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Non-Alcoholic Extractgerbread Thumbprint Cookies with Cranberry Jam

  • Author: shareylady
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Description

These Non-Alcoholic Extractgerbread Thumbprint Cookies are a delightful twist on classic gingerbread, infused with unique botanical flavors and topped with vibrant cranberry jam. Perfect for holiday gatherings or a special treat, they offer a harmonious blend of cozy spice and fruity brightness.

Ingredients

Scale
  • 1 cup Unsalted Butter, softened
  • 1 cup Light Brown Sugar
  • 1 Large Egg
  • 2 tablespoons Non-Alcoholic Gin Flavoring/Extract
  • 1/2 cup Molasses (Unsulphured)
  • 3 cups All-Purpose Flour
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Nutmeg
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Cranberry Jam
  • Turbinado Sugar (optional, for rolling)

Instructions

  1. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  2. Beat in the large egg until well combined. Then, add the molasses and the non-alcoholic gin flavoring. Mix until fully incorporated, scraping the bowl once more to ensure everything is evenly blended.
  3. In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Make sure there are no lumps of spices.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain. The dough will be soft.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling is crucial; it prevents the cookies from spreading too much and makes them easier to handle. You can chill it for up to 24 hours.
  6. Once the dough is chilled, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Place your turbinado sugar (if using) in a shallow bowl.
  7. Scoop out rounded tablespoons of dough. Roll each portion into a smooth ball. If using turbinado sugar, roll each ball gently in the sugar to coat.
  8. Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a rounded ½ teaspoon measuring spoon, gently press an indentation into the center of each cookie dough ball. Be careful not to press all the way through to the bottom.
  9. Spoon approximately ½ teaspoon of cranberry jam into each thumbprint. Don't overfill, as the jam can bubble over during baking.
  10. Bake for 10-12 minutes, or until the edges of the cookies are set and lightly golden. The centers might still look a little soft, but they will firm up as they cool.
  11. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. The jam will be very hot!
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10 g
  • Sodium: 50 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 20 mg

Keywords: Chilling the dough is crucial for preventing spreading. Use a good quality cranberry jam for the best flavor balance. Adjust spices to your taste for a personalized touch.

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Find it online: https://shareylady.com/non-alcoholic-extractgerbread-thumbprint-cookies-cranberry-jam/