Christmas ThumbPrint Cookies | A Festive Holiday Classic
Easy Christmas thumbprint cookies made with simple ingredients and festive jam fillings. Perfect for holiday trays and cookie swaps.
Ingredients
- 1 cup all purpose flour plus 2 Tbsp
- ½ cup butter, softened
- 1.5 tsp almond extract or vanilla used vanilla
- ½ tsp salt
- ⅓ cup sugar
- ½ cup raspberry jam or your choice of jam
- 1 egg yolk optional
Instructions
- Cream butter & sugar in your electric kitchen aid mixer. If using egg yolk, then add that, I didn't use it.
- Add your vanilla or almond extract to it
- Slowly add your flour to the mix along with salt
- With the help of the spatula, mix everything until combined
- You will have a soft pliable dough
- Place parchment paper on the baking tray. Taking small portion at a time, make smooth dough balls and put them on the tray a couple of inches apart
- Using the back of the measuring spoon, make an indent or you can use your thumb.
- Cover it with the plastic serene wrap and place it in the fridge for about 45 mins to an hour
- At this time, fill the indents with your choice of jam. Don't overfill it
- Place it back in the fridge for another 10 mins
- Heat the oven at 350F and place the baking sheet in the oven
- Cookies should take 12-13 mins depending on the oven. Keep an eye after 11 mins to make sure the bottoms don't burn
- Once you take them out of the oven, let it sit for a min and then with the help of the spatula, transfer one by one on the cooling rack.
- The cookies will harden a bit once they have completely cooled down.
- Place them in an air tight container and enjoy them with a cup of tea or coffee.