Gingerbread Thumbprint Cranberry Jam (Print-Friendly Version)
Whip up these chewy gingerbread thumbprint cookies topped with zesty cranberry jam—a perfect snack for holiday parties, cookie exchanges, or winter treat platters. Save & click.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
2 1/4 cups plain flour
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1 teaspoon ginger powder
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1 teaspoon cinnamon powder
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1/4 teaspoon nutmeg powder
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1/4 teaspoon cloves powder
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3/4 cup unsalted butter, room temperature
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1/2 cup white sugar
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1/2 cup brown sugar, packed down
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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 white sugar for coating
→ Filling
15 -
Cranberry jam for the centers
# How to Make It:
01 -
Mix the plain flour, baking soda, ginger powder, cinnamon powder, nutmeg powder, cloves powder, and salt together in a bowl. Put it aside for now.
02 -
Take a big bowl and beat the room temperature unsalted butter with white sugar and brown sugar until it looks puffy and light using your mixer.
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Dump in the molasses, egg, and vanilla extract to your butter mix. Beat everything until it's all combined and looks the same throughout.
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Slowly add the dry stuff to your wet mixture, mixing just enough to make the dough come together. Don't mix too much.
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Grab tablespoon-sized chunks of dough and roll them into little balls. Then roll each ball in white sugar so they're totally covered.
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Put your sugar-coated balls on a baking sheet with parchment paper, keeping them 2 inches apart. Push your thumb or a spoon into the middle of each ball to make a deep dent.
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Stick them in the oven at 350°F (175°C) for about 10-12 minutes until the edges look done and you see some little cracks. Let them sit on the tray for 5 minutes after taking them out.
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When the cookies have cooled a bit, drop some cranberry jam into each thumbprint. Let them cool all the way before you eat or store them.
# Extra Suggestions:
01 -
For cookies that turn out just right, make sure your butter isn't too soft or melty before mixing. You can also chill your dough for about 20 minutes before shaping if you want cookies that hold their shape better.