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Gingerbread Thumbprint Cookies: Easy Treats with Cranberry Sauce

Gingerbread Thumbprint Cookies With Cranberry Sauce

Enjoy the festive flavor of these delicious Gingerbread Thumbprint Cookies filled with tart cranberry sauce.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup molasses
  • 1 large egg
  • 1 cup cranberry sauce

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking soda, spices, and salt.
  3. In another bowl, cream the butter and brown sugar until fluffy. Add molasses and egg, mixing until combined.
  4. Gradually add the dry ingredients to the wet ingredients until dough forms.
  5. Roll the dough into 1-inch balls and place them on a baking sheet.
  6. Make an indentation in each ball using your thumb and fill with cranberry sauce.
  7. Bake for 10-12 minutes until edges are set. Let cool before serving.

Notes

  • For a spicier cookie, add more ginger or cinnamon.
  • Ensure the cranberry sauce is thick to avoid runniness.

Nutrition

Keywords: Gingerbread, Cookies, Cranberry Sauce, Holiday Treats