Thumbprint Cookies
Jam thumbprints are one of the most classic Christmas cookies (and we hear they're one of Santa's favorites!). With a buttery shortbread base and warm jam center, they're the ultimate indulgence. A treat fit for the jolly sleigh-rider in all of us!
I'm nervous my thumbprints will crack. How do I avoid that?!
It's true—this dough is firm, almost like a shortbread, so to make sure it doesn't crack, roll it into balls until smooth and firm, and then gently press your thumb in the center to make sure it doesn't crack. Gently.
Does it matter when I add the jam?
Some recipes for thumbprint cookies call to bake the cookie dough before adding the jam, but we like adding the jam pre bake so that it gets nice and warm and bakes into the dough.
Can I use any flavor of jam or jelly?
Sure can. Our favorites are raspberry (always a crowd-pleaser) and apricot, but strawberry, blackberry, blueberry, and orange marmalade all work.
Can I refrigerate this dough ahead of time?
Absolutely. You can refrigerate it either before or after forming your thumbprints.
Tried making this amazing holiday confection? Let us know how it went in the comments below!
all-purpose flour
baking powder
kosher salt
(1 1/2 sticks) butter, softened
granulated sugar
large egg
pure vanilla extract
assorted jams, for filling cookies
- Preheat oven to 350º and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
- Using a small cookie scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into center of each ball, 1/2” deep. Fill with a small spoonful of jam.
- Bake until edges of cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.
