Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

Introduction

These gingerbread thumbprint cookies combine warm spices with a sweet-tart cranberry jam filling, making them a perfect treat for the holiday season or cozy gatherings. Their soft texture and fruity center will surely delight your taste buds and guests alike.

Ingredients

• 115g butter, softened
• 100g sugar
• 1 egg
• 160g molasses
• 420g flour
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 200g cranberry jam

Instructions

1. Step 1: In a bowl, cream the softened butter with sugar until light and fluffy. Add the egg and molasses, mixing well to combine.
2. Step 2: In another bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually stir the dry ingredients into the butter mixture just until combined, being careful not to overmix.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
4. Step 4: Preheat your oven to 180°C (350°F). Roll the chilled dough into walnut-sized balls and place them on a baking tray lined with parchment paper, spacing them about 2cm apart.
5. Step 5: Using your finger or a melon baller, gently press a small well into the center of each cookie. Fill each well with a small spoonful of cranberry jam.
6. Step 6: Bake the cookies for 12 minutes, or until the edges are set and just beginning to brown. Allow them to cool on the tray for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a more intense spice flavor, toast the dry spices lightly before mixing them into the flour.
• Substitute cranberry jam with raspberry or apricot jam for a different fruity twist.
• If the dough becomes too soft while shaping, chill it again briefly to make rolling easier.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them longer, refrigerate for up to two weeks or freeze for up to three months. Reheat gently in a low oven or microwave before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of jam in this recipe?

Yes, feel free to substitute cranberry jam with other fruit jams like raspberry, strawberry, or apricot for a different flavor profile.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough before baking helps firm it up and reduce spreading. Also, spacing the cookies at least 2cm apart gives them room to bake evenly without merging.

Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

Print Recipe

★★★★★

4.9 from 136 reviews

Delight in these classic gingerbread thumbprint cookies filled with a tangy cranberry jam center. Perfectly spiced with ginger, cinnamon, cloves, and nutmeg, these soft and chewy cookies embody warm holiday flavors and a beautiful contrast of sweet and tart. Ideal for festive gatherings or cozy afternoons with a cup of tea.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 115g butter, softened
• 100g sugar
• 1 egg
• 160g molasses
• 420g flour
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt

Filling

• 200g cranberry jam

Instructions

1. Cream Butter and Sugar: In a large bowl, beat the softened butter with the sugar until the mixture is light and fluffy, creating a smooth base for the dough.
2. Add Egg and Molasses: Incorporate the egg and molasses into the creamed mixture, mixing well until fully combined and the batter is smooth.
3. Mix Dry Ingredients: In a separate bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt to ensure even distribution of spices and leavening agents.
4. Combine Dry and Wet Mixtures: Gradually stir the sifted dry ingredients into the butter mixture just until the dough comes together. Avoid over-mixing to keep the cookies tender.
5. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up, which makes it easier to roll and helps the cookies keep their shape while baking.
6. Preheat Oven and Prepare Baking Tray: Set the oven to 180°C (350°F) and line a baking tray with parchment paper for easy cleanup.
7. Shape Cookies: Roll the chilled dough into walnut-sized balls and place them on the tray about 2 cm apart to allow space for spreading.
8. Create Wells: Use a finger or a melon baller to gently press a small well into the center of each dough ball, taking care not to press too deeply.
9. Fill with Jam: Spoon a small amount of cranberry jam into each well, filling without overfilling to avoid spillover during baking.
10. Bake Cookies: Bake in the preheated oven for 12 minutes or until the cookies are set around the edges but still soft in the center.
11. Cool and Serve: Remove from oven and allow cookies to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely and set the jam filling.

Notes

• For a more intense ginger flavor, increase the ground ginger to 1 1/2 tsp.
• Use fresh cranberry jam to give a natural, tart contrast to the sweetness of the dough.
• If the dough feels too sticky after chilling, lightly flour your hands when rolling.
• Store cookies in an airtight container at room temperature for up to a week.
• These cookies can be frozen after baking; thaw at room temperature before serving.

Keywords: gingerbread cookies, thumbprint cookies, cranberry jam cookies, holiday cookies, spiced cookies, Christmas cookies