Description
These Gingerbread Thumbprint Cookies with Cranberry Jam combine the warm, spicy flavors of traditional gingerbread with a sweet and tangy cranberry jam center. Soft and chewy with a crisp edge, these festive cookies are perfect for holiday gatherings or any cozy occasion.
Ingredients
Scale
Cookie Dough
- 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
Filling
- 200g cranberry jam
Instructions
- Cream Butter and Sugar: In a bowl, cream the softened butter with the sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Molasses: Beat in the egg followed by molasses until well combined to incorporate moisture and the classic gingerbread sweetness.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt to ensure even distribution of the spices and leavening.
- Mix Dough: Gradually stir the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough and maintaining a tender crumb.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate it for 30 minutes to firm up, making it easier to handle and shape.
- Preheat Oven: Set the oven to 180°C (350°F) and prepare a baking tray lined with parchment paper for the cookies.
- Shape Cookies: Roll the chilled dough into walnut-sized balls and place them evenly spaced (about 2cm apart) on the baking tray.
- Create Thumbprints: Using a finger or melon baller, make a small well in the center of each ball to hold the jam.
- Fill with Jam: Spoon approximately a teaspoon of cranberry jam into each indentation without overfilling to prevent spillage during baking.
- Bake: Bake the cookies in the preheated oven for 12 minutes until the edges are firm and centers are set.
- Cool and Serve: Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- For best results, use fresh spices to maximize flavor intensity.
- You can substitute cranberry jam with raspberry or strawberry jam for a different fruity twist.
- Store cookies in an airtight container at room temperature for up to one week.
- For a crisper cookie, bake an additional 1-2 minutes, watching closely to avoid burning.
- The dough can be frozen for up to one month; thaw before shaping and baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cookies, thumbprint cookies, cranberry jam cookies, holiday cookies, Christmas cookies, spiced cookies
