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Gingerbread Thumbprint Cookies with Cranberry Jam

Soft, spiced molasses cookies rolled in sugar and filled with a tart, homemade cranberry orange jam. The perfect holiday treat.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 37 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

The Dough
  • 2.33 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.75 cup unsalted butter softened
  • 0.66 cup brown sugar packed
  • 0.33 cup molasses unsulphured
  • 1 large egg
  • 0.33 cup granulated sugar for rolling
The Filling
  • 2 cups cranberries fresh or frozen
  • 0.75 cup sugar
  • 1 tbsp orange zest
  • 2 tbsp orange juice

Equipment

  • Electric mixer
  • Baking sheet
  • Small saucepan
  • Wire rack

Method
 

  1. Simmer cranberries, sugar, orange zest, and juice in a saucepan for 10-15 mins until thickened. Cool completely.
  2. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl.
  3. Beat butter and brown sugar until fluffy. Add egg and molasses, mixing well.
  4. Gradually mix dry ingredients into wet until dough forms.
  5. Chill dough for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Roll dough into balls and coat in granulated sugar.
  7. Place on baking sheet, press thumb into center to indent, and fill with cooled jam.
  8. Bake for 10-12 minutes until set. Cool on wire rack.

Notes

If using store-bought jam, choose a thick preserve to prevent spreading.