Â
Jam filled thumbprint cookies are a beloved classic holiday cookie, but they definitely do not only have to be made during the holiday season. There is never a bad time for a rich and delicious soft, buttery cookie that melts in your mouth with just a dab of sweet jammy deliciousness right in the middle! They are a fun, cheerful pick me up for any season.
The simple dough comes together in just a few minutes and the cookies bake up beautifully every single time. The fillings for jam filled thumbprint cookies are endless. I used raspberry jam and peach jam as they are two of my favorites, but you could use lemon, cherry, blueberry, strawberry, apricot, whatever your heart desires! Â
A couple of tips for this recipe:
- I don’t refrigerate the dough before scooping or baking, however, you can refrigerate this dough for 30 minutes if you are in a particularly hot climate and your dough is too soft. This will stop them from spreading too much.
- When you roll the dough for these in to balls, make sure you roll until smooth, you don’t want any cracks in them if possible. Â
- To make the indentations, you can use a finger or thumb as the name implies, but I prefer using the end of a wider round wooden spoon or a round teaspoon measure. Push down gently so you don’t crack the dough, but if it does crack, use your fingers to squeeze it back together or leave them and they will just look more rustic 🙂
- To drizzle the glaze, scoop it in to a small plastic bag and seal. Snip off just the very tip of one of the corners, then drizzle back and forth over the cookies!
Ingredients:
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup jam of your choice
- 1/2 cup powdered sugar
- 2-3 tsp milk
 Instructions:
- Preheat the oven to 350F. Line two large baking sheets with parchment paper
- In your mixer bowl, beat the butter, sugar and 1 tsp vanilla extract together in a for 3 minutes
- Add in the flour and mix together until just combined
- Use a 1 Tbsp size cookie scoop to scoop the dough. Roll each scoop in to a ball and place on your baking sheet about 2 inches apart
- Use your thumb or a small spoon to press down and make an indentation in the center of each ball
- Fill each indentation with jam
- Bake at 350F for 14-16 minutes until the edges are lightly browned
- Remove from the oven and let the cookies cool on the baking sheets for 3 minutes, then transfer to a cooking rack
- For the glaze, whisk the powdered sugar and milk together in a small mixing bowl until smooth. Only add enough milk until it whisks together but is the right consistency for drizzling. Drizzle over the cookies before serving
Jam Thumbprint Cookie Recipe
Rich and delicious buttery cookies with a jam center melt in your mouth make these classic jam thumbprint cookies the perfect holiday or anytime treat!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 cup butter softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup jam of your choice
- 1/2 cup powdered sugar
- 2-3 tsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350F
- In your mixer bowl, beat the butter, sugar and 1 tsp vanilla extract together in a for 3 minutes.
- Add in the flour and mix together until just combined.
- Use a 1 Tbsp size cookie scoop to scoop the dough. Roll each scoop in to a ball and place on your cookie sheet about 2 inches apart.
- Use your thumb or a small spoon to press down and make an indentation in the center of each ball.
- Fill each indentation with jam.
- Bake at 350F for 14-16 minutes until the edges are lightly browned.
- Remove from the oven and let the cookies cool on the cookie sheets for 3 minutes, then transfer to a cooking rack.
- For the glaze, whisk the powdered sugar and milk together in a small mixing bowl until smooth. Only add enough milk until it whisks together but is the right consistency for drizzling. Drizzle over the cookies before serving
Notes
A couple of tips for this recipe:
- I don't refrigerate the dough before scooping or baking, however, you can refrigerate this dough for 30 minutes if you are in a particularly hot climate and your dough is too soft. This will stop them from spreading too much.
- When you roll the dough for these in to balls, make sure you roll until smooth, you don't want any cracks in them if possible. Â
- To make the indentations, you can use a finger or thumb as the name implies, but I prefer using the end of a wider round wooden spoon or a round teaspoon measure. Push down gently so you don't crack the dough, but if it does crack, use your fingers to squeeze it back together or leave them and they will just look more rustic 🙂
- To drizzle the glaze, scoop it in to a small plastic bag and seal. Snip off just the very tip of one of the corners, then drizzle back and forth over the cookies!
These are so tasty and light and so precious to look at!!