Easy Gingerbread Thumbprint Cookies

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Easy Gingerbread Thumbprint Cookies
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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.

Why You’ll Love This Easy Gingerbread Thumbprint Cookies

– They look like you went full Martha, but taste like you showed up just in time.
– Jam in the middle = instant excuse to be extra with toppings. Also, kids go wild.
– The dough is forgiving: overmix, under-chill, or let a kid press the thumbs—these cookies still behave.
– You can make them in bulk, freeze them, and pretend you’re a holiday magician.
– They survive mediocre ovens, questionable timing, and one overly enthusiastic dog (ask me how I know).

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

I can’t have gluten… will this still work?
Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.
Do I have to peel the pineapple first?
Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.
Can I use canned pineapple instead of fresh?
Sure. Just drain it well or enjoy syrup soup. Still tasty, though.
How sweet is this? Can I tone it down?
Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.
What if I skip the sesame oil?
Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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Easy Gingerbread Thumbprint Cookies

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
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

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.
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Featured Comments

“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
★★★★★ 13 days ago Riley
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
★★★★☆ 5 days ago Nora
“This rich recipe was so flavorful — the creamy really stands out. Thanks!”
★★★★☆ 13 days ago Zoe
“Made this last night and it was turned out amazing. Loved how the creamy came together.”
★★★★☆ 3 days ago Layla
“This sweet treat recipe was absolutely loved — the creamy really stands out. Thanks!”
★★★★☆ 5 days ago Nora
“Made this last night and it was will make again. Loved how the crowd-pleaser came together.”
★★★★☆ 11 days ago Nora
“This crowd-pleaser recipe was so flavorful — the rich really stands out. Thanks!”
★★★★★ 4 weeks ago Aurora
“This creamy recipe was so flavorful — the sweet treat really stands out. Thanks!”
★★★★☆ 3 weeks ago Hannah
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
★★★★☆ 2 weeks ago Riley
“This rich recipe was will make again — the creamy really stands out. Thanks!”
★★★★★ 2 days ago Charlotte

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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