I made Soft Chewy Christmas Cookies that disappear in minutes, so keep scrolling if you want to see what the fuss is about.

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And I can’t shut up about these Soft Chewy Christmas Cookies. I love how they stay chewy while getting that jammy thumbprint stuck right in the middle.

I’m obsessed with the way room-temp unsalted butter and a bright raspberry jam make the whole thing sing, no nonsense. They’re my go-to for Best Homemade Christmas Cookies when I need something that actually gets eaten, not just admired.

Kids love them, adults hoard them. Sticky fingers, crumbs everywhere, zero regrets.

Easy, honest, sugary, and ridiculously addictive. Worth smuggling into a coat pocket.

Try resisting them. I dare you.

You won’t survive them.

Ingredients

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All-purpose flour gives structure and soft chew you’ll love.
Baking powder makes them light and slightly puffy.
Salt wakes up sweetness, keeps flavors balanced.
Butter makes them tender, rich, not greasy if room temp.
Granulated sugar gives crunch and that classic cookie snap.
Brown sugar adds chewiness and warm caramel notes.
Egg binds everything, adds moisture and slight richness.
Vanilla brings cozy sweetness, feels familiar and homey.
Basically almond extract sneaks in a nutty twist, optional.
Jam gives bright fruity centers and sticky, gooey joy.
Plus sanding sugar adds sparkle and a little exterior crunch.
Powdered sugar dusting looks festive and adds soft sweetness.

Ingredient Quantities

2 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened (room temp, not melted)

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional, but i like it)

3/4 cup jam (raspberry or strawberry work great)

1/4 cup colored sanding sugar or coarse sugar for rolling

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

2. Whisk together 2 1/2 cups all purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt in a bowl.

3. In a large bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer. Scrape sides.

4. Beat in 1 large egg, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract (optional but I like it) until combined.

5. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms. Dont overmix or cookies will get tough.

6. Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball lightly in 1/4 cup colored sanding sugar or coarse sugar so they’re coated.

7. Place balls on prepared sheets about 2 inches apart. Use your thumb or the back of a spoon to press a shallow well into the center of each ball, making sure not to press all the way through.

8. Chill the cookie sheet in the fridge for 15 to 20 minutes if your kitchen is warm; this helps prevent too much spreading.

9. Bake 10 to 12 minutes until edges are set but centers still look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, fill each well with about 3/4 teaspoon jam (raspberry or strawberry work great).

10. Dust with powdered sugar if you like and store in an airtight container. These keep soft for several days, or freeze after baking for longer storage.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two rimmed baking sheets lined with parchment paper
3. Mixing bowls (one large, one medium)
4. Hand mixer (or stand mixer) and rubber spatula to scrape the bowl
5. Measuring cups and spoons
6. Tablespoon cookie scoop or tablespoon and a spoon to portion dough
7. Small spoon or piping bag for filling wells with jam
8. Wire cooling rack
9. Refrigerator space or a small sheet pan to chill the dough briefly

FAQ

Q: Can I use frozen butter or melted butter instead of room temp butter? A: No, dont use frozen or melted. You want butter soft enough to press a fingerprint into but not greasy. If its fridge hard, microwave in 5 second bursts until just soft. If its melted your dough will be too oily and the cookies will spread.

Q: My dough is crumbly and wont form a ball, what do I do? A: Usually it means the butter was too cold or you didnt mix long enough. Let the butter warm a bit and beat it until creamy, then add the egg and vanilla. If still dry, add 1 teaspoon of milk at a time until it comes together.

Q: Can I use a different jam or filling? A: Yes, use any thick jam like raspberry, strawberry, apricot, or even lemon curd. Avoid very runny fillings like fresh fruit compote or syrup since they can spread during baking.

Q: How do I stop the thumbprint from closing up while baking? A: Make the indentation a bit deeper than you think before baking and chill the shaped balls for 10 to 15 minutes. This helps them keep their shape so the jam stays in the center.

