Ginger Molasses Thumbprint Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
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
  1. Preheat oven to 350°.
  2. Beat butter and sugars together until creamy. Add egg, molasses, and ginger.
  3. In a separate bowl, sift together all dry ingredients (except reserved sugar)
  4. Slowly add the dry mixture to the wet mixture until well blended. Stir in cinnamon chips.
  5. 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.
  6. Using your finger, create a divot in each dough ball and fill with ¼ tsp. Pumpkin Butter.
  7. Place in the oven for 8 minutes. Allow to cool for about 2 minutes before moving onto a wire rack.
  8. Enjoy!
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/12/12/ginger-molasses-thumbprint-cookies/