Best Christmas Thumbprint Cookies Recipe

If you ask me, Christmas thumbprint cookies are a true holiday tradition.

These buttery little cookies with their sweet jam centers bring back memories of baking with my mom during the festive season. The simple combination of tender shortbread and fruit preserves creates something extra special for your cookie platter.

They’re shaped into rounds before getting that signature thumbprint pressed into the center, which holds a spoonful of festive jam. The contrast between the crisp edges and soft cookie base is pure holiday magic.

It’s a classic holiday treat that never fails to make people smile, and they’re exactly what every Christmas cookie swap needs.

What Kind of Jam Works Best?

The beauty of thumbprint cookies is that you can use pretty much any jam you have in your pantry, though some flavors have become classic favorites.

Traditional red jams like strawberry and raspberry are popular choices because they create a beautiful contrast against the light-colored cookie base.

If you’re using store-bought jam, look for one that’s thick and not too runny – this helps prevent the jam from spreading too much during baking. For the best results, give your jam a quick stir before spooning it into the cookies, as this will make it easier to work with.

And while seedless varieties make for a smoother filling, seeded jams work just fine too if that’s what you prefer.

Options for Substitutions

Need to make some swaps for these classic Christmas cookies? Here are some helpful substitutions:

• All-purpose flour: You can use pastry flour for a more tender cookie, or swap in gluten-free all-purpose flour blend (make sure it contains xanthan gum) for a gluten-free version. Just note the texture might be slightly different.
• Salted butter: If you only have unsalted butter, just add 1/4 teaspoon salt to the recipe. You can also use margarine, though the cookies might spread a bit more. Dairy-free butter substitutes work too, but stick to the stick form, not the spreadable kind.
• White sugar: Light brown sugar works fine here – it’ll give a slight caramel note to your cookies. You can also use coconut sugar, though it will make the cookies darker in color.
• Egg: For an egg-free version, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
• Jam: Any fruit jam, jelly, or preserves work great here. You can even use lemon curd, chocolate spread, or dulce de leche for different flavors. Just avoid anything too runny.

Watch Out for These Mistakes While Baking

The biggest challenge when making thumbprint cookies is preventing them from spreading too much during baking – make sure your butter is softened but not melted, and chill the shaped cookies for at least 30 minutes before adding the jam and baking.

Another common mistake is making the indent too shallow or too deep – aim for about 1/2 inch deep using your thumb or the back of a measuring spoon, and if you notice the indents puffing up during baking, simply press them down again while the cookies are still hot.

When it comes to the jam filling, less is more – overfilling can cause the jam to bubble over and create a sticky mess, so stick to about 1/2 teaspoon per cookie and fill them just before baking, not before chilling.

For perfectly shaped cookies that don’t crack around the edges, roll the dough balls between your palms until completely smooth, and avoid twisting your thumb or measuring spoon when making the indents – press straight down instead.

How to Know When the Thumbprint Cookies are Done

Keep an eye on your thumbprint cookies around the 12-14 minute mark – they should be lightly golden around the bottom edges but still fairly pale on top.

The key is to look for slight browning on the base of the cookies, while making sure they don’t get too dark since overbaking will make them hard instead of tender.

You can test one cookie by gently touching the edge – it should feel set but still slightly soft in the middle, as they’ll continue to firm up while cooling on the baking sheet.

If you’re unsure, it’s better to slightly underbake than overbake these cookies, since they’ll stay softer and more buttery that way.

Storage Instructions

Keep Fresh: These Christmas thumbprint cookies stay fresh when kept in an airtight container at room temperature for up to 5 days. Try placing a piece of bread in the container – it helps keep the cookies soft and chewy! Just remember to separate layers with parchment paper to prevent the jam from sticking.

Freeze: Want to get ahead on your holiday baking? These cookies freeze really well for up to 3 months! Place them in a freezer-safe container with parchment paper between layers. You can even freeze the unbaked dough balls (without the jam) – just add the jam after thawing when you’re ready to bake.

