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
Scale
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
