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Gingerbread Thumbprint Cookies with Cranberry Jam


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

Description

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.


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


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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.

  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Varies depending on ingredients used
  • Sugar: Varies
  • Sodium: Varies
  • Fat: Varies depending on butter and sugar used
  • Saturated Fat: Varies
  • Unsaturated Fat: Varies
  • Trans Fat: 0g
  • Carbohydrates: Varies
  • Fiber: Varies
  • Protein: Varies
  • Cholesterol: Varies depending on butter and egg used