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Gingerbread Thumbprint Cookies with Cranberry Jam

Gingerbread Thumbprint Cookies with Cranberry Jam Bliss

These Gingerbread Thumbprint Cookies with Cranberry Jam are a delightful holiday treat, combining the warmth of ginger with tart cranberry.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose flour Consider gluten-free flour as a substitute.
  • 1 teaspoon Baking soda Acts as a leavening agent.
  • 1 teaspoon Ground ginger Adds classic ginger flavor.
  • 1 teaspoon Ground cinnamon Enhances warmth.
  • 1 teaspoon Ground nutmeg Contributes to the holiday flavor.
  • 1 teaspoon Ground cloves Adds depth of flavor.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted butter Can substitute with coconut oil.
  • 1/4 cup Granulated sugar Sweetens the dough.
  • 1/2 cup Brown sugar Adds moisture.
  • 1/2 cup Molasses Infuses depth of flavor.
  • 1 large Egg Binds ingredients.
  • 1 teaspoon Vanilla extract Boosts flavor.
For the Thumbprint Filling
  • 1/2 cup Cranberry jam Swappable with other fruit preserves.
For Rolling
  • 1/4 cup Additional granulated sugar Coats the cookies before baking.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Mixer
  • Baking Sheets
  • Parchment Paper
  • spoon
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
  3. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and light.
  4. Blend in molasses, egg, and vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet mixture until just combined.
  6. Cover the dough and refrigerate for 15-20 minutes.
  7. Scoop tablespoon-sized portions and roll them into balls, then roll in granulated sugar.
  8. Place the balls on prepared baking sheets and make an indentation in the center of each.
  9. Spoon cranberry jam into each indentation.
  10. Bake for 12-15 minutes or until edges are lightly golden.
  11. Allow to cool on baking sheet for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 60mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 120IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is softened, avoid overmixing, and experiment with different jams for variations.

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