Gingerbread Cranberry Thumbprints
Soft gingerbread cookies filled with tangy cranberry preserves, perfect for festive holiday baking.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 0.75 tsp baking soda
- 0.5 tsp salt
- 1.5 tsp ground ginger
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp cloves optional
- 0.75 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 1 egg large
- 0.33 cup molasses
- 1 tsp vanilla extract
Filling
- 0.75 cup cranberry preserves
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Cream butter and brown sugar until light and fluffy. Beat in egg, molasses, and vanilla.
- Gradually mix in dry ingredients until a soft dough forms.
- Roll dough into tablespoon-sized balls and place on baking sheets.
- Press a thumbprint into the center of each cookie and fill with cranberry preserves.
- Bake for 10–12 minutes until set. Cool on wire racks before serving.
Notes
Chill dough if sticky. Do not overfill centers to prevent spilling.