Best Christmas Thumbprint Cookies (Print-Friendly Version)
Buttery, jam-filled thumbprint cookies perfect for Christmas celebrations and holiday gatherings.
# Ingredients You'll Need:
→ Cookies
01 -
0.5 teaspoon baking powder
02 -
1 large egg, at room temperature
03 -
2 teaspoons pure vanilla extract
04 -
200 grams white sugar
05 -
227 grams salted butter, softened at room temperature
06 -
312 grams all-purpose flour
→ Filling
07 -
240 millilitres raspberry or apricot jam
# How to Make It:
01 -
Preheat oven to 165°C (325°F) to ensure optimal baking conditions.
02 -
In a stand mixer fitted with paddle attachment, beat salted butter, white sugar, and baking powder on medium speed until mixture is light and fluffy, about 3 to 4 minutes.
03 -
Scrape down sides of the bowl. Add the egg and beat thoroughly until fully incorporated. Add vanilla extract and mix until combined.
04 -
Gradually add all-purpose flour on low speed, mixing only until just combined to avoid tough dough.
05 -
Roll dough into 2.5-centimetre balls. Place balls at least 2.5 centimetres apart on a baking sheet.
06 -
Using your thumb or a rounded tool, make a central indentation in each dough ball for jam filling.
07 -
Spoon raspberry or apricot jam into each indentation, slightly overfilling to account for spreading during baking.
08 -
Bake in the preheated oven for 20 minutes. Rotate the baking sheet halfway through to ensure even cooking.
09 -
Allow cookies to cool on a wire rack for several minutes before transferring them from the pan. Continue cooling on the rack until room temperature is reached.
# Extra Information:
01 -
For optimal texture, avoid overmixing dough after flour is added.
02 -
Cookies can be filled with any preferred flavour of jam.