Gingerbread Thumbprint Cookies with Raspberry Jam

Gingerbread Thumbprint Cookies with Raspberry Jam

1 Review
From the EatingWell Kitchen

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.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 2 cups all-purpose flour
  • 1 cup white whole-wheat flour (see Tip)
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons ground ginger
  • 1 teaspoon baking powder
  • ¾ teaspoon ground cloves
  • ¼ teaspoon salt
  • ⅓ cup canola oil or corn oil
  • 4 tablespoons unsalted butter, slightly softened
  • ⅔ cup packed dark brown sugar
  • ½ cup molasses (not blackstrap)
  • 1 large egg
  • Finely grated zest of 1 orange
  • ¾ cup finely chopped crystalized ginger
  • ½ cup raspberry jam or preserves

Preparation

  • Active

  • Ready In

  1. Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
  2. 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.
  3. 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.
  4. 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 1½ inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb. Fill with about ½ teaspoon jam.
  5. 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.
  • 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 information

  • Serving size: 1½-inch cookie
  • Per serving: 90 calories; 3 g fat(1 g sat); 1 g fiber; 16 g carbohydrates; 1 g protein; 16 mcg folate; 6 mg cholesterol; 8 g sugars; 7 g added sugars; 72 IU vitamin A; 1 mg vitamin C; 22 mg calcium; 1 mg iron; 28 mg sodium; 68 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ other carbohydrate, ½ fat

Reviews 1

November 30, 2013
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By: gmachef
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!
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