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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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/gin-gingerbread-thumbprint-cookies-with-cranberry-jam-recipe/