Every Christmas, there’s one cookie that brings back the most nostalgia for me — Soft Christmas Thumbprint Cookies. I remember baking these with my grandmother as a kid, pressing my tiny thumb into each dough ball and filling the little wells with shiny red and green jam.

The smell of buttery vanilla dough baking in the oven still feels like Christmas morning. These cookies are tender, buttery, and melt-in-your-mouth soft, with a jewel-like center that makes them as pretty as they are delicious.

Whether you fill them with raspberry jam, green apple jelly, or peppermint cream, they add a touch of festive sparkle to any cookie platter.

I love serving them with hot cocoa or packing them in tins as gifts — because nothing says “homemade Christmas love” like these soft, colorful thumbprint cookies fresh from the oven.

Why You’ll Love This Recipe

Soft and Buttery Texture – These cookies melt in your mouth with every bite.
Festive and Beautiful – The red and green centers make them a perfect addition to your Christmas cookie tray.
Simple Ingredients – You probably already have everything in your pantry.
Endlessly Customizable – Fill with your favorite jams, jellies, or festive candies.
Perfect for Gifting – They stay soft and look stunning in cookie tins or holiday boxes.

Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
1 large egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
¼ cup cornstarch (for extra softness)
¼ cup red jam (raspberry or cherry)
¼ cup green apple jelly or lime jam
Optional: extra powdered sugar for dusting

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream butter and sugar in a large bowl until light and fluffy (about 2 minutes).
Add egg yolk and vanilla, and mix until combined.
Whisk together dry ingredients — flour, salt, and cornstarch — then add to the butter mixture. Mix until a soft dough forms.
Scoop dough into 1-inch balls and place them on prepared baking sheets.
Press a thumbprint (or the back of a spoon) into the center of each cookie.
Fill each indent with about ½ teaspoon of jam or jelly.
Bake 10–12 minutes, or until edges are just set (do not overbake).
Cool completely, then dust with powdered sugar before serving.

Assembly

Arrange cookies on a festive platter or in decorative tins lined with parchment paper. For a winter sparkle, lightly dust with powdered sugar before serving.

Mistakes to Avoid

Overbaking: These cookies should stay pale and soft, not golden.
Skipping cornstarch: It keeps the cookies light and melt-in-your-mouth tender.
Too much jam: A small spoonful is enough — it spreads as it bakes.
Warm dough: Chill the dough for 10–15 minutes if it’s too soft to shape neatly.

Expert Tips

Use room-temperature butter for a smooth, even dough.
If your jam is thick, microwave it for 10 seconds to make it easier to spoon in.
For extra flavor, add ½ tsp almond extract along with vanilla.
Store cookies in an airtight container for up to 5 days — they stay soft!
For gift giving, wrap in clear cellophane bags tied with ribbon — they look stunning.

FAQs

1. Can I use store-bought jam?
Yes! Any smooth jam or jelly works — raspberry, cherry, or apple look the most festive.

2. Do I need to chill the dough?
It’s optional. If your kitchen is warm, chilling for 15 minutes helps the cookies hold their shape.

3. Can I freeze these cookies?
Yes! Freeze unfilled dough balls, then bake and fill them later for the freshest flavor.

4. How do I make them gluten-free?
Use a 1:1 gluten-free flour blend — the texture stays wonderfully soft.

5. Can I use food coloring instead of jam?
It’s better to stick with jam or jelly for authentic flavor and shine.

6. How long do they stay soft?
They stay buttery and tender for up to 5 days in an airtight tin.