Gingerbread thumbprint cookies with cranberry jam
- 115g butter, softened
- 100g sugar
- 1 egg
- 160g molasses
- 420g flour
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 200g cranberry jam
- In a bowl cream butter with sugar. Add the egg and molasses.
- In another bowl sift together flour, spices, baking soda, and salt. Stir it into butter mixture just until combined.
- Wrap the dough in a plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180C. Roll the dough into walnut-sized balls. Place them on a baking tray lined with parchment 2cm apart. Make wells in cookies with a finger or a melon baller. Fill them with cranberry jam. Bake for 12 minutes.
We’re halfway through the Calendar. It’s only 12 days till Christmas! But at the same time its a lot of recipes to reveal. 🙂
Today we have a recipe where we can use the jam that I shared with you in yesterday’s post.
I got a recipe for gingerbread thumbprint cookies from Canadian Living Magazine. I just slightly changed the amount of some of the ingredients and made a different filling. Instead of cream cheese icing, I used cranberry jam. Because for me there is no better combination for gingerbread than cranberry. 🙂 Although I might as well try the original recipe with cream cheese one day.