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Gingerbread Thumbprint Cookies with Cranberry Jam

Soft spiced gingerbread cookies filled with a tart, homemade cranberry orange jam. A festive addition to any holiday cookie box.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Filling
  • 2 cups cranberries fresh or frozen
  • 0.75 cup sugar
  • 1 orange zest and juice
  • 0.25 cup water
Gingerbread Dough
  • 0.5 cup unsalted butter softened
  • 0.33 cup brown sugar packed
  • 0.33 cup molasses
  • 1 egg yolk
  • 1.66 cups all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 0.25 tsp cloves
  • 0.25 tsp baking soda

Equipment

  • Saucepan
  • Electric mixer
  • Baking sheets
  • Parchment paper

Method
 

  1. Simmer cranberries, sugar, orange juice/zest, and water in a saucepan until thickened (15 mins). Cool completely.
  2. Beat butter and brown sugar until fluffy. Add molasses and egg yolk.
  3. Whisk dry ingredients (flour, spices, soda, salt) and mix into wet ingredients until combined.
  4. Chill dough for 1 hour.
  5. Preheat oven to 350°F (175°C). Roll dough into balls and make an indentation in the center of each.
  6. Fill indentations with cooled cranberry jam.
  7. Bake for 10-12 minutes until set. Cool on wire racks.

Notes

Ensure the jam is fully cooled before filling the dough to prevent spreading.