Gingerbread Thumbprint Cookies with Cranberry Jam: An Incredible Ultimate Recipe
Indulge in the festive spirit with these delightful Gingerbread Thumbprint Cookies filled with tangy cranberry jam. This incredible recipe blends warm spices with a sweet and tart filling, making them perfect for holiday gatherings or as thoughtful gifts. Easy to prepare and fun for the whole family, these cookies are sure to impress everyone at your table. Their unique flavor combination and charming appearance make them a standout treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ¾ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Cranberry jam (for filling)
- Additional granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together dry ingredients: flour, baking soda, spices, and salt. Set aside.
- Cream softened butter with granulated and brown sugars until fluffy.
- Mix in molasses, egg, and vanilla until well combined.
- Gradually blend in dry ingredients until just combined.
- Chill dough for 15-20 minutes, then roll into tablespoon-sized balls and coat in sugar.
- Place on baking sheets and create thumbprints in the center of each cookie.
- Fill indentations with cranberry jam and bake for 12-15 minutes until edges are golden.
- Cool on a wire rack before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg