These Gingerbread Thumbprint Cookies are a fun twist on classic treats! Soft, spicy gingerbread dough forms little cookie cups that hold a sweet jam filling. Yum!
Baking these cookies fills the house with a warm, cozy smell that makes me want to wear a sweater and sip hot cocoa. Perfect for the holidays or any day you need a twist of joy!
Key Ingredients & Substitutions
All-purpose flour: This is the foundation for the cookies. If you’re gluten-free, consider using a gluten-free all-purpose flour blend, but be aware that texture may vary.
Ground ginger: A must for that signature gingerbread flavor! If you don’t have ground ginger, you can use fresh ginger, just about 1 tablespoon, grated.
Butter: Unsalted butter is ideal for control over salt content. You can substitute with coconut oil for a dairy-free option, but results may be slightly different.
Molasses: This adds sweetness and a bold flavor. If you’re out, you can use honey or maple syrup, but the taste will change a bit. Dark corn syrup is another option if you want to keep it sweeter.
Jam: Raspberry and strawberry are great, but you can use any fruit preserves you like such as apricot or cherry. Just ensure they’re thick enough to hold their shape.
How Do You Achieve the Perfect Thumbprint in Cookies?
The key to getting that perfect thumbprint is all about timing and technique during baking. Here’s how to do it right:
- After forming the cookie balls, gently press your thumb in the center before baking.
- Keep an eye on them while baking; they should set but not harden completely.
- Once out of the oven, immediately press down the center again if necessary, to deepen the thumbprint before adding the jam.
Doing this lets the filling sit nicely after baking, creating a lovely presentation and flavor combination!
Gingerbread Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for rolling
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fruit jam or preserves (such as raspberry or strawberry)
For the Icing Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground ginger (optional)
How Much Time Will You Need?
This delightful cookie recipe will take approximately 20 minutes to prepare and about 10 minutes to bake. Don’t forget to set aside extra time for cooling before adding the icing!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cookie removal easier later on.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined. This will ensure an even spice distribution throughout the cookies.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter with 1/2 cup of granulated sugar. Beat until the mixture is light and fluffy. It’s best to use an electric mixer for this step!
4. Mix in the Wet Ingredients:
Add in the molasses, egg, and vanilla extract to the creamed butter and sugar. Mix until everything is nicely combined.
5. Combine Dry and Wet Mixtures:
Gradually add the dry flour mixture to the wet ingredients, stirring until a soft dough forms. Don’t overmix—just combine until you see no dry flour.
6. Shape the Cookies:
With clean hands, shape the dough into 1-inch balls. Roll each ball in granulated sugar and place them on the lined baking sheet, leaving about 2 inches between each cookie.
7. Make the Thumbprint Indentations:
Using your thumb or the back of a spoon, gently press down in the center of each dough ball to create an indentation for the jam.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 8-10 minutes. The cookies should be set but still soft when you take them out.
9. Fill with Jam:
When the cookies come out of the oven, immediately press down the centers again if needed, then spoon about 1/2 teaspoon of jam into each indentation.
10. Cool and Prepare the Icing:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While they cool, whisk together the powdered sugar, milk, vanilla extract, and ground ginger (if using) until smooth.
11. Drizzle and Serve:
Once cool, use a spoon or piping bag to drizzle the icing glaze over the cookies. Let the glaze set for a few minutes before serving.
Enjoy your softly spiced gingerbread thumbprint cookies with sweet jam centers and a delicate icing drizzle! Perfect with a warm cup of tea or cocoa!
Can I Substitute the Jam Filling?
Absolutely! You can use any fruit jam or preserves you like. Raspberry, strawberry, apricot, or cherry all work well. Just ensure they are thick enough to hold their shape!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage—just wrap them tightly and they’ll keep for up to 3 months!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, let it sit at room temperature for a bit to soften before shaping into balls.
What Can I Do If My Dough Is Too Sticky?
If your dough feels too sticky to work with, simply sprinkle in a little more flour, one tablespoon at a time, and mix until it reaches a workable consistency. Just be careful not to add too much flour, as it can affect the cookie texture!
