Ginger Thumbprint Cookies with Dulce de Leche…

It’s close on two months to Christmas. Did you know that?

I swear I was here just a few months ago. Every year seems to sprint by and before you know it you have that “shopping center moment”. You know, the one where you’re walking along doing your shopping, minding your own business, and suddenly there are Christmas decorations and stuff everywhere.

Oh my word Mom, check it out! They’re starting early this year? This stuff is just gonna sit here taking up… wait. What month is it? October? How did that happen?!

Since I’ve started blogging, it’s the “12 weeks of cookies moment”. Know which one I’m talking about?

This year it was Bree who jolted me into reality with her White Chocolate Ginger Drops.

Wow. I was obsessing over them for weeks before I finally got round to them. Although my obsession with dulce de leche won over and they turned into Ginger Thumbprint Cookies with Dulce de Leche.

12 Weeks of Cookies is an awesome way to get the excitement going. Go check it out! Counting down to Christmas with cookies. What else?

Christmas is around the corner, let’s get our butts into gear, K?

Ginger Thumbprint Cookies with Dulce de Leche:   (Adapted from Baked Bree) (Makes about 24)

• 3 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 3/4 cup/170 g butter, softened
• 3/4 cup brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 tsp. vanilla extract

Whisk together the flour, baking soda, salt, ginger, cinnamon and nutmeg and set aside.

Cream the butter and brown sugar together in a stand mixer with paddle attachment or a hand beater until light in colour and fluffy (6 – 10 min).

Add the molasses, egg and vanilla extract and beat to combine.

Add the dry ingredients and mix until just combined and a soft dough forms.

Divide the dough in two and wrap in plastic wrap. Chill in the fridge for at least 2 hours or overnight.

Preheat the oven to 170°C/340°F and line baking sheets with non-stick paper.

Roll the dough into balls (a tbsp. measure makes a good-sized cookie) and roll the balls in caster (superfine) sugar.

Place the balls onto prepared baking sheets and press your finger down onto the tops to create a small dent in each. Bake for 10 – 15 minutes or until slightly firm and the undersides of the cookies are a deep golden brown.

Allow to cool completely and pipe or dollop about 1/2 tsp. dulce de leche into the dent of each cookie.