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Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

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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.

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

  • 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

Find it online: https://nayabaker.com/gingerbread-thumbprint-cookies-with-cranberry-jam-recipe/