Thumbprint Cookies are a must for your Christmas treat plate! And double the batch because they’re going to get eaten fast!
What is it about the Christmas season that just makes one feel like there needs to be dozens and dozens of cookies around? I’m not complaining because I love cookies almost more than life itself. I just find it fascinating that as soon as December hits it’s Christmas cookie madness all around. That’s ok, I’ll jump on board…twist my rubber arm. So now that we’ve decided that we must bake cookies, the biggest question is what kind? Whipped Shortbread? Rugelach? Turtle Cookies? Peppermint Kiss Sugar Cookies, Melt-In-Your-Mouth Sugar Cookies? These are all favourites, but I’ve been craving thumbprint cookies, I just love a melt in your mouth cookie with jam…SO good. So I made some.
These Christmas Thumbprint Cookies filled my craving and then some!
Actually these are the best Christmas cookies I have made to date. I’m not even kidding. This batch only makes 15 cookies, and I’m telling you that is not enough…this recipe needs to be doubled. They taste like butter and brown sugar with raspberry jam and the combination is intoxicating. I made a batch in hopes of being able to send them with the kids to school in their lunches, but the first batch didn’t even make it to the next day, they’re that good.
And I love that this isn’t a complicated recipe…there are no tricky ingredients or steps. You can make the dough and have fresh cookies ready in less than half an hour, all with ingredients you likely already have in your pantry.
Christmas Thumbprint Cookies
- 1/2 cup unsalted butter
- 1/4 cup packed brown sugar
- 1 egg yolk
- 1/2 tsp vanilla
- 1 cup all purpose flour
- 1/4 tsp salt
- raspberry jam
- Preheat your oven to 350 degrees.
- Using a mixer, cream together the butter and sugar.
- Add the egg and vanilla and combine.
- In a separate bowl whisk together the flour and salt.
- Add the flour mix to the butter/sugar mix and combine.
- Line a cookie sheet with parchment paper.
- Roll the dough into 1 inch balls and place them on the baking sheet about 2 inches apart.
- Bake for 5 minutes.
- Then remove from the oven and make an indent in the ball (circular to hold the jam).
- Add about a 1/4 to 1/2 a tsp of raspberry jam to the indent.
- Bake for about 12 - 15 minutes more.
Recipe adapted from allrecipes
If you don’t like raspberry jam, these would be delicious with strawberry, apricot or peach jam, or even marmalade. SO good.
I’m off to make another batch! I hope you try these thumbprint cookies and love them as much as we do!
Have a Merry delicious day!