Jam Thumbprint Cookies | Day 5 of 2024 Christmas Cookie Marathon (Last Day)

Add 1 stick of softened butter to a mixer bowl followed by 1/3 cup of sugar.

Fix the paddle attachment and beat to cream the butter and sugar together until light and creamy.

Scrape down the sides of the mixer bowl as needed.

Add 1 egg yolk and 1/2 teaspoon of vanilla extract and mix again.

Add in 1/4 teaspoon of salt.

In two additions, add in 1 cup of all-purpose flour, beating in between each addition until the flour is just incorporated and a soft dough has formed.

Scoop teaspoon-sized amounts of the cookie dough into your hands and roll them into 1-inch balls with no cracks.

Place the cookie dough balls on a parchment paper-lined tray, keeping them about 2 inches apart from one another.

Use your thumb to press half teaspoon-sized indents in the center of each dough ball.

Alternatively, use the back of a half teaspoon measuring spoon to make perfectly round indents.

Spoon in about 1/2 teaspoon of raspberry jam in each cookie indent.

Place the thumbprint cookies in the fridge for at least 30 minutes while the oven preheats.

Bake the chilled thumbprint cookies in the oven at 350°F for 10 to 12 minutes.

Remove the cookies when the edges are just turning pale gold and allow to cool completely.

Equipment Needed

Spice Level: