We love thumbprint cookies around the holiday season and this year we made Christmas thumbprint cookies two ways. One filled with jelly or jam and a second with chocolate. The kids really liked the chocolate ones and the adults liked the jam filled ones.

Thumbprint Raspberry Jam Cookies are my husbands absolute favorite Christmas cookie. I need to make a separate batch just for him! These cookies are delicious  and best given or eaten within a few days for the melt in your mouth butter flavor cookie. You can use anytime of jam you like. I suggest seedless because really who wants seeds in their teeth under the mistletoe?

 

Thumbprint Jam Cookies

 

Ingredients

¾ cup butter, softened

2/3 cup sugar

1 egg

1-1/2 teaspoon vanilla extract

½ teaspoon baking powder

½ teaspoon salt

1-3/4 cup flour

1/3 cup seedless raspberry jam

10/12 chocolate kisses

 

Directions

Heat oven to 350ºF. Beat butter and sugar in large bowl with electric mixer on medium speed until light and creamy (about 5 minutes) Stir in egg and vanilla extract, add dry ingredients and combine.

Roll 1-inch balls from mixture and place on greased cookie sheet. Make a thumbprint indent in each cookie. Bake for 12 minutes. Take out of the oven,

Using a teaspoon carefully fill the indent with jam or one chocolate kiss. Do not overfill.

Bake an additional 3 minutes.

Cool completely.

 

So that is it- simple as that you have a delicious assortment of cookies for your holiday cookie swaps and gift boxes. These cookies last awhile too and they make the perfect accompaniment for a cup of tea or coffee. Have a look at some of my other Christmas cookies here and here. Happy Baking!

I use these baking sheets and parchment for all of my cookie baking! They make for a perfect instrument for a great cookie.