Thumbprint Cookies

Easy Thumbprint Cookies 5 Ways

These classic Thumbprint Cookies combine soft, buttery shortbread cookies with your favorite fillings for the perfect Christmas treat! The dough is made with just 5 simple ingredients, and then rolled into individual balls. Use your thumb to make an imprint before filling with your favorite jam, chocolate or other delicious fillings!

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Prep Time: 15 mins
Cook Time: 15 mins
Chilling Time: 30 mins
Total Time: 1 hr

Ingredients

• Thumbprint Cookie Dough
• 1 cup unsalted butter, softened to room temperature
• 1/2 cup sugar
• 2 cups all-purpose flour
• 3 tablespoons cornstarch*
• 1 teaspoon vanilla extract
• Jam Filling
• 1/4 cup raspberry jam, or other flavors such as apricot, strawberry and cherry jam
• Chocolate Filling with Holiday Sprinkles
• 3 oz white chocolate, melted
• holiday sprinkles
• Dark Chocolate Filling with Bear Paw Decor
• 3 oz semisweet chocolate, melted
• White Chocolate Filling with Snowman Decor
• 3 oz white chocolate, melted
• 1 teaspoon colored sprinkles
• Dark Chocolate Filling with Reindeer Decor
• 1/4 cup candy eyeballs
• 1/4 cup red decorating balls
• 1 cup pretzels

Instructions

• Make Thumbprint Cookie Dough
• Fit a stand mixer with a paddle attachment. (You can also use a large mixing bowl and electric hand mixer.) Line a baking sheet with parchment paper and set aside.
• To the stand mixer bowl, add softened butter, sugar and vanilla. Beat on medium-high speed until fluffy, creamy and well combined, about 2-3 minutes.
• Stop the mixer and scrape down the sides of the bowl with a spatula. Then add flour and cornstarch, mixing on low speed until completely combined, about 2 minutes. (If you use a hand mixer, now you can mix with a wooden spoon.)
• The dough will now look dry and crumbly. Scape down the sides again and use your hands to form the dough into one piece.
• Scoop out about 1 tablespoon of dough and roll it between the palms of your hands to shape it into a 1 ¼ inch (3cm) ball. Make sure the ball is smooth with no cracks.
• Press the tip of your thumb about a 1/2 inch into the middle of the ball to make an imprint. (You can also use the back of a ¼ teaspoon instead of your thumb). Repeat until you use up all of the dough.
• Place the indented balls on the prepared baking sheet, leaving an inch in between the balls.
• Transfer the balls to the fridge to chill for 30 minutes.
• Make Jam Thumbprint Cookies
• About 10 minutes before the end of chilling, preheat the oven to 350°F (180°C).
• Take the jam out of the bottle and stir. If it’s too thick, you can place it in a microwave safe bowl, and microwave for 10 seconds before using them.
• Remove the chilled cookie dough balls from the fridge, and spoon jam into each indented ball. Fill the indent full, but not over-flowing.
• Bake for 10-12 minutes, removing from the oven before they start to brown.
• Using a rigid spatula, remove the cookies to wire cooling racks to cool completely.
• Make Chocolate Jam Thumbprint Cookies
• About 10 minutes before the end of chilling, preheat the oven to 350°F (180°C).
• Bake the unfilled cookie balls for 10-12 minutes.
• During baking, place your chocolate in a microwave-safe bowl, and microwave at 50% power in 30-second intervals, stirring each time until smooth. (It usually takes 2-3 minutes depending on the amount of chocolate and the power on your microwave.)
• Remove the cookies from the oven before they start to brown. Transfer to cooling racks using a rigid spatula and allow to cool completely.
• Spoon the melted chocolate into each well, decorating with sprinkles, candies or pretzel pieces according to post photos or your own preference.

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