Gingerbread Thumbprint Cookies

The smell of gingerbread always takes me back to Christmases in Texas, Momma’s kitchen filled with warmth and spice. These Gingerbread Thumbprint Cookies with Cranberry Sauce are a twist on that classic, combining the comforting flavors of gingerbread with a tart and sweet cranberry filling. I’ve made these little gems at least half a dozen times now, perfecting the recipe so that even with two kiddos running around, I can whip up a batch without losing my sanity. I promise you’ll get a cookie that’s both festive and utterly delicious, perfect for holiday gatherings or just a cozy night in.

Why This Recipe Works

As a busy momma myself, I get that time is precious. That’s why this recipe is designed to be straightforward and family-friendly. Here’s what makes it a winner in my book:

• Easy to Make: The dough comes together quickly, and the thumbprint filling is a breeze.
• Kid-Approved: My little ones love helping me press the thumbprints and fill them with cranberry sauce. It’s a fun activity we can do together.
• Perfect for Gifting: These cookies are beautiful and delicious, making them a perfect homemade gift for friends, neighbors, or teachers.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup molasses
• 1 large egg
• 2 tablespoons milk
• 1 cup cranberry sauce (homemade or store-bought)

Ingredient Notes

Molasses: I prefer using unsulphured molasses for the best flavor, but any kind will work in a pinch. Just be sure it’s not blackstrap molasses, which has a very strong and bitter taste.

Cranberry Sauce: Homemade cranberry sauce is always amazing if you have the time, but good quality store-bought works just as well. Look for one with whole cranberries for the best texture.

Spices: Freshly ground spices will always give you the most vibrant flavor, but pre-ground spices are perfectly fine too. Just make sure they’re not too old – spices lose their potency over time.

Step-by-Step Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves. Set aside.

Step 2: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Don’t rush this step; it’s important for a tender cookie.

Step 3: Beat in the molasses and egg until well combined. The mixture will look a little curdled at first, but don’t worry, it will come together as you mix.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.

Step 5: Stir in the milk. The dough will be soft and slightly sticky.

Step 6: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 24 hours. This is crucial for preventing the cookies from spreading too much in the oven. After testing this several times, I learned that even 30 minutes of chilling makes a big difference!

Step 7: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 8: Roll the dough into 1-inch balls. Place the balls on the prepared baking sheets, leaving about 2 inches between each cookie.

Step 9: Use your thumb or the back of a small spoon to make a deep indentation in the center of each cookie. Don’t be afraid to press firmly; you want a good-sized well for the cranberry sauce.

Step 10: Fill each indentation with about 1/2 teaspoon of cranberry sauce.

Step 11: Bake for 10-12 minutes, or until the edges are lightly golden brown. The cookies will still be soft in the center, but they will firm up as they cool.

Step 12: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

Expert Tips from My Kitchen

• Don’t Overbake: Overbaked gingerbread cookies can be dry and crumbly. Keep a close eye on them in the oven and remove them as soon as the edges are golden brown.
• Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much in the oven. Don’t skip this step!
• Make Ahead: You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature slightly before rolling.
• Cranberry Sauce Consistency: If your cranberry sauce is too runny, you can thicken it by simmering it in a saucepan over low heat for a few minutes until it reaches your desired consistency.
• Kid-Friendly Tip: Let your kids help with the thumbprint making and filling! It’s a fun way to get them involved in the baking process.
• Spice It Up: For an extra kick, add a pinch of cayenne pepper to the dough.
• Dust with Powdered Sugar: For a beautiful presentation, dust the cooled cookies with powdered sugar.

Storage & Meal Prep

These Gingerbread Thumbprint Cookies with Cranberry Sauce can be stored in an airtight container at room temperature for up to 3-4 days. To keep them fresh, add a slice of bread to the container – it will absorb any excess moisture.

For longer storage, you can freeze the cookies for up to 2 months. Thaw them at room temperature before serving.

Make-Ahead Tip: The cookie dough can be made up to 2 days in advance and stored in the refrigerator. You can also bake the cookies ahead of time and store them in an airtight container until ready to serve.

Substitutions & Variations

Gluten-Free: To make these cookies gluten-free, use a gluten-free all-purpose flour blend. I recommend one that contains xanthan gum.

Dairy-Free: To make these cookies dairy-free, use a plant-based butter substitute.

Other Filling Options: If you’re not a fan of cranberry sauce, you can use other fillings such as raspberry jam, apricot jam, or even a chocolate ganache.

Spice Variation: Add a pinch of nutmeg or allspice to the dough for a slightly different flavor profile.

Frequently Asked Questions

Can I make this dough ahead of time?

Yes, absolutely! In fact, I often do. You can make the dough and store it, tightly wrapped, in the refrigerator for up to 48 hours. Just let it sit at room temperature for about 15-20 minutes before rolling so it’s easier to handle.

How do I keep the cranberry sauce from spreading too much during baking?

Making sure the indentations are deep enough really helps! Also, try to use a cranberry sauce that isn’t too runny. If you’re using homemade and it’s on the thinner side, simmer it on low heat until it thickens slightly.

Can I use a different type of molasses?

I recommend using unsulphured molasses for its milder flavor. Blackstrap molasses is much stronger and can overpower the other spices. But, in a pinch, regular molasses will work just fine!

My cookies spread too much when baking. What did I do wrong?

Spreading usually happens when the dough isn’t cold enough, or if there’s too much butter. Make sure you chill the dough for at least an hour. Also, be precise when measuring your ingredients, especially the butter.

Are these cookies kid-friendly?

Oh yes! My kids love them. The gingerbread flavor is mild and the cranberry sauce adds a nice sweetness. Plus, they enjoy helping me make the thumbprints. Just watch out for sticky fingers!

How do I store these cookies?

Store them in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. You can also freeze them for longer storage.

Can I double the recipe?

Definitely! This recipe doubles beautifully. Just make sure you have a large enough mixing bowl and plenty of space in your refrigerator to chill the dough.

These Gingerbread Thumbprint Cookies with Cranberry Sauce are more than just a holiday treat; they’re a little taste of Texas Christmas, made with love and shared with family. I hope this recipe brings as much joy to your kitchen as it has to mine. Give them a try, and don’t forget to share your baking adventures in the comments below! I can’t wait to see your beautiful cookies. And if you’re looking for more family-friendly recipes, be sure to sign up for my newsletter – there’s always something delicious cooking at FamiliesRecipes.com!

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