Christmas Thumbprint Cookies with Raspberry Jam
These Christmas thumbprint cookies are a delightful holiday treat featuring a soft, buttery dough filled with sweet raspberry jam. Perfectly sized for holiday parties or gift-giving, these classic cookies blend simple ingredients into a festive favorite that’s easy to prepare and loved by all ages.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
Filling
- ½ cup raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which creates a tender texture for the cookies.
- Combine Ingredients: Add the vanilla extract, all-purpose flour, and salt to the creamed butter mixture. Mix until all ingredients are thoroughly combined and form a soft dough.
- Shape Cookies: Roll the dough into evenly sized balls, about 1 inch in diameter, and place them spaced apart on the prepared baking sheets.
- Create Thumbprints: Use your thumb or the back of a small spoon to press an indentation into the center of each dough ball, creating a small well for the jam.
- Fill with Jam: Spoon a small amount of raspberry jam into each indentation, taking care not to overfill to prevent spilling during baking.
- Bake Cookies: Bake in the preheated oven for 12–14 minutes or until the edges are set and the cookies are lightly golden.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- For a festive touch, sprinkle some colored sugar around the jam before baking.
- Store cookies in an airtight container at room temperature for up to one week.
- Raspberry jam can be substituted with other flavors like apricot or strawberry for variety.