Creating Gingerbread Thumbprint Cookies with Cranberry Jam is a fun process. Follow these steps to enjoy these delightful treats:

1. Preheat 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 Sugar: In a large bowl, cream together softened butter and brown sugar until fluffy and well combined.
4. Add Egg and Molasses: Beat in the egg, molasses, and vanilla extract until smooth.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Form Cookies: Using a tablespoon, scoop out the dough and roll it into balls. Optionally, roll the balls in sugar for added sweetness.
7. Make Thumbprints: Place the cookie balls on the prepared baking sheet, leaving space between them. Press your thumb (or the back of a spoon) into the center of each ball to create a well.
8. Fill with Jam: Spoon a small amount of cranberry jam into the thumbprint of each cookie.
9. Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
10. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Follow these simple steps, and you’ll create an amazing batch of Gingerbread Thumbprint Cookies with Cranberry Jam that are sure to be a hit!