Gingerbread Thumbprint Cookies Filled with Cranberry Jam (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Cookie Dough
01 -
2 1/4 cups plain flour
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon baking soda
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1 teaspoon ginger powder
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1 teaspoon cinnamon powder
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1/4 teaspoon nutmeg powder
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1/4 teaspoon cloves powder
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3/4 cup unsalted butter, room temperature
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1/2 cup white sugar
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1/2 cup brown sugar, packed down
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1/3 cup molasses
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1 large egg
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1 teaspoon vanilla extract
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Extra white sugar for coating
→ Filling
15 -
Cranberry jam for the centers
# How to Make It:
01 -
Heat the oven to 350°F and prepare lined baking sheets.
02 -
Whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
03 -
Beat softened butter with the measured white and brown sugars, then mix in egg, molasses and vanilla.
04 -
Mix in dry ingredients just until the dough comes together.
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Shape tablespoon-size balls, roll in the coating sugar and place with space between them.
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Press a shallow well into each ball without exposing the tray.
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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.
08 -
Spoon a little cranberry jam into each cooled well without overflowing and store according to the jam’s label.
# Extra Suggestions:
01 -
After the cookies have baked and cooled enough to handle.