Gingerbread Thumbprint Cookies with Dulce de Leche
The perfect addition to your Christmas desserts.
By Ree Drummond
Jump to recipe
Yields:
36 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
Rich gingerbread plus gooey dulce de leche results in these decadent cookies. You won't be able to get enough of them!
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Ingredients
- 2 cups
all-purpose flour
- 1/2 tsp.
kosher salt
- 1/4 tsp.
ground allspice
- 1/4 tsp.
ground cinnamon
- 1/4 tsp.
ground cloves
- 1/4 tsp.
ground ginger
- 1/4 tsp.
ground nutmeg
- 6 Tbsp.
salted butter, softened
- 3/4 cup
packed light brown sugar
- 1/2 cup
dark molasses
- 1
large egg
- 6 Tbsp.
dulce de leche or caramel sauce
Directions
- Step 1In a large bowl, whisk the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg.
- Step 2In the bowl of a mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy, about 2 minutes. Drizzle in the molasses, mixing well and scraping down the sides of the bowl if needed. Beat in the egg.
- Step 3Reduce the speed to low and add the flour mixture in three batches, beating until just combined after each addition. Wrap the dough in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Step 4Preheat the oven to 350 ̊. Line 2 baking sheets with parchment paper. Scoop rounded teaspoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Gently press your thumb into the center of each to make an indentation.
- Step 5Bake until the cookies are set but still soft, about 14 minutes. Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to re-indent. Remove the cookies to a rack to cool completely.
- Step 6Fill each cookie with 1/2 teaspoon dulce de leche.
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