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Apr 01, 2019 2:48pm

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

Gingersnap Thumbprint Cookies with Cranberry-Apricot Filling

Classic Christmas recipes can conjure up some of the fondest food memories, for sure, but it’s fun every now and again to break with tradition. Here, I’ve put a twist on two holiday must-haves - the thumbprint and the gingersnap - by combining them into one doubly delectable cookie. Psst! This is quite possibly my favorite recipe from Cookie Swap!

Yield: 3 1/2 to 4 dozen (1 3/4-inch) thumbprints

Prep Talk: Store in airtight containers at room temperature up to 1 week. For crun-chewy outsides, enjoy within the first 3 days before the cookies soften through and through.


Cranberry-Apricot Filling:

  • 3/4 cup apricot jam
  • 1/3 cup dried cranberries, finely chopped

Gingersnap Thumbprints:

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup minced crystallized ginger
  • 1 cup (2 sticks) unsalted butter, slightly softened
  • 1/2 cup granulated sugar
  • 1 tablespoon mild molasses
  • 2 large eggs, separated
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups slivered almonds, finely chopped (for rolling)


1 | Position a rack in the middle of the oven and preheat the oven to 350˚F. Line two or more cookie sheets with parchment paper (or silicone baking mats).

2 | Make the cranberry-apricot filling. Place the jam in a small bowl. If there are any large apricot chunks (greater than 1/2 inch) in the jam, pull them out and chop them into small pieces. Stir the pieces back into the jam along with the chopped cranberries. Set aside for use in Step 6.

3 | Mix the thumbprint dough. Mix the dry ingredients and crystallized ginger together in a medium bowl. Break apart any ginger pieces that may be clinging together. Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 1 to 2 minutes. Add the molasses, egg yolks, and vanilla extract, and beat until well blended. Turn the mixer to low speed and gradually add the flour mixture, blending until just incorporated.

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Can the Gingersnap Thumbprints be frozen?

By Karen Sitte on December 04, 2017

Hi, Karen. So sorry for the delayed response. For some reason, the site did not notify me of your comment. Always something!

Anyway, I don’t often freeze my cookies, as I prefer everything freshly baked, but I see no reason why these cookies couldn’t be frozen with success. There is always some change in flavor and texture with freezing, but I suspect it will be minimal.

By Julia M Usher on December 11, 2017