Introduction

These Gingerbread Thumbprint Cookies with Cranberry Jam combine warm spices and sweet-tart jam for a festive treat perfect during the holiday season. Soft and aromatic, they’re easy to make and delightful to share with friends and family.

A white bowl filled with round thumbprint cookies stacked on top of each other, each cookie having a warm golden-brown color with a slightly textured surface. In the center of each cookie is a glossy, deep red jam filling, smooth and shiny, creating a striking contrast with the cookie's matte texture. The bowl is lined with a white paper or cloth, softly cradling the cookies, and the background shows a white marbled surface blurred gently, giving focus to the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy.
Step 4: Add the molasses, egg, and vanilla extract to the butter mixture and mix until fully combined.
Step 5: Gradually stir the dry ingredients into the wet mixture until just combined.
Step 6: Cover the dough with plastic wrap and refrigerate for 15 to 20 minutes to make it easier to handle.
Step 7: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in granulated sugar for extra sweetness.
Step 8: Place the sugar-coated balls onto the prepared baking sheets. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
Step 9: Fill each indentation with a small spoonful of cranberry jam.
Step 10: Bake the cookies in the preheated oven for 12 to 15 minutes, until the edges turn lightly golden.
Step 11: Remove from oven and allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a softer cookie, slightly reduce the baking time by a minute or two; for crisper edges, bake a bit longer.
Substitute raspberry or apricot jam if you prefer a different fruity twist.
Chilling the dough longer than 20 minutes can make the cookies easier to shape and enhance flavors.
Use a small melon baller or teaspoon to create uniform thumbprints for an even look.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, refrigerate for up to 2 weeks. If refrigerated, allow cookies to come to room temperature before serving. They can also be frozen in an airtight container for up to 3 months; thaw at room temperature before enjoying.

How to Serve

The image shows a basket lined with white parchment paper filled with round cookies. Each cookie has a golden-brown, slightly rough texture and a smooth red jam center that is glossy and raised, creating a clear contrast between the soft jam and the crumbly cookie dough. The cookies are stacked casually inside the basket, which is wrapped with a dark red cloth around the edges, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gingerbread spice mix instead of individual spices?

Yes, you can substitute the ground ginger, cinnamon, nutmeg, and cloves with about 1 tablespoon of gingerbread spice mix. Adjust to taste if needed.

What if I don’t have molasses? Is there a substitute?

If you don’t have molasses, you can use dark corn syrup or honey as a substitute, though the flavor will be slightly different. Molasses gives a distinctive rich taste critical to gingerbread.