Cranberry Gingerbread Thumbprint Cookies Recipe
Festive cookies Cranberry gingerbread thumbprint recipe is simple delicious Make holiday baking easy w this techniquetech 142 chars
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: Approximately 24 cookies
- Category: Cookie
- Cuisine: British
Ingredients
Scale
- 225 grams unsalted butter, softened
- 150 grams light brown sugar, packed
- 75 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 350 grams all-purpose flour, plus extra for dusting
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 150 grams cranberry sauce (store-bought or homemade)
Instructions
- Cream the Butter and Sugars. In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want a pale, creamy mixture as this is what gives the cookies a nice, tender crumb.
- Add the Egg and Vanilla. Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- Combine the Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This ensures the spices are evenly distributed throughout the flour.
- Gradually Add Dry Ingredients to Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be soft but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it comes together.
- Chill the Dough. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This helps to prevent the cookies from spreading too much during baking. I’ve found that an hour is even better for a slightly more controlled shape.
- Preheat Oven and Prepare Baking Sheets. Preheat your oven to 175°C (155°C fan/Gas Mark 3). Line baking sheets with parchment paper. This prevents the cookies from sticking and makes clean-up a breeze.
- Shape the Cookies. Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie. I like to use a small ice cream scoop to ensure they are all the same size.
- Make the Thumbprints. Use your thumb (or the back of a small spoon) to gently press an indentation into the centre of each cookie. My children prefer using the back of a small spoon as it’s less messy and creates a perfectly round indentation.
- Fill with Cranberry Sauce. Fill each thumbprint with about ½ teaspoon of cranberry sauce. Don’t overfill, or the sauce may bubble over during baking.
- Bake. Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as baking times can vary depending on your oven. You want them to be set but still slightly soft in the centre.
- Cool and Enjoy. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking.
Notes
Festive Gingerbread Thumbprint Cookies with Cranberry Sauce! Easy, family-friendly recipe tested by a mum of two. Perfect for holidays or any day!