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Caramel Pecan Gingerbread Thumbprint CookiesCaramel Pecan Gingerbread Thumbprint Cookies

Caramel Pecan Gingerbread Thumbprint Cookies

Infused with warm holiday spices and rich molasses, these chewy gingerbread cookies are rolled in sugar, baked to perfection, and topped with a crunchy pecan. A drizzle of melted chocolate adds the finishing touch for a festive treat that’s as beautiful as it is delicious.
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Recipe - Save-on-Foods
Caramel Pecan Gingerbread Thumbprint Cookies With Club House
Caramel Pecan Gingerbread Thumbprint Cookies
Prep Time20 Minutes
Servings30
Cook Time10 Minutes
0
Ingredients
3 cups flour
1 tbsp Gingerbread Spice Finishing Sugar
1 tsp baking soda
¼ tsp salt
¾ cup butter, softened
¾ cup firmly packed brown sugar
½ cup molasses
1 egg
¼ cup granulated sugar
60 pecan halves
2 ounces semi-sweet baking chocolate, melted
Directions

Ingredients

  • 3 cups flour 
  • 1 tbsp Gingerbread Spice Finishing Sugar
  • 1 tsp baking soda 
  • ¼ tsp salt 
  • ¾ cup butter, softened 
  • ¾ cup firmly packed brown sugar
  • ½ cup molasses 
  • 1 egg
  • ¼ cup granulated sugar 
  • 60 pecan halves 
  • 2 ounces semi-sweet baking chocolate, melted

 

Preparation

  1. Mix flour, Finishing Sugar, baking soda and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

  2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

  3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a pecan into center of each cookie. Sprinkle cookies with additional Finishing Sugar. Remove to wire racks; cool completely. Drizzle cookies with melted chocolate. Let stand until chocolate is set. Store cookies in airtight container up to 5 days.

20 minutes
Prep Time
10 minutes
Cook Time
30
Servings

Directions

Ingredients

  • 3 cups flour 
  • 1 tbsp Gingerbread Spice Finishing Sugar
  • 1 tsp baking soda 
  • ¼ tsp salt 
  • ¾ cup butter, softened 
  • ¾ cup firmly packed brown sugar
  • ½ cup molasses 
  • 1 egg
  • ¼ cup granulated sugar 
  • 60 pecan halves 
  • 2 ounces semi-sweet baking chocolate, melted

 

Preparation

  1. Mix flour, Finishing Sugar, baking soda and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

  2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

  3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a pecan into center of each cookie. Sprinkle cookies with additional Finishing Sugar. Remove to wire racks; cool completely. Drizzle cookies with melted chocolate. Let stand until chocolate is set. Store cookies in airtight container up to 5 days.