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    Home » cookies

    Published: Nov 29, 2018 • Modified: Nov 11, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Holiday Jamboree Cookies

    Jump to Recipe Print Recipe

    When I think about Christmas cookies, these holiday jamboree cookies (also known as thumbprint cookies) always come to mind! As a kid I can remember my Grammy making these, my Mom, and a slew of other relatives and people from our church. They're easy to make and you can pick pretty much any jam or jelly you'd like for the center!

    Holiday Jamboree Cookies - jamboree cookies on a plate
    These Holiday Jamboree Cookies (also known as Thumbprint Cookies) are so easy to make and you can choose to use any jam or jelly for the center!

    Table of contents

    • Where Did the Jamboree Cookie Originate?
    • What Ingredients Are Needed?
    • How to Make Holiday Jamboree Cookies
    • Baking Tip - How to Make the Center Dent

    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, birds nest cookies, and of course, jamboree cookies. No matter where they came from or what you call them, one thing is for 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!
    Holiday Jamboree Cookies - jamboree cookies being sprinkled with gold using a brush

    How to Make Holiday Jamboree Cookies

    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 the all-purpose flour and salt. I prefer to

    Mix the wet ingredients together. This is the unsalted butter, granulated sugar, eggs, and vanilla extract. it is best for both the butter and eggs to be at room temperature so that the ingredients all 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 I recommend.

    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 that's dipped in some cold water. This will help keep the dough from sticking to you or the spoon!

    For the jam or jelly center, what flavor you use is totally your call! I used strawberry because strawberry is my favorite. To make the filling process easier, I used a piping bag and just cut the tip off at the bottom. Easy peasy. For toppings, I used sparkling sugar and some of my favorite Truly Mad Plastics edible gold dust, but feel free to also try out either 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.

    Holiday Jamboree Cookies

    Baking Tip - How to Make the Center Dent

    To make the center dent, you can use your thumb or a small spoon that's dipped in some cold water. This will help keep the dough from sticking to you or the spoon!

    Consider Making These Other Beyond the Butter Holiday Favorites!

    • Small Batch Gingerbread Cupcakes
    • Chocolate Thumbprint Cookies
    • Single Layer Red Velvet Cake
    • The Best Cut Out Sugar Cookies
    Holiday Jamboree Cookies - jamboree cookies on a plate

    Holiday Jamboree Cookies

    Author: Jennifer
    These Holiday Jamboree Cookies (also known as Thumbprint Cookies) are so easy to make and you can choose to use any jam or jelly for the center! Make them for your next holiday work party, book or wine club night, or for Santa because I hear he likes them!
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 12 minutes
    Chill Time 3 hours
    Total Time 3 hours 27 minutes
    Course Cookies
    Cuisine Dessert
    Servings 8 dozen

    Ingredients
     

    • 3 cups All-Purpose Flour
    • ½ teaspoon Salt
    • 1 ¼ cup Unsalted Butter (room temperature)
    • 1 cup Granulated Sugar
    • 2 Large Eggs (room temperature)
    • 2 tablespoon Vanilla Extract
    • Small jar of strawberry preserves (or whatever jam or jelly you prefer!)

    Instructions

    • In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
      3 cups All-Purpose Flour, ½ teaspoon Salt
    • 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 fluffy in texture.
      1 ¼ cup Unsalted Butter, 1 cup Granulated Sugar
    • Add in the eggs and vanilla extract.
      2 Large Eggs, 2 tablespoon 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 set aside.
    • Using a spoon or a 1 ½ 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).
      Small jar of strawberry preserves
    • 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.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
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