Gingerbread Thumbprint Cookies with Cranberry Jam Recipe
Gingerbread Thumbprint Cookies filled with tangy cranberry jam offer a delightful combination of warm spices and a sweet, fruity center. These classic holiday treats feature a soft, spiced cookie base perfectly complemented by the tartness of the jam. Easy to prepare and fun to make, this recipe yields festive cookies that are perfect for sharing during the holiday season or any cozy gathering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: Approximately 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
Other
- 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 prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the spices and leavening.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and fluffy, which helps create a tender cookie texture.
- Add Molasses and Egg: Mix in the molasses, egg, and vanilla extract until completely combined, enhancing the cookie’s rich flavor and moisture.
- Incorporate Dry Ingredients: Gradually introduce the dry spice and flour mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 15-20 minutes to make it easier to handle and shape.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in additional granulated sugar for a sweet, decorative coating.
- Make Thumbprints: Arrange the dough balls on the prepared baking sheets, spacing them apart. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie for the jam filling.
- Fill with Jam: Spoon a small amount of cranberry jam into each indentation, adding a fruity burst to each bite.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges of the cookies turn lightly golden, indicating they are cooked through but still soft inside.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely, ensuring they firm up and are easy to handle.
Notes
- Chilling the dough prevents spreading and helps maintain the thumbprint shape.
- Molasses gives the gingerbread cookies their signature rich flavor and deep color.
- Use fresh cranberry jam or homemade for the best tartness and flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can also be frozen before or after baking for longer storage.
Keywords: Gingerbread cookies, thumbprint cookies, cranberry jam, holiday cookies, spiced cookies, molasses cookies
