Thumbprint cookies are a holiday classic and a personal favourite of mine. These soft mincemeat thumbprint cookies are a lovely spiced treat and make a great addition to your holiday baking list.
How to Make Thumbprint Cookies
Thumbprint cookies are made from a simple dough, rolled into balls, and traditionally filled with jam. Once you make the dough and have chilled it in the refrigerator, I recommend forming all the dough balls first. After your baking sheet is full, make the thumbprints in the dough balls all at once using your thumb or forefinger.
Switch it Up
While these are mincemeat thumbprint cookies, you can use different fillings in the thumbprints. If you have jam lovers in your home, try a batch of half jam and half mincemeat. Other filling options are lemon curd, apricot, or even your favourite holiday Kiss chocolate or candy-coated chocolate pieces. Think outside the box and have fun with it! These cookies are the perfect opportunity to add colour and flavour to a dessert plate or Christmas tin.
Okay, back to the mincemeat…
I finished my thumbprint cookies with a drizzle of glaze, but you can dust with icing sugar if you prefer.
Mincemeat Thumbprint Cookies (Gluten-free)
- 1 cup butter, room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 1/4 tsp salt
- 2 cups Gluten-free flour I used Bob's Red Mill 1-to-1 Baking Flour
- 1/2 cup mincemeat
- 1 cup icing sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla
- In a medium bowl, cream together butter and sugars.
- Add egg and vanilla to butter mixture and combine until smooth.
- In a small bowl, mix flour and salt.
- Add flour mixture to butter and combine until all the flour is incorporated. Cover and place in fridge for 30 minutes, or until chilled through.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- Once dough has chilled, roll into 1-inch smooth balls and place on baking sheet leaving a little space between balls.
- Make an indentation or well in the middle of each ball using your thumb or forefinger. You can smooth out any cracks that form in the cookies using your fingers. Using a teaspoon, fill wells with mincemeat, being careful not to overfill.
- Bake 10-12 minutes, until bottoms are slightly golden.
- Cool cookies for 5 minutes before removing to a cooling rack.
Make the glaze
- Mix all the glaze ingredients together in a bowl and drizzle over cooled cookies. *Add either more icing sugar or liquid until glaze is desired consistency.