Ginger bread thumbprint cookies with cranberry jam Recipe

Let me introduce you to a cookie that doesn’t just steal the show at any holiday spread—it practically sets the mood for cozy gatherings and heartfelt memories. Gingerbread thumbprint cookies with cranberry jam bring together the best of both worlds: fragrant, spiced gingerbread dough cradling a jewel-like pool of tart and bright cranberry jam. Each bite layers a symphony of warming spices and fruity zing, making every mouthful a little celebration of winter’s flavors.

Ingredients You’ll Need

It’s amazing how a few familiar pantry staples can transport you straight into the holiday spirit. Each ingredient in this recipe plays its part, from the deep richness of molasses to the vibrant pop of cranberry jam, working together to make these cookies memorable and utterly delicious.

• Butter: Use softened, unsalted butter for a creamy, tender crumb that melts in your mouth.
• Sugar: Regular granulated sugar adds just the right touch of sweetness to balance the spices.
• Egg: Acts as a binder, giving your cookies structure and just a hint of richness.
• Molasses: This brings depth, color, and signature gingerbread flavor—dark, syrupy, and essential!
• Flour: All-purpose flour gives the cookies the perfect chew, allowing the thumbprints to hold their shape.
• Ground Ginger: The heart and soul of gingerbread, bringing both warmth and zing.
• Ground Cinnamon: Adds comforting notes and a familiar spiced aroma that pairs beautifully with ginger.
• Ground Cloves: Just a touch for earthiness and complexity—it rounds out the spice blend.
• Ground Nutmeg: Subtle, yet it deepens the flavor, making every bite more complex.
• Baking Soda: Helps the cookies spread and stay perfectly cakey-light.
• Salt: Just a pinch to enhance all the flavors and keep the sweetness in check.
• Cranberry Jam: The crowning jewel! Look for a jam that’s bright, tart, and thick to stay put during baking.

How to Make Ginger bread thumbprint cookies with cranberry jam

Step 1: Cream the Butter and Sugar

Start by beating the softened butter with sugar in a large bowl until the mixture is pale, creamy, and fluffy. This step is where the magic begins—a well-creamed base makes for lighter, melt-in-your-mouth cookies, so don’t rush!

Step 2: Add the Egg and Molasses

Mix in the egg and then the molasses until everything looks luscious and unified. The molasses will deepen the dough’s color and infuse that classic gingerbread flavor, so don’t be shy with it.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, all the aromatic spices, baking soda, and salt. Sifting ensures a smooth dough and that those lovely spices are evenly distributed, so every cookie tastes of holiday cheer.

Step 4: Bring the Dough Together

Add the dry mixture to the creamed butter mixture, stirring just until combined. Avoid overmixing—stop as soon as you see no dry streaks for the softest texture.

Step 5: Chill the Dough

Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. This quick chill makes the dough easier to handle and guarantees those neat, well-defined thumbprints for your cookies.

Step 6: Shape and Fill

Preheat your oven to 180C. Roll the cold dough into walnut-sized balls and arrange them on a parchment-lined baking tray, leaving a little breathing room (about 2 cm) between each one. Gently press the center of each ball with your thumb or a melon baller to form a well, then fill these with a small spoonful of cranberry jam—resist overfilling, or the jam will bubble over in the oven.

Step 7: Bake to Perfection

Bake the gingerbread thumbprint cookies with cranberry jam for about 12 minutes, or until they’re set but still soft in the center. Watch for the edges to firm up and the jam to glisten like stained glass. Let the cookies cool a few minutes before transferring to a rack—they’ll set up as they cool.

How to Serve Ginger bread thumbprint cookies with cranberry jam

Garnishes

Dress up your gingerbread thumbprint cookies with cranberry jam with a light dusting of powdered sugar or a sprinkle of finely chopped pistachios for a pop of color and crunch. If you adore spice, a whisper of ground cinnamon over the top adds an extra aromatic touch.

Side Dishes

These cookies are practically made for pairing with mugs of hot cocoa, chai, or spiced apple cider. For a holiday dessert platter, try serving them alongside shortbread, sugared cranberries, or orange slices for additional zing and variety.

Creative Ways to Present

Stack them high on a tiered cookie tray for a festive centerpiece, or tuck several into clear cellophane bags tied with twine as a thoughtful, homemade gift. For something extra special, alternate rows of gingerbread thumbprint cookies with cranberry jam and lemon thumbprints for beautiful contrast on a holiday cookie board.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature. They stay fresh for up to five days, maintaining their chewy texture and vibrant jammy centers so you can nibble any time a craving strikes.

Freezing

If you’d like to get ahead on holiday prep, freeze unbaked dough balls (without the jam). Arrange on a tray, freeze until solid, then transfer to a freezer bag for up to two months. Bake straight from frozen, adding jam just before baking—a few extra minutes in the oven is all they need.

Reheating

If your gingerbread thumbprint cookies with cranberry jam have lost a little freshness, revive them with a quick pop in a 150C oven for 2–3 minutes. This will warm them and lift the flavors, making them taste practically oven-fresh!

FAQs

Can I use a different jam or preserve?

Absolutely! While cranberry jam gives these cookies their signature tartness and jewel color, feel free to try raspberry, cherry, or even homemade orange marmalade for fun twists.

Do I have to chill the dough?

Yes, chilling is essential. It prevents spreading and keeps the cookies thick and beautifully shaped for the ideal thumbprint look and texture.

Can I make these gluten-free?

Yes, you can swap in your favorite all-purpose gluten-free flour blend. The result will be just as chewy and satisfying, so all your cookie-lovers can partake.

How do I keep the jam from running?

Use a thicker jam and avoid overfilling the indentations. Spoon just enough to fill the well, so it sits neatly in the center and doesn’t bubble over as the cookies bake.

Can I make the dough ahead and bake later?

Definitely! The dough can rest in the fridge for up to 48 hours. Just roll, fill, and bake when you’re ready for freshly baked gingerbread thumbprint cookies with cranberry jam.

Final Thoughts

Gingerbread thumbprint cookies with cranberry jam are so much more than a seasonal treat—they’re a delightful tradition waiting to happen in your kitchen. Let your home fill with the scents of spice and sweet-tart jam, and share a batch (or two) with those you love this season. Happy baking!

Print