There’s something so nostalgic and joyful about biting into a cookie with a sweet, colorful jam nestled right in its center—that’s exactly why this Christmas Thumbprint Cookies Recipe holds a special place on my holiday dessert table. These treats are as fun to make as they are to eat, with buttery edges and soft, tender centers that practically melt in your mouth.
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Why You'll Love This Recipe
I’ve baked countless cookie recipes over the years, but this Christmas Thumbprint Cookies Recipe consistently wins for its simplicity and the sheer magic of customization. The moment you press that thumbprint into each dough ball, you know you’re crafting something truly special.
- Easy and Foolproof: The dough is soft and forgiving, so even if you’re not a pro baker, you’ll still nail these every time.
- Customizable at Heart: Whether it’s raspberry jam, lemon curd, or even a splash of chocolate, you can switch up fillings and toppings for endless holiday variety.
- Perfect Texture: These cookies have that ideal balance of a crisp outside and a soft, tender inside that keeps you coming back for more.
- No Chill Time Required: Ready to bake almost immediately, making last-minute cookie cravings totally manageable!
Ingredients & Why They Work
The magic of this Christmas Thumbprint Cookies Recipe lies in its simple, classic ingredients that come together to create a soft yet sturdy dough that holds its shape beautifully while baking. Plus, I'll share some little tips on why these ingredients come in handy.
- Unsalted Butter: Using softened unsalted butter lets you control the salt level yourself and lends a rich, creamy texture to the dough.
- Granulated and Brown Sugar: Combining these gives the cookies a nice balance of sweetness and slight caramel depth from the brown sugar.
- Sea Salt: Just a pinch enhances the flavors without overpowering the sweetness.
- Large Egg: Binds everything together, adding moisture and structure to your cookies.
- All Purpose Flour: Standard pantry staple that provides the base structure for the cookies. Make sure to measure correctly for the best results.
- Baking Powder: Gives just enough lift to keep the cookies light, not cakey.
- Pure Vanilla Extract: A must-have for that warm, cozy flavor that makes cookies taste homemade.
- Dutch Processed Cocoa Powder: For the chocolate half of the dough, this provides a deep, mellow chocolate flavor without bitterness.
- Granulated Sugar for Coating: Adds a delightful crunch and sparkle on the outside that contrasts the soft centers.
- Seedless Jam: My go-to filling—raspberry is a classic, but feel free to experiment with your favorites for a pop of fruity sweetness.
Make It Your Way
What I really adore about this Christmas Thumbprint Cookies Recipe is how adaptable it is to your own tastes and mood. I often stir in chopped nuts or switch the jam for festive accents, and you should absolutely play around with it too—you’ll be surprised how many delicious combos you can dream up.
- Variation: Once, I swapped out the jam for dollops of creamy lemon curd, and it brought a bright citrus zing that cut through the buttery sweetness beautifully.
- Dietary tweak: Use gluten-free flour blends if you need to avoid gluten; just test the dough’s consistency and add a splash of milk if needed.
- Seasonal flair: Spice up the dough with a pinch of ground cinnamon or ginger for an extra holiday vibe.
- Dips and coatings: Roll the dough balls in crushed candy canes or finely chopped pistachios for that festive crunch and color pop.
Step-by-Step: How I Make Christmas Thumbprint Cookies Recipe
Step 1: Creaming the Butter and Sugars
Start by combining the softened butter, brown sugar, and granulated sugar in a large bowl or your stand mixer. Beat them together until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step is important because it traps air, giving your cookies that tender, melt-in-your-mouth texture. I always scrape down the sides of my bowl halfway through to make sure everything mixes evenly.
Step 2: Adding Eggs, Vanilla, and Salt
Next, add the pinch of sea salt, the large egg, and the vanilla extract. Beat these into your butter and sugar mixture until it's smooth and fluffy again. The vanilla extract is a must here—it brightens the whole dough and creates that classic cookie aroma that fills your kitchen with holiday cheer.
Step 3: Incorporating Dry Ingredients
Sift the flour and baking powder directly into the wet mixture to avoid lumps. Then, fold gently with a spatula until a soft cookie dough comes together. Be careful not to overmix here—you want a tender cookie, not a tough one.
