A tasty twist on the ginger molasses cookie: Thumbprint cookies filled with Pumpkin Butter! Delcious!
Ingredients
¾ Cup Unsalted Butter, softened
½ Cup White Sugar
½ Cup Brown Sugar
1 Egg
⅓ Cup Blackstrap Molasses
2 tsp. Freshly Grated Ginger
2½ Cups Flour
1 tsp. Baking Soda
¼ tsp. Sea Salt
½ tsp. Ground Cinnamon
½ tsp. Ground Cloves
½ Cup Hershey’s Cinnamon Baking Chips
1 Jar Trader Joe’s Pumpkin Butter
¼ Cup White Sugar (for rolling cookies in)
Instructions
Preheat oven to 350°.
Beat butter and sugars together until creamy. Add egg, molasses, and ginger.
In a separate bowl, sift together all dry ingredients (except reserved sugar)
Slowly add the dry mixture to the wet mixture until well blended. Stir in cinnamon chips.
Form dough into tablespoon-sized balls and roll into the reserved sugar mixture. Place them on a cookie sheet lined with parchment paper about 2 inches apart.
Using your finger, create a divot in each dough ball and fill with ¼ tsp. Pumpkin Butter.
Place in the oven for 8 minutes. Allow to cool for about 2 minutes before moving onto a wire rack.
Enjoy!
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/12/12/ginger-molasses-thumbprint-cookies/