Few things say “holiday cheer” more than a tray of beautifully baked Christmas cookies. And when it comes to festive classics, nothing beats Soft Christmas Thumbprint Cookies—tender, buttery, and filled with sweet jam or glaze. These cookies are not only delicious but also fun to make with kids, friends, or on your own while sipping hot cocoa and listening to holiday tunes.
Whether you’re hosting a cookie swap, preparing a dessert platter, or simply craving something sweet and nostalgic, these cookies will bring joy and flavor to every bite.
Ingredients
For the Cookie Dough:
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1 cup (226g) unsalted butter, softened
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2/3 cup (135g) granulated sugar
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1 large egg yolk
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1 teaspoon pure vanilla extract
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2 1/4 cups (280g) all-purpose flour
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1/4 teaspoon salt
For the Filling:
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1/2 cup fruit jam or preserves (strawberry, raspberry, or apricot work best)
Optional: swap with chocolate ganache, caramel, or icing for variety
Optional Glaze (for drizzling):
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1/2 cup powdered sugar
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1–2 tablespoons milk or cream
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1/4 teaspoon almond or vanilla extract
Required Kitchen Tools
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Electric mixer (stand or hand-held)
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Mixing bowls
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Measuring cups and spoons
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Rubber spatula
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Baking sheet
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Parchment paper or silicone baking mat
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Small spoon or ½ teaspoon (to make the thumbprint indentations)
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Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 2–3 minutes). Add the egg yolk and vanilla extract, then mix until combined.
Gradually add the flour and salt, mixing on low speed just until a soft dough forms. Avoid overmixing to keep the cookies tender.
Step 2: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30–45 minutes. This helps the cookies keep their shape when baking.
Step 3: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Step 4: Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet about 2 inches apart.
Using your thumb, the back of a ½ teaspoon, or the end of a wooden spoon handle, gently press an indentation into the center of each dough ball.
Step 5: Fill with Jam
Fill each indentation with about ½ teaspoon of jam. Be careful not to overfill—the jam will spread slightly while baking.
Step 6: Bake
Bake in the preheated oven for 12–14 minutes, or until the edges are just barely golden and the cookies look set. Avoid overbaking to keep them soft.
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Optional Glaze
Once cookies are cool, whisk together powdered sugar, milk, and extract to make a glaze. Drizzle over the cookies using a spoon or piping bag for a festive finish.
Helpful Tips for Making or Serving
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Don’t skip the chilling step – it keeps the dough firm and helps prevent spreading.
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Use high-quality jam – thick jam or preserves with chunks of fruit will hold better during baking.
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Add a festive twist – drizzle with white chocolate, sprinkle with crushed candy canes, or use red and green icing.
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Make ahead – the dough can be made and refrigerated up to 3 days in advance, or frozen for up to 2 months.
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Storage – store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies (unglazed) for up to 3 months.
Approximate Nutritional Value (Per Cookie – yields ~30 cookies)
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Calories: 120
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Total Fat: 6g
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Saturated Fat: 4g
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Carbohydrates: 15g
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Sugar: 6g
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Protein: 1g
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Sodium: 30mg
Nutritional values may vary depending on the type of jam or glaze used.
Conclusion
If you’re looking for classic Christmas cookies that are easy to make, irresistibly soft, and endlessly customizable, these thumbprint cookies are a must-try. Whether filled with bright raspberry jam or creamy chocolate ganache, they offer just the right blend of buttery richness and festive sweetness.