It’s cookie season! I was excited to share these pretty little thumbprint cookies. Thumbprints are so versatile because you can use pretty much any cookie dough and filling, so there are endless flavor combinations to be had.
To make these extra simple, I started with a box mix. I have no shame in reaching for a cookie or cake mix for recipes that I want to keep as fast and easy as possible. They are fun to use when experimenting with flavors also because they cut your prep time in half. I like the Krusteaz gingerbread mix because the cookie is super soft and chewy and the molasses flavor is mild, which is great for those who aren’t into a super spicy cookie.
I filled these cookies with a smooth buttery rum filling – they just scream Christmas.
I rolled the dough balls in coarse sugar sprinkles and raw brown sugar before baking. It added a pleasant sugary crunch to each bite.
|Gingerbread Thumbprint Cookies with Butter Rum Filling|| || |
- FOR THE COOKIES:
- 1 box Krusteaz gingerbread cookie mix, or similar
- 1 egg
- 1 stick butter, softened to room temperature
- Coarse sugar sprinkles or raw brown sugar, for rolling (optional)
- FOR THE FILLING:
- 1 cup powdered sugar
- 1-2 tablespoons of dark rum
- ½ stick of butter, softened to room temperature
- FOR THE COOKIES:
- Preheat oven to 350F
- Prepare cookie dough according to mix instructions (this will use the butter and egg if using a Krusteaz mix)
- Use a small cookie scoop (approx 2 tsp per cookie) to form dough balls. If desired, roll the balls in coarse sugar sprinkles or raw brown sugar.
- Place dough balls 2 inches apart on ungreased cookie sheet. Make indention in the center of each ball using your thumb or the handle of a spatula.
- Bake 7-10 minutes until edges are lightly brown and dough starts to crackle.
- Remove from oven. If indentations have filled in while baking, use your finger to press them back down while cookies are still hot.
- Cool on cooling rack.
- FOR THE FILLING:
- Whisk together all ingredients until smooth. It should be the consistency of a thin frosting. If filling is too thick, add additional rum a few drops at a time to thin. If your filling is too thin, add additional powdered sugar 1 tsp at a time to thicken.
- Spoon small amounts of filling into indentations. Top with additional sugar or sprinkles if desired. Allow to set and then store in airtight container.
Krusteaz Cookie Mix & Holiday Giveaway
You can win your own prize pack of cookie mixes and fun kitchen items from Krusteaz! One reader will win two boxes EACH of the cookie mixes shown above: butter vanilla sugar, gingerbread, oatmeal scotchie, shortbread, and snickerdoodle. In addition, the prize pack will contain some other fun items like an apron, tote bag, holiday cookie cutters, and a frosting decorating pen!
The giveaway runs from now until Monday, December 14th at 11:59pm Eastern. Winner will be contacted via email!
Here’s how to enter:
- Leave a comment on this post and tell me your favorite Christmas cookie! – mandatory
- Follow @ebrowniebites (me!) and @krusteaz on Instagram – optional for an extra entry. Leave an additional comment telling me you’ve followed both accounts or are already a follower!
- Tweet about this giveaway! Make sure to tag @erinbrowne and link to this blog post. Here’s a shortened link to use: http://goo.gl/IL6cxF – optional for an extra entry. Leave an additional comment with a link to your tweet!
- Subscribe to our email updates! Find the sign-up box in the sidebar. – optional for an extra entry. Leave an additional comment telling me you’ve subscribed or that you are already a subscriber!
Good luck everyone!!
Here’s a handy Pinterest-optimized image for you if you want to save this recipe for later – just hover your mouse over the image and click “Pin it”!