Gingerbread Thumbprint Cookies with Cranberry Orange Jam

I start making gingerbread cookies before Thanksgiving (I save the gingerbread men however until December). Gingerbread cookies make the house smell amazing and just feels like fall to me…..

Gingerbread Thumbprints with Cranberry Orange Jam

For the Gingerbread:

10 tablespoons unsalted butter softened

½ cup sugar

½ cup brown sugar

1 large egg

1/3 cup molasses

2 ½ cup flour

1 teaspoon ground cinnamon

½ teaspoon salt

1 teaspoon allspice

1 teaspoon ginger

large crystal sparkling white sugar or turbinado sugar

Cranberry Orange Jam (recipe follows)


  1. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides o bowl. Beat in egg and molasses.
  2. In a medium bowl, whisk together flour, cinnamon, salt, allspice, ginger. Stir flour mixture into butter mixture just until combined. Wrap dough in plastic wrap, and refrigerate for at least 5 hours or overnight.
  3. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  4. Shape dough into 1 inch balls. Place cane sugar in a small bowl. Roll balls in cane sugar until well coated, and place 2 inches apart on prepared pan. Using your thumb gently make an indentation in center of each ball. Fill centers with about ½ teaspoon Cranberry Orange Jam.
  5. Bake until edges are firm, 10 to 11 minutes. Let cool on pan for 5 minutes. Sprinkle extra sugar on top. Remove from pan, and let cool completely on a wire rack. Store in an air tight container.

Cranberry Orange Jam

1 12 ounce package fresh cranberries

1 ½ cup granulated sugar

1 ½ teaspoons freshly grated orange zest

¾ cup fresh orange juice

½ teaspoon ground nutmeg

  1.  In a large heavy bottomed saucepan, bring all ingredients to a boil over medium-high heat, stirring occasionally. Reduce heat, simmer, stirring frequently, until mixture has thickened and coats the back of spoon and most of cranberries have popped, 10 to 15 minutes. Taste for sweetness, adding more sugar if desired. Remove from heat.   Cover and refrigerate for up to 2 weeks. You will have some left over after the cookies. Jam thickens as it cools.




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