11 Christmas Cookies Fig Jam Thumbprint Variations

Orange Cranberry Thumbprint Cookies

Orange Cranberry Thumbprint Cookies are a delightful twist on the classic thumbprint cookie, combining the zesty flavor of orange with the tartness of cranberries. These cookies are soft, buttery, and filled with a vibrant cranberry jam, making them a perfect festive treat for your holiday baking.

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cream the Butter and Sugars: In a large bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
3. Add the Egg and Flavorings: Beat in the egg, vanilla extract, and orange zest until well combined.
4. Combine Dry Ingredients: In another mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
5. Stir in Dried Cranberries: Gently fold in the chopped dried cranberries until evenly distributed throughout the dough.
6. Form Cookies: Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Create Thumbprint Indentations: Using your thumb or the back of a teaspoon, gently press down into the center of each ball to create a small indentation.
8. Fill with Jam: Spoon about 1/2 teaspoon of cranberry jam into each indentation, being careful not to overfill.
9. Bake the Cookies: Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Make sure the bottoms do not brown too much.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer to a wire rack to cool completely.
11. Optional Dusting: If desired, dust the cooled cookies with powdered sugar for an extra festive touch.

Enjoy your Orange Cranberry Thumbprint Cookies with a warm cup of tea or as a charming addition to your holiday dessert platter!

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Lemon Blueberry Thumbprint Cookies

Lemon Blueberry Thumbprint Cookies are a revitalizing take on the traditional thumbprint cookie, bringing a burst of citrus flavor paired with delightful pockets of sweet blueberries. These cookies have a tender, buttery texture and are perfect for enjoying during the holidays or any time of year. They are sure to be a crowd-pleaser with their vibrant flavors and charming appearance.

Directions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which should take about 3-5 minutes.
3. Incorporate the Egg and Flavorings: Add the large egg, vanilla extract, and lemon zest to the creamed mixture. Beat well until all ingredients are well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
5. Fold in Blueberries: If you’re using fresh blueberries, gently fold them into the dough being careful not to break them. If using dried blueberries, confirm they are evenly incorporated throughout the dough.
6. Shape the Cookies: Take tablespoons of dough and roll them into balls. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Create Thumbprint Indentations: With your thumb or the back of a spoon, press down gently in the center of each dough ball to create a small indentation.
8. Fill with Lemon Curd: Spoon approximately 1/2 teaspoon of lemon curd into each indentation. Be cautious not to overfill to avoid spillage during baking.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown. Monitor closely to prevent the bottoms from becoming too dark.
10. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for around 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Optional Dusting: If you wish, dust the cooled cookies with powdered sugar before serving for an extra touch of sweetness.

Enjoy your Lemon Blueberry Thumbprint Cookies as a delightful treat or share them as a charming gift during the holiday season!

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Chocolate Hazelnut Thumbprint Cookies

Chocolate Hazelnut Thumbprint Cookies are a rich and indulgent twist on the classic thumbprint cookie, perfect for the holidays or any special occasion. These cookies feature a soft, buttery base infused with chocolate and finely chopped hazelnuts, complemented by a luscious chocolate ganache filling in the center. Their nutty flavor and delightful texture make them a favorite among cookie lovers.

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 3-5 minutes.
3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated into the mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet mixture, ensuring all ingredients are well blended but taking care not to overmix.
5. Fold in Hazelnuts: Gently fold in the finely chopped hazelnuts until they are evenly distributed throughout the dough.
6. Shape the Cookies: Using a cookie scoop or tablespoons, portion out the dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Create the Thumbprint Indentations: Use your thumb or the back of a spoon to press down gently in the center of each dough ball, forming a small indentation.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges appear set. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Prepare the Ganache: In a small saucepan over medium heat, warm the heavy cream until just before boiling. Remove from heat and add the chopped chocolate; let it sit for a minute, then stir until smooth and combined.
10. Fill the Indentations: Once the cookies are completely cool, use a spoon or a piping bag to fill each indentation with the chocolate ganache.
11. Optional Dusting: If desired, dust the filled cookies with powdered sugar before serving for a festive touch.

Enjoy your delicious Chocolate Hazelnut Thumbprint Cookies with family and friends!

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Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies are a delightful variation on the classic thumbprint cookie, bringing together the luscious tartness of raspberry jam and the sweet, nutty flavor of almonds. These cookies feature a buttery almond-infused base that melts in your mouth, complemented by a dollop of vibrant raspberry jam in the center, making them a perfect treat for the holiday season or for any gathering.

