![Gingerbread thumbprint cookies with cranberry jam](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2Fdd11586024112ffd4042b1af05330518b6a7e2ec-1500x750.jpg&w=2048&q=75)
Gingerbread thumbprint cookies with cranberry jam
13 December 2017
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101
calories
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50
mins
![label](/_next/image?url=%2Fserving.png&w=96&q=75)
36
servings
Ingredients
- 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
Method
- 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.
Day 13.
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.
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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.