Step 4: Creating the Chocolate Dough
Remove about half of your cookie dough and place it in a separate bowl. Stir the Dutch processed cocoa powder into this portion until it’s evenly combined. This chocolate dough adds a beautiful contrast to the vanilla dough and gives you two flavors to enjoy from one batch. Remember to mix gently to keep the dough texture consistent.
Step 5: Shaping and Coating the Cookies
Use a 1½ tablespoon cookie scoop to portion out dough balls from both the vanilla and chocolate dough. Roll each ball between your palms to smooth out any cracks. Then, toss them in your preferred coating—granulated sugar is classic, but I love mixing things up with powdered sugar, crushed nuts, or coconut flakes. This step not only adds texture but also gives your cookies a delightful sparkle.
Step 6: Making the Thumbprint and Filling
Now for the fun part—pressing your thumb or a teaspoon into the center of each dough ball to make an indentation. For an extra personal touch, I sometimes shape the indent into a small heart using my finger—it adds a sweet, festive flair. Fill these pockets with your jam of choice (seedless raspberry is a classic favorite). If you’re using softer fillings like Nutella or chocolate, wait to add those until the cookies are baked and still warm.
Step 7: Baking and Cooling
Arrange your cookies on a parchment-lined baking sheet, leaving about 2 inches of space to allow for spreading. Bake at 355°F (180°C) for 8 to 10 minutes. Watch them closely—the edges should be just set with a hint of golden color, but the centers stay soft. Overbaking will give you crispy cookies, which is delicious too, but different from the tender texture I love. Let them cool completely on a wire rack before adding any final toppings or storing.
Top Tip
After baking these Christmas Thumbprint Cookies, here are the little insights I’ve picked up that really help me get the best results every time—these could save you some trial and error too!
- Scoop Size Matters: Using a consistent-size cookie scoop keeps your cookies uniform in size and bake evenly.
- Don’t Skip the Sugar Coating: Rolling the dough balls in sugar before baking adds a lovely crunch and festive sparkle that’s worth the extra step.
- Finger-Shaped Hearts: For a charming holiday touch, shape the thumbprint into a heart using your finger — it’s easier than it sounds and looks adorable.
- Watch Your Bake Time: Cookies can go from soft to crispy quickly—set a 8-minute timer and check them early to avoid overbaking.
How to Serve Christmas Thumbprint Cookies Recipe
Garnishes
I love finishing these cookies with a few festive garnishes. A light dusting of powdered sugar mimics fresh snow, while adding a tiny mint leaf or placing a Hershey’s kiss right in the jam cavity (right after baking!) elevates the look and flavor. For nut lovers, sprinkle chopped pistachios or almonds on top for a nutty crunch.
Side Dishes
These cookies pair perfectly with a warm mug of spiced hot chocolate or your favorite holiday coffee blend. I also like to serve them alongside a light citrus salad or fresh fruit platter to balance the sweetness.
Creative Ways to Present
For party platters, arrange these thumbprint cookies in festive shapes—like a wreath or tree—using greenery or holly sprigs as a base. Gift-wise, I love stacking them in clear jars layered with colorful parchment paper and tying with a ribbon. Trust me, cookie gifts made this way always get extra oohs and aahs!
Make Ahead and Storage
Storing Leftovers
I store leftover Christmas Thumbprint Cookies in an airtight container at room temperature for up to a week. They stay surprisingly soft and tasty, which is great if you want to bake ahead or share with family and friends over several days.
Freezing
You can freeze the unbaked dough balls (already coated and shaped) by placing them on a tray until firm, then transferring to a zippered freezer bag. When you want fresh cookies, just bake straight from frozen—add a minute or two to the baking time. This method makes holiday baking stress-free!
Reheating
If you have leftover baked cookies, warming them in a low oven (about 300°F/150°C) for 3-5 minutes refreshes their soft texture. I avoid microwaving as it can make them chewy or dry out quickly.
Frequently Asked Questions:
Absolutely! While seedless raspberry jam is a classic, I’ve had fantastic results with lemon curd, Nutella (added after baking), fruit curds, and even small candies. The key is to choose fillings that hold up to baking or add softer fillings after the cookies come out of the oven.
