Gingerbread Thumbprints with Lemon White Chocolate Ganache
These gingerbread thumbprints taste like a little bite of Christmas. The cookies are soft and chewy with warm gingerbread spices and a crisp sugar coating. The centre is filled with a silky lemon white chocolate ganache that cuts through the sweetness and keeps each cookie rich but bright.
About these cookies
This dough is based on a classic spiced gingerbread cookie, sweetened with brown sugar and molasses for that deep flavor and soft, chewy texture. Rolling the dough in sugar gives each cookie a light crunch around the edges, which contrasts nicely with the chewy middle.
The lemon white chocolate ganache is what makes these special. White chocolate is naturally sweet, but a little lemon zest and juice brighten it without making it sharp. It sets softly, so the centre stays creamy rather than firm. To make the thumbprint indent in the cookies, you’ll press the centres both before and after baking so you get a nice deep pocket for the ganache.
A peek at the key ingredients
Method
- Cream the butter and brown sugar until light.
- Beat in the molasses, vanilla and egg until smooth
- Whisk togther the dry ingredients.
- Add to the wet ingredients.
- Mix into a soft dough, them cover and chill.
- Scoop the dough into small balls and roll them in sugar.
- Press a thumb or teaspoon into each one to form a deep well.
- Bake until set with just set edges.
Re press the centres while warm to deepen the wells.
- Make the lemon white chocolate ganache by gently melting the chocolate with cream and adding the lemon.
- Spoon or pipe the ganache into the cooled cookies.
- Top with sprinkles if you like, then leave the cookies to set.
The ganache
You can make the lemon white chocolate ganache in the microwave or on the stove. In the microwave, warm the chopped chocolate and cream in a heatproof bowl using short bursts at half power, stirring well between each one until smooth. On the stove, add the chocolate and cream to a small pot over low heat and warm gently, stirring often, until most of the chocolate has melted, then take it off the heat and stir until glossy.
Once smooth, mix in the finely grated lemon zest and then the lemon juice. The ganache may look loose at first, but whisking brings it together and it will firm as it cools. Let it thicken slightly before spooning or piping it into the thumbprints.
Storing
These gingerbread thumbprints are best once the ganache has had a little time to set. The cookies stay soft and chewy even when chilled, but they are most flavorful at room temperature. Store for up to 4 days in an airtight container.
More holiday treats
Gingerbread Thumbprints with White Chocolate Ganache
Ingredients
- 113 g butter softened to room temperature
- 100 g brown sugar
- 100 g unsulfured molasses or treacle.
- 1 large egg
- 1 tsp vanilla extract
- 250 g all purpose flour
- 1.25 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- Granulated sugar for rolling
Lemon Ganache Filling
- 125 g white chocolate finely chopped
- 40 g heavy cream
- 3/4 tbsp lemon juice
- 1 tsp lemon zest
- Tiny pinch of salt
Instructions
- Beat the butter and brown sugar until creamy. 113 g butter, 100 g brown sugar
- Mix in the molasses, egg and vanilla until smooth. 100 g unsulfured molasses 1 large egg, 1 tsp vanilla extract
- In another bowl whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. 250 g all purpose flour, 1.25 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/2 tsp baking soda, 1/4 tsp salt
- Add the dry ingredients to the wet ingredients and mix until a soft but firm dough forms.
- Cover and chill for at least one hour. Preheat oven to 350°F or 180°C.
- Roll tablespoon sized portions of dough into smooth balls. Roll each ball in granulated sugar. Granulated sugar for rolling
- Place on lined baking trays, spaced 2 inches apart. Press the center of each cookie with the back of a teaspoon or your thumb
- Bake for 9 to 10 minutes until puffed.
- Press the center of each cookie again, with the back of a measuring teaspoon while the cookies are hot. Cool completely.
Lemon Ganache
- Combine the chopped white chocolate and cream in a heatproof bowl. Warm in the microwave in short 20 second bursts at half power, stirring between each round, until smooth. You can also melt the mixture gently on the stove over low heat. 125 g white chocolate, 40 g heavy cream
- Once smooth, stir in the lemon zest and then the lemon juice. The ganache will thicken as it cools. 3/4 tbsp lemon juice1 tsp lemon zest, Tiny pinch of salt
- Spoon or pipe the lemon ganache into each well. Add sprinkles if you like.
- Let set at room temperature or chill in the fridge.
