Holiday Thumbprint Cookies Recipe

These Holiday Thumbprint Cookies are one of my favorite festive treats. Buttery, tender, and filled with sweet jam, they’re as pretty as they are delicious. Whether I’m making them for a cookie exchange or just enjoying a cozy baking day, they never go out of style.

Why You’ll Love This Recipe

I love how simple yet elegant these cookies are. The dough comes together quickly, and I can fill them with any jam I have on hand. They look beautiful on a holiday platter and taste even better with a cup of coffee or hot chocolate. Plus, they’re easy to customize and always crowd-pleasers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)

• Granulated sugar

• Egg yolk

• Vanilla extract

• All-purpose flour

• Salt

• Favorite jam or preserves (raspberry, strawberry, apricot, etc.)

• Powdered sugar (optional, for dusting)

Directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. I cream together the butter and sugar until light and fluffy.

3. I mix in the egg yolk and vanilla, then gradually stir in the flour and salt until a soft dough forms.

4. I roll the dough into 1-inch balls and place them on the baking sheet.

5. I use my thumb or the back of a spoon to gently press a well into the center of each ball.

6. I fill each indentation with about 1/2 teaspoon of jam.

7. I bake for 12–14 minutes, or until the edges are just starting to turn golden.

8. After cooling, I sometimes dust them with powdered sugar for a snowy finish.

Servings and timing

Makes: About 24 cookies
Prep time: 15 minutes
Cook time: 12–14 minutes
Total time: 30 minutes

Variations

I like switching up the jam for different flavors—apricot, cherry, even fig. For a nutty twist, I roll the dough balls in finely chopped nuts before baking. I’ve also drizzled cooled cookies with melted white or dark chocolate for a fancier look.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I need them to last longer, I freeze them (without powdered sugar) and just thaw at room temperature before serving. No reheating is needed.

FAQs

Can I use store-bought dough?

Yes, I’ve used pre-made sugar cookie dough in a pinch. I just soften it slightly and follow the same shaping and baking steps.

Do I have to chill the dough?

I usually don’t need to, but if it’s very soft, I chill it for 15 minutes so the cookies hold their shape better.

Can I use fresh fruit instead of jam?

I prefer jam for consistency, but I’ve mashed up berries with a bit of sugar and cooked them down to make a quick homemade filling.

Why did my cookies spread too much?

If the dough is too warm or the butter too soft, they can spread. A quick chill helps, and I always measure the flour properly.

Can I make them gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. The texture is slightly different, but still tasty.

Conclusion

Holiday Thumbprint Cookies are the perfect mix of tradition and sweetness. I love how easy they are to make, how beautiful they look, and how every bite brings warmth to the season. Whether I’m gifting them or baking just for fun, they always bring joy.

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