Christmas Thumbprint Cookies

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 71kcal

A festive cookie with a delicious jammy center.

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.

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.