Gingerbread thumbprint cookies with cranberry jam Recipe

If the holidays had a signature scent and taste, it might just be these Gingerbread thumbprint cookies with cranberry jam. Imagine a tender, spiced cookie shell packed with gingery warmth, all cradling a jewel-bright pool of tangy cranberry jam. These festive treats bring together every classic flavor of the season in a single, irresistible bite. Not only do they look stunning on a cookie platter, but every element — from the spicy dough to the glistening, ruby-red center — carries a hint of nostalgia and so much love. These are the cookies you’ll want to make a tradition, share with loved ones, and absolutely savor with a mug of something cozy.

Ingredients You’ll Need

Every ingredient in these Gingerbread thumbprint cookies with cranberry jam matters, working together to create perfect harmony. The mix of rich butter, aromatic spices, and that strikingly tart jam makes for a cookie that will grab attention and delight the senses.

• Butter (115g, softened): The foundation for a tender crumb and that classic melt-in-your-mouth texture.
• Sugar (100g): Brings sweetness and helps develop the delicate outer crunch.
• Egg (1): Provides structure so your cookies hold their shape, plus a hint of richness.
• Molasses (160g): Infuses deep, old-fashioned flavor and that beautiful gingerbread color.
• Flour (420g): All-purpose is perfect here for a sturdy yet tender base.
• Ground Ginger (1 tsp): The star spice that gives true gingerbread warmth.
• Ground Cinnamon (1/2 tsp): Adds lovely sweetness and depth to your spice blend.
• Ground Cloves (1/2 tsp): For those rich, almost mysterious, aromatic undertones.
• Ground Nutmeg (1/4 tsp): A little goes a long way in lifting the whole spice profile.
• Baking Soda (1/2 tsp): Gives your cookies just the right lift and softness.
• Salt (1/4 tsp): Essential for making every other flavor truly shine.
• Cranberry Jam (200g): That tangy, jewel-toned center transforms these into something truly special — don’t skimp!

How to Make Gingerbread thumbprint cookies with cranberry jam

Step 1: Cream the Butter and Sugar

Begin by beating together the softened butter and sugar in a medium bowl until the mixture is pale, fluffy, and well combined. The air you incorporate during this stage is the secret to that irresistible tender crumb in your Gingerbread thumbprint cookies with cranberry jam.

Step 2: Add Egg and Molasses

Crack in your egg and pour in the molasses. Beat until everything looks silky and unified. The molasses not only deepens the color, but it also gives these cookies their old-fashioned, caramelized warmth that pairs perfectly with the spices and cranberry jam later on.

Step 3: Sift and Combine Dry Ingredients

In a separate bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Sifting ensures your cookies bake up evenly and all those fragrant spices are evenly dispersed in every bite.

Step 4: Mix Wet and Dry Ingredients

Add the sifted dry ingredients into your buttery mixture, stirring gently just until no streaks of flour remain. Be careful not to over-mix; you want the dough tender, not tough.

Step 5: Chill the Dough

Wrap your dough up snugly in plastic wrap and place it in the fridge for 30 minutes. Chilling relaxes the gluten and makes the dough just firm enough to shape beautifully — this step keeps your Gingerbread thumbprint cookies with cranberry jam from spreading too much in the oven.

Step 6: Shape the Cookies

Preheat your oven to 180°C (350°F). Roll the firm dough into walnut-sized balls and space them about 2 cm apart on a parchment-lined baking tray. Use your thumb or a melon baller to gently make a little well in the center of each ball — these are where the magic happens!

Step 7: Fill and Bake

Spoon enough cranberry jam into each well to fill (don’t overdo it or it can overflow in the oven). Bake for 12 minutes, until the edges set and the jam bubbles slightly. Let the cookies cool on the tray so the jam settles and all those spicy-sweet aromas can mingle.

How to Serve Gingerbread thumbprint cookies with cranberry jam

Garnishes

For that extra wow factor, sprinkle the cookies lightly with powdered sugar once they’ve cooled. A touch of finely grated orange zest over the jam adds a citrusy sparkle that complements the gingerbread. If you’re feeling adventurous, a tiny sprig of fresh rosemary on each adds festive color and a delicate herbal aroma.

Side Dishes

These cookies are absolutely perfect with a cup of spiced tea, a creamy chai latte, or even hot apple cider. For a wintry dessert board, pair your Gingerbread thumbprint cookies with cranberry jam with spiced nuts, segments of clementine, and wedges of sharp cheddar — an elegant spread for holiday gatherings.

Creative Ways to Present

Set out your cookies on a rustic wooden tray or a vintage cake stand, letting that jewel-red jam shine. For holiday gifts, layer the cookies in a clear jar with parchment squares between each. Or, tuck them into festive tins alongside handwritten recipe cards — a heartfelt touch for friends and family.

Make Ahead and Storage

Storing Leftovers

Once the cookies are completely cool, store them in an airtight container at room temperature. They’ll stay soft and flavorful for up to five days, but good luck making them last that long! The flavors deepen as they sit, so tomorrow’s bite might be even better than today’s.

Freezing

If you’d like to get a head start on holiday baking, these Gingerbread thumbprint cookies with cranberry jam freeze beautifully. Freeze the shaped, unbaked cookie dough balls (without jam) on a tray; once firm, move them to a freezer bag. When ready to bake, just thaw, add jam, and bake as usual. Baked cookies can also be frozen — just make sure they’re layered with parchment and well sealed.

Reheating

To refresh frozen or day-old cookies, warm them in a 150°C (300°F) oven for 3–5 minutes. This brings back a bit of that just-baked softness, and gives the cranberry jam filling an extra pop of flavor. Let them cool for a few minutes before serving so nobody burns their tongue on hot jam.

FAQs

Can I use a different jam instead of cranberry?

Absolutely! While cranberry jam brings a unique tartness that pairs perfectly with gingerbread, you could easily substitute raspberry, sour cherry, or even orange marmalade for a fun twist. Just choose something brightly flavored, and avoid runny jams so your centers stay put.

Can I make the dough in advance?

Yes, and it’s actually a great time-saver. The dough for Gingerbread thumbprint cookies with cranberry jam can be made up to 48 hours ahead — simply store it tightly wrapped in the refrigerator until you’re ready to shape and bake.

What if I don’t have molasses?

If you’re out of molasses, you can substitute it with an equal amount of dark corn syrup or honey. The flavor won’t be as deep and traditional, but your cookies will still be delicious and beautifully spiced.

How do I prevent the jam from overflowing?

Start by filling the wells no more than two-thirds full — a little jam goes a long way. Chilling the dough and using a thick, set jam also helps everything stay neat and picture-perfect.

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour with your favorite 1:1 gluten-free flour blend. The Gingerbread thumbprint cookies with cranberry jam will be just as tender and tasty — just keep an eye on baking time, as they may need a minute more or less.

Final Thoughts

There’s something truly special about baking a batch of Gingerbread thumbprint cookies with cranberry jam — the spicy aroma, the jewel-bright centers, and the generous spirit they bring. Whether you’re baking for a crowd or enjoying a quiet afternoon treat, these cookies capture holiday joy in every bite. Give them a try and see why they’re destined to become a cherished recipe in your collection!

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