Description
These Christmas Thumbprint Cookies with Raspberry Jam are a holiday classic! Buttery shortbread cookies filled with vibrant raspberry jam, perfect for cookie exchanges or festive gatherings. This easy holiday cookie recipe is made with simple ingredients and can be customized with any jam. Ideal for baking with kids or prepping ahead!
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam
Powdered sugar for dusting (optional)
Instructions
1. Cream the butter and sugar in a large mixing bowl until light and fluffy.
2. Mix in the vanilla extract until well incorporated.
3. In a separate bowl, whisk together flour and salt.
4. Slowly add the dry ingredients to the butter mixture and blend just until a soft dough forms.
5. Wrap the dough and chill for 30 minutes.
6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Use a cookie scoop to form dough balls and roll them smooth. Place on the baking sheet.
8. Press the center of each cookie with your thumb or 1/2 teaspoon to create a well.
9. Fill each indentation with a small amount of raspberry jam.
10. Bake for 12–14 minutes or until edges are lightly golden.
11. Let cool on the sheet, then transfer to a wire rack.
12. Once fully cooled, dust with powdered sugar if desired.
Notes
Make sure not to overfill the jam or it will spill over while baking.
For perfect shape, use a round measuring spoon instead of your thumb.
Chill the dough well so the cookies don’t spread too much in the oven.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 7g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg