Jam-Filled Thumbprint Cookies for the Holidays
When I think of Christmas cookies, these Holiday Jamboree Cookies, also called thumbprint cookies, are the first to come to mind…
- Prep
- 15 mins
- Cook
- 12 mins
- Chill Time
- 3 hrs
- Total
- 3 hrs 27 mins
- Makes
- 96 cookies
When I think of Christmas cookies, these Holiday Jamboree Cookies (also called thumbprint cookies) are the first that come to mind! They're simple to make, and you can fill the center with any jam or jelly you like!
Where the Jamboree Cookie Came From
People disagree about where the holiday jamboree cookie, or thumbprint cookie, started. It may have come from Sweden, Poland, or the Jewish communities of Eastern Europe.
Thumbprint cookies also go by Hallongrotta (in Sweden), butter balls, bird's nest cookies, and jamboree cookies. Wherever they started and whatever you call them, one thing is clear: they're delicious!
What Ingredients Do You Need?
- All-Purpose Flour
- Salt
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Strawberry Preserves, or whichever jam or jelly you prefer!
How to Make Holiday Jamboree Cookies
Holiday Jamboree Cookies (or Thumbprint Cookies) come together quickly, but the dough needs to chill first. It's worth the wait!
Whisk the dry ingredients together. This means the all-purpose flour and salt. I like to
Mix the wet ingredients. That's the unsalted butter, granulated sugar, eggs, and vanilla extract. The butter and eggs should be at room temperature so everything blends evenly.
Chill the dough. Move the dough to a tightly sealed container and refrigerate it for at least 3 hours. I prefer overnight, and that's what I recommend.
Roll, dent, then fill. Use a spoon or a 1 tablespoon cookie scoop to roll the dough into balls. Space them 2 inches apart on the cookie sheets.
For the center dent, use your thumb or a small spoon dipped in cold water. The water keeps the dough from sticking to you or the spoon!
The jam or jelly is up to you! I used strawberry because it's my favorite. I filled them using a piping bag with the tip cut off. For toppings, I used sparkling sugar and edible gold dust, but chopped pecans or walnuts are great too!
Bake, then cool. Bake at 375ºF for 10-12 minutes. Let the cookies sit on the sheet for 5 minutes, then move them to a wire rack to cool completely.
How to Make the Cookie Center Dent
To form the dent, use your thumb or a small spoon dipped in cold water. The water keeps the dough from sticking to you or the spoon!
More Holiday Favorites From My Kitchen
Jam-Filled Thumbprint Cookies for the Holidays
Make these easy Holiday Jamboree Cookies (also called Thumbprint Cookies) for your next holiday work party, book or wine club night, or for Santa, who I hear loves them!
- Prep
- 15 mins
- Cook
- 12 mins
- Chill Time
- 3 hrs
- Total
- 3 hrs 27 mins
- Makes
- 96 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 whatever jam or jelly you prefer!
Method
- In a medium bowl, whisk the all-purpose flour and salt together. Set aside.
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy.
- Add the eggs and vanilla extract.
- Lower the speed to low and slowly add the dry mixture, mixing until just combined.
- Cover the dough tightly with plastic wrap and chill for at least 3 hours. Overnight is even better.
- When you're ready to bake, set an oven rack to the 2nd level position (just above center) and heat the oven to 375ºF.
- Line the cookie sheet(s) with parchment paper and set them aside.
- Using a spoon or a 1 1/2 tablespoon cookie scoop, roll the dough into balls and set them on the lined cookie sheet.
- Dip your thumb or a spoon in cold water so the dough won't stick to you or the spoon, then press a dent into the center of each cookie. Fill each dent with jam or jelly using a spoon or a piping bag with the tip cut off. Optional: sprinkle on sparkling sugar or chopped walnuts or pecans. I used only sparkling sugar with a touch of edible gold dust because I'm a little extra like that!
- Bake at 375ºF for 10 to 12 minutes, until the cookies are a very light golden brown. Let them cool on the sheet for 5 minutes before moving them to a cooling rack.
Baker’s notes
- To form the dent, use your thumb or a small spoon dipped in cold water. The water keeps the dough from sticking to you or the spoon!
