Ingredients
Scale
For the Soft Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 4 oz (1/2 block) full-fat cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg yolk (at room temperature)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional, but so festive!)
- 1 1/4 cups all-purpose flour
- 1 tbsp cornstarch (our secret for softness!)
- 1/4 tsp salt
For the Filling & Icing:
- 1/3 cup seedless raspberry jam (or strawberry)
- 3/4 cup powdered sugar
- 1-2 tbsp milk (or cream)
- 1/4 tsp vanilla extract
Instructions
- Cream Butter & Cream Cheese: In a large bowl, beat the softened butter, softened cream cheese, and granulated sugar with an electric mixer on medium speed for 1-2 minutes until light and fluffy.
- Add Wet Ingredients: Beat in the egg yolk, 1 tsp vanilla extract, and almond extract (if using) until just combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. Add this to the wet ingredients and mix on low speed just until a soft dough forms.
- CHILL THE DOUGH (Do Not Skip!): The dough will be very soft. Cover the bowl and chill for 30-60 minutes. This makes it firm and easy to roll.
- Prep: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop & Indent: Scoop the chilled dough into 1-tablespoon balls and roll them smooth. Place them on the baking sheet. Use the back of a 1/2 teaspoon measuring spoon (dipped in flour) to press a deep, round “well” into the center of each ball.
- Bake (Un-filled): Bake for 10-12 minutes. The cookies should be pale and puffy, not golden brown.
- Re-Press & Fill: The moment the cookies come out of the oven, immediately use the same 1/2 tsp measuring spoon to gently re-press the puffed-up indents. Let them cool on the pan for 5-10 minutes, then spoon 1/2 tsp of jam into each warm indent.
- Cool & Drizzle: Transfer to a wire rack to cool completely. Once cool, whisk the powdered sugar, 1 tbsp of milk, and 1/4 tsp vanilla for the icing (add more milk, 1/2 tsp at a time, to get the perfect drizzle). Drizzle the icing over the cooled cookies.
Notes
- The Secret to Soft Cookies: My secret for this soft christmas thumbprint cookies recipe is the cream cheese (for moisture) and the cornstarch (for tenderness). They stay soft for days!
- The “Perfect Thumbprint” Trick: Don’t use your thumb! The back of a 1/2 tsp measuring spoon makes a perfect, neat well. Remember to press before you bake, and again the second they come out of the oven!
- Do NOT Over-bake!: This is so important! To keep them soft, pull them from the oven when they are pale, puffy, and the edges are just set. They will not be brown.
- Filling: Bake the cookies before you fill them! This keeps the jam bright, fresh, and beautiful.
- Storage: Once the icing is set, store these in an airtight container at room temperature (with wax paper between the layers) for up to 5 days.
- Freezing: You can freeze the baked, un-filled cookie shells for up to 3 months. Just thaw, warm them for 3-5 minutes, then fill and drizzle!
- Prep Time: 20
- Chill Time: 20
- Cook Time: 12
- Category: Cookies
- Method: Bakign
- Cuisine: American