Clémence's Ginger Molasses Thumbprint with Grand Marnier Ganache
Course: Holiday Recipes, Sweets
Keyword: 12 Days of Cookies, Cookies, Ginger
Sweets Sub-Category: Cookies
Servings: 18cookies
Author: Clémence de Lutz
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.
Ingredients
THUMBPRINTS
5ozsalted butter(140g)
¾cupbrown sugar(168g)
½cupmolasses(162g)
1egg
½tspfreshly grated ginger
zest of 1 orange
3cupsall-purpose flour(360g)
1tspbaking soda
½tspkosher salt
1tspground cinnamon
¼tspground nutmeg
½cupturbinado sugarfor rolling
GRAND MARNIER GANACHE
6ozwhite chocolate(168g)
⅓cupheavy cream(60g)
1tbspunsalted butter(14g)
2tbspGrand 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.