Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

Introduction

Gingerbread Thumbprint Cookies with Cranberry Jam are a festive and delicious treat that perfectly blend warm spices with a tangy burst of cranberry. These soft, flavorful cookies are perfect for holiday gatherings or as a sweet gift to share with loved ones.

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 mixing 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 fully combined.
5. Step 5: Gradually stir the dry ingredients into the wet mixture until just combined.
6. Step 6: Cover the dough with plastic wrap 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 dough balls on the prepared baking sheets. Use your thumb or the back of a spoon to press an indentation into the center of each cookie.
9. Step 9: Fill each indentation with a small spoonful of cranberry jam.
10. Step 10: Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
11. Step 11: Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use fresh cranberries to make your own cranberry jam for a more vibrant flavor.
• Let the dough chill longer to enhance flavors and improve handling.
• Try adding spices like allspice or cardamom for a unique twist.
• Substitute part of the flour with cocoa powder to make chocolate gingerbread cookies.
• Include citrus zest such as orange or lemon for a refreshing flavor difference.
• Experiment with different jams like raspberry or apricot as filling.

Storage

Store these cookies in an airtight container at room temperature for up to one week. They can also be frozen: freeze the cookies on a baking sheet in a single layer, then transfer to a freezer-safe bag. They will keep well for up to three months. Reheat gently if desired, but they are delicious when enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought cranberry jam?

Yes, store-bought cranberry jam works perfectly fine. Choose a high-quality jam for the best flavor.

What can I substitute for molasses?

If you don’t have molasses, dark corn syrup can be used as a substitute, though it will slightly change the flavor profile.

Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

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★★★★★

4.8 from 123 reviews

• Author: Lana
• Total Time: 42-45 minutes
• Yield: 24 cookies 1x

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Description

Gingerbread Thumbprint Cookies with Cranberry Jam are a festive and delightful treat that combine the warmth and spice of gingerbread with the tart sweetness of cranberry jam. These soft and chewy cookies feature a perfect balance of ginger, cinnamon, molasses, and a vibrant cranberry jam filling, making them ideal for holiday gatherings, cookie exchanges, or gifting. Easy to prepare with step-by-step instructions, they bring nostalgic flavors and a heartwarming aroma to your kitchen, ensuring a memorable baking experience for all skill levels.

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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

Other

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

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Instructions

1. Preheat Your Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. 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. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter together with granulated sugar and brown sugar until the mixture is creamy and fluffy. This usually takes about 2-3 minutes and creates a light texture for the cookies.
4. Add Molasses and Egg: Mix in the molasses, large egg, and vanilla extract with the creamed butter and sugars until fully combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid over-mixing and keep the cookies tender.
6. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for 15-20 minutes. This helps the dough firm up, making it easier to handle and shape.
7. Form Cookies: Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Then roll each dough ball in additional granulated sugar for a sweet, slightly crunchy exterior.
8. Make Thumbprints: Place the sugar-coated dough balls onto the prepared baking sheets. Using your thumb or the back of a measurement spoon, press down firmly in the center of each ball to create an indentation for the jam.
9. Fill with Jam: Spoon a small amount of cranberry jam into the indentation of each cookie, filling the centers generously but without overflowing.
10. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
11. Cool: 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. This prevents breaking and helps set the jam.

Notes

• Use fresh cranberries to make homemade cranberry jam for an extra layer of fresh flavor.
• Allow the dough to chill longer for easier handling and enhanced flavors.
• Experiment with spices like allspice or cardamom to customize the gingerbread flavor.
• Watch cookies closely to avoid over-baking and maintain a soft, chewy texture.
• You can substitute molasses with dark corn syrup, though the flavor will be slightly different.
• Finely chopped nuts such as walnuts or pecans can be added for extra flavor and crunch.
• Store cookies in an airtight container at room temperature for up to one week.
• Freeze cookies in a single layer before transferring to freezer bags for up to three months.

• Prep Time: 30 minutes
• Cook Time: 12-15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gingerbread cookies, thumbprint cookies, cranberry jam cookies, holiday cookies, Christmas cookies, festive desserts, gingerbread recipe, jam-filled cookies