Christmas Thumbprint Cookies
These delightful Christmas Thumbprint Cookies are easy to make and perfect for the holidays. Soft and buttery cookies filled with sweet jam make a festive treat.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment paper
Ingredients
Main Ingredients
- 1 cup (2 sticks) Unsalted Butter softened
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Raspberry Jam or your favorite jam
- 1/2 cup Powdered Sugar for dusting
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls. Place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb to make a 1/2-inch deep indentation in the center of each cookie ball.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once completely cool, dust with powdered sugar.
Notes
For a festive touch, use different colored jams or add sprinkles before baking. Store cookies in an airtight container at room temperature for up to a week.