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Image for Recipe White Chocolate Kissed Gingerbread Cookies with Chocolate Drizzle

White Chocolate Kissed Gingerbread Cookies with Chocolate Drizzle

Tops Exclusive

This Christmas include a new cookie on your holiday baking list - a gingerbread thumbprint cookie filled with white chocolate and decorated with a drizzle of melted milk chocolate. Perfect for in-person, or virtual cookie swaps.

Yield: 30 (2-Cookie) servings

Preparation Time: 20 min; Cook Time: 10 m


Nutrition Facts

Yield: 30 (2-Cookie) servings

Approximate Nutrient Content per serving:

Calories: 175
Calories From Fat: 63
Total Fat: 7g
Cholesterol: 21mg
Sodium: 112mg
Total Carbohydrates: 26g
Dietary Fiber: 0g
Protein: 2g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and 1 teaspoon of the vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white chocolate candy into center of each cookie. Remove to wire racks; cool completely.

For the Chocolate Drizzle, place chocolate chips in microwave-safe bowl. Melt as directed on package. Stir in remaining 1 teaspoon vanilla. Transfer chocolate to large resealable plastic bag or piping bag. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.

Please note that some ingredients and brands may not be available in every store.

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