Pin
Cranberry Jam Gingerbread Thumbprints bring together snug winter spices with a bright burst of tangy fruit on your sweet table. This treat captures all the comforting holiday vibes with a fresh twist that stands out at cookie exchanges or family gatherings. Each mouthful delivers soft, spiced cookies with a ruby-colored homemade cranberry center, making them as stunning to look at as they are yummy to eat.
I first made these for a holiday cookie swap and they were an instant hit. Now I can't wait for winter each year just so I can fill my home with the amazing smell of ginger and molasses while baking a batch.
Gather Your Ingredients
- All-purpose flour: creates the base structure and proper texture. Go for unbleached for better taste
- Unsalted butter: lets you manage the salt level and adds richness. Make sure it's completely soft for smooth mixing
- Granulated sugar: helps make crispy edges while the brown sugar adds moisture
- Brown sugar: brings extra chewiness and dampness to your cookies
- Molasses: delivers that rich earthy flavor and classic gingerbread color. Pick robust type for strongest flavor
- Egg: works as the glue that keeps everything together
- Salt: boosts all the flavors in your dough. Fine sea salt mixes in best
- Additional granulated sugar: used to coat cookies for a sparkly finish
- Cranberry jam: homemade or quality store version for the filling
How to Make It
- Prepare the Dough:
- Beat the soft butter with both sugars for a few minutes until it turns light and fluffy. Don't rush this part as it builds the foundation for great texture
- Mix in Wet Ingredients:
- Put in the molasses and egg to your butter mix. Stir until completely smooth with no streaks so everything's fully mixed
- Combine Dry Ingredients:
- In another bowl mix flour and salt together really well. The more evenly mixed, the better your cookies will turn out
- Incorporate Flour Mixture:
- Add your dry stuff to the wet stuff bit by bit, mixing gently just until it comes together. Too much mixing now can make your cookies tough
- Shape and Coat:
- Grab small chunks and roll them into balls with your hands. Then roll each one in a dish of sugar to get that pretty sparkle
- Create Thumbprints:
- Push down in the middle of each ball with your thumb or a spoon 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 in each dent. Bake at 350 degrees Fahrenheit for around 12 minutes until the edges look set and slightly golden. Let them sit on the pan a bit before moving to a cooling rack
Getting good quality molasses really takes the whole cookie to another level with its deep taste. My favorite memory is helping shape these cookies as a kid while grandma added her homemade jam, her happy face lighting up our kitchen.
Flavor Boosters
Cool your dough first if your kitchen's hot so it's easier to work with. Making your own cranberry jam takes these up a notch but store-bought works great too. For nice round holes, try using a measuring spoon instead of your finger.
Serving Suggestions
Put these cookies on a wooden plate next to hot apple cider or tea for the perfect winter snack. They go great with fresh orange slices or a scoop of vanilla ice cream for a fancy dessert. When taking them to parties, stack them in a glass jar with a ribbon for a cute gift.
Creative Twists
You can use raspberry or apricot jam instead if that's what you like or have in your fridge. No molasses around? Try dark honey or maple syrup but know your cookies will look lighter and taste a bit different. For no dairy needs, go with plant-based butter sticks. Try orange jam or apple butter for a fall vibe. In warmer months, strawberry jam works for a fresher taste. Adding a tiny bit of black pepper can bring some hidden warmth during winter months.
The first batch of these cookies gets eaten so quickly at our house, and making them together really makes our holidays feel complete.
Common Questions About This Recipe
- → What makes the texture of these cookies so soft?
The mix of butter, molasses, and brown sugar creates a moist and soft cookie that still has that classic gingerbread bite.
- → Can I substitute another jam for cranberry?
Sure, you can swap in raspberry, strawberry, or apricot jam instead of cranberry, though cranberry's tartness works really well with those gingerbread spices.
- → How should I store the cookies?
Pop the cookies in an airtight box at room temperature and they'll last up to five days. You can also freeze them if you need them to last longer.
- → What gives gingerbread cookies their signature flavor?
It's the mixture of ground ginger, cinnamon, nutmeg, and cloves along with molasses that creates that warm, spicy taste we all love in gingerbread treats.
- → How can I prevent the jam from leaking during baking?
Make sure you chill your dough before making the thumbprints, and go for a thick cranberry jam that won't run while they're in the oven.