These gingerbread thumbprint cookies are perfect for the holiday baking season! Soft gingerbread cookies are a classic and get even better when filled with a cream cheese center. This Christmas cookie is perfect for holiday cookie trays!
One of my favorite things to do during the holiday season is make Christmas cookies! I love to make them for friends, family and to gift to neighbors and every year my list gets longer and longer of favorites to make.
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These gingerbread cookies have a soft chewy base with a cream cheese filling. Gingerbread thumbprint cookies will be your new favorite to make this holiday season!
They are loaded with plenty of warm spices plus are gluten free and dairy free! The perfect addition to any holiday cookie tray. Everyone will love this dessert recipe!
Recipe Ingredients
- Wet ingredients: Coconut oil, maple syrup, molasses and vanilla extract.
- Dry ingredients: Almond flour, salt, ginger, cinnamon, nutmeg and cloves.
- Maple cream cheese frosting: Dairy-free cream cheese, vanilla extract and maple syrup.
How to Make Gingerbread Thumbprint Cookies
- Combine wet ingredients: In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
- Make gingerbread cookie dough: Add almond flour, salt, and spices and stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again.
- Scoop, roll and indent: Scoop dough and roll it into no bigger than a tablespoon size ball. Place in even rows on the parchment paper lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
- Bake: Bake gingerbread thumbprint cookies in preheated 350°F for 12-14 minutes and then transfer cookies to a wire rack to cool completely.
- Make frosting: While cookies are cooling, add all maple cream cheese frosting ingredients to a bowl. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
- Fill: Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.
Expert Tips
- If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
- Instead of filling with cream cheese frosting, use your favorite jam.
- Dairy free white chocolate chips could be used instead of the frosting. Place a few into the center immediately after baking.
- Dairy free butter can be used in place of coconut oil. Adjust the amount of added salt as most dairy free butters are salted.
FAQs
These gingerbread thumbprints are best the day they are made. Store in an airtight container in the refrigerator for 2-3 days.
Only unfilled cookies can be frozen. Freeze in a freezer safe bag for up to two months. Thaw then fill with cream cheese frosting.
I used unsulphured molasses. This is found in the baking aisle of grocery stores. Do not use blackstrap molasses.
Unfortunately not. This recipe has all been tested using almond flour, no other gluten free flours can be used.
More Vegan Cookie Recipes
Gingerbread Thumbprint Cookies
Ingredients
- 1/2 cup coconut oil , melted and cooled
- 1/2 cup maple syrup , room temperature
- 2 Tablespoons molasses
- 2 teaspoons vanilla extract
- 3 cups almond flour
- 1/4 teaspoon salt
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Maple Cream Cheese Frosting
- 2 ounces cream cheese , dairy-free
- 2 teaspoon vanilla extract
- 1 1/2 Tablespoons maple syrup
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
- In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
- Add almond flour, salt, and spices and stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
- Scoop dough and roll it into no bigger than a tablespoon size ball.
- Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
- Bake for 12-14 minutes and then transfer cookies to a wire rack to cool completely.
- While cookies are cooling, add all maple cream cheese frosting ingredients to a bowl. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
- Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.
Notes
- These gingerbread thumbprints are best the day they are made. Store in an airtight container in the refrigerator for 2-3 days.
- I used Grandma’s Original Unsulphured MolassesÂ
