Description
Delicious gingerbread cookies filled with tart cranberry jam, perfect for holiday gatherings.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- 1 large egg
- ¼ cup molasses
- 1 cup fresh or frozen cranberries
- ½ cup granulated sugar for cranberry jam
- ½ cup water for cranberry jam
- A squeeze of lemon juice for cranberry jam
- Optional: granulated sugar for rolling
Instructions
- Make the Cranberry Jam: In a medium saucepan, combine cranberries, sugar, water, and lemon juice. Simmer until cranberries burst, about 10 minutes.
- Cool the jam while preparing the cookies.
- Prepare the Cookies: Whisk together flour, baking soda, spices, and salt.
- Cream butter and brown sugar until light and fluffy.
- Beat in egg and molasses until combined.
- Gradually stir in dry ingredients to form a sticky dough.
- Chill dough for at least 30 minutes in the fridge.
- Preheat oven to 350°F (175°C).
- Roll chilled dough into 1-inch balls and optionally roll them in granulated sugar.
- Make an indentation in each ball and fill it with cranberry jam.
- Bake for 10-12 minutes until golden.
- Cool slightly before transferring to a wire rack.
Notes
For easy cleanup, use an apron! Store cookies in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg