’t have it. It’s full of beautiful pictures, thoughtful stories, and unique flavors. You can also find the recipe online by clicking here.
The original recipe calls for the cookies to be stamped and glazed with a rum glaze, making them look like tiles. I thought they would work nicely as thumbprints as well. Filling them with orange marmalade made for a nice contrast against the heavy spice and molasses flavors.
I used thumbprint cookie cutters from Williams Sonoma for a polished look, but you could certainly make these the old fashioned way with your hands!
Gingerbread Thumbprint Cookies
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Loading...These gingerbread thumbprints are flavored with warm spices and molasses and filled with an orange marmalade.
Ingredients
- one batch of "Soft Gingerbread Tiles" (recipe linked above)
- orange marmalade or other filling of your choice
Instructions
Mix gingerbread dough according to recipe.
Preheat oven to 375 F.
Roll the dough out between two sheets of parchment paper, to about 1/4 inch thick. Let the dough chill in the fridge for about 15 minutes.
If using a thumbprint stamp, simply cut the cookies and press down firmly to create the imprint. You should not need to flour the top of the dough as long as it is cool enough.
If making thumbprints by hand, scoop dough out into portions about two tablespoons each. Roll each into a ball and press down in the middle with your finger to create the imprint.
Transfer the cookies to a parchment or silicone mat lined baking sheet and bake for 10-12 minutes, until the cookies are just set.
Once the cookies have cooled, use a small spoon to fill the center of each cookie with orange marmalade. If you decide to use another filling that doesn't have any large bits in it, you could also use a piping bag.
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