St. Dalfour Gingerbread Thumbprint Cookies
30 minutes
1 hours
Holiday
Elevate your holiday baking experience with a delightful fusion of warm gingerbread goodness and the flavors of St. Dalfour Fruit Spread! This Gingerbread Thumbprint Cookie recipe combines the classic gingerbread with the delicious flavors from St. Dalfour Fruit Spreads.
Ingredients
2 ¾ cups (330g) all purpose flour
1 tsp baking powder
½ tsp salt
2 tsp ginger
1 tsp cinnamon
½ tsp allspice
½ tsp cloves
¼ tsp nutmeg
10 Tbsp unsalted butter, softened
¾ cup brown sugar
½ cup molasses
1 tsp vanilla extract
1 egg
¼ cup coarse sugar (optional)
½ cup St Dalfour Raspberry
½ cup St. Dalfour Blueberry
½ cup St. Daflour Orange Marmalade
Directions
In a medium size bowl, whisk together the flour, baking powder, salt, and spices.
In a stand mixer fitted with a paddle attachment, beat the butter with the brown sugar on medium-high speed until light and fluffy.
Turn the speed to low and add the molasses, egg, and vanilla extract. Continue mixing on medium speed until combined, stopping to scrape the sides as needed.
Slowly add in the dry ingredients with the mixer on low speed, mixing until just combined.
Form the dough into a ball, wrap, and refrigerate for at least two hours (or overnight).
Preheat the oven to 350°F in line to baking sheets with parchment paper.
Pinch off 1 tablespoon of dough and form into a ball. Roll each ball in the coarse sugar.
Arrange on the lined baking sheets, leaving room in between each cookie for spreading (8 per pan max).
Lightly press to flatten, then use your thumb or the back of a teaspoon measure to create the indentation in the middle.
Bake for 13 - 14 minutes at 350°F.
Remove from the oven, and quickly re-press the indentation in the top of each cookie.
Cool completely.
Fill each with a spoonful of St. Dalfour Fruit Spread and enjoy!
