This healthy thumbprint cookie recipe has all the flavors of a traditional gingerbread cookie: cinnamon, ginger, cloves and molasses. These soft and chewy gingerbread cookies have an extra kick of spice with a crystallized ginger coating and are filled with raspberry jam--but feel free to fill them with whatever type of jam or preserves you have on hand.

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in middle of oven; preheat to 350 degrees F. Line a large baking sheet(s) with parchment paper.

    Advertisement
  • Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking powder, cloves and salt in a medium bowl. Beat oil, butter, brown sugar, molasses, egg and orange zest in a mixing bowl with an electric mixer on low speed until well blended.

  • With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated. Let the dough stand for 5 minutes. It should be somewhat firm, but not at all dry. If it seems overly sticky, stir in up to 2 additional tablespoons of all-purpose flour.

  • Divide the dough into quarters. Roll each quarter into a 9-inch "log." Slice the log into 12 equal pieces. Roll each piece of dough into a ball. Place crystallized ginger on a small plate. Roll each ball in the ginger, pressing as needed to help it adhere. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb. Fill with about 1/2 teaspoon jam.

  • Bake the cookies on the center rack, one pan at a time, until firm when pressed near the edge, 8 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool to room temperature.

Tips

Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.

Tip: White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition Facts

90 calories; total fat 2.7g 4% DV; saturated fat 0.8g; cholesterol 6mg 2% DV; sodium 28mg 1% DV; potassium 68mg 2% DV; carbohydrates 15.7g 5% DV; fiber 0.6g 2% DV; sugar 8g; protein 1g 2% DV; exchange other carbs 1; vitamin a iu 72IU; vitamin c 1mg; folate 16mcg; calcium 22mg; iron 1mg; magnesium 10mg; thiaminmg; added sugar 7g.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/30/2013
Very gingery! Made these today. First 1/2 I rolled in candied ginger but the ginger pieces didn't cling well to the cookie balls even though I chopped it up very fine. Second 1/2 I rolled in Turbinado Sugar crystals which stuck better to the dough. The second batch was better but the cookie itself is very dense and heavy...not light like most cookies. I would reduce the spice level if I were to make these again. Pros: Easy to follow directions mostly pantry ingredients Cons: Spice level is very gingery! Rolling in candied ginger is too much ginger! Read More