Gingerbread Thumbprint Cranberry Jam (Print-Friendly Version)
Whip up these soft gingerbread thumbprint treats stuffed with zesty cranberry jam—a perfect sweet for holiday gatherings, cookie exchanges, or winter snack platters. Click & save now.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
2 1/4 cups all-purpose flour
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon baking soda
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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3/4 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup packed brown sugar
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1/3 cup molasses
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1 large egg
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1 teaspoon vanilla extract
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Extra granulated sugar for coating
→ Filling
15 -
Cranberry jam for center filling
# How to Make It:
01 -
Mix the all-purpose flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt together in a medium bowl. Put it aside for now.
02 -
Using a hand mixer or stand mixer, beat the soft butter with both granulated and brown sugars in a big bowl until the mix gets puffy and pale.
03 -
Pour in the molasses, crack in the egg, and add the vanilla extract to your butter mix. Beat everything until it's smooth and well combined.
04 -
Slowly add the flour mixture into your wet ingredients. Stir just until everything comes together into a nice dough. Don't mix too much.
05 -
Grab tablespoon-sized chunks of dough and roll them into balls with your hands. Then roll each ball in the extra sugar to get them all coated.
06 -
Place your sugar-coated dough balls on a baking sheet lined with parchment paper. Leave about 2 inches between them. Make a deep dent in the middle of each ball using your thumb or a spoon.
07 -
Pop them in the oven at 350°F (175°C) and bake for 10-12 minutes. They're done when the edges set and you see slight cracks forming. Let them cool on the tray for 5 minutes after baking.
08 -
While the cookies are still a bit warm, drop some cranberry jam into each thumbprint dent. Wait for them to cool completely before you eat or store them.
# Extra Suggestions:
01 -
Make sure your butter is soft but not melty when you start mixing. If you want cookies that hold their shape better, try cooling the dough in the fridge for about 20 minutes before you shape it.