I’m sharing my Soft Chewy Christmas Cookies thumbprint recipe featuring an unexpected jam filling and a little tweak that bakers keep asking me about.

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I have a weakness for Soft Christmas Thumbprint Cookies, they’re chewy, a little tangy and somehow always spark a little argument over who gets the last one. I love that the whole thing rests on soft unsalted butter and a glossy spoonful of jam or preserves nestling in the center, like a tiny edible ornament.

They’ve quietly become my Best Homemade Christmas Cookies, the kind I bring when I want applause without fuss, and honestly they’re perfect as Holiday Cookies For Kids because they’re simple, colorful, and way too fun to decorate. Try one and you’ll wanna know the secret.

Ingredients

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Adds rich, tender texture and lots of fat, makes cookies soft and buttery.
Sweetens and helps browning, gives crisp edges if used alone, really sweet.
Adds moisture and caramel notes, makes dough chewier, slightly more complex.
Adds richness, binds dough, adds fat so cookies stay soft and tender.
Tiny amount lifts flavor, makes jam and butter taste more rounded.
Provides structure, carries carbs and some protein, too much makes them tough.
Softens crumb, reduces gluten, gives that melt in your mouth tenderness.
Sweet, slightly tart filling, adds fruit flavor, lots of sugar so very sweet.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

1 large egg yolk, at room temp

1 teaspoon pure vanilla extract

2 cups (about 250 g) all purpose flour

1/2 cup (about 60 g) cornstarch

1/2 teaspoon baking powder

1/4 teaspoon fine salt

3/4 cup jam or preserves (raspberry strawberry or apricot work great)

1/4 cup colored sanding sugar or coarse sugar for rolling, optional

1/3 cup festive sprinkles or chopped nuts, optional

How to Make this

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1. Preheat oven to 350F (175C). Line baking sheets with parchment or a silicone mat so cookies dont stick.

2. Beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes; scrape the bowl once. Add 1 large egg yolk and 1 teaspoon vanilla and mix just until combined.

3. Whisk together 2 cups all purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder and 1/4 teaspoon fine salt in a separate bowl. The cornstarch is the secret to soft, tender cookies.

4. Fold the dry mix into the butter mixture until just combined; dont overmix or the cookies will get tough. Chill the dough 15 to 30 minutes if it feels very soft or sticky so the shapes hold up.

5. Scoop dough into about 1 tablespoon sized balls (you should get roughly 36 depending on size). If using colored sanding sugar, roll each ball in the sugar now so they get a pretty coating.

6. Place balls 2 inches apart on the prepared sheets. Use your thumb, the back of a small spoon or the end of a wooden spoon to press a 1/2 inch to 3/4 inch indentation in the center of each ball; if cracks form, press gently to smooth.

7. Warm 3/4 cup jam or preserves slightly in the microwave for 10 to 15 seconds so it flows easier, then fill each thumbprint with about 1/2 teaspoon jam. Dont overfill or it will overflow while baking.

8. Bake 10 to 12 minutes until the edges look set but centers still look soft. They shouldnt brown much if you want them soft and chewy.

9. Let cookies cool on the baking sheet for 5 minutes so the jam firms, then transfer to a rack to finish cooling. While jam is still tacky you can sprinkle 1/3 cup festive sprinkles or chopped nuts on top if using. Store in an airtight container at room temp for up to 4 days.

Equipment Needed

1. Oven and 2 baking sheets lined with parchment paper or a silicone baking mat
2. Electric mixer or a sturdy wooden spoon for creaming the butter and sugars
3. Mixing bowls — one large for wet and one medium for dry
4. Dry measuring cups and measuring spoons
5. Whisk for combining the flour, cornstarch and leavener
6. Rubber spatula for scraping and folding
7. Tablespoon scoop or a level tablespoon and a small shallow bowl for sanding sugar if using
8. Small spoon or the end of a wooden spoon to make the thumbprint indentations
9. Microwave safe bowl or small saucepan to warm the jam, plus a cooling rack for cooling

FAQ

Q: Why didnt my cookies stay soft? A: Most times thats from overbaking or too-hot oven. Bake at 350 F for about 10 to 12 minutes and pull them when the edges are set but the centers still look a little soft, they firm up as they cool. Measure flour by spooning into the cup and leveling it, dont scoop with the measuring cup. The cornstarch and the egg yolk help keep them tender so dont skip those ingredients.

Q: The dough is way too sticky, how do I handle it? A: Chill the dough 30 to 45 minutes, that firms the butter and makes rolling easy. You can also use a cookie scoop, then roll between lightly floured hands or sprinkle a little sugar on your hands so the dough doesnt stick. If its extremely sticky add 1 tablespoon flour at a time until workable, but dont add too much or cookies get dense.

Q: My jam sinks out or burns, any fixes? A: Use thicker preserves or reduce the amount a bit so the well isnt overfilled. Make the thumbprint fairly deep, and press again after 4 minutes of baking so the jam settles. If your jam is runny try cooking it down a little on the stove to thicken first, or add a teaspoon of cornstarch to it. You can also bake the cookies for 6 to 7 minutes, press the indent, then add jam and finish baking 3 to 5 minutes.

Q: Can I freeze the dough or baked cookies? A: Yes. Freeze shaped dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time. Baked cookies with jam freeze fine too, wrap well and thaw at room temp.

