Nothing says Christmas like a kitchen dusted in flour and rainbow sprinkles! These Christmas Rainbow Sprinkle Thumbprint Cookies have been my go-to holiday treat since I was a kid helping my mom bake. I still remember standing on a stool, my fingers sticky with jam, carefully pressing thumbprints into each colorful ball of dough. Now, they’re the first thing my nieces beg me to make when December rolls around. What do I love most? They look fancy but couldn’t be simpler, just butter, sugar, and lots of festive sprinkles hugging sweet jam centers. Perfect for cookie swaps, teacher gifts, or sneaking straight off the cooling rack!
Why You’ll Love These Christmas Rainbow Sprinkle Thumbprint Cookies
These cookies are pure holiday magic, and here’s why they’ll become your new favorite:
- So easy even Santa could make them: Just 6 simple ingredients and no fancy equipment needed
- Instant holiday cheer: Those rainbow sprinkles make every cookie look like a Christmas ornament
- Perfect for gifting: Stack them in cute tins or boxes, they stay fresh and travel well
- Totally customizable: Use any jam flavor you love (my niece swears by raspberry, while I’m team apricot)
- Kid-friendly fun: Little hands love rolling the dough balls and pressing the thumbprints
Trust me, one bite of these buttery, jammy treats and you’ll be hooked. They’re like edible Christmas lights!
Ingredients for Christmas Rainbow Sprinkle Thumbprint Cookies
Grab these simple ingredients to make about 2 dozen merry little cookies:
- 1 cup unsalted butter, softened (that’s 2 sticks, left out for 30 minutes)
- 1/2 cup granulated sugar: just enough sweetness to let the jam shine
- 2 cups all-purpose flour, spooned and leveled (no packing!)
- 1/4 tsp salt: the secret flavor booster
- 1 tsp pure vanilla extract: quality matters here
- 1/2 cup rainbow sprinkles (about 80g), go for the long “jimmies” that hold their color
- 1/2 cup thick jam (I use strawberry or apricot, but see notes below)
Ingredient Notes & Substitutions
Room temp butter is everything here; cold butter won’t cream properly, and melted butter makes greasy cookies. No vanilla extract? A dash of almond extract works beautifully. For dietary needs, swap in vegan butter and gluten-free 1:1 flour (add 1/4 tsp xanthan gum if your blend doesn’t include it). Any thick jam works, but avoid super-runny varieties; raspberry, blackberry, or even lemon curd make fabulous alternatives. Pro tip: Heat thin jams with 1 tsp cornstarch to thicken them first!
How to Make Christmas Rainbow Sprinkle Thumbprint Cookies
Let’s turn these simple ingredients into little edible rainbows! I’ve made hundreds of these cookies over the years, and here’s my foolproof method:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This is crucial for even baking and easy cleanup!
- Cream the butter and sugar in a large bowl for 2-3 minutes until light and fluffy. I use a hand mixer, but a good old wooden spoon works too, just put some muscle into it!
- Mix in the dry ingredients gradually, flour, salt, and vanilla. Stop when the dough just comes together. Overmixing makes tough cookies.
- Roll tablespoon-sized dough balls between your palms, then roll each in rainbow sprinkles until fully coated. Pro tip: Press sprinkles gently so they stick.
- Place on baking sheets 2 inches apart. Use your thumb (or the back of a teaspoon) to make deep wells; they’ll puff up during baking.
- Fill each indentation with about 1/4 tsp jam. Don’t overfill, it bubbles when hot!
- Bake for 12-15 minutes until edges just start turning golden. The centers will look soft but set as they cool.
- Let cool on the sheet for 5 minutes before transferring to racks. The jam stays lava-hot!
That’s it! In under 30 minutes, you’ll have a batch of cheerful cookies that taste like pure holiday joy.
Tips for Perfect Cookies
Here are my hard-won lessons from many baking sessions (and a few cookie catastrophes!):
- If your dough feels sticky, chill it for 15 minutes; cold dough holds thumbprints better
- Use a measuring teaspoon for jam portions to prevent overflow disasters
- Undercook slightly (pale edges) if you prefer softer cookies; they firm up as they cool
- For extra sparkle, roll the baked cookies in more sprinkles while still warm
- Bake one test cookie first to check your oven temp and jam behavior
Remember, even “ugly” cookies taste amazing; the sprinkles hide all sins!
Storage & Serving Suggestions for Christmas Rainbow Sprinkle Thumbprint Cookies
These cheerful cookies stay fresh for up to 5 days when stored right. I always use an airtight container with parchment between layers, it keeps the sprinkles from rubbing off. For longer storage, freeze the baked cookies (without jam) for 2 months, then add fresh jam after thawing. They’re perfect with cold milk for kids or a spiced chai latte for grown-ups. When gifting, I nestle them in cellophane bags tied with ribbon, adding a tag that says “Santa Approved!” Just watch them disappear faster than holiday wrapping paper!
Nutritional Information for Christmas Rainbow Sprinkle Thumbprint Cookies
Just so you know, these numbers are estimates since ingredient brands vary (and let’s be honest, who measures sprinkles exactly?). Per cookie, you’re looking at about 120 calories, 6g fat, 15g carbs, and 8g sugar. Using sugar-free jam can reduce the sugar content, but hey, it’s Christmas! Enjoy the sweet magic.
FAQs About Christmas Rainbow Sprinkle Thumbprint Cookies
Over the years, I’ve gotten so many questions about these festive cookies! Here are the answers to the ones I hear most often:
Can I freeze the dough for later?
Absolutely! Roll the dough balls (without sprinkles) and freeze them on a tray before transferring to a bag. When ready to bake, let them thaw slightly, roll in sprinkles, and proceed as usual. They’ll keep for 3 months frozen – perfect for last-minute holiday guests!
What’s the best jam to use?
Thicker is better! My top picks are raspberry, apricot, or blackberry preserves. Strawberry tends to bubble over, so I mix it with 1 tsp cornstarch first. For a fun twist, try lemon curd or even Nutella (just use less since it spreads more).
How do I stop the sprinkles from bleeding color?
This broke my heart the first time it happened! Use quality “jimmies” style sprinkles (the long ones) rather than nonpareils (tiny balls). Roll the cookies just before baking, and avoid overmixing sprinkles into the dough itself.
Can I make these gluten-free?
You bet! Swap in a 1:1 gluten-free flour blend (I like King Arthur’s). The texture stays perfect, and nobody will guess they’re GF. Just check your sprinkles are gluten-free too – some brands use wheat starch.
I’d love to see your rainbow cookie masterpieces! Snap a photo and tag me on Instagram, or leave a comment below telling me which jam flavor you chose. Happy baking, friends! For more holiday inspiration, check out Family Tastes.
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Irresistible Christmas Rainbow Sprinkle Thumbprint Cookies in 30 Minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Festive and colorful Christmas Rainbow Sprinkle Thumbprint Cookies that are easy to make and perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup rainbow sprinkles
- 1/2 cup jam of your choice
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugar until light and fluffy.
- Mix in the flour, salt, and vanilla extract until the dough comes together.
- Roll the dough into 1-inch balls, then roll each ball in rainbow sprinkles.
- Place the balls on the baking sheet and press your thumb gently into the center of each to create a well.
- Fill each well with a small amount of jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use room-temperature butter for easier mixing.
- Choose a thick jam to prevent it from spreading too much.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg