Sugarplum Thumbprint Cookies (Soft & Buttery with Plum Jam)
These Sugarplum Thumbprint Cookies are soft, buttery Christmas cookies rolled in sparkling plum-colored sugar and filled with sweet plum jam. Made with vanilla, almond extract, and a festive jewel-toned center, they’re the perfect holiday treat for cookie exchanges, gifting, and Christmas dessert tables. Easy to make, beautifully whimsical, and naturally eye-catching, these magical thumbprint cookies bring classic holiday flavors together with a dreamy Sugar Plum Fairy twist.
Servings 22 cookies
Calories 160kcal
Cost $7 per batch
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Small bowl (for colored sugar)
- Cookie scoop (1–1.5 tablespoon size)
- Spoon or thumb (for creating indentations)
- Cooling rack
Ingredients
For the Cookies
- 2¼ cups 270g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 226g unsalted butter, softened
- ⅔ cup 135g granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons sour cream
For Rolling
- ½ cup granulated sugar
- 2–3 drops purple or pink gel food coloring
- Optional: sanding sugar or edible glitter
For the Filling
- ½–⅔ cup plum jam
- Optional: 1 teaspoon lemon juice
Instructions
Step 1: Prepare the Sparkling Sugar
- In a small bowl, mix the granulated sugar with gel food coloring until evenly tinted. Add sanding sugar or edible glitter if desired. Set aside.
Step 2: Make the Dough
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar for 2–3 minutes until light and fluffy.
- Add the egg, vanilla extract, almond extract, and sour cream. Mix until smooth and fully combined.
- Gradually add the dry ingredients and mix just until a soft dough forms. Do not overmix.
Step 3: Chill the Dough
- Cover and refrigerate for 20–30 minutes, or until firm enough to roll cleanly.
Step 4: Shape the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1–1½ tablespoon portions of dough and roll into balls.
- Roll each ball in the colored sugar right before placing on the baking sheet.
- Place cookies about 2 inches apart.
Step 5: Create the Thumbprint
- Use your thumb or the back of a spoon to press a deep indentation into each cookie.
- Make the well deep enough to hold the filling securely.
Step 6: Fill
- Fill each indentation with about ¾ teaspoon plum jam. Do not overfill.
Step 7: Bake
- Bake for 11–13 minutes, until edges are set but not browned.
- (Optional: Re-press centers gently halfway through baking if needed.)
Step 8: Cool
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t skip chilling the dough: Even 15–20 minutes helps the cookies hold their shape and prevents spreading.
- Press the indent deeply: The dough will puff slightly in the oven, so create a generous well for the jam.
- Use a thick jam: Plum jam works best when it’s not too runny. If yours is loose, simmer 2–3 minutes to thicken before using.
- Roll in sugar right before baking: This keeps the sparkling finish crisp and vibrant.
- Customize your sparkle: Mix granulated sugar with sanding sugar or edible glitter for a magical “fairy dust” effect.
- Flavor variation: Add ⅛ teaspoon cinnamon or cardamom for a warmer holiday flavor.
- Jam alternatives: Raspberry, blackberry, and mixed-berry jams also look jewel-toned and festive.
- Storage: Store cookies in an airtight container for up to 4–5 days. They stay soft and don’t dry out quickly.
- Freezing: Freeze baked cookies (without jam) for up to 2 months; thaw and fill with fresh jam before serving.
- Gifting tip: Place each cookie in a mini cupcake liner to prevent them from sticking together in treat boxes.