Servings: 24 serving(s)
Prep time: 20 minutes
Total time: 44 minutes
Cooking time: 24 minutes
If ever there was a glamorous cookie then this is it. Gingerbread coconut thumbprint cookies are gorgeous, but down to earth in a “I’m a humble molasses cookie” kind of way.
Rolled in coconut and filled with glossy blueberry jelly (or raspberry jam) these cookies have a compelling flavour-texture combo too.
We’re in the thick of jam and jelly season, the thought of which takes me back to my childhood. I grew up in a house where jars of jam and jelly were cooling on the counter pretty much from July to October as mom cooked her way through summer and fall fruit. Everything got packed away in the cold room but a bowl of the jam or jelly foam skimmed off the top was always left on the counter for us to spread on toast or stir into yogurt.
The stash of jam would last us most of the year. Most was used on toast but sometimes mom would bake thumbprint cookies, or use a jar to fill a layer cake. Sometimes we’d spoon it over ice cream.
As you can see, there is nothing prettier than a cookie filled with jam or jelly. It’s an effortless way to fancy things up. Feel free to fill these cookies with whatever jam or preserves you have on hand.
Gingerbread Coconut Thumbprint cookies with Blueberry Jelly Recipe
Slightly adapted from Eating Well
- 2 cups flour, spooned in
- 1 cup whole-wheat pastry flour or regular whole wheat flour, spooned in
- 1 Tbsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup oil
- ¼ cup butter, softened
- 2/3 cup packed dark brown sugar
- 1/2 cup Crosby’s Fancy Molasses
- 1 egg
- Finely grated zest of 1 orange, lemon or lime
- 2/3 cup unsweetened desiccated coconut (medium)
- 1/2 cup blueberry jelly or any jam or preserves
- Preheat to 350°F. Line a large baking sheet with parchment paper.
- Whisk flours, spices, baking powder, and salt in a medium bowl.
- In a large bowl beat oil, butter, brown sugar, molasses, egg and citrus zest until well blended.
- Beat half the flour mixture into the wet ingredients then beat in the remaining flour mixture until just incorporated. Let the dough stand for 5 minutes.
- Roll dough into 1 ½” balls (about 1 Tbsp. of dough per ball).
- Place coconut in a shallow bowl and roll each ball in the coconut.
- Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb and fill with a scant 1/2 tsp. jelly.
- Bake the cookies until set, about 8 to 12 minutes.
- Let cool slightly before removing to a wire rack.
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