Easy Gingerbread Thumbprint Cookies

I make these Easy Gingerbread Thumbprint Cookies because I have a weakness for anything that looks like a tiny, spiced doughy pacifier and because jam is an acceptable life decision. They’re chewy at the edges, slightly cakey in the middle, and crowned with a dollop of jam that makes people forget you overbaked six of them. Try them because they’re impressive, forgiving, and perfect for pretending you baked more than you did. Yes, this pan is too small. No, I won’t wash fewer dishes.

My husband once tried to “help” by taste-testing the jam and then telling the kids it was a new snack called “jam dip”—which meant three sugar-fueled offspring and a cookie sheet missing half its centers. I tried to be mad until I remembered he also did the dishes that night (I still made him rinse). Also: my toddler used cookie dough as playdough art, which I called “impromptu ornaments” until the guests arrived. Parenting wins involve camouflage frosting.

Time-Saving Hacks

– Use store-bought jam and call it a “chef’s shortcut.” Nobody needs a lecture about artisanal preserves at 9 p.m.
– Bag the dough and pipe little mounds onto a tray instead of rolling. Less flour on the counter, more cookies in minutes. Pro tip: freeze the piped mounds for 10 minutes so they hold shape.
– Line pans with parchment or a reusable silicone mat. This is the single best move for avoiding scrubbing (and denial).
– Skip chilling if you’re impatient—press gently with a cooled spoon, not your warm, overworked thumb.
– If the jam is too runny, microwave it 10–15 seconds to thicken slightly. Yes, I microwave jam. Don’t judge.

Serving Ideas

– Serve warm with a big mug of coffee and pretend this is a sophisticated breakfast.
– Offer them on a plate next to mulled wine—serve with wine if the kids drove you nuts that morning.
– Smear a tiny bit of cream cheese under the jam for a tangy twist that makes you sound fancy.
– If someone asks for gluten-free, hand them a cookie and a smile. They won’t notice if you don’t.

What to Serve It With

A pot of hot cocoa, a tin of mint tea, or a suspiciously quiet cup of black coffee (that coffee is not suspicious; you’re just tired). Vanilla ice cream on the side is an acceptable crime. Leave it simple: cookies + human = happiness.

✔Tips & Mistakes

– Baking time: Watch the edges. Take them out when the edges are set and the centers look slightly soft—they’ll firm as they cool.
– Dough too crumbly: Add a teaspoon of milk at a time until it holds. I have compassion for crumbly things.
– Don’t press too hard when making the thumbprints or you’ll get jam on the baking sheet, and then someone will eat jam chips off the pan. That someone is usually me.
– If jam sinks and disappears, your thumbprint was too deep or the dough was too warm. Chill for 10 minutes before baking next batch.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For longer life: keep in an airtight container layered with parchment, or freeze unbaked dough balls and bake straight from frozen (add a couple minutes).

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Other ideas: use lemon curd, apricot jam, or a nut butter center; add chopped crystallized ginger for chew; make them vegan with coconut oil and flax egg. Don’t fret—these cookies are forgiving.

Frequently Asked Questions

Easy Gingerbread Thumbprint Cookies

Delicious gingerbread cookies with a sweet center that'll brighten your holiday season.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter softened
• ▢ 1 cup brown sugar packed
• ▢ 0.5 cup molasses
• ▢ 2.5 cups all-purpose flour
• ▢ 2 teaspoons ground ginger
• ▢ 1 teaspoon cinnamon
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 0.5 cup jam or preserves for filling

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C).
• In a large bowl, cream together the butter and brown sugar until smooth.
• Mix in molasses, then gradually stir in flour, ginger, cinnamon, baking soda, and salt. Mix until just combined.
• Roll dough into 1-inch balls and place on ungreased baking sheets. Make an indent in the center of each ball.
• Fill each indent with a small amount of jam or preserves.
• Bake for 12-15 minutes. Let cool on baking sheet for a few minutes before transferring to wire racks.

Notes

These cookies can be stored in an airtight container for up to a week.