Gingerbread Cream Cheese Thumbprint Cookies

Gingerbread Cream Cheese Thumbprint Cookies

Gingerbread Cream Cheese Thumbprint Cookies

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.  

This week we are lucky to have Antonia @ and Kat @ Kat’s 9 Lives as our co-hosts!


Gingerbread Cream Cheese Thumbprint Cookies


½ cup unsalted butter, softened

½ cup granulated sugar

1 egg

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.

Be sure to make these a part of your cookie exchange this year!


20 Responses to “Gingerbread Cream Cheese Thumbprint Cookies”

    • chefjulianna

      Thanks so much, Judi! I love thumbprint cookies too because you can do so many versions of it!! The options are just endless! Have a great week! 🙂

  1. Gretchen

    These look deliscious. We are trying the recipe today. Ill let you know how we make out. Thanks for the new holiday cookie idea!

  2. livingchicforless

    While Christmas season is now behind us, this post not only gave me the cravings for this cookie but am also in my local super market picking up all the ingredients! Thanks for this great post

  3. Erin P

    I love all things ginger and these look really delicious! Beautifully photographed as well. I’ve never heard of fancy molasses… What’s the difference between cooking molasses and fancy molasses? Thanks!


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