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
Ingredients
- 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
Instructions
- 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!
27 Comments
Amy
December 11, 2015 at 11:23 AMThe best cookies to make with little ones.
[email protected]
December 13, 2015 at 1:43 PMThey really are! And so delicious!
Georgette
December 13, 2015 at 10:40 AMThanks I was just looking for this recipe.cant wait to try.i am using my homemade white peach jam.
[email protected]
December 13, 2015 at 1:44 PMOh that sounds delicious! Homemade jam is the best! Happy baking!
Lori
December 13, 2015 at 4:53 PMThis recipe is duplicate to my recipe for birdnests ~ you roll them in the egg white and coconut and put a dab of raspberry jam in them. They are yummy!
[email protected]
December 14, 2015 at 1:32 PMOh I love the idea of rolling them in coconut! Delicious!
Shazmina
November 21, 2018 at 1:58 PMHow well do these freeze? Can I make them and bake later?
Jo-Anna Rooney
November 21, 2018 at 5:19 PMHi Shazima! They freeze pretty well, as long as the jam doesn’t get crushed in packaging. Another option is that you could freeze the dough in 1 inch balls, then let them thaw slightly before baking.
Svengo42
December 14, 2020 at 8:37 AMHi, I was wondering how long you would freeze the dough for.
Jo-Anna Rooney
December 14, 2020 at 11:56 AMHi! You can freeze the uncooked dough for probably 3 months. Just bring it up to room temperature before you shape and roll it.
Jasmine
December 19, 2018 at 12:59 PMAmazing!!!! Went fast
Jo-Anna Rooney
December 20, 2018 at 4:16 PMI’m so happy you enjoyed them Jasmine! They go fast here too!
Emily
December 23, 2018 at 2:50 PMA super easy to make and delicious cookie!
piper
June 24, 2019 at 10:01 AMsoo good
Jo-Anna Rooney
June 24, 2019 at 1:23 PMI’m so glad you enjoyed them! They’re a fave here too!
piper
August 15, 2019 at 10:52 AMbest cookies ever!!!!!!
Jo-Anna Rooney
August 15, 2019 at 11:55 AMI’m so happy you enjoyed them! They really are SO good!!
Long
November 4, 2020 at 2:24 AMLove theses! this cakes will definitely be on my list for this coming Christmas season! THanks for sharing
Jo-Anna Rooney
November 4, 2020 at 11:11 AMEnjoy!
Dustin
November 12, 2020 at 8:02 PMCan you put them in the refrigerator over night, until you serve them the next day?
Jo-Anna Rooney
November 13, 2020 at 10:16 AMYou can, but I don’t usually refrigerate them at all.
VALERIE
December 10, 2020 at 6:42 PMHi, the stated temp says 350 deg Celsius. Should it be Farenheit instead ; my oven max is 250 deg Celsius
Jo-Anna Rooney
December 11, 2020 at 11:56 AMIt’s 350 degrees F.
Jodie Donahoo
December 23, 2020 at 1:19 AMI made these tonight and doubled the recipe, as you suggested. Now I’m really wishing I had quadrupled it! I guess I know what I’ll be doing tomorrow! Thanks so much!!!
Jo-Anna Rooney
December 23, 2020 at 10:32 AMYou’re so welcome! I’m so happy you love them as much as we do!
Kirky
February 14, 2021 at 11:10 AMThese cookies are delicious!! I must have made mine a little smaller because I found I had to remove them from the ovenn10 minutes after I added the jam. They made 18 cookies. Will definitely be making these again!
Jo-Anna Rooney
February 16, 2021 at 11:17 AMI’m so happy you enjoyed them!