Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

Introduction

These Gingerbread Thumbprint Cookies with Cranberry Jam are a delightful holiday treat, combining warm spices with a sweet, tangy filling. Perfect for sharing or enjoying with a cup of tea, they bring a cozy touch to any occasion.

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 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 well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Step 6: Cover the dough and refrigerate for 15-20 minutes to make it easier to handle.
7. Step 7: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar.
8. Step 8: Place the balls on the prepared baking sheets. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
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 lightly golden.
11. Step 11: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a festive look, use a combination of cranberry and orange marmalade jams as filling.
• Ensure the butter is softened to room temperature for easier creaming and better texture.
• If dough is too sticky, chill it longer before shaping.
• Use a small cookie scoop for uniform cookie sizes and even baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months—freeze them without jam and add the filling once thawed. To reheat, warm in a low oven for a few minutes to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam for the filling?

Yes, feel free to use your favorite jam or preserves. Apricot, raspberry, or even lemon curd work well with the gingerbread spices.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps prevent spreading. Also, make sure to use softened butter, not melted, and measure your flour accurately to maintain the correct dough consistency.

Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

Print Recipe

★★★★★

5 from 534 reviews

Delight in the festive flavors of these Gingerbread Thumbprint Cookies filled with tangy cranberry jam. Soft, spiced gingerbread cookies create the perfect base for a sweet and tart jam center, making them an ideal treat for holiday gatherings or cozy afternoons.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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

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

Instructions

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until evenly mixed. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture becomes creamy and fluffy, creating a smooth base for the dough.
4. Add Molasses and Egg: Incorporate molasses, the large egg, and vanilla extract into the butter and sugar mixture, mixing thoroughly until fully combined for added richness and flavor.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and ensure tender cookies.
6. Chill Dough: Cover the dough with plastic wrap and refrigerate for 15 to 20 minutes; this helps firm up the dough, making it easier to handle and shape.
7. Form Cookies: Scoop out tablespoon-sized portions of the chilled dough and roll each into a ball. Roll the balls in additional granulated sugar to add a sweet, sparkling coating.
8. Make Thumbprints: Place the sugar-coated dough balls onto the prepared baking sheets spaced evenly apart. Press your thumb or the back of a spoon gently into the center of each to create an indentation for the jam.
9. Fill with Jam: Spoon a small amount of cranberry jam carefully into the indentation of each cookie, ensuring not to overfill to prevent spilling during baking.
10. Bake the Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden, indicating they’re perfectly cooked.
11. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely, allowing them to set properly.

Notes

• Make sure the butter is softened but not melted for best creaming results.
• Chilling the dough helps prevent spreading and makes it easier to form the thumbprints.
• You can substitute cranberry jam with raspberry or strawberry jam based on your preference.
• Store cookies in an airtight container at room temperature for up to one week.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

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