These Gingerbread Thumbprint Cookies are a tasty treat for the holidays! With their warm spices and a sweet jam center, they bring a cozy vibe to any snack time.
Every bite is like a hug from a gingerbread house! I always enjoy making these with the kids—it’s a fun way to get creative with different jams. Plus, they smell amazing while baking!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our cookies. If you’re looking for a gluten-free option, you can substitute it with a gluten-free flour blend, though the texture may vary slightly.
Molasess: This sweet, thick syrup gives gingerbread its characteristic flavor and color. If you don’t have molasses, you can use brown sugar mixed with honey or maple syrup as a substitute, keeping in mind it will change the taste a bit.
Spices: The combination of ginger, cinnamon, cloves, and nutmeg adds warmth to the cookies. If you’re low on any one spice, you can increase the amount of another or use a store-bought pumpkin pie spice instead.
White Chocolate: This adds a creamy sweetness. You can replace it with semi-sweet chocolate or dark chocolate if you prefer a richer flavor. Just remember to adjust the sweetness if you’re using darker chocolate.
Jam: I usually prefer raspberry jam for its tartness, but feel free to swap in strawberry, apricot, or any of your favorite fruit jams!
How Do I Create the Perfect Indentation for the Cookie Filling?
Making a perfect thumbprint in your cookies is key for holding the filling. Here’s how to do it right:
- Remove the cookies from the oven when they look soft but set.
- Use your thumb or the back of a small spoon to gently press down in the center of each cookie.
- Do this while they are still warm to create a nice deep well for the filling. If they harden too much, they’ll crack!
Press gently to avoid breaking the cookie, but firm enough to create a good indentation. Trust me; it’s worth the effort for that delicious jam and chocolate filling!
Gingerbread Thumbprint Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar (plus more for rolling)
- 1 large egg
- 1/3 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips or melting white chocolate for filling
- 1-2 tablespoons raspberry or any berry jam (for topping)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time and 12-15 minutes of baking time. Don’t forget to let your cookies cool afterward! Overall, you can expect to spend around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure to line your baking sheets with parchment paper or silicone mats so the cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. These spices will bring a wonderful aroma to your cookies. Once mixed, set the bowl aside.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This will usually take about 2-3 minutes.
4. Combine Wet Ingredients:
Add the egg, molasses, and vanilla extract to the butter-sugar mixture. Mix everything together until fully combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring until a dough forms. Don’t worry if it’s a little sticky; that’s just fine!
6. Shape the Cookies:
Roll the dough into 1-inch balls using your hands. Roll each ball in granulated sugar to coat them. Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies:
Bake your cookies in the preheated oven for about 8-10 minutes. They should be set but still soft in the center. Carefully take them out of the oven.
8. Create the Indentation:
While the cookies are still warm, use your thumb or the back of a spoon to press gently into the center of each cookie, forming a nice indentation.
9. Add Chocolate:
While the cookies are still warm, press a few white chocolate chips or a dollop of melted white chocolate into each indentation. The warmth will help melt the chocolate just enough!
10. Bake Again:
Put the cookies back in the oven for an additional 1-2 minutes until the white chocolate has softened further.
11. Top with Jam:
Remove from the oven and carefully add a small dollop of raspberry jam atop the melted white chocolate in each cookie.
12. Cool and Enjoy:
Let the cookies cool completely on the baking sheet before transferring them to a wire rack. Store them in an airtight container and enjoy these festive treats anytime!
These Gingerbread Thumbprint Cookies are sure to delight your friends and family with their spicy flavors and sweet fillings. Enjoy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that whole wheat flour may make the cookies denser, so you could use a little less than the full amount or add a tablespoon more of butter to maintain softness.
How Can I Make These Cookies Softer?
If you prefer softer cookies, try reducing the baking time by a minute or two and make sure not to overmix the dough. Removing them from the oven while they’re still slightly underbaked will help them stay soft as they cool.
What Jam Works Best for the Filling?
Raspberry jam is a classic choice, but feel free to use your favorite fruit jams! Strawberry, apricot, or even cherry can be delicious alternatives that pair nicely with the gingerbread flavor.
How Should 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 up to 3 months; just make sure to layer them with parchment paper to prevent sticking!
