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Gingerbread Thumbprint Cookies with Cranberry Jam bring the cozy blend of warm spices and a festive pop of tart fruit to your dessert table. This recipe captures everything comforting about the holidays with a modern touch that turns heads at cookie swaps or special gatherings. Every bite delivers soft gingerbread with a jewel-like center of homemade cranberry jam, making these cookies as beautiful as they are delicious.
I first baked these for a December cookie exchange and everyone raved. Now every winter I look forward to the ritual of making a batch while my kitchen fills with the scent of ginger and molasses.
Gather Your Ingredients
- All-purpose flour: gives the cookies structure and the right crumb. Choose unbleached for pure flavor
- Unsalted butter: allows you to control the saltiness and brings richness to the dough. Let it soften fully for easy mixing
- Granulated sugar: creates crisp edges while brown sugar adds moisture and extra chew
- Brown sugar: adds moisture and extra chew
- Molasses: brings deep earthy flavor and gives the signature gingerbread hue. Use a robust molasses for best results
- Egg: binds everything together for cookies that hold their shape
- Salt: strengthens the flavors in the dough. Fine sea salt blends in evenly
- Additional granulated sugar: is used for rolling and sparkling finish
- Cranberry jam: homemade or good quality store-bought for filling
How to Make It
- Prepare the Dough:
- Cream the room temperature butter with granulated and brown sugars for several minutes until fluffy and pale. Take your time with this step as it sets up your texture
- Mix in Wet Ingredients:
- Add the molasses and egg to the creamed mixture. Blend until very smooth so there are no streaks and every bit of butter is incorporated
- Combine Dry Ingredients:
- In a separate bowl thoroughly whisk together flour and salt. The more even the mixture the better the cookie crumb
- Incorporate Flour Mixture:
- Add the dry ingredients to the wet mixture in batches stirring gently just until combined. Overmixing at this stage is a common cause of tough cookies
- Shape and Coat:
- Scoop small portions and roll them into balls using your palms. Roll each ball in a dish of granulated sugar for sparkle and classic texture
- Create Thumbprints:
- Press the center of each dough ball gently with your thumb or the back of a small spoon to make a well. It should be deep enough to hold a dollop of jam but do not press through
- Fill and Bake:
- Place a small spoonful of cranberry jam in each indentation. Bake the cookies at 350 degrees Fahrenheit for about 12 minutes or until the edges are set and just golden. Cool on the pan a few minutes before transferring to a rack
Choosing quality molasses lifts the entire cookie with deep flavor. My favorite memory is shaping these cookies as a kid while my grandmother filled them with homemade jam her smile always filling the kitchen.
Flavor Boosters
Chill the dough before shaping if your kitchen is warm for easier handling. Homemade cranberry jam elevates these but good quality store-bought will also shine. For perfectly round wells use the back of a teaspoon instead of your thumb.
Serving Suggestions
Arrange these cookies on a rustic wooden board beside hot cider or tea for a perfect winter treat. They pair beautifully with fresh orange segments or a scoop of vanilla ice cream as an elegant dessert. If taking to an event stack them in a mason jar tied with ribbon for gifting.
Creative Twists
You can swap the cranberry jam for raspberry or apricot preserves if you prefer a different twist or have another jam on hand. No molasses available Try dark honey or maple syrup and expect a lighter color and slightly different taste. For dairy free try vegan butter. Use orange marmalade or apple butter instead of jam for a fall-inspired twist. In spring try strawberry preserves for a lighter flavor. Adding a pinch of ground black pepper can add subtle heat and complexity in colder months.
The first batch of these cookies never lasts long in our house, and baking them together makes the holidays feel complete and sweet.
Common Questions About This Recipe
- → What makes the texture of these cookies so soft?
The combination of butter, molasses, and brown sugar keeps the cookies moist and tender while providing a classic gingerbread chew.
- → Can I substitute another jam for cranberry?
Yes, you can substitute raspberry, strawberry, or apricot jam in place of cranberry, but the tartness of cranberry pairs especially well with gingerbread spices.
- → How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to five days. They can also be frozen for longer storage.
- → What gives gingerbread cookies their signature flavor?
The blend of ground ginger, cinnamon, nutmeg, and cloves combined with molasses delivers the warm, spicy profile typical of gingerbread desserts.
- → How can I prevent the jam from leaking during baking?
Chill the dough before shaping the thumbprints, and use a thick cranberry jam to help the filling hold its shape during baking.