Jam Thumbprint Cookies
Buttery, delicate, and delightfully sweet, these Jam Thumbprint Cookies are a timeless treat that brings a pop of color and flavor to any dessert table. Made with simple pantry staples like unsalted butter, flour, and sugar, these cookies are crowned with a dollop of your favorite fruity jam—think strawberry, raspberry, or apricot—for a beautifully customizable finish. The tender, melt-in-your-mouth texture comes from creaming butter and sugar to perfection, while the thumbprint technique adds a personal touch to each cookie. With just 20 minutes of prep time and a quick 15-minute bake, this recipe is perfect for holiday cookie swaps, afternoon tea, or as an everyday indulgence. Whether you prefer classic flavors or experimenting with unique jams, these buttery cookies are as fun to make as they are to enjoy.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.66 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 0.5 cup jam of your choice (e.g., raspberry, strawberry, apricot)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg yolk to the butter mixture and blend until well incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Be careful not to overmix.
Scoop 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough and place the balls 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of jam, taking care not to overfill.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.0 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 17 mg | 0% | |
*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.
