Gingerbread Thumbprint Cookies with Cranberry Jam
Delicious gingerbread thumbprint cookies filled with cranberry jam, perfect for the holiday season.
Equipment
- Mixing Bowl
- Baking tray
- parchment paper
Ingredients
Cookies
- 115 g butter softened
- 100 g sugar
- 1 piece egg
- 160 g molasses
- 420 g flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
Filling
- 200 g cranberry jam
Instructions
Preparation
- 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.
Notes
These cookies are perfect for holiday gatherings and can be stored in an airtight container for several days.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg
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