Desserts

Gingerbread Thumbprint Cookies

Serves

Prep Time

2H 20M

Cook Time

10M

DOWNLOAD RECIPE

Vegetarian

Meet the merriest cookies of the season! These soft, chewy Gingerbread Thumbprint Cookies are filled with a festive burst of Crofter’s Organic Strawberry Squeeze-able Fruit Spread and Crofter’s Organic Berry Harvest Squeeze-able Fruit Spread. The warm gingerbread spices pair perfectly with the bright, organic fruit flavor—plus, the easy-to-use, mess-free squeeze pouches make filling each cookie quick, clean, and extra fun. If you’re looking for easy holiday cookie recipes, fruit-filled Christmas cookies, low-sugar organic desserts, or kid-friendly holiday baking ideas, these gingerbread thumbprints bring big flavor with better-for-you ingredients and seasonal sweetness in every bite.

Ingredients

Crofter’s Organic Strawberry Squeeze-able Fruit Spread

Crofter’s Organic Berry Harvest Squeeze-able Fruit Spread

All-Purpose Flour

2 Cups

Baking Soda

1 Tsp

Cinnamon

1 Tsp

Ground Ginger

1 Tsp

Salt

½ Tsp

Ground Nutmeg

¼ Tsp

Ground Cloves

¼ Tsp

Butter (softened)

½ Cup

Brown Sugar

½ Cup

Molasses

1/3 Cup

Large Egg

Vanilla Extract

1 Tsp

Coarse Sugar

½ Cup

Directions

Combine the flour, baking soda, cinnamon, ginger, salt, nutmeg, and cloves. Set aside.
In the bowl of a stand mixer, cream together the butter with brown sugar until light and fluffy, about 3 minutes. Add the molasses, beating until combined. Add the egg and vanilla, mixing until fully combined.
With the mixer on low, slowly add the flour mixture, mixing just until combined. Chill the cookie dough for at least 2 hours (or until firm).
Remove the cookie dough from the fridge. Portion the dough into individual balls (about 2 tsp each). Roll each portion into a ball and coat them in the coarse sugar, covering all sides. Place the cookies two inches apart on a lined baking sheet. Chill the cookies for another 10 minutes. Preheat oven to 350°F degrees.
Next, use the back of a small spoon to create an indentation in the center of each cookie. Then, squeeze a dollop Crofter’s Organic Strawberry Squeeze-able Fruit Spread in the center of half of the cookies. Repeat process using Crofter’s Organic Berry Harvest Squeeze-able Fruit Spread for the rest of the cookies.
Bake cookies for 10-12 minutes (or until the bottoms of the cookies are lightly golden). Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy or store in the fridge in an air-tight container.