This Christmas I returned to a small tradition that always brings the family together: thumbprint Christmas cakes. I discovered this buttery, jam-filled treat at a holiday bake swap years ago and immediately fell for the way the tender crumb gives way to a burst of fruit in the center. These little rounds — slightly crisp at the edges, soft inside, and crowned with glossy jam — have become my go-to for cookie exchanges and late-night nibbling with a cup of cocoa. I usually make a double batch because once the platter leaves the oven it disappears faster than anything else on the table.

I first perfected this version after a few trial runs, tuning the sugar and butter ratios so the cookies spread just enough to get a delicate edge while holding a neat indentation for the filling. The dough is forgiving, chillable, and straightforward, which means you can prep most of the work ahead of time. Over several holidays, these have been the cookie that my niece will request by name, the one friends tuck into care packages, and the one that survived a December snowstorm in the trunk of my car without losing its charm.

Ingredients

• Baking powder: 1/2 teaspoon. Baking powder gives a small lift so the cookies keep a tender, cake-like center without spreading thin. Use a fresh, single-acting or double-acting brand for consistent rise.
• Egg: 1 large, at room temperature. Room-temperature eggs incorporate more easily into creamed butter, helping the dough form a smooth, pliable texture. If you forget to remove it from the fridge, place it in warm water for 5 minutes.
• Vanilla extract: 2 teaspoons of pure vanilla. Pure vanilla adds depth; if you have a bourbon or Madagascar vanilla extract, it will complement the fruit filling nicely.
• White sugar: 1 cup. Granulated sugar sweetens and contributes to a lightly crisp top. For a slightly softer cookie, use 3/4 cup white sugar and 1/4 cup light brown sugar instead.
• Salted butter: 1 cup (2 sticks), softened. Use high-quality salted butter such as Land O'Lakes or Plugrá for the best flavor. If your butter is unsalted, add 1/4 teaspoon extra salt.
• All-purpose flour: 2 1/2 cups. I prefer King Arthur or a similar strong all-purpose flour for reliable structure. Spoon and level when measuring to avoid packing.
• Jam (filling): 1 cup total — raspberry or apricot recommended. Choose a good-quality jam with visible fruit pieces or a smooth seedless variety for a glossy finish. Preserve-style jams hold up better when piping or spooning into hot cookies.

Instructions

Step 1 — Prepare and preheat: Set oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. Have measuring tools and a small spoon or melon baller ready. Room-temperature egg and butter mix more uniformly; remove them from the fridge 20–30 minutes before starting. Step 2 — Cream butter and sugar: In a large bowl, beat 1 cup softened salted butter and 1 cup white sugar with an electric mixer on medium speed until pale and fluffy, about 2 to 3 minutes. Scrape down the sides once. Creaming incorporates air, which yields a delicate crumb — stop when the mixture looks light and slightly fluffy. Step 3 — Add egg and vanilla: Add the large room-temperature egg and 2 teaspoons pure vanilla extract, beating until combined. Mix just until the egg is fully incorporated — overbeating can make the dough too soft and sticky. Step 4 — Combine dry ingredients: Whisk 2 1/2 cups all-purpose flour with 1/2 teaspoon baking powder. Gradually add the dry mix to the butter mixture on low speed until the dough comes together and is soft but not sticky. If the dough seems dry, add a teaspoon of milk at a time; if too sticky, add a tablespoon of flour. Step 5 — Shape and chill (optional but recommended): Using a 1-tablespoon cookie scoop or your hands, roll dough into 1-inch balls and place them 2 inches apart on the prepared sheets. For neater thumbprints, chill the scooped dough on the baking sheet for 20 minutes — chilled dough spreads less and holds a better indentation. Step 6 — Make the indentation: Use the rounded end of a wooden spoon handle or your thumb to press a shallow well into each ball just before baking. If you chilled the dough, press gently so the indentation reaches about halfway through the cookie. Step 7 — Bake and fill: Bake at 350°F for 10 to 12 minutes, until the edges are lightly golden and the centers set but still soft. Remove from oven and immediately make any softening adjustments to the indentations with the handle if needed. Let cool for 5 minutes on the sheet, then transfer to a rack. Once slightly cooled but still warm, spoon about 1/2 teaspoon of jam into each indentation. Allow to cool completely so the jam sets.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they remain tender for about four days; refrigerate up to ten days, but bring them to room temperature before serving to revive that soft crumb. For longer storage, freeze in a single layer on a baking sheet, then move to a freezer-safe container with parchment between layers. Thaw at room temperature for 30 minutes and if needed, warm at 275°F for 4–6 minutes to refresh the texture without melting the jam.

Ingredient Substitutions

If you only have unsalted butter, add 1/4 teaspoon fine salt to the dough. Swap the granulated sugar for 3/4 cup white sugar plus 1/4 cup light brown sugar for a deeper, slightly caramel flavor and chewier texture. You can use gluten-free 1-to-1 flour blends in equal measure; expect a slightly different crumb. For dairy-free needs, try a vegan stick butter and a flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, chilled) though the texture will be a touch denser.

Serving Suggestions

Arrange on a festive platter with sprigs of rosemary or sugared cranberries for contrast. These pairs beautifully with hot chocolate, mulled cider, or a small espresso after a holiday meal. For a party, present a trio of jams — raspberry, apricot, and orange marmalade — so guests can choose. For gift tins, layer with parchment and a ribbon; add a handwritten label with the flavor and bake date.

Seasonal Adaptations

For winter holidays, swap half the jam for a dollop of lemon curd to brighten the palette. In autumn, use fig jam and sprinkle the finished tops with finely chopped toasted pistachios. Add a pinch of ground ginger and cinnamon to the dough for a spiced version that complements pumpkin-themed menus. For Valentine’s Day, press in a small piece of dark chocolate under the jam before baking for a surprising molten center.

Meal Prep Tips

Make the dough up to 48 hours ahead: shape into balls and keep them chilled on a tray tightly wrapped in plastic; bake when ready. Alternatively, freeze scooped dough balls in a single layer and transfer to a bag — bake from frozen with an extra 1–2 minutes oven time. Pre-portion jam into small squeeze bottles so filling is fast and tidy when the cookies emerge warm from the oven.

These small cakes are an easy way to celebrate the season and share a little homemade warmth. They travel well, please a crowd, and offer endless opportunities for customization — once you find your favorite jam, this recipe will be on repeat every holiday.