Can I make Christmas Thumbprint Cookies ahead of time?

Yes! You can make the dough up to two days in advance and store it wrapped in the refrigerator. You can also freeze both the shaped dough (without jam) or fully baked cookies. Add the jam before baking if frozen as dough, or after thawing if already baked.

How do I stop my thumbprint cookies from cracking?

To prevent cracking, roll your dough into perfectly smooth balls before pressing. Also, don’t press too quickly or with a twisting motion—apply gentle, even pressure straight down. If small cracks form, smooth them out with your fingers.

What's the best way to fill the cookies without a mess?

Use a small spoon or piping bag to fill the indentations with jam. Stirring the jam first helps make it more spreadable. Stick to about 1/2 teaspoon per cookie to avoid bubbling or overflow during baking.

Christmas Thumbprint Cookies Recipe – Easy & Festive

Description

Classic Christmas Thumbprint Cookies made with buttery shortbread dough and filled with festive raspberry or apricot jam. These soft, chewy cookies are a nostalgic holiday favorite—perfect for cookie exchanges, gifting, or festive baking with kids.

Ingredients

Scale

2 1/2 cups all-purpose flour: provides structure and texture
1 cup salted butter (softened): adds rich, buttery flavor
1 cup white sugar: sweetens and helps the cookies brown
1 large egg (room temperature): binds the ingredients
2 tsp pure vanilla extract: enhances flavor with a warm aroma
1/2 tsp baking powder: creates a lighter, tender crumb
1 cup jam (raspberry or apricot): adds a fruity, festive filling

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Instructions

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a stand mixer, cream together the softened butter, white sugar, and baking powder on medium speed until light and fluffy (about 3–4 minutes).
Scrape down the sides of the bowl, add the egg, and beat until fully incorporated.
Mix in the vanilla extract until combined.
Reduce mixer speed to low and gradually add the flour. Mix until just combined—do not overmix.
Roll dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
Gently press a thumbprint or use the back of a spoon to make an indentation in the center of each ball.
Stir the jam and fill each indentation with about 1/2 teaspoon of jam.
Bake for 20 minutes, rotating the pan halfway through for even baking.
Let cookies cool for a few minutes on the pan, then transfer to a wire rack to cool completely.

Notes

Use thick jam to avoid over-spreading during baking.
Chill dough for 30 minutes if it’s too soft or warm.
Don’t overfill the thumbprint to prevent jam bubbling over.
Store cookies in an airtight container with parchment layers to prevent sticking.
Freeze dough balls without jam for up to 3 months—fill and bake later.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 65
Sugar: 4g
Sodium: 35mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 0.5g
Cholesterol: 10mg