These gingerbread cookies are the most festive cookies, ever.
I make the dough a day in advance and leave it to chill in the fridge. You can either take a few chunks out a time to make fresh cookies as and when you need, freeze it for a later date...or just eat them all in one go.
I've tried this recipe with a few different jams and preserves, my favourites being Mackays Christmas preserve or cherry jam. Regular strawberry and raspberry would work equally well!
Gingerbread Thumbprint Cookies with Mackays Christmas Preserve
(Makes 3 dozen)
150g butter, softened
170g soft brown sugar
1 tbsp freshly grated ginger
450g plain flour
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1⁄2 tsp ground nutmeg
Beat together the butter and sugar until light and fluffy.
Add the molasses, ginger and egg and mix well.
Sift in the flour, cinnamon, bicarbonate of soda, nutmeg and salt and stir until well incorporated.
Press the dough into a ball, cover and chill in the fridge for 4 hours, or overnight.
Heat the oven to 1800c and line a baking tray with baking parchment.
Scoop the dough into 1-inch balls and place on the tray with a 2-inch space between each cookie.
Press a thumbprint into the centre of each ball, about 1⁄2 inch deep.
Fill each with about 1⁄2 tsp Mackay’s Christmas Preserve.
Bake the cookies for 8-10 minutes, until the edges are golden. Remove from the oven and transfer to a wire rack to cool.
Store in a tightly sealed container for up to 5 days.
I was sent some gorgeous festive samples from Mackays in order to come up with some recipes. Feel free to use any jams...although this festive preserve is a sure winner!