Baking Christmas cookies like the Classic Thumbprint Cookies this time of year just puts me in the Christmas spirit.
This is yet another Christmas cookie recipe I am making on the blog. If you haven’t seen my Peanut Butter Blossoms recipe, check it out here, they are a hit!
So back to the Classic Thumbprint cookies, this is definitely one of the easiest cookies to bake and I truly had fun baking these. The dough was so simple to make, requiring no fancy tools at all; just a mixing bowl and a spatula. Creating the pits in each cookie dough to fill the jam was so fun! I bet kids will love this part. Good idea to bake these if there are kids around.
How to keep thumbprint cookies from spreading
Make sure to use butter instead of margarine if you want to prevent your thumbprint cookies from spreading. Soft cookies like this should be placed on parchment paper or a silicone mat instead of a greased surface than might encourage the cookies to glide and spread.
Can you freeze thumbprint cookies?
Thumbprint cookies can be frozen like most drop cookies. Also, you can choose to make the indentations before freezing so they are ready to be baked whenever needed. Keep them in an airtight container and they should be good for at least a month.
Does thumbprint cookies need to be refrigerated?
If you’re making cookies that use only a small amount of jam such as thumbprint cookies, you can safely store them at room temperature between 4- 6 days. However, you should refrigerate cookies that contain more preserves, such as fruit bars, or use them within a day or two.
Classic Thumbprint Cookies
Ingredients
Instructions
- Cream butter and powdered sugar in a mixing bowl until well combined using a spatula.
- Add egg, vanilla extract and mix it in till smooth and combined.
- Add all-purpose flour, mix till you achieve a smooth dough.
- Using an ice cream scoop, make each cookie by placing a scoop between your palms then rolling it into a ball.
- Place the cookie doughs on a parchment-lined baking tray. Follow by making a dent in the middle of each cookie with your thumb.
- Put a dollop of jam in the holes and bake in a 350 F / 175 C pre-heated oven and bake for 9 - 11 minutes.
- Dust a bit of powdered sugar on top of the cookies for presentation while in the baking tray. Let them rest for 5 minutes before transferring them into a cooling rack to cool completely.
Notes
- I have used Strawberry Jam in this recipe but it is entirely up to you what type of jam you use.
What do you think?