Ginger Thumbprint Cookies

Ginger Thumbprint Cookies with Dark and White Chocolate

Claudine Gervais created this winning recipe for the Manitoba Canola Growers bake off as part of Manitoba Food Bloggers Jamie Oliver's Food Revolution Day. These cookies took 1st place in the bake off.

Prep Time

Servings

4 dozen

2 1/2 cups all-purpose flour (625 mL)

1 1/2 tsp ground ginger (7 mL)

1 tsp cinnamon (5 mL)

1/4 tsp ground cloves (1 mL)

1/4 tsp nutmeg (1 mL)

1/4 tsp salt (1 mL)

1 tsp baking soda (5 mL)

1 cup brown sugar (250 mL)

1/2 cup molasses (125 mL)

2/3 cups canola oil (150 mL)

2 eggs (2 )

1/2 cup candied ginger (125 mL)

1/2 cup granulated sugar, to coat cookie dough balls before baking (125 mL)

4 squares white chocolate (4 )

4 squares premium-quality dark chocolate (4 )

  1.  Preheat oven to 350°F (180°C).
  2. In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda; set aside.
  3. In the bowl of an electric mixer, combine brown sugar, molasses, canola oil and eggs; beat until smooth. Add flour mixture – a little at a time – and blend until dough comes together. Stir in candied ginger. Chill dough for a minimum of one hour.
  4. Roll chilled dough into 1 inch (2.5 cm) balls, then roll in sugar to coat. Place on parchment-lined cookie sheet, 1 inch (2.5 cm) apart. Bake 5 minutes; remove from oven and with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation at the centre of each cookie. Return to oven and bake for another 4 minutes until cookies are set and surface is crackled.
  5. Remove to cool on wire racks.
  6. In two microwave safe bowls, use one for white chocolate and the other for dark chocolate. Place one bowl at (remove second at) time in the microwave and melt chocolate in 10-20 second increment. Stirring between increments, Allow to cool slightly before transferring each melted chocolate into a piping bag or a resealable bag with a corner snipped off. Pipe chocolate onto the cookie in the indentation, making a “thumbprints.” Or just carefully spoon the melted chocolate into the indentations.

Ingredients

2 1/2 cups all-purpose flour (625 mL)

1 1/2 tsp ground ginger (7 mL)

1 tsp cinnamon (5 mL)

1/4 tsp ground cloves (1 mL)

1/4 tsp nutmeg (1 mL)

1/4 tsp salt (1 mL)

1 tsp baking soda (5 mL)

1 cup brown sugar (250 mL)

1/2 cup molasses (125 mL)

2/3 cups canola oil (150 mL)

2 eggs (2 )

1/2 cup candied ginger (125 mL)

1/2 cup granulated sugar, to coat cookie dough balls before baking (125 mL)

4 squares white chocolate (4 )

4 squares premium-quality dark chocolate (4 )

Directions

  1.  Preheat oven to 350°F (180°C).
  2. In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda; set aside.
  3. In the bowl of an electric mixer, combine brown sugar, molasses, canola oil and eggs; beat until smooth. Add flour mixture – a little at a time – and blend until dough comes together. Stir in candied ginger. Chill dough for a minimum of one hour.
  4. Roll chilled dough into 1 inch (2.5 cm) balls, then roll in sugar to coat. Place on parchment-lined cookie sheet, 1 inch (2.5 cm) apart. Bake 5 minutes; remove from oven and with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation at the centre of each cookie. Return to oven and bake for another 4 minutes until cookies are set and surface is crackled.
  5. Remove to cool on wire racks.
  6. In two microwave safe bowls, use one for white chocolate and the other for dark chocolate. Place one bowl at (remove second at) time in the microwave and melt chocolate in 10-20 second increment. Stirring between increments, Allow to cool slightly before transferring each melted chocolate into a piping bag or a resealable bag with a corner snipped off. Pipe chocolate onto the cookie in the indentation, making a “thumbprints.” Or just carefully spoon the melted chocolate into the indentations.

Nutritional Analysis

Calories

130

Total Fat

6 g

Saturated Fat

2 g

Cholesterol

10 mg

Sodium

50 mg

Carbohydrates

18 g

Fiber

0 g

Protein

1 g

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