Gingerbread Thumbprint Cookies With Cranberry Jam

Each December, when the cold settles in and the evenings grow quieter, my thoughts drift back to my grandmother’s small kitchen. Her spice jars sat on a narrow shelf, their worn labels and softened edges showing years of gentle use. She would measure molasses with a familiar hum, filling the room with an aroma that made winter feel a little warmer.

Recently, those memories guided me back to gingerbread dough. While mixing the spices, I noticed a jar of cranberry jam in my pantry, its deep red color catching my eye. The idea of pairing that brightness with warm spices arrived instantly, much like the inspiration that used to strike during family baking days.

When the cookies baked, the scent of ginger, cinnamon, and cloves spread through my home. Pressing small wells into each dough ball and adding that glossy cranberry center brought a spark of delight. Once the tray came out of the oven, the cookies looked like tiny holiday ornaments, and a new tradition quietly began taking shape in my kitchen.

Short Description

Gingerbread Thumbprint Cookies with Cranberry Jam are tender, warmly spiced treats filled with sweet-tart cranberry jam, perfect for holiday gifting, entertaining, or cozy winter snacking.

Key Ingredients

• 115 g butter, softened
• 100 g sugar
• 1 egg
• 160 g molasses
• 420 g flour
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• 200 g cranberry jam

Tools Needed

• Mixing bowls
• Hand mixer or stand mixer
• Sifter
• Rubber spatula
• Plastic wrap
• Baking trays
• Parchment paper
• Melon baller or teaspoon for shaping wells

Cooking Instructions

Step 1: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter with the sugar until the mixture turns pale and fluffy. Add the egg and molasses, mixing until fully blended and smooth.

Step 2: Combine the Dry Ingredients
In a separate bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Sifting ensures the spices distribute evenly and prevents dry pockets in the dough.

Step 3: Bring the Dough Together
Stir the dry mixture into the butter mixture just until combined. The dough should be soft but not sticky. If it feels too sticky, add flour 1 tablespoon at a time until it holds its shape.

Step 4: Chill the Dough
Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. This helps the flavors develop and keeps the cookies from spreading during baking.

Step 5: Form the Cookies
Preheat the oven to 180°C. Roll the chilled dough into walnut-sized balls and place them on a parchment-lined baking tray about 2 cm apart. Using your finger or a melon baller, create a small well in the center of each cookie.

Step 6: Fill and Bake
Fill each indentation with cranberry jam. Bake for 12 minutes or until the edges appear set and the tops are matte, not shiny. The cookies should feel soft but hold their shape when gently pressed.

Step 7: Cool the Cookies
Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack. The jam will thicken beautifully as the cookies cool.

Why You’ll Love This Recipe

A festive blend of warm holiday spices

Delightful jam-filled centers that add color and contrast

Easy dough that comes together quickly

Perfect for gifting and cookie exchanges

Kid-friendly and fun to shape

Versatile enough to pair with different jams

Comforting flavor with a soft, tender texture

Mistakes to Avoid & Solutions

Pressing the wells too deep
This can cause the cookie to split or bake unevenly.
Solution: Press gently, just enough to create a shallow cup.

Overfilling the jam
Excess jam may overflow and stick to the tray.
Solution: Add only about ½ teaspoon of jam per cookie.

Skipping the chilling step
Warm dough spreads too much in the oven.
Solution: Chill the dough 30 minutes or until firm to the touch.

Overbaking the cookies
Gingerbread can become dry if baked too long.
Solution: Remove at 12 minutes even if they seem soft. They will set as they cool.

Pressing the wells after baking
This can crack the tops.
Solution: Always make the indentations before baking.

Serving and Pairing Suggestions

Beautiful to present on a holiday platter, nestled with fresh cranberries or rosemary sprigs for a festive touch.

Pairs wonderfully with warm drinks like spiced tea, hot chocolate, or a gingerbread latte.

Great for gatherings, served family-style on a tiered dessert stand or as part of a holiday cookie buffet.

Perfect as a homemade gift when wrapped in parchment and tied with twine.

Storage and Reheating Tips

Store the cookies in an airtight container at room temperature for up to 4 days.

For longer storage, keep them in the refrigerator for up to 1 week.

If you prefer a softer texture, warm a cookie in the microwave for 5 to 7 seconds.

Avoid using high heat so the cranberry jam does not bubble or overcook.

FAQs

1. Can I use another jam instead of cranberry?
Yes, raspberry, blackberry, or apricot jam work beautifully.

2. My dough is too sticky. What should I do?
Add flour 1 tablespoon at a time until it forms soft, smooth balls.

3. Do these cookies freeze well?
Yes, freeze them in a single layer for 1 hour, then store in bags for up to 2 months.

4. Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated up to 2 days before baking.

5. Can I make the cookies larger or smaller?
Yes, but adjust the bake time. Smaller cookies may need 9 to 10 minutes.

Tips & Tricks

Use room temperature butter for the fluffiest creamed mixture.

Spoon the jam carefully to avoid smudging the edges.

Use a cookie scoop for uniform sizes.

Add a sprinkle of coarse sugar before baking for sparkle.

For extra warmth, increase the ginger slightly.

Recipe Variations

Orange Marmalade Thumbprints: Replace cranberry jam with orange marmalade. Add ½ teaspoon orange zest to the dough for brightness. Bake as instructed. The flavor profile becomes citrusy with a spicy gingerbread base.

Chocolate Filled Thumbprints: Bake the cookies without filling. Immediately after baking, spoon melted dark chocolate into the wells. Let cool fully before serving.

Spiced Apple Thumbprints: Fill the wells with thick apple butter. Add an extra pinch of cinnamon to the dough. The result is cozy, sweet, and reminiscent of apple pie.

Final Thoughts

Pulling these cookies from the oven brings back the small traditions that shaped so many of my holiday seasons. Forming each dough ball, pressing the center, and adding that glossy spoonful of cranberry jam always reminds me of the laughter and quiet moments shared in kitchens over the years. Each batch feels like a gentle thread connecting the present to memories tucked away but never forgotten.

Sharing them is just as meaningful. Watching loved ones break into the soft, spiced cookie and enjoy the bright jam center adds a sense of warmth to the table. These gingerbread thumbprints seem to hold a bit of that seasonal magic in every bite, making them a simple yet heartfelt part of any holiday baking day.