Clémence’s Ginger Molasses Thumbprint with Grand Marnier Ganache
Servings: 18 cookies
This one’s for the grown ups! We’re adulting the classic thumbprint with salted butter (like our favorite from Straus) and a touch of Grand Marnier in our white chocolate ganache filling (merci, TCHO)! Be sure to use a real white chocolate rather than baking drops or chips here for an even melt.
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Ingredients
THUMBPRINTS
- 5 oz salted butter (140g)
- ¾ cup brown sugar (168g)
- ½ cup molasses (162g)
- 1 egg
- ½ tsp freshly grated ginger
- zest of 1 orange
- 3 cups all-purpose flour (360g)
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup turbinado sugar for rolling
GRAND MARNIER GANACHE
- 6 oz white chocolate (168g)
- ⅓ cup heavy cream (60g)
- 1 tbsp unsalted butter (14g)
- 2 tbsp Grand Marnier or other liqueur
- candied orange zest or ginger, if desired, for garnish
Instructions
THUMBPRINTS
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy. Add the molasses and the egg, scraping well here and there, until the mixture is smooth and homogenous. Add in the ginger and orange zest.
- Combined all of the dry ingredients. Add the dry ingredients to the bowl and mix until just combined. Chill the dough for at least one hour.
- Preheat your oven to 350°F. Line two cookie sheets with parchment paper. Scoop cookies with a ¾ ounce scooper or 2 Tbsps. Roll the cookies into the turbinado sugar and place 1” apart on cookie sheets. Make a dent with a melon baller or thumbprint. Bake for 10-12 minutes or until just set on the edges. Cool on the cookie sheets.
GRAND MARNIER GANACHE
- Using a microwave or double boiler, melt the chocolate and heavy cream together, careful to stir often and never melt the chocolate fully over either heat source. Once the chocolate is about ¾ of the melted, take it off the heat and stir until smooth. Add in the butter and stir until has melted completely. Stir in Grand Marnier.
- Once cookies are nearly cooled all the way, spoon or pipe the ganache into the center of each cookie. Add a touch of orange zest or candied ginger, if desired.
