Making Gingerbread Thumbprint Cookies with Cranberry Jam can be a fun and rewarding process. Here’s how to do it:

1. Preheat Your Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and fluffy.
4. Add Molasses and Egg: Mix in the molasses, egg, and vanilla extract until completely combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
6. Chill Dough: Cover the dough with plastic wrap and refrigerate for 15-20 minutes for easier handling.
7. Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar for added sweetness.
8. Make Thumbprints: Place the balls on the prepared baking sheets. Using your thumb or the back of a measurement spoon, 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 the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
11. Cool: Once baked, 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.

These clear steps guide you through creating these delightful cookies that bring joy to any occasion.