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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 the perfect holiday treat that combines the warm spices of gingerbread with the tart sweetness of cranberry jam. These delightful cookies are not only visually appealing but also fill your home with an irresistible aroma while baking. Easy to prepare, they are a hit at family gatherings and make wonderful gifts during the festive season. With their chewy texture and flavorful filling, these cookies are sure to become a favorite in your holiday 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
  • ⅓ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Cranberry jam (for filling)
  • Additional granulated sugar (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C) and line two 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 mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
  4. Add molasses, egg, and vanilla extract; mix until combined.
  5. Gradually add dry ingredients to wet mixture; stir until just combined.
  6. Chill dough for 15-20 minutes in the refrigerator.
  7. Roll tablespoon-sized portions of dough into balls and coat in granulated sugar.
  8. Place on prepared baking sheets and create indentations in each cookie using your thumb.
  9. Fill each indentation with cranberry jam.
  10. Bake for 12-15 minutes or until edges are lightly golden.
  11. Cool on baking sheets for about 10 minutes before transferring to a wire rack.

Nutrition

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