Gingerbread Thumbprint Cookie
Soft, chewy Gingerbread Thumbprint Cookies filled with cream cheese frosting and topped with caramel drizzle. The perfect paleo, dairy-free, and grain-free holiday dessert.
I’ve been obsessed with thumbprint cookies –these Gingerbread Thumbprint Cookies are festive, bite-sized, and filled with creamy goodness.
Have your kids help you press a hole into the cookies themselves – a mess-free option to get them involved in baking with you!
Gingerbread is one of my favorite holiday flavors. Without a doubt, this recipe will leave your kitchen smelling like a Hallmark movie.
Why are they called thumbprint cookies?
Originally, this cookie’s name comes from the way it is prepared. You roll the cookies into balls and then flatten them with your thumb.
Afterward, they are typically filled with some sort of jam and topped with nuts and powdered sugar. Yum!
What is another name for thumbprint cookies?
Markedly, thumbprint cookies are a very popular holiday cookie.
Specifically, they seem to originate from Sweden where they are called Hallongrotta, which means “raspberry cave” in Swedish – referring to the jam filling in the middle.
What is gingerbread?
Generally, gingerbread is a baked dessert that contains ginger and is often accompanied by other spices like cardamom, cinnamon, nutmeg, and clove.
Typically, gingerbread pairs well with brown sugar, molasses, and honey.
Ingredients in Gingerbread Thumbprint Cookies
The ingredients for these holiday cookies are not only delicious, but also wholesome:
How to Make Gingerbread Thumbprint Cookies
First, mix all the eggs, almond butter, blackstrap molasses, vanilla extract, and coconut sugar in a bowl.
Then, add in the coconut flour, baking soda, and gingerbread spices and combine well. Sift the dry ingredients if they’re clumpy.
Next, cover the dough and freeze for 20 minutes.
Following, preheat the oven 350F
Then, scoop into balls, press down with the palm of your hands, and use your thumb to print a hole in the middle
Lastly, sprinkle some extra coconut sugar on top if desired.
Then, bake 10 – 12 minutes
Finally, the hole will puff up a bit after baking, so press it down a bit more after baking while it’s still warm.
Frequently Asked Question
Why are my thumbprint cookies so crumbly?
In this case, dry cookies are likely due to overmixing or using too much of an ingredient. For this reason, I recommend gently combining the ingredients and measuring them as well.
How do I keep my thumbprint cookies from spreading out?
Similarly, you want to make sure you do not overmix the dough! Overmixing causes too many air pockets that deflate and lead to spreading.
What is the difference between speculoos and gingerbread?
These 2 cookies are made with very similar spices, but ginger is not the predominant flavor in speculoos.
Tips for Making the Best Pumpkin Thumbprint Cookies
In summary, here are a few tips to make these cookies extra delicious:
- Measure with a food scale! Certainly, this will prevent any error in measurement! Otherwise, I recommend packing the flour when measuring.
- Don’t overmix!
- Drizzle with your favorite topping: white chocolate sauce, caramel, cookie butter, and more!
How to store Gingerbread Thumbprint Cookies
Generally, you can store these cookies on the kitchen counter covered for a day.
After, I recommend storing them in an airtight container in the fridge for up to 5 days.
Can you freeze Gingerbread Thumbprint cookies?
In truth, I have not tried freezing them!
However, you can absolutely freeze the cookie dough and they will be ready to bake the day before/of your holiday gathering.
How to Serve Pumpkin Thumbprint Cookies
Without a doubt, my favorite way to enjoy these cookies is with a warm cup of coffee or tea.
Additionally, they’re the perfect bite-size dessert – sometimes I sneak a few as I am passing through the kitchen or pack a couple for the road for the family.
Enjoy them any way you desire!
What other fall recipes would you like to see?
Other delicious holiday recipe
Get the recipe:Gingerbread Thumbprint Cookies
- 2 whole eggs
- 1/2 cup almond butter , 150 grams
- 1/4 cup blackstrap molasses, 70 grams
- 1 tsp vanilla extract
- 1/3 cup coconut sugar, 60 grams
- 1/2 cup coconut flour, 65 grams
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp all spice
- Mix all the eggs, almond butter, blackstrap molasses, vanilla extract, and coconut sugar in a bowl.
- Add in the coconut flour, baking soda, and gingerbread spices and combine well. Sift the dry ingredients if they’re clumpy.
- Cover the dough and freeze for 20 minutes.
- Preheat the oven 350F.
- Scoop into balls, press down with the palm of your hands,and use your thumb to print a hole in the middle.
- Sprinkle some extra coconut sugar on top if desired.
- Bake 10 – 12 minutes.
- Press the hole down after baking, while still warm.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.