Name: Easy Thumbprint Cookie Recipe for Christmas Cookies
Ingredients: 2 cups softened unsalted butter; 1/2 cup white granulated sugar; 1/2 cup packed light brown sugar; 2 teaspoons vanilla extract; 5 cups all-purpose flour; 2 large eggs; 1/2 teaspoon sea salt; finely diced pistachios; raspberry jam; finely chopped almonds; apricot jam; chopped walnuts or pecans; cranberry sauce

Easy Thumbprint Cookie Recipe

Step 1: Prepare the Oven [00:58]

Preheat your oven to 375°F (190°C).

Step 2: Combine Butter and Sugars [01:06]

Place 2 cups of softened unsalted butter into a large mixing bowl. Add 1/2 cup of white granulated sugar, 1/2 cup of packed light brown sugar, and 1/2 teaspoon of sea salt. Mix using a hand mixer for 4-5 minutes until the mixture is light and fluffy.

Step 3: Add Flavor and Eggs [01:46]

Add 2 teaspoons of vanilla extract and 2 large eggs to the mixture. Beat again until well combined.

Step 4: Add Flour [02:04]

Add 5 cups of all-purpose flour to the mixture. Start by adding 2 cups and mixing with the hand mixer. Switch to a spatula for the remaining flour, mixing until the dough comes together.

Step 5: Shape and Add Toppings [02:56]

Using a small cookie scoop (approximately 1.5 tablespoons or 25g per cookie), scoop the dough onto a baking sheet. Using your hands, roll each scoop into a smooth ball. For some cookies, press the dough into your preferred topping (finely diced pistachios, almonds, or walnuts/pecans). Once rolled into balls with toppings, use a 1/2 teaspoon measuring spoon to press a deep well into the center of each cookie. Pinch the sides if any cracks appear.

Step 6: Add Fillings [05:24]

Fill each well with your choice of filling (raspberry jam, apricot jam, or cranberry sauce).

Step 7: Bake [06:05]

Bake at 375°F for 13-14 minutes, or until the cookies are lightly golden brown. After baking, transfer them to a wire rack to cool for 20 minutes before enjoying.