Starting Christmas baking with these Christmas Thumbprint Cookies. 6-ingredient cookie dough what is made quick and easy. Recipe video below ⇓
Christmas Thumbprint Cookies – Christmas baking begins now
Guys, I can’t believe it either, but yes, it’s that time of the year again. Christmas baking season begins right NOW. Are you as excited as me? Great. We will go together on a Christmas baking journey. You will get the full program including tremendous Christmas feelings. Promised!
Expect to see lots of chocolate, rum, ginger, and cinnamon the next weeks. Oh, we will have a great time.
Let’s start with Christmas Thumbprint Cookies.
Why do I call them Christmas Thumbprint Cookies you ask? Well, for me Christmas baking always calls for thumbprint cookies. They are soft, buttery, melt in your mouth, and you can adjust them to your taste. Roll them in sugar, sprinkles, nuts, or whatever and fill them up with chocolate, nuts, jam, curd, or whatever. I rolled them in red and green colored sugar to get a load of Christmas.
I colored the sugar with a few drops of food coloring. Just place granulated white sugar with a few drops of food coloring in a ziplock bag and shake it and scrunch it all around until the sugar is colored evenly.
You could just buy colored sugar dust as well if you don’t have any food coloring at home.
I added ground hazelnuts to the sugar because I love the flavor of hazelnuts in combination with the buttery taste of these thumbprint cookies.
They are not just beyond delicious and literally melt in your mouth, these colorful cookies are beautiful as well. Although it’s totally up to you if you roll them in colored sugar, I highly recommend it to you.
I filled mine with chocolate spread because hazelnuts and chocolate is a killer combination. You know what I’m saying?
Any other thoughts on the filling? Hershey kisses? Lemon curd? Jam? Peanut butter? Yes. Yes. Yes. And oh yes.
Get on the Christmas baking train and make a few batches of these Christmas Thumbprint Cookies because
- they are super easy to make
- literally melt in your mouth
- full butter flavor
- you just need 6 ingredients
- they kick you immediately into the Christmas mood
Put a Christmas record on and start singing, dancing, and baking. Jingle bells!
If you make this Christmas Thumbprint Cookies recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Starting Christmas baking with these Christmas Thumbprint Cookies. 6-ingredient cookie dough what is made quick and easy.
- 1 cup butter (226g)
- 1/2 cup granulated white sugar (100g)
- 2 egg yolks
- 1/4 tsp salt
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 2 1/2 cups flour (300g)
Preheat oven to 350°F / 175°C. Line a baking sheet with parchment paper and set aside.
With a handheld or stand mixer fitted with a whisk attachment, beat butter and sugar on medium speed until creamy for about 1-2 minutes. Add egg yolks, salt, and vanilla* and mix for about 1 minute. Stir in flour until it comes together on low speed. Knead a few times until smooth. Separate the dough into 40 equally sized pieces. Form balls with your hands and roll in sugar, sprinkles, nuts, or whatever you like. Place the half of the cookies on the prepared baking sheet with about 1.5-2 inches space in between. Press the back of a 1/2 tsp in the center and fill up with chocolate, nuts, jam, peanut butter, or Hershey kisses.
Bake for about 9-10 minutes until they look pale, puffed, and matt. Let cool on the baking sheet for about 5 minutes then transfer to a wire rack and let cool completely. Bake the second batch. These Christmas Thumbprint Cookies will stay fresh in an airtight container at room temperature up to 1 week or freeze up to 1 month. When freezing let them thaw overnight at room temperature before serving.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.