Your holiday baking list isn't complete without adding some of these delicious Soft Chocolate Gingerbread Thumbprint Cookies. They will be the hit for your holiday cookie exchange too! With their chocolate center and soft gingerbread cookie, they are an absolute delight.
Preheat oven to 350 degrees and line two baking sheets with parchment paper
Using a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, all spice, kosher salt and baking soda until combined
Using a standing mixer, beat together the butter and powder sugar until combined and fluffy
Beat in the molasses until combined
Beat in the egg and vanilla until combined
Gradually beat in the dry ingredients until a dough forms
Pour the white sanding sugar into a small bowl
Using a mini ice cream scooper, scoop some dough out and roll into a ball
Roll the dough into the white sanding sugar
Repeat the previous step 11 more times to roll out a total of 12 cookies for the first baking sheet. If your oven accommodates two baking sheets at a time, you can bake all 24 cookies at once on two separate sheets.
Place 12 cookie dough balls onto the first cookie sheet
Using the back of a teaspoon or small spoon make an indent into the cookie dough balls
Bake in the oven for 8-10 minutes
Remove from oven and allow to cool for a few minutes
Place a Ghirardelli milk chocolate wafer into the indent of the cookies
Allow the cookies to cool for another 30 minutes before enjoying!
Notes
Please note that nutrition facts are subject to change based on your choice of ingredients.