With their combination of sweet cherry preserves, crunchy almonds, and cinnamon-flavored white chocolate drizzle, these buttery thumbprint cookies are the perfect holiday cookie. Whether you’re baking for a special occasion or just making some treats to enjoy during the holiday season, festive, fruity, buttery, nutty holiday cookies are a great way to add some holiday cheer to your cookie tray.
I surprisingly managed not to burn these cookies when I dropped everything in the kitchen to take pictures of Brenna with her visiting little squirrel friend. Brenna lets me know when there is a creature outside of the window by chirping, that’s right I said chirping. It’s the most interesting sound, somewhere between a bird’s chirp and a cricket rubbing its legs together; and she only makes that particular sound when she sees another animal or insect. It’s a lot easier for me to bake cookies when she’s occupied with something else besides me.
I know y’all must be getting tired of seeing cookies; I know I am. It’s Christmas though, and what better time to bake cookies? It’s the one time of the year when calories don’t count, or at least we tell ourselves that they don’t. The downside is that I seem to be spending most of my time in the kitchen, instead of enjoying the holiday season with friends and family. At the very least, Brenna helps to make it interesting.
Ingredients:
Cookies:
- 1 Cup Unsalted Butter, Softened
- 1/3 Cup Granulated Sugar
- 1/3 Cup Light Brown Sugar
- 1 Tablespoon Vanilla
- 1/2 Teaspoon Salt
- 2 Cups All-Purpose Flour
- 1/2 (13-oz.) Jar of Cherry Preserves (Bonne Maman)
- 1/4 Cup Sliced Almonds
Decorating:
- 3/4 Cup White Morsels
- 1 Tablespoon Crisco
- 1/2 Teaspoon Ground Cinnamon
Directions:
Cookies:
- Preheat oven to 350 degrees.
- Cream the butter and sugars together for 2 minutes, on medium speed.
- Add vanilla; mix for 30 seconds, on medium speed.
- Add salt; mix for 30 seconds, on medium speed.
- Add the flour half a cup at a time, on low speed; mix just until incorporated.
- Shape dough into 1-inch balls. Place the balls 2 inches apart on a Silpat or parchment paper-lined baking sheet. Using your thumb, press an indentation into the center of each ball. Spoon the preserves into the indentation of each cookie; top with almonds.
- Bake for 10 to 12 minutes, or until the edges are lightly browned.
- Allow the cookies to cool for 3 minutes, before removing them to a wire cooling rack to finish cooling completely.
Decorating:
- Microwave the white morsels with Crisco in a small bowl for 1 minute, stir the mixture then microwave for 15-second intervals until melted; stirring in between each interval.
- Add the cinnamon and mix well.
- Drizzle the mixture over the cooled cookies with the tines of a fork or a plastic decorating squeeze bottle; allow the cookies to set for two hours.
- Store the cookies in an airtight container.
Suggestions:
- Let the cookies bake until they are a medium-golden color. This will make the cookies crunchier.
- This recipe will make approximately 3 dozen cookies.
Improvements:
- Replace the vanilla with almond extract.
- Substitute the sliced almonds with chopped walnuts.
- CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Christmas cookies section.
Ingredients:
- 1 Cup Unsalted Butter, Softened
- 1/3 Cup Granulated Sugar
- 1/3 Cup Light Brown Sugar
- 1 Tablespoon Vanilla
- 1/2 Teaspoon Salt
- 2 Cups All-Purpose Flour
- 1/2 (13-oz.) Jar of Cherry Preserves (Bonne Maman)
- 1/4 Cup Sliced Almonds
- 3/4 Cup White Morsels
- 1 Tablespoon Crisco
- 1/2 Teaspoon Ground Cinnamon
Directions:
- Preheat oven to 350 degrees.
- Cream the butter and sugars together for 2 minutes, on medium speed.
- Add vanilla; mix for 30 seconds, on medium speed.
- Add salt; mix for 30 seconds, on medium speed.
- Add the flour half a cup at a time, on low speed; mix just until incorporated.
- Shape dough into 1-inch balls. Place the balls 2 inches apart on a Silpat or parchment paper-lined baking sheet. Using your thumb, press an indentation into the center of each ball. Spoon the preserves into the indentation of each cookie; top with almonds.
- Bake for 10 to 12 minutes, or until the edges are lightly browned.
- Allow the cookies to cool for 3 minutes, before removing them to a wire cooling rack to finish cooling completely.
- Microwave the white morsels with Crisco in a small bowl for 1 minute, stir the mixture then microwave for 15-second intervals until melted; stirring in between each interval.
- Add the cinnamon and mix well.
- Drizzle the mixture over the cooled cookies with the tines of a fork or a plastic decorating squeeze bottle; allow the cookies to set for two hours.
- Store the cookies in an airtight container.
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MORE GREAT THUMBPRINT COOKIE RECIPES
Malibu Winter Thumbprint Cookies
Raspberry-Cranberry Shortbread Thumbprint Cookies
Salted Honey Pecan Thumbprint Cookies
Christmas is a time for family, friends, and delicious holiday cookies. From classic butter cookies to iced gingerbread cookies, this list of ultimate Christmas cookie recipes has something for everyone. Whether you’re looking for festive colors, unique seasonal ingredients, or just a cookie that’s super easy to make, these Christmas cookie recipes will help you find the perfect cookie for the season. CLICK HERE for the recipes.
