Italian Jam Cookies
Capturing the classic charm of Italian baking, these Italian Jam Cookies are a delightful combination of buttery, melt-in-your-mouth shortbread and sweet, fruity jam. Perfectly soft with a light golden edge, these thumbprint cookies are simple yet elegant, making them an ideal treat for holidays, celebrations, or everyday indulgence. Featuring a short list of pantry staples like unsalted butter, granulated sugar, and vanilla extract, the magic lies in the customizable filling—choose your favorite fruit jam or preserves to create the perfect pop of flavor. With just 20 minutes of prep time and an optional dusting of powdered sugar for added sweetness, these cookies are both easy to prepare and irresistibly beautiful. Whether for snacking, gifting, or entertaining, these Italian Jam Cookies are a timeless crowd-pleaser.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 0.25 teaspoons salt
- 120 grams fruit jam or preserves
- 30 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Using a tablespoon or small cookie scoop, portion out the dough into 1-inch balls. Roll each ball gently between your palms to form a smooth sphere.
Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Use your thumb or the back of a small measuring spoon to create a small indent in the center of each cookie. Be careful not to press all the way through the dough.
Fill each indent with a small spoonful of fruit jam or preserves (about 1/2 teaspoon per cookie).
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are lightly golden. Avoid overbaking to keep them tender.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, dust the cookies lightly with powdered sugar if desired. Serve and enjoy!
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 405.8 g | 148% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 191.6 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
