Classic Christmas Cookies: Sugar, Thumbprint, and Cream Cheese

My Favorite Holiday Cookie Recipes

Baking cookies is one of my favorite things to do during the holidays. There’s just something about filling the house with the smell of fresh cookies and spending time in the kitchen that makes the season feel extra special. I always find myself coming back to a few classic cookie recipes every year—Betty Crocker Sugar Cookies, Thumbprint Cookies, and Cream Cheese Filled Cookies. They’re simple, fun to make, and always a big hit with family and friends.

Here’s how I make them:

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Betty Crocker Sugar Cookies

This is one of those sugar cookie recipes I’ve been making for as long as I can remember. It’s simple, and the cookies come out perfect every time. Plus, you can have fun cutting them into shapes and decorating them however you want.

Ingredients

• 1½ cups powdered sugar
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 large egg
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

For the Icing:

• 3 cups powdered sugar
• 3-5 tablespoons milk
• ¼ teaspoon vanilla
• Food coloring (if you want to make them colorful)
• Sprinkles for decorating

Instructions

1. Mix the Dough:
   In a large bowl, beat together the butter and powdered sugar until smooth. Add the egg, vanilla, and almond extract. Then mix in the flour, baking soda, and cream of tartar. Once everything is combined, divide the dough into two pieces, wrap them in plastic, and refrigerate for at least two hours.
2. Roll and Cut:
   Preheat the oven to 375°F. Roll out the dough on a floured surface until it’s about ¼ inch thick. Use cookie cutters to cut out whatever shapes you like and place the cookies on an ungreased baking sheet.
3. Bake:
   Bake for 7-8 minutes, or until the edges are just barely golden. Let them cool on the baking sheet for a minute before transferring them to a wire rack.
4. Decorate:
   Mix the powdered sugar, milk, and vanilla to make the icing. Add food coloring if you want, and then spread the icing over the cooled cookies. Top with sprinkles and let them sit until the icing hardens.

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Thumbprint Cookies with Raspberry Jam

 

I’ve always loved these thumbprint cookies. They’re easy to make, but they look so pretty and festive. The walnuts give them a nice crunch, and the raspberry jam adds just the right amount of sweetness.

Ingredients

• 1 cup butter, softened
• ½ cup brown sugar
• 2 eggs, separated
• 2 cups all-purpose flour
• ½ teaspoon salt (if using unsalted butter)
• 1½ cups chopped walnuts
• Raspberry jam (or any jam you like)

Instructions

1. Make the Dough:
   Cream together the butter and brown sugar. Add the egg yolks, then mix in the flour and salt until the dough comes together. Chill it for about an hour so it’s easier to handle.
2. Preheat the Oven:
   Preheat your oven to 325°F. Line a baking sheet with parchment paper.
3. Shape the Cookies:
   Roll about 2 teaspoons of dough into a ball, dip each ball in lightly beaten egg whites, and then roll them in the chopped walnuts. Place them on the baking sheet and press your thumb into the center of each cookie to make a little well.
4. Bake and Fill:
   Bake for 10 minutes, then take them out and press the centers again if needed. Fill each well with a spoonful of raspberry jam, and bake for another 8 minutes, or until they’re golden.
5. Cool:
   Let the cookies cool completely before serving.

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Cream Cheese Filled Cookies

These are always a favorite! The cream cheese makes the dough so soft and rich, and you can fill them with whatever Solo filling you like—apricot, raspberry, or even poppy seed.

Ingredients

• 2 sticks (1 cup) unsalted butter, softened
• 8 oz. cream cheese, softened
• 2¼ cups all-purpose flour
• ¼ teaspoon salt
• Solo cookie filling (apricot, raspberry, etc.)
• 1 egg, beaten
• 1 teaspoon water
• Powdered sugar for dusting

Instructions

1. Make the Dough:
   Beat the butter and cream cheese together until smooth. Gradually add the flour and salt, mixing until the dough forms. Chill it for about 30 minutes to firm up.
2. Preheat the Oven:
   Preheat the oven to 350°F and line a baking sheet with parchment paper.
3. Roll and Fill:
   Roll out the dough on a floured surface until it’s thin (about ⅛ inch). Cut into small squares, add a little filling in the center of each, and fold the dough over. Pinch the edges to seal.
4. Bake:
   Brush the tops with a beaten egg and water mixture, then bake for 12-15 minutes, or until they’re lightly golden. Dust with powdered sugar once they’re cool.

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Wrapping It All Up

These three cookies—Betty Crocker Sugar Cookies, Thumbprint Cookies, and Cream Cheese Filled Cookies—are ones I make every holiday season. They’re easy to whip up, but they always bring a little extra holiday cheer. Whether you’re baking with family or making a treat to share, I hope you’ll enjoy these as much as I do!

Happy baking!