Mrs Fields Thumbprint Jam Cookies
Mrs. Fields Thumbprint Jam Cookies are a delightful blend of buttery shortbread and fruity sweetness, perfect for any occasion. These classic cookies feature a melt-in-your-mouth dough made with rich unsalted butter, a hint of vanilla, and light brown sugar for a subtle caramel undertone. The dough is gently shaped into thumbprint-size wells, each filled with a dollop of your favorite jam or preserves for a customizable pop of flavor. Ready in just 30 minutes, these cookies bake to golden perfection while keeping the jam center irresistibly gooey. Whether you choose traditional strawberry, tart raspberry, or a bold apricot filling, these homemade cookies are as beautiful as they are delicious. Serve them with a cup of tea or wrap them up for the ultimate edible gift—they’ll be an instant favorite!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 50 grams light brown sugar, packed
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 260 grams all-purpose flour
- 1 tablespoon cornstarch
- 0.25 teaspoons salt
- 120 grams jam or preserves (any flavor)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg yolks and vanilla extract to the creamed mixture and beat until fully incorporated.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Scoop about 1 tablespoon of dough and roll it into a ball. Place the dough balls about 1 inch apart on the prepared baking sheets.
Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie.
Fill each indentation with about ½ teaspoon of your chosen jam or preserves. Be careful not to overfill to prevent spilling during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. The centers may look slightly underbaked but will set as they cool.
Allow the cookies to 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, or freeze for longer storage.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 8.8 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 19 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.
