Gingerbread Thumbprint Cookies With Cranberry Sauce
Indulge in the warmth of the holiday season with these Gingerbread Thumbprint Cookies With Cranberry Sauce. Their soft, spiced texture harmonizes beautifully with tangy cranberry sauce and a drizzle of white chocolate, creating an irresistible treat perfect for festive gatherings and cozy evenings alike. These cookies are not only easy to make but also offer a stunning presentation that will impress your guests. Whether you’re sharing them with family or gifting them to friends, these delightful cookies are sure to become a seasonal favorite.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: Makes approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter (room temp)
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3 1/3 cups flour
- 3/4 cup canned cranberry sauce
- 3/4 cup white chocolate chips
Instructions
- In a mixing bowl, beat butter and sugar until creamy. Add molasses and egg; mix until combined.
- Gradually add ginger, cinnamon, salt, baking soda, and flour until dough forms.
- Chill the dough for 30 minutes; preheat oven to 350°F.
- Roll dough into balls and press a thumbprint into each. Fill with cranberry sauce.
- Bake for 12–13 minutes; cool before drizzling melted white chocolate on top.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 110
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 10mg