Easy Gingerbread Thumbprint Cookies
Delicious gingerbread cookies with a sweet center that'll brighten your holiday season.
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Servings:
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.