Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons cocoa powder (for chocolate version)
- ½ cup raspberry jam (for thumbprints)
- 1 teaspoon ground ginger and 1 teaspoon cinnamon (for spice version)
- Assorted sprinkles and crushed nuts for decoration
Instructions
- Cream the softened butter and sugar in a large bowl until the mixture is light and fluffy.
- Add the egg and vanilla extract. Beat well until everything is smooth and combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients. Mix until a soft dough forms.
- Divide the dough into three equal parts. Leave one plain, mix cocoa powder into the second, and mix the ginger and cinnamon into the third.
- Wrap the dough portions in plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the plain dough into small balls and press your thumb in the center. Fill the hole with jam.
- Roll the spice dough into balls and roll them in extra sugar before placing them on the sheet.
- Shape the chocolate dough into logs or use cookie cutters for festive shapes.
- Bake for 10 to 12 minutes or until the edges are just slightly golden.
- Let the cookies cool completely on a wire rack before packing them into your gift boxes.
- Cook Time: Not specified