Introduction

Gingerbread Thumbprint Cookies with Cranberry Jam are a festive treat that combines warm spices with a sweet, tangy filling. These cookies are chewy, flavorful, and perfect for holiday gatherings or any time you want a cozy, homemade dessert.

The image shows a pile of round cookies arranged in a white bowl lined with a white cloth. Each cookie has two layers: the base layer is golden brown with a slightly rough texture, and the center holds a glossy, deep red jam filling. The jam is smooth and shiny, creating a nice contrast to the matte cookie dough. The cookies are stacked closely together, filling the bowl against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Chilling the dough helps keep the cookies from spreading too much and makes handling easier.
Try using different jams like raspberry or apricot for a new twist on the classic flavor.
For extra spice, add a pinch of black pepper or increase the ginger slightly.
Rolling the dough balls in sugar adds a nice crunch and a touch of sparkle once baked.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate for up to two weeks or freeze for up to three months. Reheat briefly in a warm oven or microwave for a soft, fresh-baked feel.

How to Serve

A close-up view of several thumbprint cookies piled inside a white bowl lined with a white cloth. Each cookie has one smooth, golden-brown round layer with a soft texture and a slightly raised edge holding a shiny, deep red jam filling in the center. The contrast between the warm cookie color and glossy jam makes the cookies look fresh and inviting. The soft cloth peeks out around the cookies, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam?

Yes, you can substitute cranberry jam with any fruit jam you like, such as raspberry, strawberry, or apricot. Choose a jam that complements the warm spices of the gingerbread.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps prevent spreading. Also, rolling the dough into firm balls and placing them adequately spaced on the baking sheet will keep the cookies from merging during baking.