Q: Any good ingredient swaps if I dont have something? A: Arrowroot works instead of cornstarch, and you can use all granulated sugar if needed but brown sugar adds extra chew and flavor. Unsalted butter is best, but salted is ok if you skip or cut back the added salt. For jam alternatives try Nutella or lemon curd for a different but tasty result. If you need a vegan version use a vegan butter and a flax "yolk" wont be exactly the same but you can try 1 tablespoon cornstarch mixed with 1 tablespoon water to add tenderness.

Q: How do I make them look festive without ruining texture? A: Roll dough balls in colored sanding sugar before baking for a sparkly edge, or sprinkle chopped nuts on the outer rim. If you want sprinkles on the jam press them in right after you spoon the jam so they stick, dont bake with delicate nonpareils on top or theyll melt and lose color. For glossy tops warm a tablespoon of apricot jam, brush over the jam after baking.

Soft Christmas Thumbprint Cookies Recipe Substitutions and Variations

Butter: swap the 1 cup (2 sticks) unsalted butter for 1 cup vegan stick butter 1:1 for a dairy free cookie, it keeps the texture almost identical but some brands taste saltier; or use 1 cup solid coconut oil 1:1 for a slightly more tender, coconut-flavored bite.
Egg yolk: replace the single egg yolk with 2 tablespoons full fat Greek yogurt or sour cream to keep richness and moisture, or use 1 tablespoon + 1 teaspoon aquafaba if you need an egg free option, the dough might be a touch softer.
Cornstarch: sub the 1/2 cup cornstarch with 1/2 cup arrowroot powder or 1/2 cup tapioca starch for the same tender, melt-in-your-mouth texture; if you dont have starches, 2/3 cup all purpose flour will work but cookies will be a bit denser.
Jam/preserves: instead of the 3/4 cup jam try 3/4 cup fruit curd, lemon curd or apricot jam for bright flavor, use Nutella or chocolate-hazelnut spread for a richer center, or swap in 3/4 cup whole-berry preserves if you like chunky fruit in the thumbprint.

Pro Tips

– Butter temp matters, dont skip this: it should be soft enough to press a thumb in but not greasy or melting. If it feels slick, pop the bowl in the fridge for 10 minutes before creaming so the dough stays firm and you get tidy thumbprints.

– Fix cracks and shallow wells the easy way: if the dough cracks when you press, wet your finger slightly and smooth them, or press gently again after chilling for 10 minutes. Also press a little deeper than you think because some jam will settle while baking, but dont press all the way through.

– Make jam easier to work with and neater: warm the jam briefly so it pours, and put it in a small piping bag or a zip bag with a corner snipped for precise fills. If your jam is super runny, stir in a tiny pinch of cornstarch and heat it to thicken a bit so it wont spread.

– Keep them soft and make-ahead friendly: bake until edges are set not browned, let cool on the sheet 4 to 6 minutes before moving, then store airtight with a slice of bread to keep moisture. You can freeze scooped dough on a tray, bag it, and bake from frozen adding a minute or two to the time.

Soft Christmas Thumbprint Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Soft Chewy Christmas Cookies thumbprint recipe featuring an unexpected jam filling and a little tweak that bakers keep asking me about.

Servings

servings

Calories

169

kcal

Equipment: 1. Oven and 2 baking sheets lined with parchment paper or a silicone baking mat
2. Electric mixer or a sturdy wooden spoon for creaming the butter and sugars
3. Mixing bowls — one large for wet and one medium for dry
4. Dry measuring cups and measuring spoons
5. Whisk for combining the flour, cornstarch and leavener
6. Rubber spatula for scraping and folding
7. Tablespoon scoop or a level tablespoon and a small shallow bowl for sanding sugar if using
8. Small spoon or the end of a wooden spoon to make the thumbprint indentations
9. Microwave safe bowl or small saucepan to warm the jam, plus a cooling rack for cooling

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg yolk, at room temp
1 teaspoon pure vanilla extract
2 cups (about 250 g) all purpose flour
1/2 cup (about 60 g) cornstarch
1/2 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup jam or preserves (raspberry strawberry or apricot work great)
1/4 cup colored sanding sugar or coarse sugar for rolling, optional
1/3 cup festive sprinkles or chopped nuts, optional

Directions

Preheat oven to 350F (175C). Line baking sheets with parchment or a silicone mat so cookies dont stick.
Beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes; scrape the bowl once. Add 1 large egg yolk and 1 teaspoon vanilla and mix just until combined.
Whisk together 2 cups all purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder and 1/4 teaspoon fine salt in a separate bowl. The cornstarch is the secret to soft, tender cookies.
Fold the dry mix into the butter mixture until just combined; dont overmix or the cookies will get tough. Chill the dough 15 to 30 minutes if it feels very soft or sticky so the shapes hold up.
Scoop dough into about 1 tablespoon sized balls (you should get roughly 36 depending on size). If using colored sanding sugar, roll each ball in the sugar now so they get a pretty coating.
Place balls 2 inches apart on the prepared sheets. Use your thumb, the back of a small spoon or the end of a wooden spoon to press a 1/2 inch to 3/4 inch indentation in the center of each ball; if cracks form, press gently to smooth.
Warm 3/4 cup jam or preserves slightly in the microwave for 10 to 15 seconds so it flows easier, then fill each thumbprint with about 1/2 teaspoon jam. Dont overfill or it will overflow while baking.
Bake 10 to 12 minutes until the edges look set but centers still look soft. They shouldnt brown much if you want them soft and chewy.
Let cookies cool on the baking sheet for 5 minutes so the jam firms, then transfer to a rack to finish cooling. While jam is still tacky you can sprinkle 1/3 cup festive sprinkles or chopped nuts on top if using. Store in an airtight container at room temp for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.