Dessert

Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

ByThomas Greene November 21, 2025November 21, 2025

Introduction

These gingerbread thumbprint cookies offer a delightful blend of warm spices and sweet molasses, crowned with a vibrant cranberry jam center. Perfect for holiday gatherings or cozy afternoons, they bring a festive touch to any cookie platter.

The image shows three round cookies on small square white parchment papers, each with a light golden-brown base texture that looks soft and slightly crumbly. Each cookie has a bright red jam circle in the center, which appears thick and slightly chunky in texture, with white icing drizzled in neat parallel lines over the jam and cookie surface. The cookies sit on a worn, dark baking tray with scattered crumbs around them. In the background, there is a blurred part of a glass jar filled with light brown milk and two red and white striped straws on the white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

115g butter, softened
100g sugar
1 egg
160g molasses
420g flour
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
200g cranberry jam

Instructions

Step 1: In a bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and molasses, mixing well to combine.
Step 2: In a separate bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Stir this dry mixture into the butter mixture just until combined, avoiding overmixing.
Step 3: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
Step 4: Preheat your oven to 180°C (350°F). Roll the dough into walnut-sized balls and place them on a baking tray lined with parchment paper, spacing them about 2cm apart.
Step 5: Make an indentation in the center of each ball with your finger or a melon baller. Fill each well with cranberry jam.
Step 6: Bake in the preheated oven for 12 minutes, until the cookies are set and slightly golden around the edges. Allow to cool before serving.

Tips & Variations

Chilling the dough is key to keeping the cookies from spreading too much during baking.
Try substituting cranberry jam with raspberry or apricot jam for a different fruity twist.
For extra flavor, add a teaspoon of orange zest to the dough mixture.
Use slightly larger indentations and fill generously with jam for a more pronounced center.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Reheat briefly in a low oven if you prefer them warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use golden syrup instead of molasses?

Yes, golden syrup can be used as a substitute, though it will give a milder flavor and lighter color compared to molasses.

Why do I need to chill the dough?

Chilling the dough helps firm it up, which prevents the cookies from spreading too much while baking and maintains their shape, especially important for thumbprint cookies.