Molasses gingerbread thumbprints with sugar-crusted edges and bright raspberry jam centers.
Thick raspberry jam gives these small wells a bright finish after baking. Press the indentation before the tray goes into the oven and reopen it gently while warm. Cool completely before filling so the jam remains centered rather than running across the cookie.
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Jam Gingerbread Thumbprint Cookies Recipe
Per tray: 11–12 minutes · About 3 trays, 10–12 cookies each
Allow 155 minutes: 35 hands-on, 60 chilling, 35 for all baking trays, 25 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Digital kitchen scale and US measuring cups/spoons
- Large mixing bowl and electric mixer
- 1-tablespoon cookie scoop
- Two 13 × 18-inch light-colored baking sheets and parchment paper
- Wide spatula and wire cooling rack
- Rounded 1/2-teaspoon measure for the indentations
Ingredients
Cookie dough
Spice blend
Jam centers
Coating
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Instructions
Cream and combine
- Beat butter and both sugars for 2 minutes. Mix in molasses, then egg and vanilla; scrape the bowl. Whisk flour, soda, salt and spices separately, then mix into the wet ingredients just until combined.
Firm the dough
- Cover and refrigerate for at least 1 hour. If chilled longer than 2 hours, let stand about 20–30 minutes until scoopable; keep it cool rather than greasy.
Portion evenly
- Heat to 350°F (175°C) conventional, or 320°F fan. Line pans. Divide dough into 32 portions, about 26 g each. Roll into balls and coat with sugar. Space 3 inches apart. Press a shallow center with the rounded back of a 1/2-teaspoon measuring spoon.
Check the centers
- Bake on the center rack for 11–12 minutes. The edges should be set and tops cracked, with soft centers that are no longer glossy-wet. Use a cool pan for each new batch.
Let the structure set
- Gently reopen the wells with a rounded measuring spoon while warm. Cool 5 minutes on the pan and 20 minutes on a rack. Spoon about 1 teaspoon thick raspberry jam into each cold center. Do not use runny fruit sauce.
Chef’s Science & Pro Tips
Reopen while warm
Warm cookie centers can be reshaped without cracking the fully set edges.
Use thick jam
A spoonful should stay in the well instead of flooding across the cookie.
Fill after cooling
Cold cookies keep the raspberry centers tidy and distinct.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely, then store airtight in a cool room. |
| Refrigeration | Raw dough: up to 2 days | Wrap dough tightly. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 2 months | Freeze portions airtight; thaw covered in the refrigerator before baking. |
| Baked freezing | Up to 2 months | Freeze cooled cookies airtight. Thaw covered at room temperature. |
| Restoring | Before serving | Warm undecorated cookies briefly at 300°F for 3–5 minutes if desired; cool before decorating. |
Notes
- Jam is added after baking to keep a bright fruit center. Choose a thick seedless raspberry jam that holds in a spoon. An indentation can puff closed; gently reopen it while warm without pressing through the base.
Nutrition
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
Do I bake the jam?
No. This version fills fully cooled baked thumbprints.
Can I use raspberry sauce?
Use thick jam; thin sauce can leak and soften the cookie.
Why did the well close?
The dough puffs as it bakes. Reopen gently with a measuring spoon while warm.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
