Introduction

Gingerbread Thumbprint Cookies with Cranberry Jam combine warmly spiced dough with a tart, sweet center for a delightful holiday treat. These charming cookies are easy to make and perfect for sharing with family and friends during the festive season.

A white bowl filled with round cookies that have a soft brown color and a smooth texture. Each cookie has a shiny red jam center that looks slightly glossy and thick. The cookies are stacked loosely, resting on white parchment paper inside the bowl. The background shows a soft blur of green and warm lights. 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) and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until creamy and fluffy.
Step 4: Mix in the molasses, egg, and vanilla extract until the mixture is smooth and fully combined.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing.
Step 6: Cover the dough with plastic wrap and refrigerate for 15-20 minutes to make it easier to handle.
Step 7: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in additional granulated sugar for extra sweetness and texture.
Step 8: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each ball.
Step 9: Spoon a small amount of cranberry jam into each indentation, filling it generously but without overflowing.
Step 10: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies feel set.
Step 11: Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a sharper contrast, try using orange marmalade or spiced apricot jam in place of cranberry jam.
Chilling the dough helps prevent spreading and makes it easier to form neat thumbprints.
Roll the cookie dough balls in sparkling sugar for a festive sparkle and added crunch.
If you prefer a softer cookie, reduce the baking time by a minute or two.

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; thaw at room temperature before serving. To refresh slightly, warm them in a low oven for a few minutes.

How to Serve

The image shows a white bowl filled with round cookies that each have a red jam center. The cookies are golden brown and look soft and slightly crumbly. The red jam in the middle is glossy and smooth, making a bright contrast to the cookies. The bowl is lined with white parchment paper, and there is a red cloth partially wrapped around the outside of the bowl. The background has a white marbled texture. 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 instead of cranberry?

Yes, you can substitute cranberry jam with any jam of your choice such as raspberry, apricot, or orange marmalade. Each will give a unique flavor to the cookies.

How should I prevent the jam from overflowing during baking?

Use a small spoonful of jam and create a deep enough thumbprint to hold the filling. Avoid overfilling the indentation to prevent spilling as the jam heats up.