Name: Gingerbread Thumbprint Cookies with Cranberry Jam
Prep time: 15 min
Cook time: PT-487884H42M19S
Total time: 40 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1 large egg; 1/4 cup molasses; 1 teaspoon vanilla extract; 1 cup fresh or frozen cranberries; 1/2 cup granulated sugar; 1 tablespoon lemon juice; 2 teaspoons water (or more, as needed); Pinch of salt

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Gingerbread Thumbprint Cookies with Cranberry Jam

Gingerbread Thumbprint Cookies with Cranberry Jam are the perfect holiday treat! These cookies combine the warm, spiced flavor of gingerbread with the tart sweetness of cranberry jam. The thumbprint shape creates a perfect well for the jam, and the cookies are buttery and soft, making each bite a delightful combination of sweet, tangy, and spiced flavors. They are easy to make and perfect for holiday gifting or enjoying with a cup of tea.

Why You’ll Love This Recipe
These cookies offer the best of both worlds—the warm, comforting spices of gingerbread paired with the festive, tangy cranberry jam. They’re the perfect balance of sweetness, spice, and texture, with a slight crunch on the edges and a soft center. Plus, they look beautiful on a holiday cookie platter and make a wonderful gift!

Ingredients

For the Cookies:

2 1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract

For the Cranberry Jam Filling:

1 cup fresh or frozen cranberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons water (or more, as needed)
Pinch of salt

Directions

Make the Cranberry Jam:

In a medium saucepan, combine the cranberries, sugar, lemon juice, and water.
Cook over medium heat, stirring occasionally, until the cranberries have burst and the mixture has thickened, about 10-12 minutes. If the mixture is too thick, add a bit more water to reach your desired consistency.
Once the jam has thickened, remove from heat and let it cool to room temperature. You can also make this jam ahead of time and store it in the fridge for up to a week.

Make the Gingerbread Cookies:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
In a large bowl, beat together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract, and beat until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft but not too sticky.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, gently press down in the center of each dough ball to create an indentation (the thumbprint). Be careful not to press all the way through.
Bake the cookies for 10-12 minutes, or until they are golden around the edges. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Assemble the Cookies:

Once the cookies are fully cooled, use a spoon or small piping bag to fill each thumbprint indentation with cranberry jam.
Serve immediately, or store in an airtight container for up to 5 days.

Gingerbread Thumbprint Cookies with Cranberry Jam

Servings and Timing
This recipe makes about 24 cookies. Prep time is about 15 minutes, cook time is about 12 minutes, and chilling time for the jam is about 10-15 minutes, so they’re ready in around 40 minutes, not including jam cooling time.

Variations
I like to:

Add a sprinkle of coarse sugar to the cookies before baking for an extra crunch.
Make a different jam filling, such as raspberry, apricot, or orange marmalade, for a new twist.
Use powdered sugar to dust the cookies for a festive touch.
Add chopped candied ginger to the cookie dough for an extra burst of ginger flavor.

Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. These cookies can also be frozen for up to 2 months—just be sure to freeze them in a single layer and store them in a freezer-safe container.

FAQs

Can I use store-bought cranberry jam?
Yes! If you’re short on time, you can use store-bought cranberry jam instead of making your own. Just make sure it’s a thick jam that holds up well in the thumbprint.

Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. Wrap it in plastic wrap and refrigerate it for up to 3 days before baking. Let it soften slightly at room temperature before rolling and pressing.

Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free. The texture may vary slightly, but they should still turn out delicious!

Conclusion
Gingerbread Thumbprint Cookies with Cranberry Jam are a perfect combination of spiced, chewy cookies and sweet, tangy cranberry jam. They make an ideal holiday treat or gift, and their festive flavor will fill your home with the aromas of the season. These cookies are sure to become a new favorite in your holiday baking repertoire!

Gingerbread Thumbprint Cookies with Cranberry Jam

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Author: Sophia
Total Time: 40 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Instructions

Make the Cranberry Jam: In a medium saucepan, combine the cranberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the cranberries have burst and the mixture has thickened, about 10-12 minutes. If the mixture is too thick, add a bit more water to reach your desired consistency. Once the jam has thickened, remove from heat and let it cool to room temperature. You can also make this jam ahead of time and store it in the fridge for up to a week.
Make the Gingerbread Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside. In a large bowl, beat together the softened butter and brown sugar until light and fluffy, about 2-3 minutes. Add the egg, molasses, and vanilla extract, and beat until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft but not too sticky.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Using your thumb or the back of a teaspoon, gently press down in the center of each dough ball to create an indentation (the thumbprint). Be careful not to press all the way through.
Bake the cookies for 10-12 minutes, or until they are golden around the edges. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Assemble the Cookies: Once the cookies are fully cooled, use a spoon or small piping bag to fill each thumbprint indentation with cranberry jam. Serve immediately, or store in an airtight container for up to 5 days.