Jam Thumbprint Cookies are buttery shortbread cookies with a spoonful of jam nestled in the center. While they’re a classic on holiday cookie trays, these cookies are simple enough to enjoy year-round. This recipe yields thick, tender cookies that hold plenty of jam and are delightfully easy to make.
The dough is mildly sweet, which lets the jam flavor really stand out. We shape these cookies larger so each one can cradle a generous dollop of jam without spilling over during baking.
Key to Success #1 – Start with Softened Butter
Softened butter is essential for a light, tender shortbread. The butter should yield to your fingertip easily but not appear shiny or greasy. It must not be melted.
The quickest way to soften butter is to leave it at room temperature for 30 minutes or more. If you need to speed things up, use your microwave on a low power or defrost setting for 20–30 seconds, checking often so it doesn’t melt.
Cream the butter and sugar together with an electric mixer until the mixture is pale and fluffy. This creaming step incorporates air and is key to a delicate cookie texture.
Key to Success #2 – Use Egg Yolks, Not Whole Eggs
Using egg yolks instead of whole eggs gives the cookies a richer flavor and a silky, shortbread-like texture. Egg yolks add fat, which contributes to tenderness and a luxurious mouthfeel.
Beat two room-temperature egg yolks into the creamed butter and sugar along with the vanilla extract. If your yolks are refrigerated, warm them briefly under warm tap water or let them sit in a bowl of warm water for a few minutes before separating.
If you only have whole eggs, you can substitute one whole egg, but two yolks are preferred for the best texture.
Key to Success #3 – Which Jam to Use
These cookies are versatile — use any jam or preserves you enjoy. Seedless raspberry jam and apricot preserves are favorites because they offer bright, balanced sweetness and spread well in the thumbprint.
Jam typically contains mashed fruit while preserves include larger fruit pieces. Both work fine; if you prefer a smooth filling, choose seedless jam. If your preserves contain large chunks, they often soften while baking, but choose small-piece preserves if you’re concerned about texture.
Key to Success #4 – How to Indent the Cookies and Add Jam
To ensure each cookie holds plenty of jam, portion about 1 1/2 tablespoons of dough per cookie. A medium cookie scoop that measures 1 1/2 tablespoons works perfectly.
Roll each portion into a tight ball, then roll the ball in granulated sugar before placing it on a parchment-lined baking sheet about 2 inches apart. Use your thumb, the back of a small cookie scoop, or the back of a tablespoon to press an indentation in the center of each ball. Some small cracks are normal and acceptable.
Spoon about 1/2 teaspoon of jam into each indentation. A pair of small table spoons works well for transferring jam. The jam may sit slightly above the cookie top, and in most cases it will not overflow while baking.
Save this Jam Thumbprint Cookies recipe to your favorite Cookie Recipes board or your Holiday Treats board.
Jam Thumbprint Cookies
Ingredients
- 1 cup butter (2 sticks), softened
- 2/3 cup sugar, plus extra for rolling
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/3 cups all-purpose flour, sifted
- Raspberry jam (seedless) and/or apricot preserves, for filling
Directions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg yolks and vanilla and blend until incorporated.
- Slowly add the flour and salt, mixing until the dough comes together. It may seem crumbly at first but will form a smooth dough as you continue mixing.
- Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the dough. Roll each portion into a ball, roll in sugar, and place 2 inches apart on the baking sheet.
- Use your thumb or the back of a small scoop to press a shallow indentation into each ball.
- Fill each indentation with about 1/2 teaspoon of jam.
- Bake at 350°F for 12–14 minutes, until the cookies are lightly golden at the edges. Allow to cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.
Notes
- Swap in your favorite jam or preserves to vary flavors.
Equipment
- Mixing bowl and electric mixer
- Medium cookie scoop (1 1/2 tbsp)
- Baking sheets and parchment paper
- Small spoon for filling jam
Nutrition Facts
|
Calories: 160 kcal
|
Carbohydrates: 18 g
|
Protein: 2 g
Did You Make This Recipe?
Leave a comment and rating to help other readers. Tell us about any substitutions or how it turned out in your kitchen.
Handpicked Recipe Favorites From My Kitchen, Just For You!
Peaches ‘n Cream Icebox Cake
Honey Bun Cake
Air Fryer Chocolate Chip Cookie
Russian Tea Cakes