Cranberry Gingerbread Thumbprint Cookies
Gingerbread thumbprint cookies recipe Tart cranberry sauce filling Easy baking
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cranberry sauce
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, cream together butter and brown sugar until light and fluffy.
- Beat in molasses, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough for at least 30 minutes.
- Roll the dough into 1-inch balls and place on a baking sheet.
- Make a deep thumbprint in the center of each cookie.
- Fill each thumbprint with cranberry sauce.
- Bake for 10-12 minutes, or until edges are set.
- Let cool completely on the baking sheet before transferring to a wire rack.
Notes
Delightful Gingerbread Thumbprint Cookies with Cranberry Sauce, featuring a spicy gingerbread cookie with a tangy-sweet cranberry filling. Perfect for holiday gatherings and festive treats.
Find it online: https://homecookstudio.com/gingerbread-cookies-cranberry-sauce/