Spritz Cookies with Strawberry Jam (Thumbprint Cookies)

These Spritz Thumbprint Cookies with jam are always one of the prettiest cookies on my holiday tray.  I’m the only one who knows they are also one of the easiest to make.

Buttery pressed dough, a little well in the center, and a spoonful of jam that turns glossy in the oven. I use my cookie press for the shape, but the jam is what makes them look special.

I use strawberry, because that is what my daughter likes and she always helps make them.  But both raspberry and apricot work beautifully.  My son adores raspberry thumbprint cookies.

If you are looking for more Christmas cookies, don't miss my Air Fryer Peanut Butter Cookies, Butter Spritz Cookies, Peanut Butter Blossoms, and Chocolate Spritz Cookies.

Ingredient Notes

• Baking powder: Since this is a leavening agent to help the cookies rise, use fresh baking powder (rather than something that has been lurking in your pantry for over a year) for best results.
• Sugar: I used regular sugar; if you want to substitute an alternative sweetener, be aware that the results can vary.
• Jam: I typically use strawberry jam, but feel free to use what you like. Raspberry jam makes a gorgeous ruby center and is worth buying seedless if you can. Apricot, cherry, and grape all work. Whatever you love on toast will work here. If you want to change it up, try using a chocolate spread like Nutella!
  

Do I have to use a cookie press?

No, you can roll the dough out and use a cookie cutter to cut out any shape you like. Make sure the cookies are all of the same thickness so they bake evenly.  You will also need to ensure that there is an indentation in the center for the jam.

Another alternative for making these cookies with jelly in the middle is to use a piping bag.

How to Make Christmas Thumbprint Cookies

First, start by preheating your oven. You'll want to set it to 350° F.

Next, combine the flour, baking powder, and salt in a medium bowl and mix.

In the bowl of a stand mixer with a paddle attachment, beat the softened butter and sugar over medium speed for two minutes until it's light and fluffy.

Then add the egg and vanilla extract and beat until combined.

Turn the speed to low and add the dry ingredients a little at a time. You don't want to add it all at once, or else you'll have a big mess!

Beat until just blended.

Fill your cookie press with ¼ of the dough. If you don't have a cookie press, you can use a piping bag fitted with a star tip.

Press the cookies onto an ungreased cookie sheet.

Here’s how to fill the cookies.  Press a shallow dent into the center of each cookie before you spoon in the jam. It gives the jam a little bowl to sit in, so it stays put instead of running off the side as it bakes. Don't overfill. A scant eighth-teaspoon per cookie is plenty.

Bake for about 8 minutes, or until the cookies are lightly golden brown.

Remove from the oven and let cool on a wire rack.