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Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

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★★★★★

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.

Ingredients

Scale

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

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