Soft Christmas Thumbprint Cookies
Deliciously soft and buttery thumbprint cookies filled with your choice of jam or chocolate, perfect for the holiday season.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
Filling
- 1 cup jam or chocolate for filling
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather all of your ingredients and ensure they are at room temperature for easier mixing.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Beat in the egg and vanilla extract until fully combined and light and fluffy.
Mixing
- Gradually blend in the dry ingredients into the wet mixture until just combined.
- Roll the cookie dough into 1-inch balls and place them on ungreased baking sheets.
Baking
- Create an indentation in each dough ball and fill generously with jam or chocolate.
- Bake in the preheated oven for 10-12 minutes or until the edges start to turn golden brown.
- Cool the cookies on the baking sheet for about 5 minutes before transferring to a wire rack.
- Dust cooled cookies with powdered sugar if desired.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer freshness, refrigerate for up to two weeks. You can freeze them in airtight containers for longer storage.