Gingerbread Thumbprint Cranberry Jam (Recipe for Printing)
Bake these soft gingerbread thumbprint cookies filled with tart cranberry jam—an ideal treat for December parties, holiday cookie swaps, or winter dessert tables. Save & click.
# What You Need:
→ Cookie Dough
01 -
2 1/4 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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3/4 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup packed brown sugar
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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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Additional granulated sugar, for rolling
→ Filling
15 -
Cranberry jam, for filling centers
# How to Make It:
01 -
Whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt in a medium bowl. Set aside.
02 -
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer.
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Incorporate the molasses, egg, and vanilla extract into the creamed mixture, mixing thoroughly until the mixture is smooth and homogeneous.
04 -
Gradually mix the dry ingredients into the wet mixture, blending until a uniform dough forms. Do not overmix.
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Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in granulated sugar to coat evenly.
06 -
Arrange dough balls on a baking sheet lined with parchment paper, spacing 2 inches apart. Press a deep indentation into the center of each ball using your thumb or the back of a spoon.
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Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and cookies appear slightly cracked. Remove from the oven and cool on the tray for 5 minutes.
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Once cookies have cooled slightly, spoon cranberry jam into each indentation. Let cool completely before serving or storing.
# Extra Tips:
01 -
For optimal texture, ensure butter is softened but not melted before creaming. Chilling the dough for 20 minutes before shaping can help cookies hold their structure.