It’s just not Christmas if Jam Thumbprint Cookies aren’t on my dessert table.
Even though I didn’t grow up baking these little cookies filled with fruity goodness, they’ve become a Christmas cookie staple in my home over the years.
Which is why I think they’re the perfect book-inspired recipe for Christmas Joy.
Main character Joy spends hours baking dozens and dozens of cookies for her Aunt Ruby’s holiday house tour and annual Christmas Cookie Crawl.
If I were hosting a cookie crawl (#LiveTheDream), Jam Thumbprint Cookies would be high on the list of treats to serve up.
I’ve searched high and low for the perfect Thumbprint Cookie recipe, and after many misfires, THIS IS THE ONE.
Absolutely, 100% the one.
The secret — shhhh! — is the cream cheese in the cookie dough. I’m convinced it keeps the cookie from spreading as it bakes, which helps keep that well o’ jam nice and deep.
And, if you hate cream cheese (like me!), don’t worry; you won’t taste it in the cookie when it bakes. I promise.
Honestly, Jam Thumbprint Cookies are great at any time of the year, but I associate them with Christmas because that’s when I bake them the most.
They’re crispy and buttery, like a cookie from a good Italian bakery, and a bit of lemon zest mixed with the cream cheese gives them a light citrus tang.
My favorite part, obviously, is the jam; those deep, red centers gleam like jewels.
You can use any flavor you like with Thumbprint Cookies, but I’m partial to raspberry — seedless, if you can get your hands on it. (Note: I couldn’t for this recipe, and the cookies still turned out divine.)
Other good flavor suggestions for Jam Thumbprint Cookies are apricot, strawberry, or blueberry.
You could even use apple butter if you have some leftover from the fall!
Dipping the cookies in crushed nuts right before baking adds some extra color and texture, but you can also make them without nuts, especially if there are allergies among your cookie recipients.
As you can see, I made both with and without nuts for this post, and I absolutely love how they look mixed together! Will definitely be doing a mixed batch in future years.
Jam Thumbprint Cookies freeze really well, so bake them ahead of time, throw ’em in your freezer, and pull them out for Christmas-Cookies-At-The-Ready when surprise holiday visitors come a-calling.
Or, serve them freshly baked as part of a hostess platter or at holiday cookie swap/exchange.
Blogger’s Note: These photos were taken using the Beechwood surface from Replica Surfaces. I’m a Replica Surfaces Ambassador! Visit http://replicasurfaces.com/awellreadtart (affiliate link) to learn about this favorite brand of mine.
Jam Thumbprint Cookies
Ingredients
- 1 egg yolk, at room temperature
- 1 cup powdered sugar
- 1 cup unsalted butter, at room temperature
- 1/3 cup cream cheese, at room temperature
- 1 tsp lemon zest
- 1 1/2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raspberry jam (seedless, if possible)
- 1/4 cup pecans, finely chopped (optional)
Instructions
PREP INSTRUCTIONS
- Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
- If using pecans, finely chop and place in a small bowl. Set aside.
- Zest lemon and set aside.
BAKING INSTRUCTIONS
- In large bowl, beat together the butter, sugar, and egg yolk until light and fluffy.
- Beat in the cream cheese, then beat in the vanilla extract and lemon zest until dough is smooth.
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt until combined.
- Use a spatula or wooden spoon to gradually stir the dry ingredients into the wet until thoroughly combined and dough is soft, thick, and smooth.
- Cover the dough with plastic wrap and chill for 10 minutes.
- Use a measuring tablespoon to scoop out some dough. Roll it into a ball with your hands and place on the prepared baking sheet. Repeat with remaining dough. You should be able to fit 9 cookies on each baking sheet.
- If using nuts, dip dough balls into the crushed pecans, then place nut-side up back on the baking sheets.
- Using a small cork or your finger/thumb**, press a deep well into the center of each dough ball. You want the well deep and wide enough to hold a good amount of jam, but make sure you don't go all the way through the bottom of the cookie.
- Fill each well to the top with jam (around a 1/4 tsp of jam per cookie).
- Bake jam thumbprint cookies at 350F for 12-14 minutes, or until light brown.
- Remove cookies from oven and let cool on baking sheets, then transfer cookies to wire racks to cool completely.
