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Cranberry-filled Gingerbread Thumbprints bring together snug flavors of warming spices and a bright burst of tangy fruit for your sweet table. This treat captures all the comfort of holiday baking with a fresh twist that'll stand out at cookie exchanges or family get-togethers. Each bite delivers soft, spiced cookie with a ruby-colored homemade cranberry center, making these treats look just as good as they taste.
I first whipped these up for a holiday cookie swap and they were a total hit. Now I can't wait for winter each year so I can enjoy the simple pleasure of baking a batch while my home fills up with ginger and molasses smells.
Gather Your Ingredients
- All-purpose flour: builds the base and creates the right texture. Go for unbleached for better taste
- Unsalted butter: lets you manage how salty your cookies turn out and adds richness. Make sure it's completely soft before you start
- Granulated sugar: helps make crispy edges while the brown sugar keeps things moist
- Brown sugar: gives moisture and makes cookies extra chewy
- Molasses: adds that rich earthy flavor and classic gingerbread color. Try to use strong molasses for best flavor
- Egg: works as glue to keep everything together so cookies stay in shape
- Salt: boosts all the cookie flavors. Fine sea salt works best as it mixes in smoothly
- Additional granulated sugar: for rolling cookies and adding sparkle
- Cranberry jam: make your own or buy a good one from the store for filling
How to Make It
- Prepare the Dough:
- Beat the soft butter with both sugars for a few minutes until it looks light and fluffy. Don't rush this part – it's key for getting the right cookie texture
- Mix in Wet Ingredients:
- Put in the molasses and egg with your butter mix. Stir until it's completely smooth with no streaks and all the butter has mixed in properly
- Combine Dry Ingredients:
- In another bowl mix the flour and salt really well. The more you mix these dry things, the better your cookies will turn out
- Incorporate Flour Mixture:
- Slowly add the flour mix to your wet stuff, stirring gently just enough to mix them. If you stir too much now, your cookies might end up hard
- Shape and Coat:
- Grab small chunks of dough and roll them into balls with your hands. Then roll each ball in some sugar to make them sparkle and give them that classic finish
- Create Thumbprints:
- Push your thumb into the middle of each dough ball to make a little cup. Make it deep enough for jam but don't push all the way through
- Fill and Bake:
- Drop a bit of cranberry jam into each dent. Bake them at 350 degrees for about 12 minutes until the edges look set and slightly golden. Let them sit on the pan for a few minutes before moving them to a cooling rack
Using good molasses makes the whole cookie taste better. My favorite memory is making these as a kid with my grandma – I'd shape them while she filled each one with homemade jam, her warm smile lighting up the whole kitchen.
Flavor Boosters
Cool your dough in the fridge before shaping if your kitchen's hot so it's easier to work with. Making your own cranberry jam really takes these up a notch, but store-bought works fine too. For perfect little wells, try using the back of a small spoon instead of your thumb.
Serving Suggestions
Put these cookies on a wooden board next to hot apple cider or tea for a cozy winter snack. They go really well with fresh orange slices or a small scoop of vanilla ice cream for a fancy dessert option. When taking them to parties, stack them in a glass jar with a ribbon for a cute gift.
Creative Twists
You can swap out cranberry jam for raspberry or apricot if that's what you like better or already have at home. Don't have molasses? Try dark honey or maple syrup instead – your cookies will be lighter in color and taste a bit different. For folks who can't do dairy, vegan butter works too. Orange marmalade or apple butter can replace jam for a fall feeling. In springtime, try strawberry jam for a fresher taste. Adding a tiny bit of black pepper can bring some hidden heat and depth during winter months.
The first batch of these treats never sticks around long at our place, and making them together always makes our holidays feel complete.
Common Questions About This Recipe
- → What makes the texture of these cookies so soft?
The rich mix of butter, sticky molasses, and moist brown sugar creates that wonderful softness while giving you that classic gingerbread bite everyone loves.
- → Can I substitute another jam for cranberry?
Absolutely, you can swap in raspberry, strawberry, or even apricot jam instead of cranberry, though cranberry's tanginess works really well with the gingerbread spice blend.
- → How should I store the cookies?
Keep them in a sealed container at room temp for about five days. Want them to last longer? Just pop them in the freezer.
- → What gives gingerbread cookies their signature flavor?
That amazing gingerbread taste comes from mixing ground ginger, cinnamon, nutmeg, and cloves with dark molasses to create that warm, spicy flavor we all crave.
- → How can I prevent the jam from leaking during baking?
Make sure you chill your dough first before making the thumbprints, and try to use thicker cranberry jam so it stays put while baking in the oven.