Thumb Print Cookies Makes For Delicious Homemade Gifts For Christmas | See Recipe

Buttery, jam-filled thumbprint cookies are one of those Christmas treats that feel nostalgic and effortless. Their simple shape – a soft cookie with a little well of jam in the centre – makes them perfect for gifting, baking with kids, or serving alongside hot chocolate and coffee at holiday gatherings.

These cookies are thought to have originated in Europe, with roots commonly traced to Sweden, where “hallongrotta” (literally “raspberry cave”) became a beloved fika staple. Variations also appear in Eastern European and Jewish baking traditions, where nutty, jam-filled biscuits were popular for celebrations. Over time, thumbprint cookies travelled across continents and into Christmas tins around the world, thanks to their forgiving dough and endless

filling possibilities.

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A post shared by Sally McKenney (@sallysbakeblog)

This festive recipe by food content creator Sally McKenney delivers crumbly, buttery cookies with glossy, jammy centres.

Thumb Print Cookies 

Ingredients:

• 1 cup (16 Tbsp; 226g) unsalted butter, room temp
• 2/3 cup (133g) granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt
• 2 1/4 cups (281g) all-purpose flour
• 1/2 cup (160g) raspberry jam

For Icing

• 1 cup (120g) confectioners’ sugar
• 1–2 Tablespoons (15–30g/ml) milk
• 1/2 teaspoon vanilla or almond extract

Method: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.
• Switch the mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed.
• Add the salt and flour. Turn the mixer on low and beat until a dough is formed.
• Line a baking sheet or plate with a silicone baking mat or parchment paper.
• Scoop and roll the dough into balls, and place on the prepared baking sheet.
• Press an indentation with your thumb in each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can.
• Place the baking sheet with the thumbprint cookies in the refrigerator and chill until firm, at least 4 hours.
• Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
• Place the cookies on the prepared baking sheets, spacing them 2–3 inches apart, about 12 cookies per baking sheet.
• Fill each cookie with a scant 1/2 teaspoon of jam.
• Bake the shortbread thumbprint cookies for 13–15 minutes, or until very lightly browned on the edges. Cool for at least 30 minutes before glazing.
• Whisk the icing ingredients and drizzle over cookies