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Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

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4.8 from 58 reviews

These Gingerbread Thumbprint Cookies with Cranberry Jam are a delightful holiday treat that combine warm spices and a sweet, tangy jam filling. Perfectly soft with a touch of molasses and traditional gingerbread spices, these cookies are easy to make and sure to please during festive gatherings or cozy nights at home.

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 Ingredients

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

Instructions

  1. Preheat Your Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of spices throughout the dough.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is creamy and fluffy, which helps to create a tender cookie texture.
  4. Add Molasses and Egg: Mix in the molasses, egg, and vanilla extract with the butter-sugar mixture until fully combined to add moisture and depth of flavor.
  5. Incorporate Dry Ingredients: Gradually add the whisked dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing and ensure tender cookies.
  6. Chill Dough: Cover the dough with plastic wrap and refrigerate for 15-20 minutes. This step makes the dough easier to handle and helps maintain the cookie shape while baking.
  7. Form Cookies: Scoop tablespoon-sized portions of the chilled dough and roll each into a ball. Then, roll each ball in additional granulated sugar to add a slight crunchy sweetness on the exterior.
  8. Make Thumbprints: Place the sugared dough balls on the prepared baking sheets evenly spaced. Use your thumb or the back of a measuring spoon to create a small indentation in the center of each ball for the jam filling.
  9. Fill with Jam: Spoon a small amount of cranberry jam into each thumbprint indentation, ensuring not to overfill to prevent spilling during baking.
  10. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden, indicating the cookies are cooked through but still soft.
  11. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes to set up before transferring them to a wire rack to cool completely.

Notes

  • Refrigerating the dough is essential for easier handling and better-shaped cookies.
  • Use fresh cranberry jam or homemade for the best flavor and texture.
  • These cookies can be stored in an airtight container for up to one week.
  • For a vegan version, substitute butter with vegan butter and replace the egg with a flaxseed egg.
  • Adjust spices to your preference for more or less gingery warmth.

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

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