Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

Introduction

These Gingerbread Thumbprint Cookies with Cranberry Jam combine warm spices and sweet tartness in every bite. Perfect for the holiday season or any cozy gathering, they’re easy to make and sure to impress. Let’s bake these festive treats together!

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1/3 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• Cranberry jam (for filling)
• Additional granulated sugar (for rolling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy.
4. Step 4: Mix in the molasses, egg, and vanilla extract until fully combined.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
6. Step 6: Cover the dough with plastic wrap and refrigerate for 15-20 minutes to make it easier to handle.
7. Step 7: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each ball in additional granulated sugar.
8. Step 8: Place the sugar-coated balls on the prepared baking sheets. Press your thumb or the back of a spoon into the center of each ball to create an indentation.
9. Step 9: Spoon a small amount of cranberry jam into each indentation.
10. Step 10: Bake for 12-15 minutes, until the edges are just lightly golden.
11. Step 11: Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a different flavor twist, try raspberry or apricot jam instead of cranberry.
• Chilling the dough longer than 20 minutes can make the cookies easier to shape and prevent spreading.
• Roll the dough balls in finely chopped nuts before baking for added crunch.
• Use dark molasses for a richer, deeper gingerbread flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies after baking and cooling; thaw at room temperature before serving. Reheat gently in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before shaping and baking. This helps develop the flavors even more.

What if I don’t have cranberry jam?

Any fruit jam or preserves with a similar consistency can be used as a substitute. Raspberry, strawberry, or apricot jams work well with the gingerbread spices.

Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

Gingerbread Thumbprint Cookies with Cranberry Jam combine classic warm spices with a moist molasses-infused dough, crowned by a sweet and tangy cranberry jam center. These festive cookies are perfect for holiday gatherings or anytime you crave a cozy, flavorful treat.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt

Wet Ingredients

• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1/3 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Additional Ingredients

• Cranberry jam (for filling)
• Additional granulated sugar (for rolling)

Instructions

1. Preheat Your Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of spices throughout the dough.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes creamy and fluffy, which helps to create a tender cookie texture.
4. Add Molasses and Egg: Mix in the molasses, egg, and vanilla extract until fully incorporated, adding moisture and rich flavor to the dough.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overworking the dough.
6. Chill Dough: Cover the dough with plastic wrap and refrigerate for 15-20 minutes. Chilling firms the dough for easier handling and helps maintain cookie shape when baking.
7. Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in additional granulated sugar to create a sparkly coating that adds texture and sweetness.
8. Make Thumbprints: Place the sugar-coated dough balls on the prepared baking sheets. Using your thumb or the back of a measurement spoon, press an indentation into the center of each ball to hold the jam.
9. Fill with Jam: Spoon a small amount of cranberry jam into each indentation, adding a burst of tart, fruity flavor to the spicy cookie base.
10. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn lightly golden, indicating doneness.
11. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes to set before transferring them to a wire rack for complete cooling.

Notes

• For a stronger ginger flavor, increase ground ginger by ½ teaspoon.
• Molasses can be substituted with dark corn syrup or honey, but molasses offers the characteristic depth of flavor.
• Ensure butter is softened at room temperature for easier creaming.
• If dough is too sticky after chilling, lightly flour your hands when rolling.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies freeze well before baking; freeze shaped dough balls and bake directly from frozen, adding 1-2 minutes extra baking time.

Keywords: gingerbread cookies, thumbprint cookies, cranberry jam cookies, holiday cookies, spiced cookies, molasses cookies