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Gingerbread thumbprint cookies with cranberry jam

Gingerbread thumbprint cookies: Best with cranberry jam delight

Delightful gingerbread thumbprint cookies paired perfectly with cranberry jam, creating a festive treat.

  • Total Time: 42 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup molasses
  • 2 large eggs
  • 4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cranberry jam

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and sugar until smooth.
  3. Mix in the molasses and eggs.
  4. In another bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  6. Roll the dough into small balls and place them on a baking sheet.
  7. Make an indentation in the center of each ball and fill with cranberry jam.
  8. Bake for 10-12 minutes or until lightly golden.
  9. Allow to cool before serving.

Notes

  • For a spicier flavor, add more ground ginger.
  • Consider using homemade cranberry jam for a fresher taste.
  • Author: Souzan
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: Gingerbread, thumbprint cookies, cranberry jam, holiday cookies, festive treats