Gingerbread Thumbprint Cookies
Gingerbread Thumbprint Cookies with Cranberry Sauce Festive easy recipe Sweet tart delicious Bake a batch today
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cranberry sauce
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the molasses and egg until well combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to make a deep indentation in the center of each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Once the cookies have cooled slightly, fill each indentation with a rounded teaspoon of cranberry sauce.
- Let the cookies cool completely before serving or storing.
Notes
Festive Gingerbread Thumbprint Cookies with Cranberry Sauce offer a warm, spicy gingerbread base with a tangy-sweet cranberry filling. Easy to make and perfect for holiday gatherings.