Gingerbread Thumbprint Cookies with Cranberry Jam Recipe
Introduction
These Gingerbread Thumbprint Cookies with Cranberry Jam bring a festive twist to a classic holiday treat. Soft, spiced gingerbread cookies cradle a sweet and tangy jam center, making them perfect for sharing or enjoying with a cup of tea.
Ingredients
- Gingerbread dough (enough for about 24 cookies)
- Cranberry jam, 1/2 cup
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Roll the gingerbread dough into 1-inch balls and place them evenly spaced on the prepared baking sheet.
- Step 3: Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball, creating a small well.
- Step 4: Fill each indentation with about 1/2 teaspoon of cranberry jam, being careful not to overfill.
- Step 5: Bake the cookies for 12 to 15 minutes, until the edges are firm and the jam is slightly set.
- Step 6: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Chill the dough before baking to help retain the cookie shape and prevent spreading.
- Substitute cranberry jam with raspberry or apricot jam for different flavor profiles.
- For extra festive flair, sprinkle a little coarse sugar around the jam before baking.
Storage
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the baked cookies in a sealed container for up to three months. Thaw at room temperature before serving. Reheating is not necessary but warming briefly in a low oven can soften the jam.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought gingerbread dough?
Yes, store-bought gingerbread dough works well and can save time. Just make sure it is firm enough to hold the jam without spreading too much.
How do I prevent the jam from leaking during baking?
Create a well deep enough to hold the jam without overflow, and avoid overfilling the indentation. Slightly chilling the dough before baking can also help maintain the cookie shape.
PrintGingerbread Thumbprint Cookies with Cranberry Jam Recipe
These Gingerbread Thumbprint Cookies with Cranberry Jam are a festive and delightful treat perfect for the holiday season. Soft and spicy gingerbread cookies cradle a sweet and tangy cranberry jam center, creating a perfect balance of flavors and textures that melt in your mouth with every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Gingerbread Dough
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Filling
- 1/2 cup cranberry jam
Instructions
- Prepare the dough: In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined. In another bowl, beat the softened butter until creamy, then add the egg, molasses, and vanilla extract; mix until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a soft dough.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make it easier to handle and to enhance the flavors.
- Shape the cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them spaced evenly on the prepared baking sheets.
- Create thumbprints: Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball, being careful not to press all the way through.
- Add cranberry jam: Spoon about 1/2 teaspoon of cranberry jam into each indentation, filling it generously but not overflowing.
- Bake the cookies: Bake for 10-12 minutes or until the edges are set and slightly firm but the jam is bubbly. Avoid overbaking to keep cookies soft.
- Cool the cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a more intense ginger flavor, you can add an extra 1/2 teaspoon of ground ginger.
- Use store-bought cranberry jam or homemade cranberry sauce reduced until thickened for best results.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies freeze well; freeze baked cookies for up to 3 months, thaw before serving.
- To make the thumbprint indentation easier, slightly dampen your thumb or spoon.
Keywords: Gingerbread cookies, thumbprint cookies, cranberry jam, holiday cookies, Christmas cookies, spiced cookies, festive desserts
