These Christmas thumbprint cookies are the perfect addition to your cookie tray! They’re easy to make and taste delicious. These cookies are the perfect way to get into the Christmas spirit! These festive cookies will be asked for again and again.
Easy Christmas Thumbprint Cookies
Do you love Christmas cookies? We have the perfect recipe for you! Our Christmas Thumbprint Cookies are a delicious holiday treat. They’re easy to make and fun to eat, so they’re great for parties or just as a special snack. You can even use them as stocking stuffers or little gifts for your friends and family.
Key Ingredients You’ll Need to Make Christmas Thumbprint Cookies
- Almond Extract- Almond extract adds the flavoring to these cookies. YOu can avoid the almond and use vanilla or another flavoring extract, but almond adds the traditional flavor.
- Christmas Sprinkles- Don’t forget the sprinkles. You know what they say, you eat with your eyes first, so when you see these cookies, you are going to want to eat them. You can use whatever kind of Christmas sprinkles you have or want, but I recommend keeping it simple.
- Ganache- Chocolate Chips, Heavy Cream, Light Corn Syrup, Instant Coffee– This coffee chocolate ganache is the perfect filling for this Christmas Thumbprint cookie recipe.
Is There a Substitute for Almond Extract?
Vanilla extract or other flavored extracts can be substituted for almond extract in this recipe. If you are looking for a different flavor, try using one of these extracts in place of the almond extract. However, if you are looking to stick with the traditional flavors of Christmas, then it is best to use almond extract.
How to Make Christmas Thumbprint Cookies
Step 1- Dry Ingredients.
Set the oven to 325 degrees and use Pam baking spray to grease the cookie sheet, then use parchment paper to line it. In a medium bowl, add in the flour, baking soda, and salt and combine using a whisk.
Step 2- Sprinkles.
In a small bowl, add 1 1/2 tablespoons of sprinkles and set aside.
Step 3- Wet Ingredients.
In a large bowl, add the butter and brown sugar and use an electric mixer to combine for 1 minute until light and fluffy. Add in the eggs, vanilla, and almond extracts until fully incorporated. Put in the flour until it forms a thick dough.
Step 4- Forming the Dough.
Scoop the cookie dough using a teaspoon and roll it into balls. Roll the dough into the sprinkles until fully coated. Arrange the prepared dough balls onto the prepared cookie sheet 2-inches apart. Create an indentation using your thumb in the middle of each ball.
Step 5- Baking.
Place the pan into the oven for 10-12 minutes until golden brown.
Step 1- Heating the Cream.
In a heat-safe bowl, add in the chocolate chips and set them aside. Add the heavy cream into a heat-safe measuring cup and heat for 2-3 minutes in the microwave. Take the lid off the instant coffee and add it into the boiling cream and whisk to combine.
Step 2- Melting the Chocolate.
Add the heated cream on top of the chocolate chips and allow it to melt for 5 minutes, then whisk to combine. (if needed, melt the chocolate a bit more in the microwave) Once the chocolate is fully melted, pour in the corn syrup about 1/2 tsp at a time until fully incorporated. Place the mixture aside until cooled thoroughly.
Step 3- Filling the Cookies.
Put a teaspoon of the chocolate filling into the cookie wells and serve.
Why is My Dough Crumbly?
If your dough is crumbly, it could be because the butter was too cold when you mixed it in with the other ingredients. In this case, you can try microwaving the dough for a few seconds to make it more pliable. If your dough is still too crumbly after microwaving, add a tablespoon of milk to help form the dough.
Why Are My Cookies are Spreading Too Much?
If your cookies spread too much when you were baking them, it could be because your oven was preheated to the incorrect temperature or that you did not allow enough time for the cookie dough to come to room temperature. Make sure that the oven is at 325 degrees before placing in the dough and make sure that the dough is soft enough to scoop into balls using a teaspoon before baking.
More Thumbprint Cookies
- Jam Thumbprint Cookies
- Pumpkin Thumbprint Cookies (Cheesecake Filling)
- Salted Caramel Thumbprint Cookies
- Apricot Walnut Thumbprint Cookies
- lemon Thumbprint Cookies
Christmas Thumbprint Cookies
- 1 ⁄2 C butter room temp
- 1 C light brown sugar packed
- 2 large eggs
- 1 ⁄2 tsp pure vanilla extract
- 1 1 ⁄2 tsp almond extract
- 2 1 ⁄2 C all-purpose flour
- 1 ⁄4 tsp baking soda
- 1 ⁄4 tsp kosher salt
- 1 container Christmas sprinkles
- 1 C semi-sweet chocolate chips
- 1 ⁄2 C heavy cream
- 1 1 ⁄2 Tbsp light corn syrup
- 1 1 ⁄2 tsp instant coffee
- Preheat oven to 325 degrees.
- Prep a cookie sheet with nonstick baking spray.
- Line the cookie sheet with parchment paper.
- Whisk flour, baking soda, and salt over a medium bowl.
- Pour the 1 1⁄2 tablespoons of Christmas sprinkles in a small bowl.
- Set aside.
- Add butter and brown sugar to a large mixing bowl.
- Use an electric mixer to cream the two together for about 1 minute.
- The mixture will be light and fluffy.
- Mix in the eggs, vanilla, and almond extracts.
- Mix until well blended.
- Add in the flour mixture.
- Mix until combined. (the dough will be thick)
- Use a teaspoon to make the rounded cookie dough.
- Measure a rounded teaspoon of dough and round each into a ball.
- Measure all of the dough into balls.
- Roll each dough ball in the bowl of Christmas sprinkles.
- Place each dough ball on the lined cookie sheet about 2 inches apart.
- Use your thumb to make a slight indentation in the center of each cookie.
- Bake at 325 degrees for 10-12 minutes or until a light golden brown.
- Pour the chocolate chips into a microwave-proof bowl. Set aside.
- Pour the heavy cream into a heat-safe measuring cup.
- Microwave until boiling or 2-3 minutes.
- Carefully remove the cap from the microwave,
- Add the instant coffee while the heavy cream is boiling.
- Whisk to combine.
- Pour the mixture over the bowl of chocolate chips.
- Set the bowl aside for about 5 minutes.
- Use a whisk to slowly mix the chocolate with the hot cream.
- (If needed you can microwave the chocolate for another 10 seconds to completely melt it.)
- Once the chocolate chips have melted, stir in the corn syrup at 1⁄2 teaspoon at a time.
- Set aside to cool completely.
- Use a teaspoon to fill the indentations in each cookie.