Gingerbread Thumbprint Cookies with Cranberry Jam Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Molasses and Egg: Mix in the molasses, egg, and vanilla extract until fully incorporated, adding moisture and rich flavor to the dough.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overworking the dough.
- 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.
- 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.
- 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.
- 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.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn lightly golden, indicating doneness.
- 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
