These Christmas Thumbprint Cookies are an easy holiday dessert but can be enjoyed any time of the year. These sweet treats are like shortbread cookies that are filled with a sweet jam center. They are the perfect cookies for your cookie platter and cookie boxes this year!
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Looking to make some festive cookies this year? You have to give these Christmas thumbprint cookies a try! They're a great addition to your dessert table and sure to become a holiday favorite.
Christmas time is the perfect time to make a batch of homemade cookies. We love these Christmas thumbprint cookies because the jam filling looks festive and reminds us of stained glass windows at church.
These cookies make a great homemade gift. I love picking out new cookie tins and filling them up with a variety of cookies for friends and family during the holiday season.
Ingredient Notes
Be sure to scroll to the bottom of the post for exact amounts and printable recipe card.
Butter - unsalted butter is preferred when baking because you can control the salt flavor more easily. Salted butter will work if that's what you have on hand, just omit the added salt in the recipe.
White sugar - use white granulated sugar.
Brown sugar - I love how brown sugar gives these cookies a golden brown exterior. If you prefer very light cookies, use only white sugar.
All purpose flour - I always use unbleached flour for this recipe.
Salt - I used fine sea salt, but table salt is fine too.
Favorite jam - flavor of jam is personal preference. I like to make them with raspberry jam and apricot jam for variety. Lemon curd is great in the summer. I highly recommend using a high quality jam like Bonne Maman. You'll get the best flavor and a thicker jam, which is important for this cookie recipe.
Egg yolks - I always bake with large eggs.
Vanilla extract - vanilla keeps things classic. If you like almond, try using half almond extract and half vanilla extract.
How to make christmas thumbprint cookies
1) Pre-heat the oven to 350 degrees F.
2) Line two cookie sheets with parchment paper.
3) Cream room temperature butter and sugars together in the bowl of a hand mixer (or stand mixer) until light and fluffy, about 3-4 minutes.
4) Add the egg yolks and vanilla extract and continue beating on medium speed until well combined. Scrape the sides of the bowl with a rubber spatula as needed.
5) Add the flour and the salt and mix on low speed until combined. Don't over mix the batter at this point.
6) Roll the dough into small balls. You should have 1-inch balls. OPTIONAL: Set about ½ cup of white sugar in a medium bowl. Roll the balls in the sugar then place them on a prepared baking sheet.
7) Use the back of a rounded teaspoon (of a measuring spoon) to make a small indentation in the center of each cookie. You can also use the end of a wooden spoon.
8) Fill each indentation with ½ teaspoon of jam. Don't overfill!
9) Be sure cookies are spaced about 2 inches apart on the cookie sheet. Transfer the cookie sheet to the freezer and freeze for 30 minutes. This should keep the cookies from spreading too much.
10) Bake in a preheated oven for 12-14 minutes or until slightly golden brown around the edges. Cookies will be a bit soft at first but will firm up when cooled.
11) Remove thumbprint cookies to a wire rack and cool completely.
Kitchen tips
Use measuring spoons for indentions for best results.
Use parchment paper or silicone baking mats on your cookie sheets.
If baking thumbprint cookies in batches, bake one pan at a time. Don't re-use a hot cookie sheet until completely cooled or have a separate one ready to go.
Dust cooled thumbprint cookies with powdered sugar using a fine mesh strainer, for a festive look.
Drizzle with a simple glaze: mix one cup of powdered sugar and 2-4 tablespoons of milk. Add ½ teaspoon of flavoring like vanilla extract, if desired.
How to store
Christmas thumbprint cookies should be stored in an airtight container. You can keep them at room temperature then move them into the refrigerator for longer storage.
Freeze completed cookies in freezer safe containers for up to three months. Let thaw on the counter for about an hour before serving.
Can I make jam thumbprint cookies ahead?
To make thumbprint cookies ahead, make the recipe as written but stop before adding the jam. After making the indentions, place the cookies on a baking sheet and cover with plastic wrap or foil and set in the freezer. Once frozen, you can store the cookies in a zip top freezer bag for about one month. When you're ready to bake the cookies, remove them from the freezer and place them on a baking sheet while the oven pre-heats. Add your favorite jam and bake as directed.
What can I use instead of jam to fill thumbprint cookies?
If you don't like jam, melted chocolate, lemon curd, and Nutella are also tasty. Caramel works well and you can sprinkle a bit of coarse sea salt on top for salted caramel cookies!
More easy dessert recipes to try
📖 Recipe
Christmas Thumbprint Cookies
Ingredients
- 1 cup softened butter unsalted
- ½ cup white sugar plus an optional ½ cup for coating cookie dough
- ½ cup brown sugar
- 2 egg yolks
- 2 teaspoon vanilla extract almond extract or a combination
- ½ teaspoon salt
- 2 cups all-purpose flour
- 5-6 tablespoon jam one or two types
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or use a silicone baking mat.
- Beat softened butter with both white and brown sugar on medium speed in a bowl using a hand or stand mixer until fluffy, about 3-4 minutes.
- Add the egg yolks and vanilla extract and beat until combined.
- Add one cup flour along with the salt and mix on low speed. Gradually add the remaining one cup flour until batter is just combined. Don't over mix!
- Use a spoon to form dough into balls about an inch in diameter. Space 2 inches apart on the prepared cookie sheet.
- Use the back of a teaspoon measuring spoon to make a "thumbprint" in each ball of dough. Fill with about ½ teaspoon of jam being sure not to overfill the indention.
- Place cookie sheet(s) in the freezer for about 30 minutes so the dough can firm up a bit.
- Bake in preheated oven for 12-14 minutes. The cookies will be a little soft at first, then firm up as they cool. Let them cool on a wire rack.
Notes
- Use measuring spoons for indentions for best results.
- Use parchment paper or silicone baking mats on your cookie sheets.
- If baking thumbprint cookies in batches, bake one pan at a time. Don't re-use a hot cookie sheet until completely cooled or have a separate one ready to go.
- Dust cooled thumbprint cookies with powdered sugar using a fine mesh strainer, for a festive look.
- Drizzle with a simple glaze: mix one cup of powdered sugar and 2-4 tablespoons of milk. Add ½ teaspoon of flavoring like vanilla extract, if desired.
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