Name: Gingerbread Thumbprint Cookies with Cranberry Jam Recipe
Prep time: 20 min
Cook time: PT-491119H10M31S
Total time: 35 min
Cuisine: American
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; 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; Cranberry jam (for filling); Additional granulated sugar (for rolling)

Jump to Recipe

You absolutely must try this cozy, festive treat: the Gingerbread Thumbprint Cookies with Cranberry Jam Recipe. These little gems combine the warm, spicy flavors of traditional gingerbread with a burst of tart cranberry jam right in the middle. Delicately soft yet slightly crisp on the edges, they’re a showstopper at holiday gatherings or perfect for a comforting afternoon snack. The amazing balance between molasses-spiced dough and sweet-tart cranberry jam creates a cookie experience that feels like a warm hug in every bite.

Gingerbread Thumbprint Cookies with Cranberry Jam Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Gingerbread Thumbprint Cookies with Cranberry Jam Recipe lies in its simple, pantry-friendly ingredients. Each one is carefully chosen to build that signature deep, spicy warmth and tender crumb, while the cranberry jam adds a festive pop of color and flavor.

All-purpose flour (2 ¼ cups): The base that gives your cookies structure and just the right chewiness.
Baking soda (1 teaspoon): Helps your cookies rise and develop a tender texture.
Ground ginger (2 teaspoons): Provides that signature, zesty gingerbread flavor that wakes up your taste buds.
Ground cinnamon (1 teaspoon): Adds warmth and depth—perfect with ginger.
Ground nutmeg (½ teaspoon): Offers a subtle, sweet spice note.
Ground cloves (¼ teaspoon): Brings a touch of earthiness and complexity.
Salt (½ teaspoon): Balances the sweetness and enhances the spices.
Unsalted butter, softened (¾ cup): Gives a rich, creamy base that makes the cookies tender.
Granulated sugar (½ cup): Adds sweetness and helps create a slight crisp edge.
Brown sugar, packed (½ cup): Infuses moisture and caramel notes for chewiness.
Molasses (1/3 cup): The heart of gingerbread flavor, rich and robust.
Large egg (1): Binds everything together and adds richness.
Vanilla extract (1 teaspoon): Enhances the overall sweetness and aroma.
Cranberry jam: The jewel in the thumbprint, tart and sweet with vibrant color.
Additional granulated sugar (for rolling): Creates a lovely sugary crust on the outside.

How to Make Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure your cookies bake evenly with a beautiful finish.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Mixing these spices with the flour ensures every bite is infused with cozy gingerbread magic.

Step 3: Cream Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is creamy and light. This step is crucial for creating the perfect cookie texture – smooth and tender.

Step 4: Add Molasses and Egg

Mix in the molasses, egg, and vanilla extract until everything is fully combined. The molasses adds that signature depth of gingerbread flavor, while the egg helps hold the dough together beautifully.

Step 5: Incorporate Dry Ingredients

Gradually add the dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix to keep the cookies tender and soft.

Step 6: Chill the Dough

Cover the dough with plastic wrap and refrigerate it for 15 to 20 minutes. Chilling makes the dough easier to handle and helps the cookies keep their shape when baking.

Step 7: Form Cookies and Make Thumbprints

Once chilled, scoop out tablespoon-sized portions of dough and roll each into a ball. Roll the balls in granulated sugar to give the cookies a delightful sparkle and subtle crunch. Place them on the prepared baking sheets, then press your thumb (or back of a spoon) into the center of each to create a perfect little well for the jam.

Step 8: Fill with Cranberry Jam

Spoon a small dollop of cranberry jam into each indentation. This tart, vibrant filling is what makes the Gingerbread Thumbprint Cookies with Cranberry Jam Recipe truly stand out with a burst of festive flavor.

Step 9: Bake and Cool

Bake your cookies for 12 to 15 minutes until the edges turn golden and the cookies look set. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. This resting time makes them perfect for biting into without falling apart.

How to Serve Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

Garnishes

To add an extra touch of charm, dust the cookies lightly with powdered sugar just before serving—it looks like a dusting of fresh snow and enhances their sweetness beautifully.

Side Dishes

These cookies pair splendidly with hot beverages like spiced tea, mulled cider, or rich coffee. They’re also fantastic alongside a scoop of vanilla ice cream for an indulgent holiday dessert.

Creative Ways to Present

Arrange the cookies on a festive platter with sprigs of fresh rosemary or pine needles for that holiday vibe. You can also tie a few with rustic twine as edible gifts, making the presentation as delightful as the taste.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cookies in an airtight container at room temperature. They will stay fresh and soft for up to one week, perfect for enjoying over multiple days of holiday cheer.

Freezing

If you want to prepare ahead, freeze the baked and cooled cookies in a sealed container with parchment paper between layers. They can be stored for up to three months without losing their tender texture or vibrant flavor.

Reheating

When ready to enjoy frozen cookies, thaw them at room temperature. If you like a slightly warm cookie, pop them in a preheated oven at 300°F (150°C) for 5–7 minutes to revive their baked goodness.

FAQs

Can I use other types of jam instead of cranberry?

Absolutely! While cranberry jam gives a lovely tartness and festive color, you can experiment with raspberry, apricot, or even orange marmalade for different but equally delicious twists.

How can I make these cookies vegan?

To make a vegan version, substitute the butter with a plant-based margarine and use a flax egg or commercial egg replacer instead of the egg. Be sure to check that your jam is free of animal-derived ingredients.

Why do I need to chill the dough?

Chilling helps firm up the dough, making it easier to handle and preventing your cookies from spreading too much as they bake, resulting in perfectly shaped thumbprints.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 24 hours before shaping and baking. This can even improve the cookie’s flavor as the spices have more time to meld.

My cookies came out flat. What went wrong?

Flat cookies often mean the dough was too warm or the baking soda was old. Ensure the dough is chilled before baking and use fresh leavening agents for that ideal slightly raised texture.

Final Thoughts

Making the Gingerbread Thumbprint Cookies with Cranberry Jam Recipe is like creating little bites of joy that celebrate the flavors of the season. Their tender spice, sugary crunch, and bright jam centers make them impossible to resist. I can’t wait for you to try this recipe because it truly captures the magic of cozy gatherings and festive moments in every single cookie.