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Gingerbread Thumbprint Cookies with Cranberry Jam

Gingerbread Thumbprint Cookies with Cranberry Jam: An Incredible Ultimate Recipe
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Gingerbread Thumbprint Cookies with Cranberry Jam are a delightful holiday treat that combines the warm, aromatic spices of gingerbread with the tart sweetness of cranberry jam. These cookies are not just a dessert; they evoke memories of festive gatherings and cozy evenings spent with loved ones. With their soft, chewy texture and vibrant jam filling, they make for a perfect addition to any holiday spread or as a thoughtful gift. Easy to prepare and irresistibly delicious, these cookies will quickly become a staple in your baking repertoire.

Ingredients

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  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup unsalted butter (softened)
  • ½ cup granulated sugar
  • ½ cup brown sugar (packed)
  • 1/3 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Cranberry jam (for filling)
  • Additional granulated sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in molasses, egg, and vanilla extract until fully combined.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Chill the dough for about 15–20 minutes in the refrigerator.
  7. Roll tablespoon-sized portions of dough into balls, then coat in granulated sugar.
  8. Place on prepared baking sheets and create an indentation in each ball using your thumb.
  9. Fill each indentation with cranberry jam.
  10. Bake for 12–15 minutes until edges are golden but centers remain soft.

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