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Yields:
4 dz.
Prep Time:
20 mins
Total Time:
1 hr 30 mins
If you’re looking for a festive cookie that’s as pretty as it is downright irresistible, these spritz thumbprint cookies are about to become your new holiday go-to. They start with a buttery, tender spritz dough brightened with a touch of fresh orange zest, then get topped with a dollop of warm, spiced jam that turns simple pantry ingredients into something truly special. Best of all, you can use whatever flavor of jam you have in the fridge!
Because this dough works perfectly in a cookie press, you’ll get charming shapes with crisp edges every single time. Once the cookies bake, a quick thumbprint (or the back of a measuring spoon!) creates the perfect little nest for that warm spiced jam. The combination of buttery cookie and jewel-toned filling is pure magic.
If you love easy holiday cookies, spritz cookies, or thumbprint recipes, this batch delivers everything you want. Plus, they look so cheerful on a dessert platter alongside candy cane cookies, gingerbread biscotti, and sugar cookie fudge. Get that oven preheating—these beauties won’t last long!
Do you need a cookie press to make these spritz thumbprint cookies?
A cookie press creates the traditional spritz look, but you can also roll the dough into balls and flatten them if you don’t have a press—the flavor will be the same.
Why is the jam microwaved first for the filling in spritz thumbprint cookies?
Heating the jam thins it slightly and allows the apple pie spice to dissolve evenly, making the filling smoother and easier to spoon into the indentations.
How do you store spritz thumbprint cookies?
Store these cookies in an airtight container at room temperature for up to five days, or freeze them (unfilled or filled) for longer storage.
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Ingredients
- 1/2 cup strawberry or cherry jam
- 1/2 tsp. apple pie spice
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup sugar
- 1 1/2 tsp. grated orange zest (from 1/2 orange)
- 1 large egg, at room temperature
- 2 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 1/4 tsp. almond extract
- 2 1/3 cups all-purpose flour
Directions
- Step 1Preheat the oven to 375˚F. Microwave the jam in a small microwave-safe bowl until beginning to bubble, 30 to 45 seconds. Whisk in the apple pie spice. Set aside to cool.
- Step 2Beat the butter, sugar and orange zest in a stand mixer fitted with the paddle attachment on medium speed until light and creamy, about 3 minutes. Scrape down the bowl with a rubber spatula. With the mixer on low speed, add the egg, vanilla, salt and almond extract. Scrape down the bowl and increase the speed to medium; beat until well combined, about 1 minute.
- Step 3With the mixer on low speed, gradually beat in the flour until just combined, scraping down the sides of the bowl as needed.
- Step 4Fit a cookie press with a decorative plate. Shape the dough into a log roughly the same size as the cookie press tube, then load the press with the dough. Press cookies about 2 inches apart onto 2 unlined baking sheets.
- Step 5Bake the cookies, one baking sheet at a time, until lightly golden, about 10 minutes. As soon as the cookies come out of the oven, press the back of a ¼-teaspoon measuring spoon into the center of each cookie to form an indentation. Transfer the cookies to a rack to cool completely. Spoon about ¼ teaspoon of the spiced jam into the center of each cookie.
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