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Gingerbread Thumbprint Cookies with Cranberry Jam

Gingerbread Thumbprint Cookies with Cranberry Jam Bliss

Delight in the warm, spicy goodness of Gingerbread Thumbprint Cookies with Cranberry Jam, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 1 hour 5 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 Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking Soda Ensure it’s fresh for best results.
  • 1 teaspoon Ground Ginger Substitute with fresh grated ginger for a more intense flavor.
  • 1 teaspoon Ground Cinnamon Omit if a non-spiced flavor is preferred.
  • 1/2 teaspoon Ground Nutmeg Can reduce or replace with more cinnamon.
  • 1/4 teaspoon Ground Cloves Omit for a less spiced cookie.
  • 1/2 teaspoon Salt Enhances flavor balance.
  • 3/4 cup Unsalted Butter Use room temperature for easy creaming; substitute with vegan butter for dairy-free.
  • 1/2 cup Granulated Sugar Can be replaced with coconut sugar for a lower glycemic option.
  • 1/2 cup Brown Sugar Substitute with white sugar if not available.
  • 1/4 cup Molasses Essential for gingerbread flavor; dark corn syrup can be substituted.
  • 1 large Egg Replace with flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan option.
  • 1 teaspoon Vanilla Extract Omit if using another flavored extract.
For the Jam Filling
  • 1/2 cup Cranberry Jam Substitute with raspberry or apricot jam if preferred.
For Rolling the Cookies
  • 1/4 cup Additional Granulated Sugar Used for rolling the cookie balls.

Equipment

  • Oven
  • Mixing bowl
  • Electric Mixer
  • Baking sheet
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt.
  3. In a large mixing bowl, beat softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Gradually add molasses, large egg, and vanilla extract to the butter-sugar mixture.
  5. Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
  6. Cover the bowl tightly and refrigerate the dough for 15-20 minutes.
  7. Scoop portions of dough and roll into balls, then coat each ball in granulated sugar.
  8. Create indentations in the center of each cookie ball using your thumb.
  9. Spoon cranberry jam into each indentation, filling generously.
  10. Bake for 12-15 minutes until the edges are lightly golden.
  11. Cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 75mgPotassium: 50mgFiber: 0.5gSugar: 9gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is at room temperature for easy creaming. Avoid overmixing for a tender cookie texture. Deep indentations will hold jam without overflowing.

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