How do I stop my thumbprint cookies from cracking when pressing the centers?

To minimize cracking, make sure your dough balls are rolled very smoothly between your palms before pressing. Use your thumb or a small spoon to press straight down without twisting. If a few small cracks form, gently smooth them out with your fingers. Chilling the dough for about 15–20 minutes before shaping can also help maintain a smoother surface.

Can I prepare the dough ahead of time and bake later?

Absolutely. The dough for Christmas thumbprint cookies can be made up to two days ahead and stored in the refrigerator wrapped tightly in plastic wrap. Let it sit at room temperature for 30 minutes before rolling into balls. You can also freeze the dough balls (without jam) for up to 3 months and fill/bake them later as needed.

What’s the best way to prevent the jam from spilling or bubbling over?

Use a thick jam — avoid runny or watery varieties. Stir the jam before spooning it into the cookies to make it easier to manage. Stick to about 1/2 teaspoon of jam per cookie and avoid overfilling the indentations. Also, filling the cookies just before baking (instead of before chilling) helps prevent the jam from seeping or spreading too much in the oven.

Christmas Thumbprint Cookies – Best Holiday Recipe

Name: Christmas Thumbprint Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour: provides the base structure and tender crumb; 1 cup salted butter, softened: adds rich, buttery flavor and texture; 1 cup white sugar: sweetens the cookies and aids in browning; 1/2 teaspoon baking powder: gives a slight lift and tender texture; 1 large egg (room temperature): binds the ingredients and enriches the dough; 2 teaspoons pure vanilla extract: adds warmth and depth of flavor; 1 cup thick jam (raspberry or apricot recommended): adds fruity sweetness and color

Description

These Christmas Thumbprint Cookies are buttery shortbread-style treats filled with vibrant jam centers. Perfect for the holiday season, they’re easy to customize, kid-friendly, and ready in under an hour.

Ingredients

Scale

2 1/2 cups all-purpose flour: provides the base structure and tender crumb
1 cup salted butter, softened: adds rich, buttery flavor and texture
1 cup white sugar: sweetens the cookies and aids in browning
1/2 teaspoon baking powder: gives a slight lift and tender texture
1 large egg (room temperature): binds the ingredients and enriches the dough
2 teaspoons pure vanilla extract: adds warmth and depth of flavor
1 cup thick jam (raspberry or apricot recommended): adds fruity sweetness and color

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Instructions

Preheat your oven to 325°F (165°C).
In a stand mixer, cream together butter, sugar, and baking powder on medium speed for 3–4 minutes until light and fluffy.
Scrape down the bowl, then add the egg and vanilla extract. Mix until combined.
Gradually mix in the flour on low speed until just combined. Avoid overmixing.
Roll the dough into 1-inch balls and place them on a baking sheet about 1 inch apart.
Use your thumb or a small spoon to make an indentation in the center of each ball.
Fill each indentation with about 1/2 teaspoon of jam.
Bake for 20 minutes, rotating the pan halfway through, until edges are lightly golden.
Let the cookies cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough balls for 30 minutes before baking if your kitchen is warm to prevent spreading.
Do not overfill the jam or it may bubble over during baking.
Use thick jam for best results and stir before filling.
Cookies can be stored in an airtight container for up to 5 days or frozen for 3 months.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 65
Sugar: 4g
Sodium: 35mg
Fat: 4.5g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0.2g
Protein: 0.5g
Cholesterol: 10mg