Gingerbread Thumbprint Cookies with Cranberry Jam Recipe
Introduction
These Gingerbread Thumbprint Cookies with Cranberry Jam are a festive treat perfect for the holiday season. Their warm spices and sweet jam filling create a delightful blend of flavors that everyone will love.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons gingerbread spice mix (ground ginger, cinnamon, cloves, nutmeg)
- 1 cup unsalted butter, softened
- ½ cup cranberry jam
Instructions
- Step 1: In a large bowl, combine the flour and gingerbread spices. In a separate bowl, cream the softened butter until smooth, then gradually mix in the dry ingredients until a dough forms.
- Step 2: Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to press an indentation into the center of each ball.
- Step 3: Fill each indentation with about 1/2 teaspoon of cranberry jam. Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For a more intense spice flavor, toast the spices lightly before mixing with flour.
- Substitute cranberry jam with raspberry or apricot jam for a different fruity twist.
- Chill the dough for 30 minutes before shaping to prevent spreading while baking.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. Thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought gingerbread spice mix?
Yes, store-bought gingerbread spice mix works perfectly and makes the recipe quicker to prepare.
What can I use if I don’t have cranberry jam?
You can substitute cranberry jam with any other fruit preserves like raspberry, strawberry, or apricot for a similar sweet and tart flavor.
PrintGingerbread Thumbprint Cookies with Cranberry Jam Recipe
These Gingerbread Thumbprint Cookies with Cranberry Jam are festive, chewy cookies infused with warm gingerbread spices and topped with a sweet-tart cranberry jam center. Perfect for holiday gatherings or a cozy winter treat, these cookies combine the rich flavors of molasses and spices with a burst of fruity jam in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Jam
- 1/2 cup cranberry jam
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract, and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape the cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them about 2 inches apart on the baking sheet.
- Make the thumbprints: Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie dough ball, being careful not to press all the way through.
- Add the jam: Fill each indentation with about 1/2 teaspoon of cranberry jam, spreading it slightly to cover the depression evenly.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are firm and the cookies are set but still soft in the center.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to one week.
Notes
- For softer cookies, take them out of the oven right when the edges turn firm.
- You can substitute cranberry jam with raspberry or strawberry jam if preferred.
- Use parchment paper or silicone baking mats to prevent sticking.
- Make sure your butter is softened at room temperature for easier mixing.
- Chill the dough for 30 minutes before baking if it’s too sticky to handle.
Keywords: Gingerbread cookies, thumbprint cookies, cranberry jam, holiday cookies, Christmas baking
