Carrot Cake Filled Ginger Thumbprints

  • Author: The Kitchen Whisperer

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  • 2 1/4 cups flour
  • 2 teaspoon ground ginger
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup shortening softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon orange juice
  • 1/4 cup molasses
  • 34 Tbs coarse white sanding sugar
  • Carrot Cake Jam


  1. Preheat oven to 350 degrees.
  2. Sift together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the orange juice, grated ginger and molasses.
  5. Gradually stir the sifted ingredients into the molasses mixture.
  6. Cover and chill for 1 hour in the fridge.
  7. Shape dough into 1” balls, and roll them in the coarse white sanding sugar.
  8. Using a medium cookie scoop (about 1/4 cup size), scoop up a ball of dough and place it in the center of a whoopee pie pan cavity.
  9. Slightly press the cookie down (you just want to just ‘smush’ it down slightly)
  10. Bake for 9 minutes in the preheated oven.
  11. Remove from the oven and using your thumb (watch it’s hot!) or the bottom of a metal1/4 cup measuring cup, gently press down in the center to make a slight indentation/well.
  12. Fill each well with 1 tablespoon of carrot cake jam.
  13. Place back in the oven for 1-2 minutes or until the cookies tops barely firm up. (They will have a slight give). They will firm up while resting in the pan.
  14. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  15. Store in an airtight container.
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