Soft Christmas Thumbprint Cookies (Printable Version)

# What You'll Need:

→ Cookie Dough

01 - 226 g unsalted butter, softened
02 - 135 g granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon pure vanilla extract
05 - 280 g all-purpose flour
06 - 1/4 teaspoon salt

→ Filling

07 - 120 ml fruit jam or preserves (such as strawberry, raspberry, or apricot)

→ Optional Glaze

08 - 60 g powdered sugar
09 - 15-30 ml milk or cream
10 - 1/4 teaspoon almond or vanilla extract

# Step-by-Step Directions:

01 - In a large mixing bowl, beat softened butter with granulated sugar using an electric mixer on medium speed until pale and fluffy, about 2–3 minutes.
02 - Add the egg yolk and pure vanilla extract. Mix on medium speed until fully incorporated.
03 - Add flour and salt gradually, mixing on low speed just until a soft dough forms. Do not overmix to maintain a tender texture.
04 - Wrap the dough tightly in plastic wrap and refrigerate for at least 30 to 45 minutes to ensure structure during baking.
05 - Preheat oven to 175°C and line a baking sheet with parchment paper or a silicone baking mat.
06 - Scoop tablespoon-sized portions of chilled dough, roll into balls, and arrange 5 cm apart on the prepared baking sheet. Use your thumb or the back of a ½ teaspoon to gently press an indentation into each dough ball.
07 - Spoon approximately 2.5 ml of jam into each indentation, taking care not to overfill.
08 - Bake for 12–14 minutes until edges are just set and barely golden. Avoid overbaking to retain a soft texture.
09 - Allow to cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool fully.
10 - If desired, whisk together powdered sugar, milk, and almond or vanilla extract. Drizzle glaze over completely cooled cookies for a festive finish.

# Helpful Notes:

01 - Chilling the dough is critical for maintaining shape and preventing spreading.
02 - Select thick, high-quality jams or preserves for best baking results.
03 - Customise the topping with drizzle, chocolate, or festive sprinkles to enhance visual appeal.
04 - You can prepare the dough up to three days in advance or freeze it for longer storage.
05 - Cool cookies completely before glazing or storing to preserve texture.

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