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Cranberry jam is spooned into these gingerbread thumbprints after baking. That timing keeps the jam separate from the cookie’s baking check and lets you control the filling level. Shape shallow wells, bake the cookies until set, then cool before adding the jam.
After the cookies have baked and cooled enough to handle. The dough and the jam are not baked together in this version. Filling the wells early can bubble over and obscure whether the surrounding cookie is done.
Ingredient amounts and preparation
- Set out: 2 1/4 cups plain flour
- Set out: 1/2 teaspoon salt; 1/2 teaspoon baking soda
- Set out: 1 teaspoon ginger powder; 1 teaspoon cinnamon powder
- Set out: 1/4 teaspoon nutmeg powder
- Set out: 1/4 teaspoon cloves powder; 3/4 cup unsalted butter, room temperature
- Set out: 1/2 cup white sugar; 1/2 cup brown sugar, packed down
- Set out: 1/3 cup molasses
- Set out: 1 large egg; 1 teaspoon vanilla extract
- Set out: Extra white sugar for coating; Cranberry jam for the centers
Cooking sequence and doneness
- Stage 1
- Heat the oven to 350°F and prepare lined baking sheets.
- Stage 2
- Whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
- Stage 3
- Beat softened butter with the measured white and brown sugars, then mix in egg, molasses and vanilla.
- Stage 4
- Mix in dry ingredients just until the dough comes together.
- Stage 5
- Shape tablespoon-size balls, roll in the coating sugar and place with space between them.
- Stage 6
- Press a shallow well into each ball without exposing the tray.
- Stage 7
- Bake about 10–12 minutes until the edges are set; rest five minutes on the tray, gently redefine the wells with a spoon if needed, then cool on a rack. Spoon a little cranberry jam into each cooled well without overflowing and store according to the jam’s label.
Press an indentation into the center of each tablespoon-size ball without reaching the tray. Leave a visible base and a substantial rim. A hole through the dough will leak jam, while a barely visible dent may close as the cookie expands.
How much jam is needed?
The source formula does not specify a total quantity, so no fixed jar yield is promised. Add a small dollop to each cooled well, stopping below the rim. Choose a spreadable jam rather than a thin sauce that immediately runs down the sides. While the cookies are still warm and pliable, gently redefine a shallow well with the back of a small spoon. Do not press with bare fingers on hot cookies. If the base starts to crack, stop rather than forcing a deeper cavity.
Can these be packed ahead?
Cool completely and keep the unfilled cookies separate from the jam for the tidiest packing. Once filled, use a single layer where possible and follow the jam’s refrigerated-storage instructions. A wet filling can soften a crisp edge over time.
Storage and serving later
Let the baked pieces cool completely before closing a storage container, so trapped steam does not wet the surface. Keep any perishable filling or accompaniment under its own refrigerated-storage instructions. For these jam-filled cookies, follow the opened jam’s label and fill close to serving when practical.
For another complete recipe, see Gingerbread Crinkle Cookies with Molasses or Soft Lemon Drop Cookies with Lemon Extract. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. King Arthur’s creaming guide explains how butter condition affects mixing. Use softened, still-solid butter for this dough and scrape the bowl so the mixture is even; the cited guide supports technique, not testing of this recipe.
Common Questions About This Recipe
- When is the jam added?
After the cookies have baked and cooled enough to handle. The dough and the jam are not baked together in this version.
- How deep should the well be?
Press an indentation into the center of each tablespoon-size ball without reaching the tray. Leave a visible base and a substantial rim.
- How much jam is needed?
The source formula does not specify a total quantity, so no fixed jar yield is promised. Add a small dollop to each cooled well, stopping below the rim.
- What if the centers puff during baking?
While the cookies are still warm and pliable, gently redefine a shallow well with the back of a small spoon. Do not press with bare fingers on hot cookies.
- Can these be packed ahead?
Cool completely and keep the unfilled cookies separate from the jam for the tidiest packing. Once filled, use a single layer where possible and follow the jam’s refrigerated-storage instructions.