Directions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add Egg and Almond Extract: Beat in the large egg and almond extract until they are well combined with the butter and sugar mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until combined to avoid overmixing.
5. Fold in Almonds: Gently fold in the finely chopped almonds until they are evenly distributed throughout the cookie dough.
6. Shape the Cookies: Using a cookie scoop or tablespoons, portion the dough and roll them into balls. Place these dough balls onto the prepared baking sheet, making sure to leave about 2 inches of space between them.
7. Create the Thumbprint Indentations: Use your thumb or the back of a spoon to create an indentation in the center of each dough ball, creating a small well that will hold the raspberry jam.
8. Fill with Raspberry Jam: Spoon about 1/2 teaspoon of raspberry jam into the indentation of each cookie.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges look set and slightly golden.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving. Enjoy your delightful Raspberry Almond Thumbprint Cookies!

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Coconut Lime Thumbprint Cookies

Coconut Lime Thumbprint Cookies are a revitalizing twist on the traditional thumbprint cookie, combining the tropical flavors of coconut and zesty lime. These cookies feature a buttery coconut-infused base with a bright lime curd filling that provides a delicious contrast. Perfect for holiday gatherings, these cookies are sure to be a hit with those who enjoy a burst of citrus in their sweets.

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is creamy and light in color, about 3-5 minutes.
3. Add Egg, Vanilla, and Lime: Beat in the large egg, vanilla extract, lime zest, and fresh lime juice until fully combined with the butter and sugar mixture.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined to maintain a tender cookie texture.
5. Stir in Coconut: Gently fold in the sweetened shredded coconut, making sure it’s evenly distributed throughout the cookie dough.
6. Shape the Cookies: Scoop out portions of the dough using a cookie scoop or a tablespoon, rolling each portion into a ball. Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
7. Create the Thumbprint Indentations: With your thumb or the back of a spoon, press down in the center of each ball to create a small well for the lime curd.
8. Fill with Lime Curd: Carefully spoon about 1/2 teaspoon of lime curd into the indentation of each cookie, filling each well.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
10. Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on the sheet for a few minutes before transferring to a wire rack. If desired, dust cooled cookies with powdered sugar for an added touch of sweetness and presentation.

Enjoy your Coconut Lime Thumbprint Cookies as a delightful treat for any occasion!

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Pistachio Rosewater Thumbprint Cookies

Pistachio Rosewater Thumbprint Cookies are an elegant twist on traditional thumbprint cookies, infusing the rich, nutty flavor of pistachios with the floral notes of rosewater. These delicate cookies feature a buttery base that’s nut-studded and are filled with a sweet and fragrant rosewater jam, making them perfect for holiday festivities or special occasions.

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugars: In a large bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and powdered sugar together until the mixture is smooth and creamy, about 3-5 minutes.
3. Incorporate Egg and Flavorings: Add the large egg, vanilla extract, and rosewater to the creamed mixture, mixing until combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the finely ground pistachios, all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed until just combined, ensuring a tender cookie texture.
5. Shape the Cookies: Scoop out portions of the dough using a tablespoon or cookie scoop, rolling each into a ball. Place the balls on the prepared baking sheet, spaced about 2 inches apart.
6. Create the Thumbprint Indentations: Use your thumb or the back of a spoon to make a deep indentation in the center of each cookie ball.
7. Fill with Rose Jam: Spoon about 1/2 teaspoon of rose jam into the thumbprint of each cookie, making sure it is nicely filled.
8. Garnish with Pistachios: Sprinkle some chopped pistachios around the edge of the sticky rose jam in each cookie for added texture and flavor.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your Pistachio Rosewater Thumbprint Cookies!

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Spiced Pumpkin Thumbprint Cookies

Spiced Pumpkin Thumbprint Cookies are a delightful autumn-inspired treat that brings together the flavors of warm spices and pumpkin puree. These soft, chewy cookies are infused with cinnamon and nutmeg and are finished off with a luscious cream cheese frosting in the center, making them a perfect addition to your holiday cookie platter.

Directions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee the cookies do not stick.
2. Cream the Butters and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 3-4 minutes.
3. Add Wet Ingredients: Incorporate the large egg, pure pumpkin puree, and vanilla extract into the creamed mixture. Mix until combined and smooth.
4. Mix Dry Ingredients: In another bowl, whisk together the ground cinnamon, ground nutmeg, ground ginger, all-purpose flour, baking soda, baking powder, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough, rolling each into a ball. Space them about 2 inches apart on the prepared baking sheet.
7. Create the Thumbprint Indentations: With your thumb or the back of a spoon, gently press down to create a deep well in the center of each cookie.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare the Cream Cheese Frosting: In a medium bowl, beat the cream cheese and powdered sugar together. Gradually add milk as needed to achieve a smooth and spreadable consistency.
11. Fill the Cookies: Once the cookies are completely cooled, use a small spoon or piping bag to fill the thumbprint indentation with cream cheese frosting.
12. Serve and Enjoy: Allow the frosting to set slightly, then serve and enjoy these deliciously spiced pumpkin thumbprint cookies with friends and family!

