Classic Christmas Thumbprint Cookies
Tender brown sugar shortbread cookies rolled in sugar and filled with seedless raspberry jam before baking. A classic Christmas cookie tray favorite that holds its shape and stacks neatly.
Servings 24 cookies
Ingredients
For the Cookies
- 1 cup unsalted butter softened to room temperature (226 g)
- ⅓ cup granulated sugar 67 g
- ⅓ cup light brown sugar packed (70 g)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 2 ¼ cups all-purpose flour spooned and leveled (280 g)
- 2 teaspoons cornstarch
- ½ teaspoon salt
For Rolling and Filling
- ⅓ cup granulated or sparkling sugar for rolling
- ⅓ cup seedless raspberry jam or other thick preserves (105 g)
Instructions
Make the Dough
- Line a baking sheet with parchment paper.
- Beat the softened butter in a large bowl for about 30 seconds until creamy. Add the granulated sugar and brown sugar and beat on medium-high for 1 minute until light and fluffy.
- Add the egg yolk, vanilla extract, and almond extract and beat until smooth.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Add to the butter mixture in two or three additions on low speed, mixing until a soft dough forms. Finish by hand if needed.
Shape the Cookies
- Scoop the dough into 1 tablespoon portions and roll each between your palms until completely smooth with no cracks.
- Roll each ball in the sugar and place 2 inches apart on the prepared baking sheet.
- Press your thumb or the rounded back of a ½ teaspoon measure into the center of each ball to make a well about halfway down. Pinch any cracks closed.
- Freeze the shaped cookies on the baking sheet for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C).
Fill and Bake
- If the jam is stiff, microwave it for 5 to 10 seconds and stir until spoonable. Fill each well with about ½ teaspoon of jam, level with the rim.
- Bake for 11 to 13 minutes, until the edges just begin to turn light golden.
- Cool completely on the baking sheet, about 30 minutes, until the jam sets.
Notes
- Measure the flour carefully: Spoon and level or weigh 280 g. Too much flour causes cracks and dry cookies.
- Do not overfill: Jam mounded above the rim will bubble over during baking.
- Make ahead: Freeze shaped, unfilled dough balls up to 3 months. Fill and bake from frozen, adding 1 to 2 minutes.
- Storage: Keep in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 2 months.
- Nut coating: Dip dough balls in foamy egg white and roll in ¾ cup finely chopped pecans, walnuts, or almonds instead of sugar.