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Gingerbread thumbprint cookies with cranberry jam Recipe

Gingerbread thumbprint cookies with cranberry jam Recipe

4.8 from 12 reviews

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!

Ingredients

Scale

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:

  • 200g cranberry jam

Instructions

  1. Cream Butter and Sugar: In a bowl, cream together the softened butter and sugar. Add the egg and molasses, and mix until well combined.
  2. 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.
  3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
  4. Preheat Oven: Preheat the oven to 180°C (350°F).
  5. 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.
  6. Bake: Bake the cookies for about 12 minutes or until set.

Nutrition

Keywords: Gingerbread cookies, Christmas baking, Thumbprint cookies, Holiday desserts, Cranberry recipes