These Jam Thumbprint Cookies are the BEST! A delicious sugar cookie dough filled with your favorite jam, and then dusted with powdered sugar. These have become our all-time favorite cookie recipe for the Holidays!
Jam Thumbprint Cookies
These thumbprint cookies are easy to make and they taste incredible — the sugar cookies are soft with the perfect amount of sweetness and filled with your choice of jam. Not only are these delicious, but make a perfect addition to your Holiday cookie tray.
We have made lots of thumbprint style cookies like our popular Peanut Butter Blossoms, Lemon Thumbprint Cookies, White Chocolate Peppermint Kiss Cookies, Red Velvet Peanut Butter Blossoms, and Christmas Red Velvet Cookies. However, we realized that we had never shared our tradition thumbprint cookie recipe! These are going to be such a hit at your next Holiday gathering and also make a wonderful Christmas gift.
Ingredients you will need:
(full amounts in recipe box below)
- butter
- granulated sugar
- brown sugar
- flour
- salt
- baking soda
- egg
- vanilla extract
- jam (of your choice)
- powdered sugar (optional)
How to Make Thumbprint Cookies
- Mix the butter, sugars, egg and vanilla.
- Beat in the dry ingredients.
- Place the dough on a large piece of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.
- Remove the shortbread cookie dough from the refrigerator about 10 minutes before you plan to use it.
- Preheat the oven to 375 degrees.
- Roll the dough into 1 inch balls. Place the balls on cookie sheets. Use your thumb to make an indentation in the middle of each cookie.
- Fill each cookie with 1/2 teaspoon of jam.
- Freeze for 10-15 minutes.
- Pull out of the freezer and bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely. Dust with powdered sugar.
Can I Freeze Thumbprint Cookies?
Freeze unfilled cookies, layered between waxed paper, in freezer containers. When ready to use, thaw in covered containers and fill with preserves. Continue as directed.
What kind of Jam should I use?
We used raspberry preserves in this recipe and really love the way that the slightly tart raspberry flavor melds with the buttery and sweet sugar cookie. You can use any variety of jam that you prefer. We also tried apricot and blackberry jam. We also used seedless jams since that is what my boys prefer, but feel free to use seeded as well. I bet lemon curd would be wonderful with this as well!
Tips for Perfect Thumbprint Cookies
- Make sure that your measurements are exact. Too much flour will cause the cookies to be dry and hard. Too little flour will cause the cookies to spread too much. We always recommended spooning the flour into your measuring cups and leveling off with a knife.
- Roll the cookie dough balls between your hands until they are really smooth and there are no lines or cracks in the dough. Gently press the centers with your thumb and make sure the dough does not crack. If the dough happens to crack, press the crack back together and smooth it out with your fingers.
- If your jam is too firm from being in the fridge, place it in a microwave-safe bowl and heat it in the microwave for just a few seconds, just until it is easy to stir (make sure it’s not too melted, just easy enough to stir).
- make sure you chill the dough before baking. This will prevent the cookies from spreading and you will get the pretty results as shown in the photos.
Other Cookie Recipes You Will Love:
White Chocolate Cranberry Macadamia Nut Cookies
Jam Thumbprint Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup jam
- powdered sugar for dusting
Instructions
- Place the softened butter, granulated sugar and brown sugar in the large. Beat with a hand held or standing mixer until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, then beat for a couple of minutes until combined.
- Add the in the dry ingredients. Beat until well blended.
- Place the dough on a large piece of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.
- Remove the shortbread cookie dough from the refrigerator about 10 minutes before you plan to use it.
- Preheat the oven to 375 degrees. Roll the dough into 1 inch balls. