Thumbprint Jam Cookies
Thumbprint Jam Cookies are tender, melt-in-your-mouth butter cookies with a glossy dollop of sweet jam in the center. They look fancy but are surprisingly simple to make, even for beginner bakers. The buttery base practically melts on your tongue, while the jam adds a fruity sweetness that complements the rich cookie perfectly. These versatile cookies are perfect for holidays, cookie exchanges, afternoon tea, or just because you want something sweet and homemade.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Small spoon or piping bag for adding jam
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour 240g
- ½ teaspoon salt 3g
- 1 cup unsalted butter 226g, softened to room temperature
- ⅔ cup granulated sugar 133g
- 2 large egg yolks at room temperature
- 1 teaspoon vanilla extract 5ml
- ½ cup jam 120ml, raspberry, strawberry, or apricot work well; thicker preserves work better than runny jams
Instructions
- Remove butter from refrigerator 30 minutes before baking to soften. Separate egg yolks and let come to room temperature. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Measure out all ingredients.
- In a medium bowl, whisk together flour and salt until well combined. Set aside.
- In a large bowl or stand mixer, beat softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until light, fluffy, and pale in color. Scrape down sides halfway through.
- Add egg yolks one at a time, beating well after each addition. Pour in vanilla extract and mix until fully combined. Scrape down sides and bottom of bowl.
- With mixer on low speed, gradually add flour mixture and mix just until incorporated and no streaks remain. Do not overmix.
- Scoop about 1 tablespoon of dough and roll into a smooth ball. Place on prepared baking sheets about 2 inches apart. Use your thumb to gently press down in the center of each cookie to create an indentation, pressing about halfway through. Smooth any cracks with your fingers.
- Spoon about ½ teaspoon of jam into each thumbprint indentation. Use a small spoon or piping bag for neater filling. Do not overfill.
- Bake in preheated oven on middle rack for 12 to 14 minutes, or until edges are just beginning to turn golden. Centers should still look slightly pale and jam should be bubbling gently. Rotate baking sheets halfway through if needed.
- Let cookies cool on the pan for 5 minutes to set up. Carefully transfer to a wire cooling rack and let cool completely before serving or storing, as the jam will be very hot.
Notes
- Use room temperature butter: Softened butter creams better with sugar, creating that light, tender texture.
- If your dough feels too soft to work with, refrigerate it for 15 to 20 minutes before shaping.
- Using a cookie scoop ensures all your cookies are the same size and bake evenly.
- When making the thumbprint, use gentle pressure to avoid cracking the dough. If cracks form, smooth them with your fingers.
- These cookies can go from perfect to overbaked quickly, so keep a close eye on them near the end of baking.
- The jam needs time to set, and the cookies will be too fragile to move when hot. Cool completely before storing.
- Store completely cooled cookies in an airtight container at room temperature for up to 1 week, with parchment paper between layers to prevent sticking.
- To freeze baked cookies: Place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container for up to 3 months.
- To freeze dough: Roll dough into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2 to 3 minutes to the baking time.
- Avoid refrigerating baked cookies, as the refrigerator can make them soggy. Room temperature or frozen storage is best.
Nutrition
Serving: 1CookieCalories: 110kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 35mgSodium: 50mgSugar: 7gVitamin A: 4IUIron: 2mg
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