Gingerbread thumbprint cookies with cranberry jam Recipe
These Gingerbread Thumbprint Cookies with Cranberry Jam are a delightful holiday treat that combines the warm flavors of ginger, cinnamon, and cloves with a sweet and tangy cranberry filling. The perfect addition to any festive gathering or cookie exchange!
- Author: Bennett
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: Makes about 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday, American
- Diet: Vegetarian
Cookies:
- 115g butter, softened
- 100g sugar
- 1 egg
- 160g molasses
- 420g flour
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Cranberry Jam Filling:
- Cream Butter and Sugar: In a bowl, cream together the softened butter and sugar. Add the egg and molasses, and mix until well combined.
- Prepare Cookie Dough: In another bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Stir the dry ingredients into the butter mixture until just combined.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat Oven: Preheat the oven to 180°C (350°F).
- Shape and Fill Cookies: Roll the chilled dough into walnut-sized balls and place them on a baking tray lined with parchment paper, spacing them 2cm apart. Use your finger or a melon baller to create wells in the cookies and fill each well with cranberry jam.
- Bake: Bake the cookies for about 12 minutes or until set.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Gingerbread cookies, Christmas baking, Thumbprint cookies, Holiday desserts, Cranberry recipes