Gingerbread Thumbprint Cookies: Easy Treats with Cranberry Sauce
Enjoy the festive flavor of these delicious Gingerbread Thumbprint Cookies filled with tart cranberry sauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, spices, and salt.
- In another bowl, cream the butter and brown sugar until fluffy. Add molasses and egg, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients until dough forms.
- Roll the dough into 1-inch balls and place them on a baking sheet.
- Make an indentation in each ball using your thumb and fill with cranberry sauce.
- 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
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Gingerbread, Cookies, Cranberry Sauce, Holiday Treats