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Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

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★★★★★

4.2 from 29 reviews

Gingerbread Thumbprint Cookies with Cranberry Jam are delightful holiday treats featuring a spiced gingerbread dough rolled in sugar, baked to perfection, and filled with a sweet and tangy cranberry jam. Perfect for festive gatherings or cozy winter nights, these cookies combine warm spices and a fruity center for a deliciously comforting bite.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Other

  • Cranberry jam (for filling)
  • Additional granulated sugar (for rolling)

Instructions

  1. Preheat Your Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. This evenly distributes the spices and leavening agent for a consistent flavor.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and creamy—this step incorporates air for a tender cookie.
  4. Add Molasses and Egg: Mix in the molasses, egg, and vanilla extract until the batter is smooth and even, infusing the dough with rich, deep flavor.
  5. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing and tough cookies.
  6. Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for 15-20 minutes. This firms the dough, making it easier to handle and roll.
  7. Form Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll the balls in additional granulated sugar for a sweet, crunchy exterior.
  8. Make Thumbprints: Place the dough balls on the prepared baking sheets about 2 inches apart. Using your thumb or the back of a spoon, gently press an indentation into the center of each ball to create a well for the jam filling.
  9. Fill with Jam: Spoon a small amount of cranberry jam into the thumbprint of each cookie, ensuring the jam stays contained within the indentation.
  10. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown and the cookies look set.
  11. Cool: Remove the baking sheets from the oven and allow the cookies to cool for about 10 minutes on the sheet. Then transfer them to a wire rack to cool completely for best texture.

Notes

  • Chilling the dough helps prevent spreading during baking and results in thicker cookies.
  • Be careful not to overfill the thumbprints with jam to avoid overflow during baking.
  • Choose high-quality cranberry jam for the best flavor contrast with the spiced dough.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a festive look, you can drizzle melted white chocolate over cooled cookies.

Keywords: Gingerbread cookies, thumbprint cookies, cranberry jam cookies, holiday cookies, spiced cookies, Christmas cookie recipes

Find it online: https://foodiecara.com/gingerbread-thumbprint-cookies-with-cranberry-jam-recipe/