Q: Can I make these ahead or freeze them? A: Yes. You can freeze the unbaked shaped balls on a tray, then transfer to a bag. Bake from frozen, add a couple extra minutes. Baked cookies freeze well too, thaw then dust with powdered sugar if you want.

Q: Why do some cookies spread more than others? A: Spreading is usually from butter thats too soft or over creaming the dough. Also dont overcrowd the baking sheet and use parchment or a silicone mat. If cookies are still too thin, chill the tray for 10 minutes before baking.

Soft Christmas Thumbprint Cookies Recipe Substitutions and Variations

All purpose flour: swap for a 1 to 1 gluten free all purpose flour blend (make sure it contains xanthan gum) or use whole wheat pastry flour for a nuttier flavor and slightly denser cookie. Measure by spooning into the cup, dont pack it.
Unsalted butter: use solid coconut oil (same volume) for a hint of coconut, or use stick margarine 1 to 1 if you want dairy free. Keep it cold-ish so the dough stays soft not greasy.
Granulated sugar: replace with coconut sugar 1 to 1 for a brown-sugar like taste, or use extra light brown sugar for a chewier, moister cookie. If using honey, reduce other liquids a bit and bake a tad cooler.
Large egg: for an egg-free option use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) or 1/4 cup unsweetened applesauce for a softer, cakier texture.

Pro Tips

1. Measure flour right: spoon it into the cup then level it off. If you scoop with the cup you will end up with too much flour and dry cookies, nobody wants that.

2. Chill the shaped balls 15 to 30 minutes if your kitchen’s warm. Cold dough spreads less so you get a nice well for the jam instead of flat cookies. If you forget, pop the whole tray in the freezer for 5 minutes.

3. Cream the butter and sugars until light and kinda fluffy, about 2 to 3 minutes. If you under-cream the dough will be dense, if you overdo it the cookies can spread too much. Scrape the bowl a few times so everything mixes evenly.

4. When you make the thumb indent, press gently and check the depth. Too deep and jam will leak, too shallow and the jam will sit on top and burn. I usually fill with about 3/4 teaspoon jam, it keeps the cookie from getting soggy.

5. Let cookies cool on the sheet for 5 minutes before moving, then finish on a rack. Store in an airtight container with a piece of parchment between layers so they dont stick. For longer keeping freeze after baking, then thaw on the counter when you want them.

Soft Christmas Thumbprint Cookies Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made Soft Chewy Christmas Cookies that disappear in minutes, so keep scrolling if you want to see what the fuss is about.

Servings

servings

Calories

123

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two rimmed baking sheets lined with parchment paper
3. Mixing bowls (one large, one medium)
4. Hand mixer (or stand mixer) and rubber spatula to scrape the bowl
5. Measuring cups and spoons
6. Tablespoon cookie scoop or tablespoon and a spoon to portion dough
7. Small spoon or piping bag for filling wells with jam
8. Wire cooling rack
9. Refrigerator space or a small sheet pan to chill the dough briefly

Ingredients

2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (room temp, not melted)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, but i like it)
3/4 cup jam (raspberry or strawberry work great)
1/4 cup colored sanding sugar or coarse sugar for rolling
Powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Whisk together 2 1/2 cups all purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt in a bowl.
In a large bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer. Scrape sides.
Beat in 1 large egg, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract (optional but I like it) until combined.
Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms. Dont overmix or cookies will get tough.
Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball lightly in 1/4 cup colored sanding sugar or coarse sugar so they're coated.
Place balls on prepared sheets about 2 inches apart. Use your thumb or the back of a spoon to press a shallow well into the center of each ball, making sure not to press all the way through.
Chill the cookie sheet in the fridge for 15 to 20 minutes if your kitchen is warm; this helps prevent too much spreading.
Bake 10 to 12 minutes until edges are set but centers still look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, fill each well with about 3/4 teaspoon jam (raspberry or strawberry work great).
Dust with powdered sugar if you like and store in an airtight container. These keep soft for several days, or freeze after baking for longer storage.

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.