Creating Gingerbread Thumbprint Cookies with Cranberry Jam is a joyous experience. Follow these simple steps to ensure your cookies turn out perfectly:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.

4. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until well combined.

5. Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.

6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 15-20 minutes. Chilling makes it easier to form the cookies.

7. Form Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar for an extra sweet touch.

8. Create Thumbprints: Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Use your thumb or the back of a spoon to create an indention in the center of each ball.

9. Fill with Jam: Spoon a small amount of cranberry jam into each thumbprint, filling it just enough so that it does not overflow.

10. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.

11. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Following these steps will result in soft, flavorful cookies filled with a delicious jam, perfect for sharing.