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Molasses Thumbprint Cookies

vstayton 0
Four molasses thumbprint cookies sitting on red and white tissue paper.

These are one of my all-time favorite cookies!! If you have never tried these thumb print molasses cookies with raspberry jam, you simply have to try them. They are always a big hit with friends and family.

Ingredients

  • butter flavored shortening
  • brown sugar
  • granulated sugar
  • egg
  • molasses
  • raspberry jam
  • all-purpose flour
  • baking soda
  • cloves
  • ginger
  • salt
  • cinnamon
  • nutmeg
  • allspice

How-to-Make

Preheat your oven to 375 degrees

In your mixing bowl combine the oil, egg, molasses, and brown sugar. Mix over medium speed until well mixed.

While it’s mixing add in the baking soda, salt, cloves, ginger, allspice, cinnamon, and nutmeg. Slowly add in your flour a little at a time until firm enough to make 1-1 1/2″ balls. Add more flour if needed.

Some people add the baking soda and spices to the flour in a separate bowl and combine it to the butter and sugar mixture together. I find that either way works well as long as it’s thoroughly mixed.

Roll the balls in the granulated sugar and place on a lightly sprayed cookie sheet or use a silicone mat ( These are ones I use). Use your thumb or a spoon and slightly flatten the balls to create an indent in the middle of each.

Add a little raspberry jam to the indent on each cookie and bake for 8-10 minutes. Let them cool on the tray for a couple minutes before moving to a wire rack to finish cooling.

I keep a slice of bread in the container I keep my cookies in. This helps to keep them soft. Another great dessert idea are these amazing cream cheese filled banana muffins!

**When I said roll the balls in sugar mixture I meant in the granulated sugar.

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    Raspberry Molasses Thumbprint Cookies

    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Dessert

    Equipment

    • 1 mixing bowl
    • 1 mixer
    • 1 cookie sheet

    Ingredients
      

    • ¾ c butter flavored shortening
    • 1 c packed brown sugar
    • 1 large egg
    • c molasses
    • c all-purpose flour
    • 2 tsp baking soda
    • ½ tsp cloves
    • ½ tsp ginger
    • ½ tsp salt
    • 1 tsp cinnamon
    • 1 tsp nutmeg
    • 1 tsp allspice
    • granulated sugar
    • raspberry jam

    Instructions
     

    • Preheat your oven to 375 °
    • In one mixing bowl first combine your oil, egg, molasses, and brown sugar over medium speed until well mixed.
    • Then add in the remaining ingredients: baking soda, salt, cloves, ginger, allspice, cinnamon, and nutmeg.
    • A little at a time add the flour. If you need to, add more flour so you can form this batter into 1-1½ inch balls.
    • Spay a baking sheet lightly or use a silicone mat like I did on the tray. Roll the batter into 1 – 1½ balls and roll in granulated sugar and place on the pan.
    • You want to slightly flatten the balls and make a slight indent (thumbprint) in each of them.
    • Add a little raspberry jam (or your favorite kind) to the indent on each and bake for around 8-10 minutes. Let them cool on the sheet for a couple minutes then move to a wire rack to finish cooling.

    Notes

    • You can try different flavors of jam but my favorite is absolutely raspberry.
    • Just like with most of my cookies, I keep a slice of bread in the cookie box which keeps theses soft and delicious!
    • Snap a picture and share with me on Facebook @its the simple things 

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