Ginger Thumbprint Cookies Recipe

Learn how to make these homemade ginger thumbprint cookies with the perfect balance of spicy warmth and sweet jam filling. This easy baking recipe features a buttery shortbread base infused with fresh and ground ginger for the best flavor. The simple thumbprint technique creates beautiful cookies every time!

Difficulty:

Beginner

Prep Time:

25 mins

Cook Time:

15 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">225g all-purpose flour</li> <li class="ingredients-single-item">1/2 tsp baking powder</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">2 tsp ground ginger</li> <li class="ingredients-single-item">1/2 tsp ground cinnamon</li> <li class="ingredients-single-item">1/8 tsp ground cloves</li> <li class="ingredients-single-item">115g unsalted butter, softened</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">50g light brown sugar, packed</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">150g apricot jam (or other fruit preserves)</li> <li class="ingredients-single-item">20g crystallized ginger, finely chopped (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Electric mixer</li> <li class="equipment-single-item">Microplane grater (for fresh ginger)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a medium bowl, whisk together the flour, baking powder, salt, ground ginger, cinnamon, and cloves until well combined. This pre-mixing of dry ingredients ensures even distribution of the spices throughout the dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy. This extended beating incorporates air into the mixture, creating a lighter cookie texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Beat in the egg until fully incorporated, then add the freshly grated ginger and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed. The fresh ginger provides a vibrant, zingy flavor that dried spices alone cannot achieve. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix as this develops gluten and can make your cookies tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Cover the dough and refrigerate for at least 1 hour or up to overnight. This chilling time firms up the butter, preventing excessive spreading during baking and intensifying the flavors as they meld together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 180°C and line baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit for about 5-10 minutes to slightly soften for easier handling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Roll the dough into 2.5cm balls (about 20g each) and place them 5cm apart on the prepared baking sheets. If the dough sticks to your hands, lightly dust your palms with flour. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using your thumb or the back of a teaspoon, make an indentation in the center of each ball, pressing down about halfway through the cookie. If cracks form around the edges, gently press them back together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Fill each indentation with about 1/2 teaspoon of apricot jam. Don't overfill as the jam will bubble and may overflow during baking. If using, sprinkle a few pieces of finely chopped crystallized ginger around the edges of each cookie. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 12-15 minutes, until the cookies are lightly golden around the edges but still soft in the center. They may look slightly underdone, but they'll continue to set as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. During this time, the jam will set and the cookies will firm up to the perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store cookies in an airtight container at room temperature for up to 5 days, with parchment paper between layers to prevent sticking. The flavor of these cookies actually improves after a day as the ginger notes develop further. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Ginger Thumbprint Cookies Recipe?

The key ingredients include all-purpose flour, baking powder, spices (ground ginger, cinnamon, cloves), butter, granulated and brown sugars, egg, fresh grated ginger, vanilla extract, apricot jam, and optional crystallised ginger for garnish.

How to cook Ginger Thumbprint Cookies Recipe at home?

Learn how to cook Ginger Thumbprint Cookies by mixing dry ingredients separately from creamed butter and sugars, then combining them with egg, fresh ginger, and vanilla. After chilling the dough, roll into balls, make thumbprint indentations, fill with jam, and bake at 180°C for 12-15 minutes until golden around the edges but still soft in the centre.

Can I use different jam flavours for thumbprint cookies?

Absolutely! While apricot jam complements the ginger flavour beautifully, you can experiment with raspberry, blackberry, or even marmalade. Ginger also pairs wonderfully with citrus preserves like lemon curd or orange marmalade for a different but equally delicious flavour combination.

Why do my thumbprint cookies crack around the edges?

Cracking usually happens because the dough is too cold or dry. Let the chilled dough warm slightly before shaping, and gently press any cracks back together after making the indentation. You can also try making the indentation more gradually with less pressure.

What's the best way to store ginger spiced cookies with jam centres?

Store these cookies in an airtight container at room temperature with parchment paper between layers to prevent sticking. They'll keep fresh for up to 5 days, and their flavour actually improves after 24 hours as the ginger notes develop further. For longer storage, freeze unfilled cookies.

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