I’m sharing what I believe are the Best Homemade Christmas Cookies in a thumbprint recipe that hides a surprising ingredient and a small technique that made me rethink the classic.

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I cant stop tweaking this year’s Soft Christmas Thumbprint Cookies. They’re chewy, a little tang from the cream cheese, and the wells of raspberry jam give each bite a bright pop.

I honestly think they might be the Best Homemade Christmas Cookies, people keep grabbing them and asking for more. They’re also great Holiday Cookies For Kids when parties need something that’s easy to share and not fussy.

I mess up the thumbprints sometimes, or overfill them, but that just makes every tray look different. If you want a crowd pleaser that travels well, these usually do the trick.

Ingredients

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Unsalted butter: adds rich fat and moisture, helps cookies stay tender and soft.
Cream cheese: gives tang, adds protein and extra creaminess, keeps centers pillowy.
Granulated sugar: sweetens and creates slight crunch when baked, carbs mainly.
Egg yolk: binds, adds fat and richness, makes dough more cohesive and tender.
All purpose flour: provides structure and carbohydrates, balances softness with shape.
Cornstarch: lightens texture, reduces gluten, makes cookies melt in your mouth.
Jam filling: tart or sweet fruit flavor, adds sugar and sticky bright center.
Sprinkles or sanding sugar: decorative sweetness, adds color and tiny crunchy bites.

Ingredient Quantities

Unsalted butter 1/2 cup (113 g) softened

Cream cheese 4 oz (113 g) softened

Granulated sugar 1/2 cup (100 g)

Egg yolk 1 large

Pure vanilla extract 1 teaspoon

All purpose flour 1 3/4 cups (220 g)

Cornstarch 1/4 cup (30 g)

Baking powder 1 teaspoon

Salt 1/4 teaspoon

Raspberry or apricot jam 1/2 cup (120 g) for filling

Colored sanding sugar or festive sprinkles 1/3 cup for rolling or topping

How to Make this

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1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl beat the softened unsalted butter and softened cream cheese with the granulated sugar until light and kinda fluffy, scrape the bowl so nothing gets left behind.

3. Add the egg yolk and the pure vanilla extract to the butter mixture and mix just until combined.

4. In a separate bowl whisk together the all purpose flour, cornstarch, baking powder and salt, then add the dry mix to the wet and stir until just combined, dont overmix or the cookies will get tough.

5. Chill the dough about 20 to 30 minutes so it firms up and is easier to roll, this makes nicer round cookies and stops spreading.

6. Scoop out roughly tablespoon sized pieces of dough and roll into balls, then roll each ball in the colored sanding sugar or festive sprinkles to coat, if your sprinkles are big press a few onto the dough so they stick.

7. Place balls on the prepared sheet about two inches apart, use your thumb or the back of a teaspoon or the handle of a wooden spoon to press an indentation into each ball, not too deep just enough for jam.

8. Warm the raspberry or apricot jam a little in the microwave for 10 to 20 seconds so it pours easier, then spoon about a half teaspoon into each indentation before baking.

9. Bake for 10 to 12 minutes until edges are set and tops look just set, rotate the pan halfway if your oven runs hot, dont bake until brown or theyll lose that soft chewy texture.

10. Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely, store in an airtight container with layers of parchment between them, bring to room temp before serving if you refrigerated them.

Equipment Needed

1. Oven (preheat to 350 F)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl for the butter and cream cheese
4. Small bowl for whisking the flour, cornstarch, baking powder and salt
5. Electric hand mixer or stand mixer — or a sturdy wooden spoon if you dont have one
6. Measuring cups and spoons plus a kitchen scale if you like more accuracy
7. Tablespoon or cookie scoop for portioning the dough, and a small bowl for rolling in sanding sugar or sprinkles
8. Teaspoon or the handle of a wooden spoon to make the jam indentation
9. Microwave safe bowl or small saucepan to warm the jam, plus a wire rack to cool the cookies

FAQ

Q: My dough is too sticky, how do I fix it? A: Pop the dough in the fridge for 30 to 60 minutes so it firms up, or chill your hands and scoop with a cookie scoop. If it still feels off, dust your hands with a little flour, just don’t add too much or the cookies will be dry.

Q: How do I make perfect thumbprints that don't crack? A: Make a deep, even indentation with the back of a small spoon or your thumb right before baking, and chill the shaped dough for 10 to 15 minutes so the edges hold. Don’t press too hard or the jam will overflow.

Q: When should I add sanding sugar or sprinkles? A: Roll dough balls in colored sanding sugar before baking for a sparkly edge. If you’re using regular sprinkles, put them on after you fill with jam so they don’t melt into a mess while baking.

Q: Can I swap the jam or use a different filling? A: Yes, raspberry or apricot are classic, but try lemon curd, Nutella, caramel, or a thick marmalade. If using a thicker filling like Nutella, warm it slightly so it’s easy to pipe, and don’t overfill the indent.

Q: Can I make these ahead or freeze them? A: Yes. Freeze unbaked dough balls on a tray, then transfer to a bag for up to 3 months, thaw in the fridge overnight and bake. Baked cookies freeze well too, keep them in an airtight container up to 3 months and warm briefly before serving.

Q: How should I store them and how long will they last? A: Store at room temp in an airtight container for 4 to 5 days. If your kitchen is hot or you’re worried about the cream cheese, refrigerate and bring to room temp before serving for best flavor.