Make Ahead: The cookie dough can be made up to 2 days in advance and stored in the fridge. Just wrap it tightly in plastic wrap and let it come to room temperature for about 30 minutes before rolling and shaping. This is super handy when you’re planning for holiday baking!

FAQ

How do I get the perfect thumbprint in my cookies?

I’ve found that the key to getting that perfect thumbprint is all in the timing. After you’ve rolled your dough into balls, use your thumb or the back of a small spoon to make an indentation in each cookie.

But here’s the trick: don’t press too hard! You want a nice little well for the jam, but not so deep that the cookie falls apart. If the edges crack a bit, don’t worry – just gently press them back together.

I like to make the indentations right before baking, as this helps the shape hold better in the oven.

Can I use different types of jam in the same batch?

Absolutely! I love mixing it up with different jams in the same batch. It’s like a fun surprise in every bite. You could use strawberry, raspberry, apricot, or even a mix of all three.

Just make sure to keep track of which flavor is in which cookie if you’re serving to people with preferences.

I usually put different flavors on separate baking sheets to keep them organized. It’s a great way to add some variety to your cookie platter and cater to different tastes.

Why did my thumbprint cookies spread too much?

Oh, I’ve been there! If your cookies are spreading too much, it’s likely because the dough is too warm.

After mixing the dough, I recommend chilling it in the refrigerator for about 30 minutes before shaping the cookies. This helps the butter firm up, which prevents excessive spreading during baking.

Also, make sure your oven is preheated properly before you put the cookies in.

If it’s not hot enough, the cookies will start to spread before they begin to set. Don’t worry, with a little practice, you’ll get the hang of it!

Preparation Time	20-30 minutes
Cooking Time	20 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium
Servings	Approx. 45-50 cookies

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 400-450 g

Ingredients

• 2-1/2 cups all-purpose flour
• 1 cup salted butter, at room temperature
• 1 cup white sugar
• 1/2 teaspoon baking powder
• 1 large egg
• 2 teaspoons pure vanilla extract
• Approx. 1 cup jam (strawberry, raspberry, or your choice)

Step 1: Prepare the Oven and Cookie Dough Base

Start by preheating your oven to 325°F (165°C) to ensure it’s ready for baking.

In a stand mixer fitted with the paddle attachment, cream together 1 cup of salted butter, 1 cup of white sugar, and 1/2 teaspoon of baking powder on medium speed until the mixture is light and fluffy, which should take about 3 to 4 minutes.

Step 2: Incorporate Wet Ingredients

Scrape down the sides of the bowl to ensure even mixing.

Add 1 large egg to the butter mixture and beat well until fully incorporated.

Then, add 2 teaspoons of pure vanilla extract and mix until everything is combined.

Step 3: Mix in the Flour

With the mixer on low speed, gradually add 2-1/2 cups (312g) of all-purpose flour.

Mix until the ingredients are just barely combined to avoid overworking the dough, which can make the cookies tough.

Step 4: Shape the Cookies

Roll the dough into balls about 1 inch in diameter and place them at least 1 inch apart on a baking sheet to allow room for spreading.

Immediately make an indentation in the center of each ball using your thumb or a rounded tool to create a space for the filling.

Step 5: Fill and Bake

Fill each indentation with your choice of jam, using approximately 1 cup in total.

Slightly overfill each to accommodate for spreading during baking.

Place the cookies in the preheated oven and bake for about 20 minutes.

Halfway through the baking time, rotate the baking sheet to ensure even baking.

Step 6: Cool and Enjoy

Once baked, allow the cookies to cool for a few minutes on a wire rack before removing them from the pan.

This helps them set and prevents them from breaking apart.

Continue cooling the cookies on the rack until they reach room temperature.

Enjoy your delicious, freshly baked thumbprint cookies!