My First Thumbprint Disaster
I made these cookies for the first time when I was young. I was so excited. I pressed my thumb in too hard. The whole cookie cracked right in half. I still laugh at that.
It taught me a gentle touch is best. This matters because cooking is about patience, not force. Now I use a teaspoon to make the little wells. It works perfectly every single time.
Why These Little Jewels Shine
These are not just cookies. They are tiny holiday plates. They hold a sweet, shiny jewel of jam. Doesn’t that sound lovely?
The cream cheese is the secret. It makes the dough so soft and tender. This matters because a good cookie should melt a little when you eat it. Fun fact: The thumbprint cookie might have come from Sweden. They call them “Hallongrottor.” That means “raspberry cave.”
Let’s Make the Dough
First, get your butter and cream cheese nice and soft. This is very important. If they are cold, your dough will be lumpy. Just leave them on the counter for an hour.
Beat the butter and sugar until it’s fluffy. It should look pale and creamy. Then add the cream cheese, egg, and vanilla. Doesn’t that smell amazing? Finally, mix in the dry stuff. You will have a soft, lovely dough.
The Fun Part: Shaping & Baking
Roll the dough into little balls. Then roll them in sugar. This gives them a sweet, sparkly crust. Place them on your baking sheet. Now, make the thumbprint.
Use a greased teaspoon. Press it gently into the center. If it cracks, just pinch the edges together. Bake them for ten minutes. They will look a little puffy. Take them out and press the wells again. They puff up in the oven, you see.
Filling Your Jewels
Now for the jewel. Warm your jam for just 30 seconds. It gets nice and loose. Carefully spoon a bit into each cookie’s well. Be careful, it’s hot. What jam flavor will you choose? I love raspberry.
Pop them back in the oven. Bake until the edges are just golden. Let them cool completely. The jam will set into a shiny, sweet pool. This is the hardest part—waiting to eat one.
Your Turn in the Kitchen
These cookies are perfect for sharing. I always make a double batch. I give tins to my neighbors. It spreads so much joy.
What is your favorite jam for cookies? Tell me, I’d love to know. Will you try lemon curd for a sunny taste? And who will you share your first batch with? Making food for others is a special kind of love.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2¼ cups (11¼ ounces/319 grams) | |
| Table salt | ¾ teaspoon | |
| Baking soda | ½ teaspoon | |
| Baking powder | ¼ teaspoon | |
| Unsalted butter | 12 tablespoons | Softened |
| Sugar | ⅔ cup (4⅔ ounces/132 grams) | Plus ⅓ cup for rolling |
| Cream cheese | 3 ounces (85 grams) | Softened |
| Egg | 1 large | |
| Vanilla extract | 1½ teaspoons | |
| Seedless jam or Meyer Lemon Curd | 1 cup | Jam should be chilled; if using, it is warmed before filling. Curd is used chilled. |
Instructions
Step 1: First, get your oven ready. Move the racks to the middle spots. Heat it to 350 degrees. Line your baking sheets with parchment paper. Whisk the flour, salt, baking soda, and powder in a bowl. Set it aside for now.
Step 2: Now, let’s make the dough. Beat the soft butter and ⅔ cup sugar until fluffy. This takes a few minutes. Add the cream cheese, egg, and vanilla. Mix it all together. Then, slowly add your flour mixture on low speed. (Scrape the bowl sides so everything mixes well.)
Step 3: Time for fun! Put ⅓ cup sugar in a shallow dish. Roll tablespoon-sized bits of dough into balls. Roll each ball in the sugar to coat it. Place them on your baking sheets. Use a greased teaspoon to press a thumbprint into each one. Gently fix any big cracks. What’s your favorite jam flavor for these? Share below!
Step 4: Bake the cookies for about 10 minutes. Switch the tray positions halfway. They will look soft. Take them out but leave the oven on. Reshape the thumbprints with your spoon. This keeps a nice little well for the jam. I still laugh at how mine looked before I learned this trick.
Step 5: Prepare your filling. If using jam, warm it in the microwave for 30 seconds. It should be loose. (Do not heat lemon curd, just use it cold.) Carefully spoon about a teaspoon into each cookie’s center. Doesn’t that color look amazing?
Step 6: Bake the cookies again for about 8 more minutes. Switch the trays halfway. The edges will turn a light gold. Let them cool on the sheets for 5 minutes. Then move them to a rack to cool completely. The wait is the hardest part!
