Nutella or Jam Thumbprint Cookies
Enjoy these Christmas thumbprint cookies with two different fillings.
I love making thumbprint cookies at Christmas and you can make them with your favorite jam or Nutella, my kids’ favorite filling!
My favorite is raspberry jam but I had strawberry jam on hand so that’s what is shown in the photos. They are soooo good.
When you shape them into balls, it’s best to put them in the fridge for 30 min to chill so they don’t crack. I skipped that part due to time and I should have because now you can see they have cracks.
When you roll them into balls, you can also roll them into sugar if you like sugar sprinkled on the outside of your cookie. We like it sugar-less but the choice is up to you!
After you’ve chilled the cookies, take them out and add the filling of your choice – a jam or nutella. I did both to satisfy the whole family’s sweet tooth. After you bake them, they store nicely in a airtight container or freeze good too (if you have any left!).
Be sure to print off this delicious thumbprint cookie recipe sure to be one of your family’s favourite.
Nutella or Jam Thumbprint Cookies
Ingredients
- 1 cup butter, softened
- 1/3 cup sugar
- 1/3 cup brown sugar, tightly packed
- 1 large egg yolk
- 1 tsp vanilla
- 2 1/4 cups all-purpose flour
- 2 tsp cornstarch
- 1/2 cup sugar (optional for rolling)
- 1/3 cup raspberry, strawberry or cherry jam
- 1/3 cup nutella
Instructions
- Cream butter and sugar together well for about a minute in a mixer or with a hand mixer.
- Beat in egg yolk and vanilla.
- In a separate bowl, whisk together flour and cornstarch.
- Mix flour and cornstarch into butter mixture until combined. Dough will seem dry and crumbly.
- Roll dough into balls about 1 tablespoon in size, roll really well into smooth balls.
- Roll in sugar (optional) and place on parchment on cookie sheet. Using your thumb or back of a spoon to make an indent in each cookie. If they start to crack, smooth over the cracks with your fingers.
- Chill cookies in fridge for 30 minutes.
- Preheat oven to 375 deg F.
- Spoon jam or nutella into each indent of the cookie.
- Bake for 10-12 min until edges begin to brown.
Make sure to pin it for later
click in case you missed:
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Using a mini muffin tin is genius!! I love that idea to make fulled cookies. These look amazing, can you ship me some? 😉
Thanks Chloe, your package of cookies is on its way!
Hugs, Jamie
Jamie,
What a great idea to use the mini muffin pan to bake thumbprint cookies! I will do it this year!
Thanks Laura!
Hugs, Jamie
Hi! This recipe looks great! I just had a quick question – have you ever tried making these with regular sized muffin tins? I’m looking for a great base to fill with lemon curd, jam, and creme pat but worried about the full-size shortbread burning or cooking unevenly. Thanks!