Holiday Jamboree Cookies for the home table
When I think about Christmas cookies, these Holiday Jamboree Cookies (also known as thumbprint cookies) always come to mind! They're straightforward to mix, and you can pick pretty much any jam or jelly you'd like for the center!
Where Did the Jamboree Cookie Originate?
There seems to be much dispute over the origin of the holiday jamboree cookie or the thumbprint cookie. It is believed to have come from either Sweden, Poland, or from the Jewish people of Eastern Europe.
Thumbprint cookies also go by the name of Hallongrotta (in Sweden), butter balls, bird's nest cookies, and jamboree cookies. No matter where they came from or what you call them, one thing is certain—they're very good!
What Ingredients Are Needed?
- All-Purpose Flour
- Salt
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Strawberry Preserves—or whatever jam or jelly you prefer!
How it comes together
Holiday Jamboree Cookies (or Thumbprint Cookies) come together very quickly, but as a heads up, the dough does require chilling! They're worth the wait, though!
Whisk the dry ingredients together. This includes all-purpose flour and salt. A reliable choice is to
Mix the wet ingredients together. This includes unsalted butter, granulated sugar, eggs, and vanilla extract. It is best for the butter and eggs to be at room temperature so that the ingredients blend together evenly.
Chill the dough. Transfer the jamboree cookie dough into a well-sealed container and place it in the refrigerator to chill for a minimum of 3 hours. Overnight is my preference and what Try.
Roll, dent, then add the jam. You can use a spoon or a 1 tablespoon-size cookie scoop to roll the cookie dough into balls. Keep them 2 inches apart on the cookie sheets.
To make the center dent, you can use your thumb, or a small spoon dipped in cold water. This will help keep the dough from sticking to you or the spoon!
What flavor you use for the jam or jelly center is your call! I used strawberry because strawberry is a house favorite. I used a piping bag to make the filling process easier and just cut the tip off at the bottom. For toppings, I used sparkling sugar and edible gold dust, but feel free to try chopped pecans or walnuts!
Bake, then cool. Bake the jamboree cookies for 10-12 minutes at 375ºF. Let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
How it comes together
To make the center cookie dent, you can use your thumb, or a small spoon dipped in cold water. This will help keep the dough from sticking to you or the spoon!
Consider Making These Other Sovuh Holiday Favorites!
Small Batch Gingerbread Cupcakes
Chocolate Thumbprint Cookies
Single Layer Red Velvet Cake
The Best Cut Out Sugar Cookies
- Yield 96 cookies
- Prep 15 minutes
- Cook 12 minutes
- Total 3 hours 27 minutes
- Calories 46
Ingredients
- 3 cups All-Purpose Flour
- 1/2 tsp Salt
- 1 1/4 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 2 tbsp Vanilla Extract
- Small jar of strawberry preserves, or whatever jam or jelly you prefer!
Method
- In a medium bowl, whisk together the all-purpose flour and salt. Hold to the side.
- Using your hand mixer or stand mixer fitted with a paddle attachment, beat together the unsalted butter and granulated sugar on medium-high speed until light in color and airy in texture.
- Add in the eggs and vanilla extract.
- Switching the mixer speed to low, gradually add in the whisked dry mixture until just combined.
- Cover the top of the cookie dough tightly with plastic wrap and refrigerate for a minimum of 3 hours. Overnight is even better.
- When ready to bake, adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 375ºF.
- Line cookie sheet(s) with parchment paper and hold to the side.
- Using a spoon or a 1 1/2 tablespoon-size cookie scoop, roll the cookie dough into balls and place on the parchment lined cookie sheet.
- Using your thumb or a spoon, dip in cold water (to avoid the dough sticking to you or the spoons) and make a dent in center of each cookie. Fill dent with jam or jelly of your choosing using a spoon or a piping bag with the tip cut off. Optional: Sprinkle tops with sparkling sugar or chopped walnuts or pecans (I opted for just the sparking sugar with a touch of edible gold dust cause I'm fancy like that).
- Bake at 375ºF for 10 to 12 minutes. Cookies should have a very light golden brown color to them. Allow them to cool on the cookie sheet for 5 minutes before transferring them to a cooling rack.
Baker notes
To make the center cookie dent, you can use your thumb, or a small spoon dipped in cold water. This will help keep the dough from sticking to you or the spoon!
