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Christmas Thumbprint Cookies Feature
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Christmas Thumbprint Cookies

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.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas Thumbprint Cookies
Servings: 24 cookies
Author: Jill



  • 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.
  • Serve.