gingerbread thumbprints

How To Make gingerbread thumbprints

• 
  1

  To make the cookies, mix the flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• 
  2

  In a separate bowl, beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy.
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  3

  Add molasses and egg; beat well.
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  4

  Gradually beat in flour mixture on low speed until well mixed.
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  5

  Preheat the oven to 350 degrees F.
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  6

  Shape dough into 1-inch balls. Roll in the granulated sugar.
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  7

  Place 2 inches apart on ungreased baking sheets. (These can be refrigerated and baked the next day.)
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  8

  Bake 8 - 10 minutes or until edges of cookies just begin to brown.
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  9

  As soon as the cookie comes out of the oven, make a “thumbprint” in the cookie using the back of a measuring spoon or end of a wooden spoon (or your thumb… but they are hot!).
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  10

  Cool 2 minutes on the cookie sheet before removing to a cooling rack.
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  11

  To make the glaze, combine the butter and white chocolate in a microwave-safe bowl. Cook on high, stirring every 15 seconds until smooth.
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  12

  Gradually beat in the powdered sugar and milk until it is drizzling consistency.
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  13

  Fill thumbprints. Put in the fridge or a cool place so the glaze can set.
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