When I think of Christmas cookies, Holiday Jamboree Cookies (also known as thumbprint cookies) immediately come to mind. They’re simple to make and you can use almost any jam or jelly for the center.
Table of Contents
- Where Did the Jamboree Cookie Originate?
- What Ingredients Are Needed?
- How to Make Holiday Jamboree Cookies
- How to Make the Center Cookie Dent
- Consider Making These Other Beyond the Butter Holiday Favorites!
- Holiday Jamboree Cookies Recipe
Where Did the Jamboree Cookie Originate?
The exact origin of the jamboree or thumbprint cookie is debated. It’s commonly traced to Sweden, Poland, or Jewish communities in Eastern Europe. In Sweden these cookies are known as hallongrotta; other names include butter balls and bird’s nest cookies. Regardless of their origin or name, they’re delicious and beloved during the holidays.
What Ingredients Are Needed?
- All-purpose flour
- Salt
- Unsalted butter (room temperature)
- Granulated sugar
- Large eggs (room temperature)
- Vanilla extract
- Strawberry preserves or your favorite jam or jelly
How to Make Holiday Jamboree Cookies
These cookies come together quickly, but plan ahead: the dough needs time to chill. Chilling improves texture and makes the dough easier to handle.
1. Combine dry ingredients. Whisk together the all-purpose flour and salt in a medium bowl and set aside.
2. Cream butter and sugar. Using a hand mixer or a stand mixer with the paddle attachment, beat the room-temperature unsalted butter and granulated sugar on medium-high until light and fluffy.
3. Add eggs and vanilla. Mix in the eggs and vanilla until incorporated.
4. Add flour. With the mixer on low, gradually add the flour and salt mixture and mix until just combined.
5. Chill the dough. Cover the dough tightly and refrigerate for at least 3 hours; overnight is best.
6. Shape and fill. When chilled, preheat the oven to 375ºF and line baking sheets with parchment. Roll dough into balls using a spoon or a 1½ tablespoon cookie scoop, spacing them about 2 inches apart. Make an indentation in the center of each ball using your thumb or a small spoon dipped in cold water, then fill with jam or jelly. A piping bag with the tip cut off speeds this step. Top with sparkling sugar, edible dust, or chopped nuts if desired.
7. Bake and cool. Bake for 10–12 minutes, until the cookies are a very light golden brown. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
How to Make the Center Cookie Dent
To create the indentation for the filling, use your thumb or a small spoon dipped in cold water. The water prevents the dough from sticking to your thumb or the spoon and helps form a clean well for the jam.
Consider Making These Other Beyond the Butter Holiday Favorites!
Small Batch Gingerbread Cupcakes
Chocolate Thumbprint Cookies
Single Layer Red Velvet Cake
The Best Cut Out Sugar Cookies
Holiday Jamboree Cookies
Ingredients
- 3 cups All-Purpose Flour
- 1/2 tsp Salt
- 1 1/4 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 2 tbsp Vanilla Extract
- Small jar of strawberry preserves, or your preferred jam or jelly
Instructions
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In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
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Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high until light and fluffy.
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Add the eggs and vanilla extract and mix to combine.
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Reduce mixer speed to low and gradually add the dry mixture until just combined.
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Cover the dough tightly and refrigerate for at least 3 hours or overnight.
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When ready to bake, position the oven rack just above center and preheat to 375ºF. Line baking sheets with parchment.
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Roll dough into 1½ tablespoon-sized balls and place on the prepared baking sheets.
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Make a dent in the center of each ball using your thumb or a small spoon dipped in cold water. Fill each dent with jam or jelly using a spoon or piping bag. Optional: top with sparkling sugar or chopped nuts.
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Bake at 375ºF for 10–12 minutes, until very lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use your thumb or a small spoon dipped in cold water to create the dent for the filling; the water prevents sticking.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.