Thumbprint Cookies with Jam are one of those nostalgic cookies that bring me back to the holiday season. The combination of rich, buttery dough and fruity jam creates a melt-in-your-mouth experience that's simply irresistible. No wonder it is a cookie tray staple!
These easy thumbprint cookies are made with simple ingredients and come together quickly, making them perfect for holiday baking, cookie exchanges, or just a sweet treat to enjoy any time of the year. Raspberry is my go-to of choice, but strawberry and apricot are also great options.
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Ingredients For Jam Thumbprint Cookies
- Butter – Provides a rich, buttery base. Using unsalted butter lets you control the salt content.
- Granulated Sugar – Used in both the cookie dough and on the outside of the cookies.
- Brown Sugar – Adds moisture and enhances the flavor of the cookies.
- Egg Yolk – Contributes to the richness and tenderness of the dough.
- Extracts – Both vanilla extract and almond extract are used to flavor these thumbprint cookies.
- Flour – Plain all-purpose flour is needed.
- Salt – Balances the sweetness and enhances the overall flavor.
- Cornstarch – Helps create a tender, melt-in-your-mouth texture.
- Raspberry Jam – Other jams can be used if desired.
How To Make Thumbprint Cookies
When making this cookie dough I always make sure to take the time to properly cream the butter and sugars. This step greatly improves the overall quality of the dough.
STEP 1
In a mixing bowl, cream together the softened butter, ⅓ cup of granulated sugar, and brown sugar until light and fluffy. Add in the egg yolk, both extracts and mix until well combined.
STEP 2
In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add to the wet ingredients, stirring until fully incorporated.
STEP 3
Scoop heaping tablespoons of the dough onto a parchment lined baking sheet. Roll each dough ball in the additional ⅓ cup of granulated sugar, then use the back of a teaspoon to press an indent into each cookie. Place the baking sheet into the freezer for 30 minutes to help the cookies retain their shape while baking.
STEP 4
Remove the cookies from the freezer and fill each indent with ½ teaspoon of raspberry jam or enough to fill the indent. Bake for 11-12 minutes or until lightly browned around the edges. Enjoy!
Tips for Making Thumbprint Cookies
✔️ Make sure your butter is softened before creaming it with the sugars for the best texture.
✔️ Chill the dough for at least 30 minutes before baking to prevent spreading and help the cookies hold their shape.
✔️ Use a piping bag or a small measuring spoon to neatly fill the indents with jam, preventing spillage.
✔️ Don't overfill the jam indents- too much jam can bubble over the indents making a sticky mess.
Storage Tips
Storing Cookies: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing Cookie Dough: Freeze unbaked cookie dough balls on a baking sheet, then transfer them to a freezer bag. When ready to bake, let them sit at room temperature 10-15 minutes before filling and baking as directed.
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📖 Recipe
Thumbprint Cookies with Jam
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ⅓ cup brown sugar lightly packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon cornstarch
- raspberry jam as needed
Instructions
- In a mixing bowl, cream together the softened butter, ⅓ cup of granulated sugar, and brown sugar until light and fluffy. Add in the egg yolk, both extracts and mix until well combined.
- In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add to the wet ingredients, stirring until fully incorporated.
- Scoop heaping tablespoons of the dough onto a parchment lined baking sheet. Roll each dough ball in the additional ⅓ cup of granulated sugar, then use the back of a teaspoon to press an indent into each cookie. Place the baking sheet into the freezer for 30 minutes.
- Preheat an oven to 375°F. Remove the cookies from the freezer and fill each indent with ½ teaspoon of raspberry jam or enough to fill the indent. Bake for 11-12 minutes or until lightly browned around the edges. Enjoy!
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