Gingerbread Thumbprint Cookies
These gingerbread thumbprint cookies are perfect for the holiday baking season! Soft gingerbread cookies are filled with a cream cheese center.
Servings: 24
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