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Jam Thumbprint Cookies Recipe

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3.9 from 38 reviews

These classic Jam Thumbprint Cookies feature a tender, buttery base with a sweet dollop of apricot or raspberry jam in the center. Perfectly light and delicate, they are an irresistible treat for any occasion, combining simple ingredients into a delightful, timeless cookie.

Ingredients

Cookie Dough

  • 1 cup (225 g) unsalted butter, softened
  • ¾ cup (90 g) powdered sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (350 g) all-purpose flour
  • ½ teaspoon salt

Fillings

  • ¼ cup (85 g) apricot jam or preserves
  • ¼ cup (85 g) raspberry jam or preserves

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C) or 160°C for fan ovens. Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer to cream together the softened unsalted butter, powdered sugar, and granulated sugar until the mixture is smooth and creamy, about 2-3 minutes.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar mixture. Mix thoroughly until the batter is light and fluffy.
  4. Combine Dry Ingredients: Add the all-purpose flour and salt to the wet ingredients. Mix just until combined without overworking the dough to keep cookies tender.
  5. Form Cookie Balls: Using a tablespoon-sized scoop, roll the dough into smooth balls between your palms without cracks. Place each ball on the prepared baking sheet about 2 inches apart.
  6. Create Thumbprints: Immediately press the back of a round teaspoon into the center of each dough ball to form a small well. Wetting the spoon with water before pressing will help prevent sticking.
  7. Fill with Jam: Stir the apricot and raspberry jams individually to loosen them. Fill each indent with a mounding teaspoon of your chosen jam, keeping the flavors separate.
  8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the cookies are set but remain very light in color and not golden. Avoid overbaking to keep them tender.
  9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. Storage: Once completely cooled, store the cookies in an airtight container at room temperature. They will stay fresh for up to 6 days.

Notes

  • Create the thumbprint indent immediately after rolling each dough ball while still warm and soft from your hands to avoid cracking during baking.
  • If the dough sticks to your hands, wet your hands slightly to help with rolling.
  • For added texture and presentation, roll dough balls in plain or colored sugar before making the indent.
  • You can substitute any jam or fruit spread you prefer for the fillings.
  • The dough can be prepared in advance and stored in the refrigerator for up to 2 days or frozen for up to 3 months.
  • Store baked cookies in an airtight container at room temperature to maintain freshness for up to 6 days.

Find it online: https://flavorspath.com/jam-thumbprint-cookies-recipe/