You don’t need to chill the dough for this Christmas Thumbprint Cookies Recipe, which makes it excellent for last-minute baking. The dough holds its shape well when scooped and coated, so you can go straight from mixing to baking without worry.
To keep the jam in place, make sure the thumbprint indentation is deep enough to hold the filling. I usually create a fairly generous depression and avoid overfilling. Adding softer toppings like Nutella or chocolate after baking is often safest to avoid leakage.
Definitely! These cookies store well at room temperature and even freeze nicely either as dough balls or baked cookies. They make a wonderful homemade gift when packaged in boxes or jars, especially with a variety of fillings and toppings for a colorful, festive assortment.
Final Thoughts
This Christmas Thumbprint Cookies Recipe is one I keep coming back to year after year—not only for the delicious cookies themselves but for the memories they help create. Whether you’re baking with family or gifting them to friends, these cookies bring a warm, homemade touch to holiday celebrations. I can’t wait for you to try them out and make your own special versions—trust me, they’ll become a beloved tradition in your kitchen, just like they are in mine.
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Christmas Thumbprint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Christmas Thumbprint Cookies feature a crisp buttery exterior with a soft, tender inside. Perfectly customizable with various toppings and fillings like jam, Nutella, or chocolates, they make an ideal festive treat that stays fresh for days without any chill time.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- ¼ teaspoon sea salt
- 1 large egg
- 2 ½ cups all purpose flour (300g)
- 1 teaspoon baking powder
- 2 teaspoons pure vanilla extract
- 2 tablespoons dutch processed cocoa powder
Toppings and Fillings
- ½ cup granulated sugar for coating (or your preferred topping)
- ½ cup seedless jam (or your preferred fillings such as lemon curd, fruit curd, hard candies, Nutella, chocolates, Hershey kisses)
Instructions
- Prepare Butter and Sugars: In a large bowl or stand mixer, combine butter, brown sugar, and granulated sugar. Beat well until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Wet Ingredients: Add the sea salt, egg, and vanilla extract to the butter and sugar mixture. Beat until the mixture is light and fluffy again.
- Incorporate Dry Ingredients: Sift the all-purpose flour and baking powder directly into the bowl. Fold the ingredients gently until a cookie dough forms.
- Divide and Flavor Dough: Remove half of the cookie dough into a separate bowl. Add the dutch processed cocoa powder to the remaining dough and gently mix until fully incorporated.
- Shape Dough Balls: Using a 1 ½ tablespoon cookie scoop, scoop portions of both vanilla and chocolate dough and roll each into smooth, even balls between your hands.
- Apply Toppings: Roll each dough ball in your chosen topping such as granulated sugar, coarse sugar, powdered sugar, finely chopped roasted nuts, or desiccated coconut to coat evenly.
- Create Thumbprints: Press the center of each dough ball with your thumb or a measuring teaspoon to create an indent for the filling. For a heart shape, push an indent with your index finger and then press again at a slight angle.
- Add Filling: Fill the indentation with your preferred filling such as seedless raspberry jam, lemon curd, or fruit curd. For fillings like Nutella or chocolates, add them after baking when the cookies are still warm.
- Baking: Arrange the cookies on a parchment-lined or nonstick baking sheet, spacing them about 2 inches apart for proper spreading. Bake at 355°F (180°C) for 10 minutes. Be careful not to overbake to maintain softness.
- Finish and Cool: After baking, optionally top with additional toppings like Nutella, chocolates, or Hershey kisses by pressing a teaspoon into the cookie center to create space. Bake cookies in batches and allow them to cool completely on a wire rack before serving.
Notes
- These cookies have a crisp outer shell and a soft interior, perfect for variety and customization.
- No chill time is needed, so this recipe is quick and easy.
- The cookies remain soft for several days making them ideal for cookie boxes or gifting.
- Try different toppings like powdered sugar, chopped nuts, or coconut for unique textures and flavors.
- Fillings can also include hard candies; for meltable fillings like Nutella or chocolates, add after baking to avoid burning.
- Space cookies well on the baking sheet to prevent sticking and ensure even cooking.
Nutrition
- Serving Size: 2 cookies
- Calories: 124 kcal
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.3 g
- Carbohydrates: 14 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 23 mg
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