Creating Gingerbread Thumbprint Cookies with Cranberry Jam is a fun and rewarding experience. Follow these simple steps to make them:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add Egg and Flavorings: Add the egg, molasses, and vanilla extract to the butter mixture. Mix until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Chill Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. This will make it easier to handle.
7. Form Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Create Thumbprints: Use your thumb or the back of a measuring spoon to create an indentation in the center of each cookie.
9. Fill with Jam: Spoon a small amount of cranberry jam into each indentation.
10. Bake: Bake in the preheated oven for 10-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
11. Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.
12. Dust with Sugar: If desired, sprinkle the cooled cookies lightly with powdered sugar for an elegant finish.

With these steps, you’ll be ready to enjoy your delicious Gingerbread Thumbprint Cookies!