Gingerbread Mocha Thumbprint Cookies

'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!

• 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)

(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).

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.

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.

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