Gin Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

Introduction

These Gin Gingerbread Thumbprint Cookies with Cranberry Jam combine warm spices and rich molasses with a burst of fruity sweetness. Perfect for holiday gatherings or cozy evenings, these cookies offer a delightful twist on a classic treat.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup molasses
• 1 egg
• Cranberry jam

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, whisk together the flour, ground ginger, baking soda, and ground cinnamon. Set aside.
3. Step 3: In a separate bowl, beat the softened butter with brown sugar and molasses until the mixture is light and fluffy.
4. Step 4: Mix in the egg until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until well combined.
6. Step 6: Scoop about a tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Step 7: Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
8. Step 8: Spoon cranberry jam into each indentation, filling it generously.
9. Step 9: Bake for 10-12 minutes, or until the edges are lightly golden.
10. Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a boozy kick, add 1-2 tablespoons of gin to the wet ingredients before mixing in the dry ingredients.
• Swap cranberry jam for raspberry or apricot jam for a different fruity flavor.
• Chill the dough before baking to help the cookies keep their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a warm oven for a few minutes if you prefer them soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for the right texture, but you can substitute with whole wheat flour for a nuttier flavor, keeping in mind the cookies may be denser.

What if I don’t have cranberry jam?

You can use any fruit jam you like such as raspberry, strawberry, or apricot. Alternatively, a spoonful of lemon curd makes a tangy contrast to the gingerbread spices.

Gin Gingerbread Thumbprint Cookies with Cranberry Jam Recipe

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4.5 from 142 reviews

These Gin Gingerbread Thumbprint Cookies with Cranberry Jam are a delightful holiday treat combining warm spices, rich molasses, and a burst of tart cranberry jam in the center. Perfectly soft and chewy with a slight crisp at the edges, these cookies offer a festive flavor that’s sure to impress at any gathering.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup molasses
• 1 egg

Other

• Cranberry jam (quantity as needed for filling indentations)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground ginger, baking soda, and ground cinnamon to evenly distribute the spices and leavening agent.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with brown sugar and molasses until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
4. Add Egg: Mix in the egg thoroughly until fully incorporated, which helps bind the dough.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a smooth dough forms with all components well combined.
6. Form Cookie Balls: Scoop about one tablespoon of dough and roll into a ball. Place these dough balls on the prepared baking sheet about 2 inches apart to allow for spreading during baking.
7. Create Indentations: Use your thumb or the back of a spoon to press a small indentation into the center of each cookie ball, creating a well for the jam filling.
8. Fill with Jam: Spoon cranberry jam generously into each indentation, adding vibrant color and tartness to the cookies.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden, indicating they are cooked yet still soft inside.
10. Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Ensure butter is softened but not melted for the best dough consistency.
• You can substitute cranberry jam with raspberry or strawberry jam if preferred.
• Chilling the dough before baking can help prevent excessive spreading.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: gingerbread cookies, thumbprint cookies, cranberry jam cookies, holiday cookies, molasses cookies, spiced cookies