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Gingerbread White Fudge Thumbprint Cookies

Servings: 40 cookies
Author: Lisa Longley


  • 1/2 cup granulated sugar
  • 1 tsp nutmeg plus more for sprinkling
  • 1 lb Pillsbury Gingerbread Cookie Dough
  • 1/2 cup flour
  • 1 1/2 cups white chocolate chips
  • 1/2 a can of 14 oz can sweetened condensed milk
  • 1/2 tsp vanilla


  • Preheat your oven to 350 degrees. Mix together the sugar and the nutmeg and set aside.
  • Mix together the gingerbread dough and the flour until completely combined. Form into one inch round balls and roll in the sugar-nutmeg mixture.
  • Set about two inches apart on a parchment on silicon mat lined baking sheet. Push your thumb down into the center of each cookie. Bake about 12 to 14 minutes, until the edges of the cookies begin to firm up. Keep in mind that all ovens are different, keep an eye on your cookies.
  • While the cookies are baking, melt together the white chocolate and sweetened condensed milk, stirring consistently until well combined. Stir in the vanilla until well combined. Remove from the heat.
  • After removing the cookies from the oven, you may need to press down the thumbprint again (the cookies will be hot, so you may need to use the back of a spoon). Spoon a small amount of the fudge in each cookie. While it is still hot, sprinkle the nutmeg over the cookie.


If you choose to make the full batch, wait until the last tray of cookies is baking to make the fudge.