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Gingerbread thumbprint cookies with butter rum filling . I LOVE these - so chewy and delicious for the holidays!

Gingerbread Thumbprint Cookies with Butter Rum Filling


  • Author: Erin Browne
  • Total Time: 16 mins
  • Yield: 34-36 cookies 1x

Ingredients

Scale
  • 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
  • 1/2 stick of butter, softened to room temperature

Instructions

  1. FOR THE COOKIES:
  2. Preheat oven to 350F
  3. Prepare cookie dough according to mix instructions (this will use the butter and egg if using a Krusteaz mix)
  4. 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.
  5. 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.
  6. Bake 7-10 minutes until edges are lightly brown and dough starts to crackle.
  7. Remove from oven. If indentations have filled in while baking, use your finger to press them back down while cookies are still hot.
  8. Cool on cooling rack.
  9. FOR THE FILLING:
  10. 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.
  11. Spoon small amounts of filling into indentations. Top with additional sugar or sprinkles if desired. Allow to set and then store in airtight container.
  • Prep Time: 7 mins
  • Cook Time: 9 mins
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