by Rita · This post contains paid affiliate links · 1 Comment
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Jam thumbprint cookies are like little bites of happiness! They're soft, buttery, and filled with tangy raspberry jam. They practically melt in your mouth!
I you have leftover jam, you can use it in pear tarts, or overnight oats.
Jump To
- 🛒What You Need For Thumbprint Cookies
- 🥣How To Make Thumbprint Cookies
- Why did my thumbprint cookies flatten?
- 📋Tips
- Storage Instructions
- More Cookie Recipes
- 📖Recipe
- You'll Also Like
- 💬 Comments
🛒What You Need For Thumbprint Cookies
- Raspberry jam - this classic flavor is a winner, but feel free to get creative with caramel, strawberry rhubarb, peanut butter, or any other fruit jams, preserves, or even chocolate.
- Unsalted butter - it's the secret ingredient that gives these cookies their tender, buttery goodness.
- Sugar - combo of confectioners sugar and a touch of granulated sugar adds sweetness and chewiness. Confectioners sugar also lends a tender texture to the cookies.
- Pure vanilla extract - teaspoon is usually plenty, but I like to add an extra half teaspoon for a hint of floral sweetness.
- Flour - all purpsoe flour or you can also use a good Gluten free blend.
- Salt - just a pinch balances out the sweetness of the cookies. If you're using salted butter, you can skip the salt, but I recommend using unsalted butter for the best flavor.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
🥣How To Make Thumbprint Cookies
STEP 1: Preheat your oven to 325°F and line a baking sheet with parchment paper. Set aside.
STEP 2: In a large mixing bowl or using a stand mixer with a paddle attachment, cream together the butter, granulated sugar and confectioners until light and fluffy.
This step is crucial for a soft, melt-in-your-mouth texture. Don't rush it!
Take your time beating the butter and sugars for a creamy texture in the dough.
STEP 3: Add the egg yolk, vanilla extract, and salt to the mixture, beating until well combined.
STEP 4: Mix in the flour until just combined.
STEP 5: Scoop out portions of dough (about 1 ½ tablespoons each) and roll them into balls. Roll each ball in granulated sugar and place them on the prepared baking sheet, leaving space between each.
STEP 6: Use your thumb or the back of a teaspoon to make a deep well in the center of each ball. Be careful not to make it too wide.
STEP 7: Spoon 1 teaspoon of raspberry jam into each well.
Bake for 10-15 minutes, then let the cookies cool on the baking sheet for at least 10 minutes before serving. Optional: dust with more confectioner’s sugar if desired. Enjoy!
Why did my thumbprint cookies flatten?
As with many cookies, these thumbprint cookies might spread if the dough isn't chilled before baking. If your butter was too soft and warm, the cookies may spread excessively. To prevent this, try freezing the dough until it's hardened and set.
📋Tips
- Use softened butter at room temperature for smooth blending with sugar, ensuring a creamy dough.
- Chill the dough for at least 30 minutes to make it easier to work with and reduce spreading during baking.
- Avoid overfilling with raspberry jam to prevent excessive spreading and overly sweet cookies. Opt for chunky, thick fruit preserves to prevent spreading during baking.
- Use the back of a teaspoon or a small bottle cork to create wells in the cookies easily.
- The dough should be somewhat sticky; if it's too crumbly, mix it longer until it comes together.
- Thumbprint cookies often crack slightly, especially after creating the small indentations in the middle. This is normal. However, overmixing the batter or using too much flour can also cause cracking. If you notice a small crack, simply pinch and press the dough back together along the edge.
Storage Instructions
- 🍱To Store. Store in an airtight container at room temperature for up to a week.
- 🥶Freezing. Freeze for two to three months. Flash freeze them on a baking sheet before transferring to an airtight container or ziplock bag to prevent sticking.
More Cookie Recipes
For more recipes, browse through our Cookie collection.
- Lofthouse Cookies
- Raspberry Cheesecake Cookies
- White Chocolate Raspberry Cookies
- Strawberry Shortcake Cookies
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📖Recipe
Thumbprint Cookies Recipe With Jam
Jam thumbprint cookies are like little bites of happiness! They're soft, buttery, and filled with tangy raspberry jam. They practically melt in your mouth!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 13 cookies
Calories 157 kcal
Ingredients
- 1 ¼ cups all purpose flour
- 1 egg yolk, room temperature
- 8 tablespoon unsalted butter, at room temperature
- ⅓ cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ¼ cup white sugar, + ¼ cup for dipping
- 13 teaspoons raspberry jam, or your favorite jam
Instructions
Preheat your oven to 325°F and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl or using a stand mixer with a paddle attachment, cream together the butter, granulated sugar and confectioners until light and fluffy. This step is crucial for a soft, melt-in-your-mouth texture. Don't rush it!
8 tablespoon unsalted butter, ¼ cup white sugar, ⅓ cup confectioners' sugar
Add the egg yolk, vanilla extract, and salt to the mixture, beating until well combined.
1 egg yolk, 1 teaspoon pure vanilla extract, ⅛ teaspoon salt
Mix in the flour until just combined.
1 ¼ cups all purpose flour
Scoop out portions of dough (about 1 ½ tablespoons each) and roll them into balls. Roll each ball in granulated sugar and place them on the prepared baking sheet, leaving space between each.
¼ cup white sugar
Use your thumb or the back of a teaspoon to make a deep well in the center of each ball. Be careful not to make it too wide.
Spoon 1 teaspoon of raspberry jam into each well.
13 teaspoons raspberry jam
Bake for 10-15 minutes, then let the cookies cool on the baking sheet for at least 10 minutes before serving. Optional: dust with more confectioner’s sugar if desired. Enjoy!
Notes
- To Store. Store in an airtight container at room temperature for up to a week.
- 🥶Freezing. Freeze for two to three months. Flash freeze them on a baking sheet before transferring to an airtight container or ziplock bag to prevent sticking.
Nutrition
Calories: 157kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 27mgPotassium: 22mgFiber: 0.4gSugar: 10gVitamin A: 235IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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Reader Interactions
Comments
Rita
these thumbprint cookies just melt in your mouth !Reply