Soft Christmas Thumbprint Cookies Recipe Substitutions and Variations

Unsalted butter 1/2 cup (113 g)
- Salted butter, 1:1, but cut the added salt in the recipe to 1/8 teaspoon so it won’t be too salty.
- Vegan stick margarine or plant-based butter, 1:1, same firmness helps keep texture.
- Coconut oil, solid, use 1:1 by weight (about 113 g), expect a slight coconut note and a slightly softer crumb.
Cream cheese 4 oz (113 g)
- Mascarpone, 1:1 by weight, richer and creamier, works great for the same texture.
- Full-fat Greek yogurt (strained), use equal volume but drain well so dough isn’t too wet.
- Sour cream, use slightly less (about 3.5 oz/100 g) for similar tang but a touch looser, chill dough before baking.
Egg yolk 1 large
- Mayonnaise, 1 tablespoon, gives the yolk’s fat and emulsifying power — fine for small egg-yolk swaps.
- Silken tofu, blended smooth, 1 tablespoon, use for a neutral, vegan-friendly option (press excess water first).
- For binding only, 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 min) but note this changes flavor and texture a bit.
All purpose flour 1 3/4 cups (220 g)
- Gluten-free all-purpose blend with xanthan gum, use equal weight (220 g), yields similar structure if the blend is designed for cookies.
- Pastry flour, use same weight, for an even more tender, melt-in-your-mouth cookie.
- Replace up to half with whole wheat pastry flour (by weight) for nuttier flavor, but keep total flour weight same and don’t overmix.

Pro Tips

1) Get the butter and cream cheese texture right. Take them out early so theyd press and leave a slight dent but arent greasy, if they get too soft pop the bowl in the fridge for 10 to 15 minutes. Overmixing after the yolk goes in makes the dough loose, so mix just till combined.

2) Measure flour like a pro. Use a kitchen scale if you got one, otherwise spoon the flour into the cup and level it off dont scoop with the cup or youll end up with too much and dry, tough cookies. If the dough seems crumbly add a teaspoon of milk at a time till it holds.

3) Chill and shape for neater cookies. The minimum is fine but chilling longer, even an hour or overnight, gives rounder, thicker cookies and less spread. Scoop with a small cookie scoop for uniform balls, roll tight so they dont crack, then roll in sanding sugar or press sprinkles on so they stick.

4) Handle the jam like this: warm it slightly so it pours, but dont overdo it or itll run. Strain seeds if you want a smooth look, and use a small piping bag or a zip top bag with a corner snipped to fill the wells cleanly so you dont overfill and have jam bubble over.

5) Baking and storage tips. Watch the tops not the color, pull them when theyre just set and not brown, rotate the pan halfway if your oven is uneven. Let them cool a few minutes on the sheet then move to a rack, and store with parchment between layers. For make ahead: freeze scooped balls on a tray then bag them, bake from frozen adding a couple minutes to the time.

Soft Christmas Thumbprint Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing what I believe are the Best Homemade Christmas Cookies in a thumbprint recipe that hides a surprising ingredient and a small technique that made me rethink the classic.

Servings

servings

Calories

130

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl for the butter and cream cheese
4. Small bowl for whisking the flour, cornstarch, baking powder and salt
5. Electric hand mixer or stand mixer — or a sturdy wooden spoon if you dont have one
6. Measuring cups and spoons plus a kitchen scale if you like more accuracy
7. Tablespoon or cookie scoop for portioning the dough, and a small bowl for rolling in sanding sugar or sprinkles
8. Teaspoon or the handle of a wooden spoon to make the jam indentation
9. Microwave safe bowl or small saucepan to warm the jam, plus a wire rack to cool the cookies

Ingredients

Unsalted butter 1/2 cup (113 g) softened
Cream cheese 4 oz (113 g) softened
Granulated sugar 1/2 cup (100 g)
Egg yolk 1 large
Pure vanilla extract 1 teaspoon
All purpose flour 1 3/4 cups (220 g)
Cornstarch 1/4 cup (30 g)
Baking powder 1 teaspoon
Salt 1/4 teaspoon
Raspberry or apricot jam 1/2 cup (120 g) for filling
Colored sanding sugar or festive sprinkles 1/3 cup for rolling or topping

Directions

Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl beat the softened unsalted butter and softened cream cheese with the granulated sugar until light and kinda fluffy, scrape the bowl so nothing gets left behind.
Add the egg yolk and the pure vanilla extract to the butter mixture and mix just until combined.
In a separate bowl whisk together the all purpose flour, cornstarch, baking powder and salt, then add the dry mix to the wet and stir until just combined, dont overmix or the cookies will get tough.
Chill the dough about 20 to 30 minutes so it firms up and is easier to roll, this makes nicer round cookies and stops spreading.
Scoop out roughly tablespoon sized pieces of dough and roll into balls, then roll each ball in the colored sanding sugar or festive sprinkles to coat, if your sprinkles are big press a few onto the dough so they stick.
Place balls on the prepared sheet about two inches apart, use your thumb or the back of a teaspoon or the handle of a wooden spoon to press an indentation into each ball, not too deep just enough for jam.
Warm the raspberry or apricot jam a little in the microwave for 10 to 20 seconds so it pours easier, then spoon about a half teaspoon into each indentation before baking.
Bake for 10 to 12 minutes until edges are set and tops look just set, rotate the pan halfway if your oven runs hot, dont bake until brown or theyll lose that soft chewy texture.
Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely, store in an airtight container with layers of parchment between them, bring to room temp before serving if you refrigerated them.

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.