Description
Buttery and festive, these Christmas Thumbprint Cookies are filled with raspberry jam and perfect for holiday gatherings, gift boxes, or cozy evenings by the fire.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and sugar until light and fluffy. Beat in the egg yolks and vanilla extract.
- Add flour and salt to the mixture and stir just until a soft dough forms.
- Scoop out tablespoon-sized portions of dough, roll into balls, and place on the baking sheet.
- Press a small well into each dough ball using your thumb or the back of a spoon.
- Fill each indentation with a bit of raspberry jam.
- Bake for 12 to 14 minutes or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill dough if it’s too sticky to handle.
- Use any thick jam you love—apricot, strawberry, or fig.
- For extra flair, dust with powdered sugar once cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: thumbprint cookies, Christmas cookies, raspberry jam cookies, holiday baking, festive cookie recipe