Gingerbread Thumbprint Cookies with Cranberry Sauce

In a large bowl, beat the butter and sugar with a hand mixer until creamy.

Add the molasses and egg and beat again until combined.

Add the ginger, cinnamon, salt, baking soda, and 1 cup of flour. Beat until completed combined and you can no longer see the flour.

Add the next cup of flour and mix together. Slowly add the flour until it's gone.

Cover the bowl with plastic wrap and let it sit in the fridge for 30 minutes.

About 10 minutes before removing the dough from the fridge, preheat the oven to 350℉ and line a cookie sheet with parchment paper.

Remove the dough from fridge and roll the dough into 1½ inch balls. Set on the lined cookie sheet about 2 inches apart.

Make a small even well in the middle of each dough ball using your thumb.

Add the cranberry sauce to a bowl and stir until it's no longer solid.

Add a small amount of cranberry sauce to each thumbprint well just until it fills the hole. Do not overfill.

Bake at 350℉ for 12-13 minutes.

Let the cookies cool on the cookie sheet for 10 minutes.

Melt the white chocolate chips in the microwave and add to a zip top bag. Cut the tip off of one corner of the bag and drizzle the white chocolate on top of the cookies.

Let the cookies cool on a cooling rack.