Creative Twists
These little jewels love to dress up. You can make them your own. Try different fillings and toppings for fun. Here are three of my favorite ideas.
Use two jams. Do half raspberry and half apricot on one tray. They look so cheerful together.
Add a citrus zest. Mix a little orange or lemon zest right into the sugar for rolling. It adds a sunny sparkle.
Drizzle with chocolate. After they cool, drizzle melted white chocolate over them. It feels so fancy.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These cookies shine all on their own. But I love making a little moment. Arrange them on a vintage plate. Add a few clementine segments or fresh berries on the side. It makes everything feel special. For a cozy gathering, I put them on a big platter in the center of the table.
What to drink? A cup of hot spiced apple cider is perfect. For the grown-ups, a small glass of sweet sherry pairs beautifully. It tastes like holidays. Which would you choose tonight?
Keeping Your Jewels Bright
These cookies keep well for days. Store them in a tin at room temperature. Layer them with parchment paper so they don’t stick.
You can freeze the dough balls before baking. Just roll them in sugar and freeze on a tray. Then pop them into a bag. Bake straight from the freezer, adding a few minutes.
I once baked a huge batch for a party. The party was canceled! I froze all the dough. It was a lifesaver weeks later.
Batch cooking like this saves time and stress. It means fresh cookies are always close by. Have you ever tried storing it this way? Share below!
Cookie Troubles and Simple Fixes
First, cracks can form around your thumbprint. Just gently pinch the dough together. This keeps the jam from leaking out.
Second, the jam might bubble over. Make sure you re-shape the hole after the first bake. I remember when my first batch looked like little volcanoes!
Third, cookies can spread too much. Your butter might be too soft. Chilling the dough balls for 15 minutes helps.
Fixing small issues builds your kitchen confidence. It also makes your treats look as good as they taste. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The results are wonderful.
Q: Can I make them ahead? A: Absolutely. The dough freezes perfectly. You can also bake them a day before.
Q: What can I use instead of jam? A: Lemon curd is lovely. Chocolate chips or a nut butter also work.
Q: Can I halve the recipe? A: You can. Just halve all the ingredients. You will get about 18 cookies.
Q: Any optional tips? A: A pinch of cinnamon in the sugar is nice. Fun fact: These are called “jewels” because the jam center sparkles! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these little jewels. They always make my kitchen feel festive. The smell is pure happiness.
I would love to hear about your baking adventure. Tell me all about it in the comments below. Have you tried this recipe?
Share your stories and pictures. It makes my day. Thank you for spending this time with me.
Happy cooking!
—Elowen Thorn.
Frosted Thumbprint Holiday Jewels
Description
Classic buttery thumbprint cookies filled with jewel-toned jam or lemon curd, perfect for holiday gifting and gatherings.
Ingredients
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking soda, and baking powder together in medium bowl; set aside.
- Using stand mixer fitted with paddle, beat butter and ⅔ cup sugar on medium speed until fluffy, 3 to 6 minutes, scraping down bowl as needed. Add cream cheese, egg, and vanilla and beat until evenly combined, about 30 seconds. Reduce speed to low, slowly add flour mixture, and mix until fully incorporated.
- Spread remaining ⅓ cup sugar evenly in shallow dish. Working with 1 tablespoon dough at a time, roll dough into 36 balls. Drop dough balls into sugar and roll to coat. Stagger dough balls evenly on prepared sheets. Using greased rounded 1-teaspoon measuring spoon, make indentation in center of each dough ball. Gently pinch together any large cracks around edges of cookies.
- Bake cookies until just beginning to set, about 10 minutes, switching and rotating sheets halfway through baking. Transfer baking sheets to wire racks (do not turn off oven). Gently reshape indentation in center of each cookie with greased rounded 1-teaspoon measure.
- If using jam, place jam in 1-cup liquid measuring cup or microwave-safe bowl and microwave until loose and bubbling around edges, about 30 seconds. (If using curd, do not reheat.) Carefully fill each indentation with 1 teaspoon warmed jam or chilled curd.
- Return cookies to oven and bake until cookies are beginning to turn golden around edges, about 8 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer cookies to wire racks. Let cookies cool completely before serving, about 20 minutes. (Cookies can be stored in airtight container at room temperature for up to 3 days.)
Notes
- For a festive look, use a variety of colored jams like raspberry, apricot, and blackberry. Ensure the jam is seedless for a smooth filling.