Making Gingerbread Thumbprint Cookies with Cranberry Jam is a straightforward and enjoyable process.

1. Prep the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, allspice, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
4. Add Egg and Flavors: Mix in the egg, molasses, and vanilla extract until well incorporated.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
6. Chill the Dough: Cover the dough in plastic wrap and refrigerate for about 15-20 minutes. This helps with shaping the cookies.
7. Shape and Fill: Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet. Use your thumb or a small spoon to create an indentation in the center of each ball. Fill the indentation with cranberry jam.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
9. Dust with Sugar: Once cool, dust with powdered sugar if desired for an extra touch of sweetness.

These simple steps will guide you in creating these incredible cookies, ensuring your kitchen is filled with falling aromas of gingerbread.