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Raspberry-Gingerbread Thumbprint Cookies

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Raspberry-Gingerbread Thumbprint Cookies
  • Prep Time 40 min
  • Total Time 60 min
  • Servings 40
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These delicious jam-filled cookies offer a dose of ginger in the cookie and in the drizzle!

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
1/2
cup butter, softened
1
tablespoon water
1
egg
3
tablespoons plus 1 teaspoon seedless raspberry jam
1
cup white vanilla baking chips
1/4
teaspoon ground ginger
2
tablespoons sparkling sugar

Directions

  • 1 Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, water and egg until soft dough forms.
  • 2 Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
  • 3 Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack to cool completely.
  • 4 In small microwavable bowl, microwave baking chips uncovered on High 1 to 2 minutes or until chips can be stirred smooth. Stir in ground ginger. Spoon mixture into small resealable food-storage plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with sparkling sugar.
Tips  

Swap chopped crystallized ginger for sparkling sugar, if desired.

Swap apricot or cherry jam for the raspberry jam.

Nutrition Information 
No nutrition information available for this recipe
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