Name: Holiday Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg yolk; 1 tsp vanilla extract; 2 cups all-purpose flour; 1/4 tsp salt; Assorted jams or preserves (raspberry, apricot, strawberry, etc.); Powdered sugar (optional, for dusting)

Jump to Recipe·Leave a Review

Holiday Thumbprint Cookies are one of my favorite treats to bake during the festive season. They’re buttery, soft cookies with a small well in the center filled with sweet jam or chocolate — simple, elegant, and full of homemade charm. I love how versatile they are; I can switch up the fillings and toppings to fit any holiday or occasion.

Why You’ll Love This Recipe

I love this recipe because it’s classic and endlessly customizable. The cookie dough is rich and buttery, and it bakes up with a delicate crumb that melts in my mouth. The centers can be filled with anything from fruit preserves to melted chocolate or caramel. These cookies are beautiful on a holiday platter, easy to make in batches, and always a crowd favorite.

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
assorted jams or preserves (like raspberry, apricot, or strawberry)
powdered sugar (optional for dusting)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream the butter and sugar together until light and fluffy.
I beat in the egg yolk and vanilla extract until well combined.
I gradually add the flour and salt, mixing until a soft dough forms.
I roll the dough into 1-inch balls and place them on the prepared baking sheet.
Using my thumb or the back of a small spoon, I gently press an indentation into the center of each cookie.
I fill each indentation with about ½ teaspoon of jam.
I bake the cookies for 12–14 minutes, or until the edges are lightly golden.
Once cooled, I dust them with powdered sugar if I’m feeling fancy.

Servings and Timing

This recipe makes about 24 cookies. It usually takes me 15 minutes to prep and about 15 minutes to bake, so they’re ready in 30 minutes.

Variations

Sometimes I like to roll the dough balls in chopped nuts before baking for a crunchy coating. I’ve also filled them with melted chocolate, lemon curd, or Nutella instead of jam. For a holiday twist, I tint the dough with food coloring — red and green for Christmas, or pastels for spring celebrations. A drizzle of white chocolate on top adds a lovely finishing touch.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 2 months — I just make sure to separate layers with parchment paper. If I want them slightly warm, I pop them in the oven at 300°F for a few minutes before serving.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it refrigerated. I let it soften slightly before rolling and baking.

What’s the best jam to use?

I love raspberry or apricot because they bake beautifully and add a nice tang to the buttery cookie.

How do I keep the cookies from cracking?

I press the indentations gently and chill the dough balls for 15 minutes before baking — it helps them hold their shape.

Can I make them gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend, and they turn out just as delicious.

Do I fill the cookies before or after baking?

I always fill them before baking; it helps the jam set nicely in the center.

Conclusion

Holiday Thumbprint Cookies are the perfect balance of simplicity and sweetness. I love how their buttery texture pairs with the fruity filling, and how easily I can customize them for any season. Whether I’m baking them for a cookie exchange, a family get-together, or just to enjoy with a cup of tea, these cookies never fail to bring joy to the table.