The snow was falling softly the first time I baked these cookies with my kids. We had a playlist of holiday classics playing, little fingers pressing into cookie dough, and the kitchen smelled like butter and vanilla. That memory lives in every batch of these Soft Christmas Thumbprint Cookies I make now. They’re more than just a sweet treat—they’re a moment of togetherness, the kind of recipe that makes your kitchen feel like the heart of the season. Whether you’re hosting, gifting, or simply baking to enjoy a quiet evening by the tree, these jam-filled cookies are the soft, chewy, and festive bite you didn’t know you needed.
Table of Contents
Why You’ll Love Soft Christmas Thumbprint Cookies
- They’re incredibly soft with a lightly crisp edge and a chewy center.
- The jam adds bright, fruity flavor and a pop of holiday color.
- Perfect for kids to help with—rolling, pressing, and decorating.
- Festive and giftable. They look beautiful in cookie tins and holiday boxes.
- A wonderful non-chocolate option to balance richer cookie assortments.
- Easily customizable with different fillings and coatings.
Ingredients:
- 1 cup (226 g) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg yolk
- 3/4 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tsp cornstarch
- 1/2 tsp salt
- 1/2 cup granulated sugar (for rolling)
- 1/3 cup jam or preserves (raspberry, apricot, strawberry, or your favorite)
Optional: zest of 1 lemon, colored sanding sugar, chopped nuts for edges.
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Cream butter and sugars until fluffy. Add yolk and vanilla. Mix well.
- Whisk dry ingredients (flour, cornstarch, salt) and add to butter mix. Mix until combined.
- Shape dough into balls (about 1 tbsp each). Roll in granulated sugar.
- Press thumbprint into center of each ball. Chill for 10 minutes to reduce spreading.
- Spoon jam into indentations (about 1/4 tsp).
- Bake 11–13 minutes, until edges just begin to turn golden.
- Cool on pan 5 minutes, then transfer to rack.
How to Serve Soft Christmas Thumbprint Cookies
These cookies look stunning nestled among your holiday favorites. I love placing them alongside our Pumpkin Cookies for a contrast of cozy fall and festive fruit flavors. For parties, stack them in a tiered cookie tray beside our Red Velvet Cake Oreo Cookies. They’re also perfect for edible gift boxes—just layer with parchment in a holiday tin and tie with ribbon.
Kids especially love these! Try offering a trio of jam flavors so they can choose their favorite. Add them to your Christmas morning spread with coffee and hot cocoa. Or enjoy a quiet evening nibble while watching movies with your family, like we do every year.
How to Store Soft Christmas Thumbprint Cookies
Store cooled cookies in an airtight container at room temp for 4–5 days. To keep them from sticking, place wax paper between layers. They also freeze well—just flash freeze on a tray, then store in zip-top bags for up to 2 months. Thaw at room temp before serving.
Avoid refrigerating unless necessary, as it can dry them out. If needed, re-crisp in a 300°F oven for a few minutes. You can also freeze unbaked, shaped cookies—just add jam right before baking. That way, you can enjoy freshly baked cookies anytime during the season.
Tips to Make Soft Christmas Thumbprint Cookies
- Use room temp butter, not melted—it’s key for proper texture.
- Don’t overwork the dough. Mix until just combined.
- Roll dough smooth—cracks will split when pressing.
- Warm the jam slightly for easy spooning.
- Don’t overfill the indent or jam may overflow.
- Press gently but deep enough for the indent to hold.
- Bake one tray at a time for even results.
I’ve found that making a test batch of two cookies helps you gauge bake time and jam behavior with your oven. It’s a little thing that makes a big difference.
Variations of Soft Christmas Thumbprint Cookies
- Chocolate Dough: Add 2 tbsp cocoa to dough.
- Lemon Curd Fillings: Swap jam for lemon or orange curd.
- Nuts or Coconut: Roll edges in chopped pecans or shredded coconut.
- Sprinkles & Sugar Coatings: Roll in red or green sanding sugar.
- Different Extracts: Try almond or orange in place of vanilla.
- Mini Versions: Use 1 tsp dough for bite-size cookies.
These cookies also play well in assorted boxes with our Blueberry Cookies or Best Chocolate Chip Cookies. They’re a soft, sweet counterpoint to bolder flavors.
FAQs
Q: Why are my cookies spreading too much?
A: Warm dough, overmixing, or too little flour. Try chilling the dough.
Q: Can I freeze them?
A: Yes! Both unbaked (shaped) and baked cookies freeze beautifully.
Q: Do I need to chill the dough?
A: It’s optional but helps reduce spreading for cleaner shapes.
Q: Can I make these gluten-free?
A: Use a 1:1 gluten-free flour blend. Results may vary slightly.
Final Thoughts
Thumbprint cookies are more than just a sweet—each one feels like a tiny, edible memory. These soft holiday cookies bring cheer, color, and charm to any celebration. Whether they’re part of your gifting, your table, or your traditions, I hope they make your season just a bit more magical.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
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Soft Christmas Thumbprint Cookies
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft Christmas Thumbprint Cookies are buttery, tender, and filled with colorful jam. A perfect non-chocolate treat for cookie trays, holiday gifts, or baking with kids.
Ingredients
- 1 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (for rolling)
- 1/3 cup jam or preserves (raspberry, apricot, or strawberry)
Instructions
1. Preheat oven to 375°F (190°C) and line baking sheets with parchment.
2. In a bowl, cream butter and both sugars until light and fluffy.
3. Add egg yolk and vanilla. Mix until smooth.
4. Whisk together flour, cornstarch, and salt in a separate bowl.
5. Gradually add dry ingredients to butter mixture until combined.
6. Roll dough into 1 tbsp balls, smooth out cracks, and roll in granulated sugar.
7. Place on baking sheet and press a thumbprint into each center.
8. Fill each indent with a small amount of jam (about 1/4 tsp).
9. Chill for 10 minutes, then bake for 11–13 minutes until edges are set.
10. Cool on the pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
Use seedless jam or preserves for best results.
Don’t overfill indentations to prevent overflowing.
For extra sparkle, roll in colored sugar before baking.
Cookies freeze well either before or after baking.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg