Gingerbread Thumbprint Cookies with Cranberry Jam Recipe
Introduction
These Gingerbread Thumbprint Cookies with Cranberry Jam offer a delightful blend of warm spices and tangy sweetness. Perfect for holiday gatherings or cozy afternoons, they are both simple to make and irresistibly delicious.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons gingerbread spices (a mix of ground ginger, cinnamon, cloves, and 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.
- Step 2: Gradually add the flour mixture to the butter, mixing until a soft dough forms. Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Step 3: Using your thumb or the back of a spoon, press gently into the center of each cookie to create an indentation.
- Step 4: Fill each indentation with about ½ teaspoon of cranberry jam.
- Step 5: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden.
- Step 6: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Chill the dough for 30 minutes before shaping to make it easier to handle.
- Substitute cranberry jam with raspberry or apricot jam for a different flavor twist.
- Add a pinch of ground cardamom for an extra layer of spice.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. When ready to enjoy, thaw at room temperature and serve.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought gingerbread spice mix?
Yes, a pre-made gingerbread spice blend works well and saves time. Just use about 2 teaspoons as called for in the recipe.
How do I prevent the jam from bubbling over during baking?
Use just enough jam to fill the indentation without overfilling. This helps keep the jam in place and prevents burning on the baking sheet.
PrintGingerbread Thumbprint Cookies with Cranberry Jam Recipe
These Gingerbread Thumbprint Cookies with Cranberry Jam combine classic gingerbread spices and buttery dough with a sweet and tangy cranberry jam center. Perfect for holiday gatherings or cozy winter treats, these cookies are soft yet firm with a delightful burst of cranberry flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
Filling
- 1/2 cup cranberry jam
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, and salt until well combined. In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the egg and molasses until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Shape the cookies: Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet about 2 inches apart. Using your thumb or the back of a small spoon, gently press a small indentation into the center of each cookie to create a well for the jam.
- Fill and bake: Spoon approximately 1/2 teaspoon of cranberry jam into each indentation, making sure not to overfill. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are set and the cookies are lightly golden. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute cranberry jam with raspberry or strawberry jam if preferred.
- For a more intense ginger flavor, add an extra 1/2 teaspoon of ground ginger to the dough.
- Make sure the butter is softened to room temperature for easier mixing and better texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze unfrosted dough balls and bake when ready.
Keywords: Gingerbread cookies, thumbprint cookies, cranberry jam, holiday cookies, gingerbread recipe
