If you’ve been around here long enough, then you know I am obsessed with my Mimi’s homemade raspberry jelly! Not only is it delicious by itself, but perfect for sweet recipes like these gingerbread thumbprint cookies!
These flavors complement one another nicely for Christmas and they can even be made ahead of time and frozen. So if you’re like me, and love to prep before a big holiday gathering, these would be perfect for you to make too.
You may remember last year I made regular raspberry thumbprint cookies and they were a huge hit. So this year I figured I could try them again, but with a gingerbread twist. Plus these cookies are pretty simple to make as well.
And if you don’t have homemade raspberry jelly, you could always use store-bought too. Although, I highly suggest checking out my Mimi’s homemade raspberry jelly linked above if you have time.
Trust me, once you try making your own jelly, you won’t ever go back to store bought again!
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Ingredients Needed to Make Gingerbread Thumbprint Cookies:
- 1/2 cup butter, softened
- 1/2 cup sugar, plus an extra 1/3 cup
- 1 egg
- 1 cup molasses
- 3 1/2 cups all purpose flour
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup raspberry jelly
How to Make Gingerbread Thumbprint Cookies With Raspberry Jelly:
In the bowl of a stand mixer, cream the softened butter and sugar together until light and fluffy. Add in the molasses and the egg and mix well.
In a separate bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Slowly pour into the butter mixture and thoroughly combine.
Wrap the cookie dough in plastic wrap and set in the fridge for at least 30 minutes. After cooling the cookie dough, preheat your oven to 350 degrees.
Roll dough into one inch balls and using the remaining 1/3 cup of sugar, roll the cookie dough balls in the sugar before placing on a baking sheet.
Y’all know I always love to use my Caraway Home baking sheets when making cookies like this too! After placing all the balls on the cookie sheet, use your thumb, or the back of a 1/2 teaspoon, and make a well in the middle of each cookie.
Fill each well with raspberry jelly and bake for 12 minutes. Remove from cookie sheet and let cool on wire rack until they reach room temperature. Store in airtight container for 3 days, or freeze in a freezer bag for up to 2 months as well!
Enjoy Your Thumbprint Cookies!
Well I hope you love these cookies just as much as I did. They are the perfect Christmas treat and are oh so festive too! And as you can see, the recipe is pretty easy and straightforward as well.
If you make these too, let me know how it goes for you! And be sure to check out some of my other Christmas cookie recipes below too:
- Soft Cut-Out Gingerbread Cookies
- White Chocolate Cranberry Cookies
- Raspberry Thumbprint Cookies
- Heath Bar Cookie Recipe
- Almond Sugar Cookie Recipe
- Walnut and Brown Sugar Shortbread Cookies
- Chocolate Espresso Crinkle Cookies
Gingerbread Thumbprint Cookies With Raspberry Jelly
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar plus 1/3 cup for later
- 1 egg
- 1 cup molasses
- 3 1/2 cups all purpose flour
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup raspberry jelly
Instructions
- In the bowl of a stand mixer, cream the softened butter and sugar together until light and fluffy.
- Add in the molasses and the egg and mix well.
- In a separate bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Slowly pour into the butter mixture and thoroughly combine.
- Wrap the cookie dough in plastic wrap and set in the fridge for at least 30 minutes.
- After cooling the cookie dough, preheat your oven to 350 degrees.
- Roll dough into one inch balls and using the remaining 1/3 cup of sugar, roll the cookie dough balls in the sugar before placing on a baking sheet.
- After placing all the balls on the cookie sheet, use your thumb, or the back of a 1/2 teaspoon, and make a well in the middle of each cookie.
- Fill each well with raspberry jelly and bake for 12 minutes.
- Remove from cookie sheet and let cool on wire rack until they reach room temperature.
- Store in an airtight container for 3 days, or freeze in a freezer bag for up to 2 months as well!
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