Christmas Thumbprint Cookies
These easy Christmas Thumbprint Cookies are soft, buttery, and filled with jam, with no chilling required. Make vanilla and chocolate variations from one dough and customize with your favorite fillings. Perfect for holiday cookie trays and gifting.
Ingredients
For the Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar packed (light or dark)
- ½ teaspoon sea salt avoid fine table salt
- 1 large egg or egg replacer for a vegan version
- 2 cups all-purpose flour or 1:1 gluten-free blend
- 1 teaspoon baking powder fresh
- 1 teaspoon pure vanilla extract or vanilla bean paste
For the Chocolate Dough Variation (Optional)
- ¼ cup Dutch-processed cocoa powder for half the dough
For Coating and Filling
- ¼ cup granulated sugar for rolling; powdered sugar can be used for a softer finish
- 1 cup seedless jam any flavor (raspberry, strawberry, apricot, lemon curd, etc.)
Instructions
Preheat the Oven
- Preheat your oven to 355°F (180°C). Line one or two baking sheets with parchment paper.
Cream Butter and Sugars
- In a large mixing bowl (or stand mixer), beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, scraping down the sides as needed.
Add Egg and Vanilla
- Add sea salt, the egg (or egg replacer), and vanilla extract. Beat again until smooth and well combined.
Combine Dry Ingredients
- Sift the flour and baking powder together. Add the dry mixture to the butter mixture and mix on low or fold by hand just until a soft dough forms. Do not overmix.
Optional: Make Half Chocolate
- If you want a chocolate batch as well, divide the dough into two equal portions. To one half, add the Dutch-processed cocoa powder and mix just until fully incorporated.
Shape the Cookies
- Using a cookie scoop or spoon, portion the dough into approximately 1–1½ tablespoon portions. Roll each portion into a smooth ball.
- Roll each ball in granulated sugar (or powdered sugar) to coat and place on the prepared baking sheet, spacing them about 2 inches apart.
Create the Thumbprints
- Using your thumb, the back of a teaspoon, or the end of a rounded measuring spoon, gently press into the center of each dough ball to create a well. If the dough cracks, gently press the cracks back together.
Fill with Jam
- Spoon a small amount of seedless jam into each indentation, filling it almost to the top but not overflowing.
Bake
- Bake for 8–10 minutes, or until the edges are just set and lightly golden. The centers should still look slightly soft.
Cool and Serve
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Add an extra dollop of jam after baking if needed, or drizzle with melted chocolate once cooled for an elegant finish.
Notes
No chilling needed: This dough is designed to bake right away—no fridge time required.
Don’t overmix: Once flour is added, mix just until combined to keep cookies tender.
Avoid overbaking: Pull them from the oven when edges are lightly golden and centers still soft; they’ll firm up as they cool.
Fresh baking powder: Make sure your baking powder is fresh for proper lift.
Neat thumbprints: If the well puffs up while baking, gently press it down again with a spoon while still warm, then top with a touch more jam.