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Maple Pecan Thumbprint Cookies

Maple Pecan Thumbprint Cookies are a delectable twist on traditional thumbprint cookies, adding a rich maple flavor and crunchy pecans to the mix. These cookies are not only soft and chewy but also have a delightful nutty texture thanks to the crushed pecans. An irresistible maple syrup glaze drizzled over the top makes them a perfect addition to your holiday cookie box.

Directions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butters and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add Wet Ingredients: Mix in the large egg, pure maple syrup, and vanilla extract into the creamed mixture until everything is well combined.
4. Add Spices and Nuts: Stir in the ground cinnamon and chopped pecans to the mixture, ensuring they are evenly distributed.
5. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing, as this can make the cookies tough.
7. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough, rolling each portion into a ball. Place them about 2 inches apart on the prepared baking sheet.
8. Create the Thumbprint Indentations: With your thumb or the back of a spoon, gently press down in the center of each cookie to create a deep well.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges begin to turn a light golden brown.
10. Cool the Cookies: After baking, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
11. Prepare the Glaze: In a small bowl, mix the powdered sugar with 1-2 tablespoons of milk until you achieve a smooth and drizzle-able consistency.
12. Drizzle the Glaze: Once the cookies are completely cooled, drizzle the maple glaze over the top of each cookie for an extra touch of sweetness.

Enjoy your Maple Pecan Thumbprint Cookies as a festive holiday treat!

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Matcha White Chocolate Thumbprint Cookies

Matcha White Chocolate Thumbprint Cookies are a delightful fusion of earthy matcha green tea and sweet white chocolate. These cookies not only dazzle with their vibrant green hue, but they also provide a unique flavor profile that perfectly complements the buttery cookie base. Each cookie is filled with creamy white chocolate, making for a sophisticated treat that’s perfect for holiday gatherings or any special occasion.

Directions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to guarantee the cookies don’t stick.
2. Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Incorporate Wet Ingredients: Add in the large egg, matcha green tea powder, and vanilla extract to the creamed mixture. Beat until fully combined and the color is uniform.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
5. Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix to avoid dense cookies.
6. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and place them 2 inches apart on the prepared baking sheet.
7. Create the Thumbprint Indentations: With your thumb or the back of a spoon, gently press down in the center of each cookie to form a deep well.
8. Add White Chocolate Chips: Gently fill each thumbprint with white chocolate chips, making sure they are nestled securely in the indentation.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
10. Cool and Glaze: Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, whisk powdered sugar with a little milk to create a glaze, and drizzle over the cooled cookies before serving. Enjoy your Matcha White Chocolate Thumbprint Cookies!

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Cherry Vanilla Thumbprint Cookies

Cherry Vanilla Thumbprint Cookies are a delightful twist on the classic thumbprint cookie, combining the sweet and tart flavors of cherry with a rich and fragrant vanilla base. These cookies are perfect for the holidays, offering a beautiful pop of color and a delicious burst of fruit in every bite. The chewy texture of the cookie complements the smooth cherry filling, making them a festive treat that everyone will love.

Directions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butters and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add the Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture. Mix until everything is well combined, and the batter is smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Be careful not to overmix.
6. Shape the Cookies: Use a tablespoon or cookie scoop to portion the dough. Roll each portion into a ball and place them about 2 inches apart on the prepared baking sheet.
7. Create the Thumbprint Indentations: Use your thumb or the back of a spoon to make a deep well in the center of each cookie ball.
8. Fill with Cherry Preserves: Spoon cherry preserves into each indentation, filling them generously without overflowing.
9. Bake the Cookies: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are lightly golden.
10. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving.

Enjoy your Cherry Vanilla Thumbprint Cookies as a festive addition to your holiday baking!

Gingerbread Thumbprint Cookies

Gingerbread Thumbprint Cookies are a cozy and flavorful holiday treat that combines the warm spices of gingerbread with a fun twist. These cookies feature a soft and chewy texture infused with classic gingerbread spices, and they can be filled with a variety of sweet fillings like spiced molasses or a creamy frosting. They are not only delicious but also make for a beautiful addition to any holiday cookie platter.

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.
2. Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
3. Add the Egg and Molasses: Beat in the large egg and molasses into the butter and sugar mixture, mixing until well combined and smooth.
4. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Confirm the spices are evenly distributed throughout the flour.
5. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients. Mix on low speed just until the dough comes together, being careful not to overmix.
6. Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place the cookie balls about 2 inches apart on the prepared baking sheet.
7. Create the Thumbprint Indentations: Use your thumb or the back of a measuring spoon to create a deep indentation in the center of each cookie dough ball.
8. Fill with Your Choice of Filling: Spoon your selected filling into each indentation, being careful not to overfill.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set but the centers are still slightly soft.
10. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Dust them with powdered sugar before serving, if desired. Enjoy your festive Gingerbread Thumbprint Cookies!