Thumbprint Gingerbread Cookies with Cranberry Sauce

These thumbprint cookies mix two holiday favorites in the best way. The soft gingerbread cookie base brings all the cozy spice you expect from Christmas cookies, while the cranberry filling bakes into a jammy center that adds a tangy contrast. A quick drizzle of white chocolate on top ties everything together without much effort.

They work just as well on a Thanksgiving dessert table as they do at a holiday cookie swap or at a bake sale. The flavors are seasonal without being over-the-top, and they’re pretty enough to serve at any gathering.

Because they’re straightforward to make, you’ll want to keep them in rotation for all your holiday treats. Chill the dough, bake them off, and you’ve got cookies that look impressive but don’t take all day.

Let’s make some gingerbread cookies!

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 1 egg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3⅓ cups all-purpose flour
• 3/4 cup canned cranberry sauce
• 3/4 cup white chocolate chips

Steps to Make Thumbprint Gingerbread Cookies with Cranberry

1. Beat butter and sugar in a large bowl with hand mixer until creamy. Add molasses and egg, beating until well combined.

2. Add ginger, cinnamon, salt, baking soda, and 1 cup flour. Beat until flour disappears completely. Continue adding flour one cup at a time, mixing after each addition.

3. Cover bowl with plastic wrap and refrigerate 30 minutes. Meanwhile, heat oven to 350°F and line baking sheet with parchment paper.

4. Roll chilled dough into 1½-inch balls and place 2 inches apart on prepared baking sheet.

5. Press your thumb or knuckle into center of each ball to create an even well about halfway through the dough. Stir cranberry sauce until smooth, then fill each well to the edge without overfilling.

6. Bake 12-13 minutes until set. Cool on baking sheet 10 minutes.

7. Melt white chocolate chips in microwave per package instructions. Transfer to zip-top bag, snip corner, and drizzle over cookies.

8. Cool completely on wire rack before serving.

Store covered in refrigerator 3-4 days.

Tips: Don’t make the thumb indent too deep – halfway through is perfect. The cranberry filling should come right to the edge but not overflow during baking.