Jam Thumbprints
Delightfully buttery and irresistibly sweet, these Jam Thumbprints are the ultimate bite-sized treat for cookie lovers. Featuring a tender shortbread-style dough made with just butter, sugar, flour, and egg yolks, each cookie is crowned with a dollop of vibrant jam—be it strawberry, raspberry, or your favorite fruit preserve. With just 20 minutes of prep and 12 minutes of baking, this quick and easy dessert is perfect for festive gatherings, tea parties, or indulgent snacking. The soft, buttery texture paired with the jewel-like jam center makes these cookies as beautiful as they are delicious. Plus, they store wonderfully in an airtight container, making them an excellent make-ahead option for busy weeks. Whether you’re new to baking or a seasoned pro, these classic Jam Thumbprints are sure to impress with their nostalgic flavors and elegant presentation.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 0.25 teaspoons salt
- 2 large egg yolks
- 120 grams jam (strawberry, raspberry, or your choice)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, beat the unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing until the dough just comes together.
Add the egg yolks and mix to fully incorporate.
Using a small cookie scoop or a spoon, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a teaspoon, press gently into the center of each cookie to create an indentation.
Fill each indentation with about 1/2 teaspoon of jam, being careful not to overfill.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 6.7 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 18 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.
