GINGER THUMBPRINT COOKIES WITH JAM/MARMALADE

Ginger thumbprint cookies with jam/marmalade! I’ve always loved making ginger cookies but this time I wanted to add another dimension to it. So, I thought why not turn them into thumbprint cookies? I use orange marmalade here, and with some leftover dough, I used raspberry jam. You can use whatever jam/marmalade you want to pair the ginger flavoured cookies with. Never be afraid of experimenting with flavours!

Ginger Thumbprint Cookies with Jam
Prep Time
10 mins
Cook Time
15 mins
Optional resting time
30 mins
Total Time
25 mins
 

Add a touch of spice to that sweet craving of yours!

Author: Pratty and Food
Ingredients
  • 1 1/2 cup all purpose flour
  • 1/2 cup sugar powdered
  • 3/4 cup softened butter or oil or both
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon freshly grated ginger more or less - or 1 teaspoon of ginger powder
  • 1/4 teaspoon of salt
  • 1/2 cup water
  • Jam or marmalade of your choice
Instructions
  1. In a mixing bowl - cream the butter/oil and sugar. Add in the ginger and mix well.
  2. In another bowl, mix the flour, sugar, and baking soda.
  3. Add the flour mixture to the sugar mix in portions and stir everything. Once you've added all of the flour mix, stir everything till well combined. You will get a dry mixture.
  4. Add a bit of the water and mix with your hands. Keep adding water little by little and mixing till everything comes together like a dough. Cover and refrigerate for 30-40 mins.
  5. Preheat oven to 175C.
  6. Prepare your baking tray by lining it with baking/parchment paper. Grease the top of the paper with a few drops of oil.
  7. Scoop out a tablespoon of dough, roll it between your palms - place the ball on the tray and flatten it till it's 3/4" thick. Place your thumb on the center and press down just a little so that it forms a shallow crater. Do NOT press it all the way down. Make sure it's not deeper than 1/2". 

  8. Fill the crated with about 1/3 teaspoon or your desired amount of jam/marmalade. Repeat with the rest of the dough. Make sure the shaped cookies are 2" apart.
  9. Bake for 12-15 mins at 175C or until the edges are golden brown in colour. Once done, allow the cookies to cool down to let them firm up. Dig in, and enjoy!

 

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