Ginger bread thumbprint cookies with cranberry jam Recipe
These delightful gingerbread thumbprint cookies with a burst of cranberry jam are the perfect treat for the holiday season. The warm spices combined with the sweet-tart jam create a festive and delicious cookie that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including chilling time)
- Yield: Makes about 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 200g cranberry jam
Cookies:
Filling:
Instructions
- Cream Butter and Sugar: In a bowl, cream together the softened butter and sugar. Add the egg and molasses.
- Combine Dry Ingredients: In another bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Stir this mixture into the butter mixture until just combined.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat and Shape: Preheat the oven to 180C. Roll the dough into walnut-sized balls and place them on a baking tray lined with parchment paper, 2cm apart.
- Make Wells and Fill: Use your finger or a melon baller to make wells in the cookies. Fill each well with cranberry jam.
- Bake: Bake the cookies for 12 minutes until set.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: gingerbread cookies, thumbprint cookies, holiday baking, cranberry jam cookies
