Classic Christmas Cookies (Sugar, Thumbprint & Cream Cheese)

Three Vintage Favorites, One Festive Baking Session

Snap on your holiday apron and cue Bing Crosby—today we’re baking the cookies that smell like Christmas morning. Whether you grew up pressing snowflake cutters into sugar‑cookie dough, rolling jam thumbprints with Mom, or sneaking warm cream‑cheese kolacky off Grandma’s cooling rack, this trio will light up the memory bank and your dessert table.

Kitchen Story: My own cookie marathon started in the ’80s with a Betty Crocker cookbook so dog‑eared it barely closed. I’ve tested hundreds of recipes since, yet I circle back to these three every December because they’re dependable, customizable, and freeze like a dream. Plus, they check every holiday‑cookie box: cut‑out, jam‑filled, and cream‑cheese‑rich.

Below you’ll find updated step‑by‑step instructions, do‑ahead tips, People Also Ask answers, and a printable combo recipe card—perfect for gifting in a tin or nibbling while wrapping presents.

Why You’ll Love These Classic Christmas Cookies

• Mix‑and‑Match Doughs: Make the sugar‑cookie dough first; reuse bowls for the next two to save dishes.
• Freezer Friendly: All three freeze beautifully for up to 2 months.
• Kid‑Approved: Simple techniques—rolling, pressing thumbs, dusting with sugar—keep little helpers busy.
• Time Saver: Bake the sugar cookies while the thumbprint dough chills, then finish with the kolacky.

Recipe 1 – Classic Christmas Sugar Cookies (Betty Crocker Style)

Ingredients

• 1 ½ cups powdered sugar
• 1 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 ½ cups all‑purpose flour (spoon & level)
• 1 tsp baking soda
• 1 tsp cream of tartar

Icing & Decor

• 3 cups powdered sugar
• 3–5 Tbsp milk
• ¼ tsp vanilla
• Food coloring & sprinkles

Instructions

1. Cream butter + powdered sugar until fluffy. Beat in egg and extracts.
2. Whisk flour, baking soda & cream of tartar; mix into wet until dough forms.
3. Chill dough (split in two) at least 2 hrs.
4. Roll & Cut to ¼‑inch on floured board. Bake at 375°F for 7–8 min until edges just color. Cool on racks.
5. Decorate: Stir icing ingredients to pourable glaze, tint if desired, spread on cooled cookies, add sprinkles. Let set.

Pro Tip: For sharp edges, freeze cut‑outs on the sheet 10 min before baking.

Recipe 2 – Raspberry Walnut Thumbprint Cookies

Ingredients

• 1 cup unsalted butter, softened
• ½ cup packed light brown sugar
• 2 large eggs, separated
• 2 cups all‑purpose flour
• ½ tsp kosher salt
• 1 ½ cups finely chopped walnuts
• ½ cup raspberry jam (or favorite flavor)

Instructions

1. Cream butter & brown sugar until light. Beat in egg yolks.
2. Stir in flour & salt. Chill dough 1 hr.
3. Preheat oven to 325°F. Whisk egg whites until foamy.
4. Shape 2‑tsp balls; dip in whites, roll in walnuts. Place 2 inches apart on parchment.
5. Press center with thumb. Bake 10 min. Re‑press wells, fill with jam, bake 8 min more until golden. Cool completely.

Swap It: Pecans, pistachios, or almonds work great in place of walnuts.

Recipe 3 – Cream Cheese Kolacky Cookies

Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 ¼ cups all‑purpose flour
• ¼ tsp salt
• 1 cup Solo fruit filling (apricot, raspberry, poppy seed, etc.)
• 1 egg + 1 tsp water (wash)
• Powdered sugar, for dusting

Instructions

1. Beat butter & cream cheese until smooth. Mix in flour & salt to form soft dough. Chill 30 min.
2. Preheat oven to 350°F. Roll dough ⅛‑inch thick on floured board.
3. Cut 2‑inch squares; spoon ½ tsp filling in center; fold two opposite corners to meet & pinch.
4. Brush tops with egg wash. Bake 12–15 min until lightly golden. Cool; dust with powdered sugar.

Prevent Leaks: Pinch folded corners firmly or use an egg‑white “glue” to keep them sealed.

Make‑Ahead, Storage & Freezing

Freeze cookies undecorated in layers of wax paper; glaze & sugar after thawing for best crunch.

Variations & Decorating Ideas

• Peppermint Sugar Cookies: Swap almond extract for ½ tsp peppermint and sprinkle crushed candy canes.
• Chocolate Thumbprints: Fill with Nutella or chocolate ganache instead of jam.
• Savory‑Sweet Kolacky: Try pineapple filling with a pinch of cayenne for a surprise kick.

Serving Suggestions

• Arrange this trio with Russian Tea Cakes Recipe and Peanut Butter Blossom Cookies for the ultimate holiday platter.
• Gift tins layered with tissue paper & a handwritten copy of Grandma’s carol playlist.

Fun Kitchen Debate

Colored sugar or royal icing? Tell us how you decorate sugar cookies in the comments below!

Frequently Asked Questions

Can I freeze the iced sugar cookies?
Yes—freeze in layers separated by wax paper; the glaze may dull but flavor stays perfect.

Why did my thumbprint cookies spread?
Dough too warm or jam too thin. Chill balls 15 min before baking and use a thick preserve.

Do cream‑cheese cookies need refrigeration?
The high sugar‑to‑cheese ratio plus thorough bake keeps them safe at room temp for 3 days—but refrigerate if storing longer.