Sweet and spicy gingerbread thumbprint cookies with cheesecake centers and a chocolate drizzle. Nothing spells C-h-r-i-s-t-m-a-s better!
I spun a plain thumbprint cookie from Martha Stewart into gingerbread sweethearts by lacing them with warm spices like ginger, cinnamon, cloves and nutmeg. They’re filled with tangy cream cheese and finished with a drizzle of chocolate.
The bite of the cookie has crispy edges, is tender on the inside and melts in your mouth. I love how the creamy cheesecake centers cut through the rich spices while the sweet chocolate comes along for the ride.
To make the indentations Martha directs you to remove the hot cookies from the oven and press your thumb into them. What? Burn my fingerprint off for a cookie? The lengths that woman will go to. You have to love her devotion but there is an easier way.
A way that doesn’t call for scorching yourself with 350 degree heat. Thereby scarring yourself for life. The end of a wooden spoon, ice cream scoop, whisk or a measuring spoon with a rounded bottom works a lot better. Duh.
I, for one couldn’t be happier that gingerbread season is here! Nothing makes a home smell more like the holidays. I hope you share the sentiment because I’m sitting on a small stack of gingerbread recipes.
I’m mildly obsessed. ← That’s an understatement.
Have you visited my guest post on girlichef.com? See you there!