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Pecan Gingerbrad Thumbprint Cookies

Pecan Gingerbread Thumbprint Cookies are soft and chewy, with all the spiced gingerbread goodness, and the added bonus of a molasses white chocolate filling and chopped pecans on top!
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Course: Dessert
Cuisine: American
Keyword: Gingerbread Thumbprint Cookies
Prep Time: 1 hour 40 minutes
Cook Time: 6 minutes
Total Time: 1 hour 46 minutes
Servings: 36 cookies
Author: Jaida

Ingredients

  • 2 ½ cups flour (I use white whole wheat)
  • ½ cup pecan meal*
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 Tbsp packed light brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup granulated sugar for rolling
  • ½ cup chopped pecan pieces for topping

Molasses White Chocolate Filling

  • 1 1/2 cups white chocolate chips
  • 2 Tbsp milk
  • 1 Tbsp molasses
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Instructions

  • In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda; set aside.
  • In the bowl of a stand mixer, fitted with the paddle attachment (or large bowl if using a hand mixer), cream together butter and sugars on medium-high speed, about 3-4 minutes.
  • Add molasses and mix at medium speed until combined. Add egg and vanilla extract and mix until combined, scraping down the sides of the bowl with a spatula as necessary.
  • With the mixer on low, slowly add in the dry ingredients and mix until just combined, scraping down the sides of the bowl with a spatula as needed.
  • Use spatula to scoop dough all towards the center of the mixing bowl, then cover with plastic wrap and refrigerate for about 1 1/2 hours. Longer is ok, just make sure the plastic wrap is covering the dough so it doesn’t get hard around the edges.
  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat mat or parchment paper. Place your remaining 1/3 cup of granulated sugar in a bowl good for rolling the dough balls in.
  • Using a medium cookie scoop or tablespoon, scoop dough and roll in your hands to make a nice ball.
  • Roll each ball in the bowl of sugar and place on the prepared baking sheet, 2 inches apart.**
  • Use a measuring spoon (teaspoon is a good size), carefully press down the center of each cookie dough ball, to make an indention (the thumbprint!), but don’t press all the way to the cookie sheet.
  • Bake cookies about 7-9 minutes. Cookies will still be soft, and the indented center will have puffed backup – just use your measuring spoon to press it back down while warm. Allow to cool on baking sheet for a few minutes before transferring to a cooling rack to cool completely. Make sure they are completely cooled before adding the filling.
  • Note: If you are making ahead and want to freeze, this is the point at which you will want to freeze the baked cookies!

To Make the Filling

  • Over low heat, melt white chocolate chips and milk in a small saucepan. Stir in molasses, ginger, cinnamon, and nutmeg.
  • Spoon filling into the thumbprint of each cookie – about ½ tablespoon per cookie, but you may want to add a little more. Top with chopped pecans and allow filling to cool and set about 10 minutes prior to serving. These can be stored in an airtight container for up to 1 week.

Notes

*If you don't have pecan meal, just use an extra 1/2 cup of flour in it's  place (so 3 cups of flour instead of 2 1/2)
**If you place the cookies closer together, you will wind up with a cookie cake - ha! They spread a good bit, so give them some room!
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!