Christmas Thumbprint Cookies
The holiday season is the perfect time to fill your kitchen with the sweet scent of freshly baked cookies. Christmas thumbprint cookies are a festive treat that’s as delightful to make as they are to eat.
Equipment
- Mixing Bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking Sheet
- Cooling Rack
- Teaspoon or Small Spoon
- Cookie scoop (optional)
Ingredients
For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional, but adds a nice depth
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/3 cup jam raspberry, strawberry, apricot, or your favorite
- Optional: 1/4 cup finely chopped nuts or sprinkles for topping
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
- Pro Tip: If you want perfectly round cookies, chill the dough for 10–15 minutes before shaping—it helps hold the shape while baking.
Cream the Butter and Sugar
- In a large mixing bowl, add the softened butter and granulated sugar.
- Use a hand mixer or stand mixer to beat on medium speed until light and fluffy, about 2–3 minutes.
- Pro Tip: Scrape down the sides of the bowl once or twice to make sure everything is evenly combined.
Add Extracts
- Mix in the vanilla extract and almond extract (if using) until fully incorporated.
- The aroma here is amazing and really starts that holiday feeling!
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the butter mixture on low speed. Mix until just combined. Avoid overmixing—overworked dough can make cookies tough.
Shape the Cookies
- Scoop out about 1 tablespoon of dough and roll it into a smooth ball.
- Place the dough balls on the prepared baking sheet about 2 inches apart.
- Use your thumb (or the back of a teaspoon) to gently press an indentation into the center of each ball.
Fill the Thumbprints
- Spoon a small amount of your favorite jam into each indentation. Don’t overfill, or it may spill while baking.
- Optional: Sprinkle chopped nuts or festive sprinkles over the jam for extra holiday flair.
Bake the Cookies
- Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
- Pro Tip: Keep an eye on them in the last 2 minutes—overbaking can dry them out, and we want soft, tender cookies.
Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Once fully cooled, store in an airtight container to keep them fresh.
Notes
Nutritional Value (Per Cookie):
- Calories: 115
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 35mg
- Total Carbohydrates: 14g
- Sugars: 7g
- Protein: 1g
- Fiber: 0.3g