There’s something magical about the aroma of butter and sugar wafting through the kitchen during the holidays. When that scent includes hints of vanilla and jam, you know Christmas thumbprint cookies are in the making. These soft, tender cookies with their jewel-like centers aren’t just treats—they’re little pieces of holiday tradition.
I’ve been baking these thumbprint cookies for years, and they never fail to disappear quickly from holiday gatherings. The buttery, melt-in-your-mouth texture paired with sweet fruit preserves creates that perfect balance that keeps everyone reaching for “just one more.”
Whether you’re an experienced baker or trying your hand at holiday cookies for the first time, these Soft Christmas Thumbprint Cookies are wonderfully forgiving and endlessly customizable. Let me show you how to make these holiday classics that are bound to become a cherished part of your Christmas baking tradition.
Why This Recipe is Awesome
What makes these Soft Christmas Thumbprint Cookies stand out from the rest? It’s all in the texture. While many thumbprints can be crumbly or overly firm, this recipe yields cookies with a tender, soft bite that perfectly complements the sweet jam center. The dough comes together in minutes with basic pantry ingredients you likely already have on hand. No fancy equipment or techniques required—just good old-fashioned mixing and shaping that even the kids can help with.
These cookies are incredibly versatile, too. You can use any jam or preserve you prefer, making each batch uniquely yours. Red and green preserves like strawberry and mint or lime create a festive holiday look, but you’re welcome to experiment with any flavors your family loves.
Best of all, these cookies maintain their softness for days (though they rarely last that long!), making them perfect for holiday gift boxes and cookie exchanges.
Equipment needed: Mixing bowls, measuring cups and spoons, baking sheets, parchment paper, cooling rack
Soft Christmas Thumbprint Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional but recommended
- 2 large egg yolks room temperature
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup various fruit preserves strawberry, raspberry, apricot, etc.
- Optional: 1/2 cup finely chopped nuts for rolling
- Optional: 1/2 cup powdered sugar for dusting
Instructions
- Prepare your oven and equipment. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.
- Cream butter and sugar until fluffy. In a large bowl, beat the softened butter and granulated sugar together for about 3 minutes until the mixture is light and creamy. This incorporates air for a tender texture.
- Add flavor and egg yolks. Beat in the vanilla extract, almond extract (if using), and egg yolks until fully incorporated and smooth. The mixture should look slightly pale yellow and have a silky consistency.
- Incorporate dry ingredients carefully. Add the flour and salt to the butter mixture, mixing at low speed just until combined. Overmixing will develop the gluten and result in tough cookies.
- Shape the dough into balls. Roll the dough into 1-inch balls (about 1 tablespoon each). If using nuts, roll the balls in chopped nuts now.
- Create the thumbprint indentation. Place the balls 2 inches apart on the prepared baking sheets. Using your thumb or the back of a 1/4 teaspoon measuring spoon, press gently into the center of each ball to create a well for the jam.
- Fill with preserves. Spoon about 1/2 teaspoon of fruit preserves into each indentation, being careful not to overfill. The jam will spread slightly during baking.
- Bake until just set. Bake for 10-12 minutes or until the edges are just barely turning golden. The cookies should not brown significantly—this ensures they stay soft.
- Cool properly for best texture. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up slightly as they cool but remain tender.
- Add final touches if desired. Once completely cool, dust lightly with powdered sugar for a snow-kissed appearance if desired.
Notes
- For the best texture, make sure your butter is properly softened but not melted.
- If your dough feels too sticky, refrigerate it for 20-30 minutes before rolling into balls.
- The indentations may rise slightly during baking. If this happens, you can gently press them down again while the cookies are still warm.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- To make ahead, you can freeze the shaped, unbaked cookies (without jam) and bake them fresh. Just add a minute to the baking time.
Calories & Nutritional Info
- Calories: Approximately 120 calories per cookie
- Fat: 7g (4.5g saturated)
- Carbohydrates: 14g
- Protein: 1g
- Sodium: 50mg
- Sugar: 7g
- Suitable for vegetarians (contains eggs and dairy)
Common Mistakes to Avoid
- Overfilling the thumbprints – Too much jam will bubble over during baking and create a sticky mess. Stick to 1/2 teaspoon per cookie.
- Overbaking the cookies – These should remain pale with just a hint of golden color at the edges to maintain their softness.
- Making inconsistent indentations – Try using a measuring spoon for uniform wells that will hold the jam properly.
- Using cold ingredients – Room temperature butter and eggs are essential for a smooth, well-incorporated dough.
- Working with warm dough – If your kitchen is warm or your hands heat the dough, the cookies may spread too much. Chill if needed.
Alternatives & Substitutions
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
- Vegan adaptation: Use plant-based butter and replace egg yolks with 3 tablespoons of aquafaba (chickpea liquid).
- Flavor variations: Replace the almond extract with orange zest, lemon zest, or a touch of cinnamon for different flavor profiles.
- Alternative fillings: Instead of jam, try chocolate ganache, caramel, or lemon curd for delicious variations.
- Nut-free coating: Roll cookies in colored sugar sprinkles instead of nuts for a festive appearance without allergens.
FAQs
Why did my thumbprint cookies crack around the edges?
Cracking usually happens when the dough is too cold or dry. Make sure your ingredients are at room temperature, and don’t overwork the dough. If cracking persists, try adding a tablespoon of milk to moisten the dough slightly.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to a month. If refrigerated, let it sit at room temperature for 20-30 minutes before shaping. If frozen, thaw overnight in the refrigerator.
Why did my jam soak into the cookie during baking?
This happens when the indentation isn’t deep enough or the dough is too warm. Make sure to create a substantial well in each cookie, and consider chilling the shaped cookies for 15 minutes before adding jam and baking.
How do I keep my thumbprint cookies soft for days?
Store them in an airtight container with a slice of bread, which helps maintain moisture. Also, make sure you haven’t overbaked them—they should be just barely set when you remove them from the oven.
Can I mail these cookies as gifts?
Yes! These soft thumbprints travel well. Once completely cooled, place them in a tin with parchment paper between layers. They should remain fresh for about a week if properly packaged.
Final Thoughts
There’s something so special about watching friends and family reach for these Soft Christmas Thumbprint Cookies with delight in their eyes. The beauty of these cookies lies in their simplicity and the joy they bring.
As you master this recipe, don’t be afraid to make it your own with different jams, extracts, or decorative touches. The tradition of holiday baking is about more than just the treats—it’s about creating memories that last well beyond the season.
