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.
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
- Cranberry jam (for filling)
- Additional granulated sugar (for rolling cookies)
Instructions
- 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.
- 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.
- 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.
- Add Molasses and Egg: Mix in the molasses, large egg, and vanilla extract with the creamed butter and sugars until fully combined and smooth.
- 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.
- 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.
- 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.
- 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.
- Fill with Jam: Spoon a small amount of cranberry jam into the indentation of each cookie, filling the centers generously but without overflowing.
- 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.
- 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
