These Gingerbread Thumbprint Cookies are the perfect blend of spicy ginger and sweet jam! The soft and chewy texture makes them a tasty treat for any occasion.
I love making these cookies during the holidays. They’re a fun way to get the kids involved—thumbprints and all! Plus, who can resist that gooey jam in the middle? Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of our cookies. If you want a gluten-free option, you could use a 1:1 gluten-free flour blend. It works well in baking!
Ground Spices: Ginger, cinnamon, cloves, and nutmeg create that warm flavor. Freshly ground spices always bring more aroma. If you don’t have all, you could use a pre-mixed pumpkin pie spice for a similar taste.
Unsalted Butter: I prefer using unsalted butter, as it gives you control over the salt in the recipe. If you’re dairy-free, substitute with coconut oil or a plant-based butter.
Molasses: This adds a deep flavor and moistness. If you’re out, honey or maple syrup can be used, but the flavor will be a bit different—lighter and sweeter. Adjust the sugar slightly if you do this.
Cream Cheese: It adds a delicious richness to the filling. A substitute could be mascarpone or even Greek yogurt for a tangy twist!
How Do I Ensure My Cookies Hold Their Shape?
Getting the cookies to hold their shape while baking can be a bit tricky. Here are some tips to help:
- Chill the dough before baking. This helps firm it up and reduces spreading.
- Don’t skip the rolling in sugar; it creates a lovely crust that can help maintain shape.
- Press the thumbprint gently but firmly—too deep and it’ll spread too much.
- Keep an eye on the baking time. Overbaking can dry them out, so pull them out when they’re slightly soft in the center.
Following these steps will help you achieve those perfect thumbprint cookies every time!
How to Make Gingerbread Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Jam Filling:
- Jam or preserves of your choice (such as apricot, raspberry, or ginger jam)
How Much Time Will You Need?
This delicious cookie recipe will take about 25 minutes to prepare and another 10-12 minutes to bake, plus cooling time. Make sure to allow time for the cookies to set afterwards, and don’t forget to reserve some for sharing—everyone will want to try these sweet treats!
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). While it’s warming up, get your baking sheets ready by lining them with parchment paper. This will help prevent the cookies from sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and all the spices (ginger, cinnamon, cloves, and nutmeg). Mixing these dry ingredients first helps distribute the leavening agent and spices evenly throughout the dough. Set this bowl aside for now.
3. Creaming the Butter and Sugar:
In a large bowl, cream the softened butter with 1 cup of granulated sugar. Use a hand mixer or stand mixer to beat the mixture until it looks light and fluffy—this should take about 3-5 minutes.
4. Adding the Wet Ingredients:
Next, beat in the egg, molasses, and 1 teaspoon of vanilla extract until everything is well combined. You want to make sure those flavors are mixed in nicely!
5. Combining Dry and Wet Mixtures:
Now, gradually add the dry ingredient mixture into the wet ingredients, mixing just until everything is combined into a soft dough. Avoid overmixing—it’s okay if a few flour pockets remain.
6. Forming the Cookie Balls:
Roll the dough into 1-inch balls. You can use your hands or a small cookie scoop. Once you have your balls, roll each one in granulated sugar to coat them entirely, making them sparkly and sweet!
7. Baking the Cookies:
Place the sugar-coated balls on your lined baking sheets, leaving about 2 inches between each one. Bake them in your preheated oven for about 8-10 minutes; the edges should be firm while the tops are a little puffy.
8. Making the Thumb Indentation:
Once you take the baking sheets out, use your thumb (or the back of a spoon) to make an indentation in the center of each cookie. This is where the delicious filling will go!
9. Cooling the Cookies:
Let the cookies cool on the baking sheet for 5 minutes. After that, carefully move them to a wire rack to cool completely. This helps them firm up a little.
10. Preparing the Cream Cheese Filling:
While the cookies are cooling, mix together the softened cream cheese, powdered sugar, and half a teaspoon of vanilla extract until smooth and creamy. This will be your yummy filling!
11. Filling the Cookies:
Once the cookies are cool, spoon or pipe a dollop of the cream cheese filling into each thumbprint. Now for the fun part—add a small spoonful of jam over the cream cheese filling!
12. Finishing Touches:
For an extra special touch, you can dust the cookies with a little powdered sugar or sprinkle some coarse sugar on top for sparkle.
13. Letting Them Set:
Let your beautifully decorated cookies set for a bit before serving. You can store them in an airtight container to keep them fresh and ready for sharing!
Enjoy your delicious Gingerbread Thumbprint Cookies, perfect for festive gatherings or cozy evenings at home!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to choose one that includes xanthan gum or add it separately to help with texture.
What Type of Jam Should I Use?
You can use any jam or preserve you like! Apricot, raspberry, and ginger jam work wonderfully, but feel free to get creative with your favorite flavors!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Make These Cookies Vegan?
You can! Substitute the butter with a vegan butter or coconut oil, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of the egg, and choose a dairy-free cream cheese for the filling. Be sure to check your jam for any additives you might want to avoid!