Soft, warmly spiced gingerbread cookies filled with a smooth cream cheese center make these gingerbread thumbprint cookies a standout on any holiday cookie tray. This recipe starts with the same gingerbread cookie base used in my Gingerbread Kiss Cookies, but instead of a chocolate center, each cookie is pressed and filled with a lightly sweetened cream cheese filling. The result is a festive cookie with crisp edges, a tender center, and just the right balance of spice and creaminess. Be sure to add these cookies to your list of holiday treats and Christmas Cookies! And be sure to check out more of my Gingerbread Recipes!
What Is A Thumbprint Cookie?
A thumbprint cookie is a type of cookie that features an indentation in the center, allowing for the inclusion of various ingredients, such as the cream cheese filling in the gingerbread thumbprint cookie. However, you don’t necessarily have to use your thumb (unless you prefer to); I find that using the edge of a spoon works best. I also have a variety of thumbprint cookies, like Lemon Blueberry, Raspberry, and Turtle Thumbprint cookies. I even have a savory thumbprint appetizer, my Cheesy Thumbprint, that you will want to try!
Ingredients & Substitutions
- Butter: You will use unsalted butter in both the gingerbread cookie dough and the cream cheese filling. Using unsalted butter gives you better control over the salt in the recipe and helps the warm spices shine. If using salted butter, you may want to lessen the salt.
- Sugars: This recipe uses brown sugar, granulated sugar, and confectioners’ sugar. Light brown sugar adds a subtle caramel flavor and helps keep the gingerbread cookies soft. Granulated sugar is used for rolling the dough, giving the cookies a lightly crisp exterior. Confectioners’ sugar sweetens and smooths the cream cheese filling.
- Molasses: Use unsulphured molasses for these cookies. Unsulphured molasses is thicker, richer, and slightly sweeter than sulphured molasses because it is made from more mature sugarcane. Avoid using blackstrap molasses, which is much more bitter and can overpower the spices in the cookie dough.
- Gingerbread Spice Mix: My homemade gingerbread spice mix, made with ginger, cinnamon, cloves, and other warm spices, gives these cookies their classic holiday flavor. The spices balance the molasses without overwhelming the cookie.
- Cream Cheese Filling: The recipe for the cream cheese filling is the same combination I used for my Pumpkin Spice Sugar Cookies and Homemade Carrot Cake (with the addition of a little milk); it is THAT delicious a frosting!
FAQs
Can I make gingerbread thumbprint cookies ahead of time?
Yes. You can bake the cookies a day ahead and store them unfilled. Fill them the day you plan to serve for the freshest texture.
Do I need to chill the dough?
Nope! The dough is easy to work with and holds its shape well during baking.
Can I pipe the cream cheese filling instead of spooning it?
Absolutely. A piping bag or zip-top bag with the corner snipped makes filling quick and neat.
How do I keep the centers from cracking too much?
Press the indentation while the cookies are still warm but not hot, about 2 to 3 minutes after baking works best.
Do I need to refrigerate gingerbread thumbprint cookies?
Yes. Once filled, these cookies should be refrigerated because of the cream cheese filling. Store them in an airtight container in the refrigerator for food safety and best texture.
Serving Ideas
- Add these cookies to a Christmas Dessert Charcuterie Board alongside Gingerbread Crinkle Cookies and sugar cookies for variety.
- Serve with hot cocoa or coffee for a cozy dessert.
- Package in festive tins for holiday gifting; these cookies hold their shape beautifully.
How to Store Gingerbread Thumbprint Cookies
Room Temperature: Store unfilled cookies in an airtight container at room temperature for up to 2 days.
Refrigerator: Filled cookies should be stored in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving.
Freezer: Freeze unfilled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature, then add the cream cheese filling before serving.
For more cookie tips, check out my Guide to Freezing, Baking, and Storing Cookies.
Gingerbread Thumbprint Cookies
Ingredients
Cookies
- 3 cups (375 g) all-purpose flour
- 1 tablespoon gingerbread spice mix*
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (168.5 g) molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ cup (50 g) granulated sugar, for rolling the dough
Cream Cheese Filling
- ½ package (4 ounces) cream cheese, softened
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- ½ teaspoon vanilla extract
- 2 cups (250 g) confectioners’ sugar
- 1 tablespoon whole milk
Instructions
Cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, gingerbread spice, baking soda, and kosher salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add molasses, egg, and vanilla extract to the butter mixture. Mix on low speed until fully incorporated, scraping down the sides as needed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Pour granulated sugar into a shallow bowl.
- Using a 1-tablespoon scoop, portion the dough and roll into smooth balls. Roll each dough ball in the granulated sugar to coat evenly.
- Place dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the tops are just beginning to crack.
- Remove from oven and let cookies cool for 2-3 minutes before pressing a teaspoon or your thumb into the dough, making an indentation.
- Allow cookies to cool completely before filling.
Cream Cheese Filling
- To the bowl of a stand mixer, add cream cheese, butter, and vanilla. Blend for 1-2 minutes on medium speed until fully incorporated. (You can also use a hand-held mixer.)
- Gradually add confectioners’ sugar, one cup at a time, beating well after each addition.
- Mix in milk, adding more if needed, until the filling is smooth and pipeable.
- Spoon about 1 teaspoon of filling into each cooled cookie.
- Lightly tap the pan to help the filling settle, then allow to set completely before serving.
Notes
3 tablespoons ground cinnamon
2 tablespoons ground ginger
1 tablespoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cardamom (optional)
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
OK, these are REALLY good! The gingerbread cookie is amazing on its own, and then you top it off with a cream cheese frosting for an upgrade you didn't even know you needed. This one is definitely going on my holiday cookie list!
Elizabeth
You can't go wrong with this cookie, especially if you love all things gingerbread! I love the cream cheese center!
Bella
These are cute little cookies. The gingerbread flavor goes so well with the sweet and creamy filling!
Stephanie
These are perfect for the holidays. They have all the nostalgic flavor of gingerbread with that delicious cream cheese frosting!
Soft gingerbread is my favorite. I made a recipe like this one, but was too “runny” to make into cookies, so spread in a 9×13 pan and made bars instead.
Used the same frosting recipe. I am loving every morsel.
I try a lot of recipes. While this one sounded very good, overall, it didn’t deliver. The flavor is bland. I notice there is unsalted butter as well as no salt added. I mistakenly used salted butter – it really didn’t add much flavor. I followed the recipe exact but the cookies did not maintain a thumbprint well. I did put the cream cheese frosting on. Not a repeat recipe for me. I feel like it really needs salt and maybe vanilla.
I read your comment and was horrified. And confused. So I immediately made them again and brought them to a gathering with 20+ people. (who are very honest and have told me in the past if a recipe didn’t pass their criteria) I said “please let me know your very honest feedback on this cookie, no matter how trivial, I want to improve it if I can.” I had people come up to me individually and say it was the best cookie they ever had. Some said that they didn’t like other gingerbread recipes but this one was exceptional. “The flavor.” That was the most heard response.. the flavor is amazing. “It’s just so good.” I am baffled at how you could have made the recipe as-is and found them bland. Do you have a preference for spicy? Do you think all gingerbread is bland? Did you substitute an ingredient other than butter? There is just no way that this is a bland cookie, and I have at least 20 in-real-life testimonies to prove it. Should you want to try again and add salt and vanilla (I personally wouldn’t add either, unless you want to add to the frosting) please do let me know what thoughts.