Gingerbread Mocha Thumbprint Cookies

30 cookies
28 min

Gingerbread mocha thumbprint cookies are a twist on a Christmas cookie classic. Made with a simple gingerbread cookie dough that's baked and filled with decadent mocha chocolate ganache.

Gingerbread thumbprint cookies that are filled with chocolate ganache and topped with candied ginger pieces. There's a small gold ornament and sugar in the background that looks like snow.

'Tis the season for all the Christmas cookies you can handle.

Me personally, we're two weeks away from Christmas and I've probably eaten more cookies than a person needs to eat for a whole year ;).

These gingerbread mocha thumbprint cookies are a new holiday favorite in this household.

They're a classic gingerbread cookie that gets baked, then filled with a mocha infused chocolate ganache.

For extra ginger flavor I like to finish them off with a sprinkle of candied ginger.

They're slightly chewy, crispy on the edges and that mocha ganache makes them extra decadent.

If there's one thing I crave during the holidays, it's definitely my gingerbread flavored coffee.

Something about that gingerbread flavor gives me the warm and fuzzies. It doesn't feel like Christmas to me without it.

My gingerbread coffee obsession sparked my idea for these gingerbread thumbprints filled with chocolate.

The gingerbread spices mixed with chocolate and a hint of coffee make these Christmas cookies unique and irresistible!

A cooling rack topped with 3 rows of gingerbread thumbprint cookies filled with chocolate. There's a couple of white frosted star cookies in the background with a small gold ornament. You can see a small white Christmas tree and gold glitter pinecone in the background.
Ingredients in chocolate thumbprint cookies:


  • all purpose flour
  • baking soda
  • ground ginger, cinnamon and Allspice
  • salt
  • unsalted butter
  • dark brown sugar
  • egg
  • molasses
  • granulated sugar (for rolling)
  • semisweet chocolate chips
  • heavy cream
  • instant coffee powder
  • candied ginger for topping (optional)


How to make Gingerbread Mocha Thumbprint Cookies:


(original recipe adapted from twocupsflour.com)


  1. Make the gingerbread cookie dough: combine flour, baking soda, spices and salt in medium bowl. Set aside.
  2. In stand mixer fitted with a paddle (or with a hand mixer), cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Add egg and molasses and beat until combined.
  4. Slowly add in the flour mixture, a third at a time, and mix just until incorporated.
  5. Cover and refrigerate 1 hour or up to 3 days.
  6. Preheat oven to 350 F. Line two cookie sheets with parchment paper. Once chilled, remove dough from refrigerator and scoop out about ½ tablespoon of dough. Roll it in your hands and then roll in the granulated sugar. Place on cookie sheet, spacing about 1" apart.
  7. Using your thumb or a small spoon, gently press down in the middle to create an indent in the cookie dough.
  8. Bake 8-10 minutes or until edges are slightly browned and the cookies have slightly spread. Once they're out of the oven, carefully press down on the indent again while cookie is still warm. Let cool 2-3 minutes on the cookie sheet, then transfer to a cooling rack and cool completely before filling.
  9. For the mocha ganache: place chocolate chips in medium heat-proof bowl. Heat heavy cream in small saucepan over medium heat. Bring just to a simmer, remove from heat and stir in instant coffee powder. Pour hot cream over chocolate. Let sit 1 minute, then whisk together until smooth and combined.
  10. Once cookies have cooled, fill the centers with the mocha ganache and top with candied ginger pieces (if using).
A cooling rack topped with 3 rows of gingerbread thumbprint cookies right after coming out of the oven.
Do thumbprint cookies need to be refrigerated?


I recommend storing these thumbprint cookies in an airtight container in the refrigerator up to 5 days.

Classic thumbprint cookies filled with jam typically do not need to be refrigerated but since these chocolate thumbprints have ganache (which has cream), they'll need to be refrigerated if not being eaten right away.

You can also freeze these in an airtight container for up to 3 months.


Why did my thumbprint cookies spread?


Cookies spread too much when the butter in the dough hasn't had proper time to chill.

To help keep the thumbprint shape and avoid your cookies from spreading too much, it's crucial to chill the dough for at least 1 hour!

Any dough that isn't being shaped and baked right away should be chilled until ready to use.


Other filling ideas for gingerbread thumbprint cookies:


A pile of chocolate thumbprint cookies. There's sugar that looks like snow in the background with little star shaped frosted cookies and a small gold ornament.
For more Christmas dessert recipes try:


Chai Pumpkin Cheesecake with Salted Caramel

Homemade Salted Caramel Sauce

Cardamom Apple Pear Crisp


If you give these cookies a try, be sure to let me know in the comments below or leave a star rating. I always love to hear your feedback!
Gingerbread Mocha Thumbprint Cookies
Recipe details
  • 30  cookies
  • Prep time: 20 Minutes Cook time: 8 Minutes Total time: 28 min
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Ingredients
Gingerbread Cookie Dough
  • 3 cups (375g), all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, at room temp
  • ½ cup (100 g) dark or light brown sugar
  • 1 egg, at room temp
  • ¾ cup molasses
  • ½ cup granulated sugar, for rolling the balls in
Mocha Ganache
  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream
  • 1 teaspoon instant coffee powder
  • candied ginger pieces, for topping (optional)
Instructions
Gingerbread cookie dough
Combine flour, baking soda, spices and salt in medium bowl.  Set aside.
In a stand mixer fitted with a paddle (or with a hand mixer), cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
Add egg and molasses and beat until combined.
Slowly add in the flour mixture, a third at a time, and mix just until incorporated.
Cover and refrigerate 1 hour or up to 3 days.
Preheat oven to 350 F.  Line two cookie sheets with parchment paper.  Once chilled, remove dough from refrigerator and scoop out about ½ tablespoon of dough.  Roll it in your hands and then roll in the granulated sugar.  Place on cookie sheet, spacing about 1" apart.
Using your thumb or a small spoon, gently press down in the middle to create an indent in the cookie dough.
Bake 8-10 minutes or until edges are slightly browned and the cookies have slightly spread.  Once they're out of the oven, carefully press down on the indent again while cookie is still warm.  Let cool 2-3 minutes on the cookie sheet, then transfer to a cooling rack and cool completely before filling.
For the mocha ganache:
Place chocolate chips in medium heat-proof bowl.  Heat heavy cream in small saucepan over medium heat.  Bring just to a simmer, remove from heat and stir in instant coffee powder.
Pour hot cream over chocolate.  Let sit 1 minute, then whisk together until smooth and combined.
Once cookies have cooled, fill the centers with the mocha ganache and top with candied ginger pieces (if using).
Tips
  • *Cookies can be stored in an airtight container in the refrigerator for up to 5 days or kept in the freezer for up to 3 months.
  • *Recipe adapted from twocupsflour.com
  • *Feel free to use Christmas sprinkles instead of the candied ginger.
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