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Christmas Thumbprint Cookies

These festive cookies combine buttery flavors with sweet jam, making them a favorite treat for the holidays.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Baking, Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup salted butter (softened) Ensure butter is at room temperature for better mixing.
  • 1 cup granulated sugar (or coconut sugar) Coconut sugar can be used for a different flavor.
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour (or gluten-free alternative) Use gluten-free flour blend for a gluten-free option.
Filling
  • 1 cup jam (any favorite variety) Popular choices include raspberry, strawberry, apricot, and blueberry.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a stand mixer, beat together softened butter, granulated sugar, and baking powder until light and fluffy, about 3-4 minutes.
  3. Add the large egg and pure vanilla extract to the butter mixture, mixing until fully blended and smooth.
  4. Gradually add all-purpose flour on low speed until just combined, ensuring not to overwork the dough.
  5. Cover the dough and refrigerate for at least 30 minutes.
Baking
  1. Roll the chilled dough into 1-inch balls and arrange them at least 1 inch apart on a baking sheet.
  2. Use your thumb or a rounded tool to create a small well in the center of each dough ball.
  3. Spoon approximately 1/2 teaspoon of your favorite jam into each indentation, but avoid overfilling!
  4. Place the cookie sheet in the oven and bake for 18-20 minutes, until the bottoms are lightly golden.
  5. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are perfect for holiday gatherings. Serve them on a decorative plate or in a festive tin. They also make great gifts when packaged nicely. Store in an airtight container for up to one week, or freeze for up to three months with parchment paper between layers.