Gingerbread Thumbprint Cookies with Cranberry Jam: A Festive Cookie with Sweet-Tart Flair

Why You’ll Love This Recipe

Gingerbread Thumbprint Cookies with Cranberry Jam combine the nostalgic warmth of spiced holiday cookies with the bright tang of ruby-red jam. These cookies offer a delightful contrast—soft and chewy gingerbread centers with just enough firmness around the edges, paired with a jewel-like dollop of cranberry jam that adds freshness and color. They look elegant on a dessert platter yet are remarkably simple to prepare, making them ideal for both experienced bakers and enthusiastic beginners. I have also tested these with a homemade cranberry jam made using leftover holiday sauce, and the results were surprisingly refined. The combination of molasses, ginger, and cinnamon creates a deeply aromatic base, while the cranberry topping cuts through the sweetness in the most refreshing way. If you want a cookie that feels festive without being overly sugary, this recipe is a wonderful addition to your seasonal baking.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Flour

Flour forms the structure of the cookies, giving them enough body to hold the thumbprint shape while remaining tender. It absorbs the spices and molasses evenly, ensuring a consistent texture.

Molasses

Molasses brings moisture, depth, and that unmistakable gingerbread richness. It creates the chewy texture these cookies are known for and balances the spices beautifully.

Brown Sugar

Brown sugar adds sweetness and enhances softness due to its natural molasses content. It helps the cookies stay moist even several days after baking.

Butter

Butter gives the cookies their melt-in-the-mouth feel and creates a smooth, cohesive dough. When creamed properly, it lightens the texture for a softer crumb.

Egg

An egg binds the ingredients and contributes to the cookies’ soft, chewy texture. It also helps the dough maintain its shape during baking.

Ground Ginger

Ground ginger supplies the warm, slightly sharp spice that defines gingerbread. Its aroma becomes more pronounced as the cookies bake.

Cinnamon

Cinnamon adds warmth and complements the ginger, creating a balanced spice profile without overpowering the cranberry jam.

Cloves

Cloves introduce a deeper, woodsy note. A small amount goes a long way in enriching the gingerbread flavor.

Salt

Salt sharpens the spices and prevents the cookies from tasting overly sweet. It also enhances the buttery richness.

Baking Soda

Baking soda provides subtle lift, preventing the cookies from becoming too dense while keeping their traditional chewy texture.

Cranberry Jam

Cranberry jam offers tanginess and vibrant color. Its bright flavor cuts the richness of the cookie, creating a perfectly balanced bite.

Directions

Start by creaming the butter and brown sugar until light and fluffy. This step helps develop a soft, tender cookie. Add the egg and molasses, mixing until smooth and fully incorporated. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Incorporate the dry mixture into the wet ingredients gradually, forming a soft but workable dough. Chill the dough briefly so it firms up, making it easier to shape.

Preheat your oven to 350°F. Roll the dough into small balls of uniform size and place them on a lined baking sheet. Press your thumb or the back of a rounded measuring spoon into the center of each ball to create a well. Bake the cookies for eight to ten minutes, then remove them from the oven just as the edges set. Fill the warm indentations with cranberry jam, allowing the heat from the cookies to soften the jam slightly, helping it settle neatly. Let the cookies cool on a rack before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields approximately twenty-four cookies. Preparation—including chilling the dough—takes about twenty-five minutes, while baking requires eight to ten minutes per batch. Total time is roughly thirty-five to forty minutes.

Storage/reheating

Store the cookies in an airtight container at room temperature for up to four days. If you prefer them slightly softer, add a small piece of bread to the container. They can also be frozen for up to two months; thaw at room temperature before serving. No reheating is necessary.

Variations and Customizations

Orange Zest Twist

Add finely grated orange zest to the dough for a citrus note that pairs beautifully with cranberry.

Spiced Cranberry Filling

Stir cinnamon or cardamom into the jam for an extra layer of warmth.

Maple Gingerbread

Replace part of the sugar with pure maple syrup for deeper sweetness and softer texture.

Chocolate Drizzle

Once the cookies cool, drizzle melted dark chocolate over the tops for a more decadent finish.

Raspberry Jam Version

Swap the cranberry jam with raspberry jam for a sweeter, more traditional thumbprint.

Gluten-Free Option

Use a gluten-free baking blend designed for cookies to maintain structure and texture.

Almond Flour Blend

Replace a portion of the flour with almond flour for a slightly nutty, richer cookie.

Crispier Edges

Bake one to two minutes longer if you prefer a firmer, crisp-edge cookie.

Brown Butter Dough

Brown the butter before mixing to enhance the caramel-like notes in the gingerbread.

Vegan Adaptation

Use dairy-free butter and a flax egg; I have tried almond milk–based vegan butter for similar recipes, and the results were very satisfying.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be chilled up to 24 hours before baking.

Do I fill the cookies before or after baking?

Fill them immediately after baking while the indent is still soft.

Can I use store-bought cranberry sauce?

Yes, but it should be thick enough to stay in the thumbprint.

Why did my cookies spread too much?

Your butter may have been too soft; chilling the dough helps prevent spreading.

Can I freeze the unbaked dough?

Yes, freeze shaped dough balls and bake from frozen, adding an extra minute.

What if my jam runs over the edges?

Use a smaller amount of jam, as too much causes overflow.

Can I use fresh cranberries?

Yes, cook them briefly with sugar to create a quick jam.

Are these cookies chewy or crisp?

They are soft and chewy with lightly firm edges.

Can I double the recipe?

Yes, the dough scales well.

Is molasses necessary?

Molasses provides the characteristic gingerbread flavor and texture, so it is recommended.

Conclusion

Gingerbread Thumbprint Cookies with Cranberry Jam bring together classic holiday flavors in a simple, elegant treat suitable for gatherings, gifting, or afternoon tea. The warm spices and rich molasses create a comforting foundation, while the cranberry jam adds brightness and contrast. Whether you enjoy them just as written or experiment with one of the variations, these cookies offer a festive balance of tradition and creativity. They are easy to prepare, delightful to serve, and certain to become a seasonal favorite.

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