Get ready to transform your kitchen into a haven of warm, spicy-sweet aromas with these absolutely magical Ginger Molasses Thumbprint Cookies! Imagine biting into a perfectly crisp, sugar-coated cookie that bursts with rich molasses flavor and a surprise jam center that will make your taste buds dance. These aren't just cookies - they're a culinary experience that combines the comforting warmth of traditional spices with a modern twist that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup jam or preserves (for filling)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the molasses and egg to the butter mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms.
- Place the granulated sugar in a shallow bowl for rolling the cookies.
- Scoop out tablespoon-sized portions of dough and roll each into a smooth ball, then roll each ball in the granulated sugar to coat completely.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Using your thumb or the back of a small spoon, create a deep indentation in the center of each cookie.
- Bake the cookies for 8-10 minutes, until the edges are set and the tops are slightly cracked.
- Remove from the oven and immediately reinforce the thumbprint indentation if needed while the cookies are still warm.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Once the cookies are completely cool, fill the centers with jam or preserves using a small spoon.
- Let the filled cookies set for 15-20 minutes to allow the jam to settle.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- When creating the thumbprint, use the back of a small spoon for a more uniform indentation.
- Choose a high-quality jam with robust flavor to complement the spicy molasses base.
- Don't overbake! The cookies should look slightly underdone when you remove them from the oven, as they'll continue cooking on the hot baking sheet.
- For extra flavor complexity, try using different types of jam like raspberry, apricot, or even a spiced plum preserve.
- If the dough feels too sticky, refrigerate it for 15-20 minutes before rolling into balls.
- Allow cookies to cool completely before filling with jam to prevent soggy bottoms.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 24g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
