Description
Description Delightful thumbprint cookies with the essence of gingerbread, creamy pecans, and rich maple syrup filling, perfect for holiday gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1/2 cup maple syrup
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Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream the butter and brown sugar together until fluffy. Add in the molasses, egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients until combined.
- Shape the dough into small balls and place them on a baking sheet. Press your thumb into the center of each ball to create a well.
- In a saucepan, heat the maple syrup and stir in the chopped pecans. Fill each thumbprint with the pecan filling.
- Bake for 10-12 minutes until the cookies are golden. Let them cool before serving.
Notes
- Notes
- For added freshness, use fresh spices and chill the dough if it feels too soft to shape.