It’s Christmas baking season, and my stack of holiday baking magazines is growing! Honestly baking magazines have become my guilty pleasure, and a bit of an obsession. Good thing, because I had lots to choose from when making this recipe as my contribution to this year’s cookie exchange. I found this recipe in Canadian Living Holiday Baking magazine from 2017, and I was really excited about the outcome – so much so, that I decided to do a post for them! The cookies have a delicious chewiness to them, with just enough spice. The icing is luxuriously creamy with a peppery accent via the crystallized ginger. After my hubby and I did the “quality assurance test” we both agreed that I need to make these gingerbread cookies again next Christmas!
I will be sharing my cookies with Angie and the gang over at Fiesta Friday.
Gingerbread Cream Cheese Thumbprint Cookies
½ cup unsalted butter, softened
½ cup granulated sugar
1/3 cup fancy molasses
¼ cup cooking molasses
3 cups all-purpose flour
1 teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon sea salt
Spiced Cream Cheese Icing
125 grams cream cheese, softened
2 tablespoons butter, softened
2 teaspoons fancy molasses
½ teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon ground ginger
pinch ground cloves
1 ½ – 2 cups icing sugar
1/3 cup chopped crystalized ginger
Cookies: In a large bowl, beat the butter and sugar until fluffy. Beat in the egg and molasses until smooth. In a separate bowl, whisk together the flour, spices, baking soda and salt. Stir into the butter mixture until just combined.
Roll 1 tablespoon of the dough into balls. Arrange 2 inches apart on parchment-lined baking sheets. Press index finger into centre of balls to create wells about ½ inch deep by ¾ inch wide. Reshape the balls if they become distorted. Refrigerate for 30 minutes or until firm.
Preheat oven to 350°. Bake 1 sheet at a time until no longer shiny, about 12 – 15 minutes. Remove from the oven. Using the back of a 1 teaspoon measuring spoon, press gently into the wells to reshape. Let the cookies cool on the baking sheets for 5 minutes and then transfer to racks to cool completely.
Icing: In a medium bowl, beat the cream cheese with the butter until fluffy. Beat in the molasses, vanilla and spices. Beat in the icing sugar until smooth. Adjust the amount of the icing sugar until you have a nice firm texture that will pipe nicely and keep the shape of your piping tip. Using a piping tip fitted with a star-shaped tip, pipe icing into the wells of the cooled cookies.
Garnish with the chopped ginger. Refrigerate until icing is nicely set. You can refrigerate these cookies in air-tight containers for up to 3 days, or freeze until ready to serve.
Makes approximately 40 cookies.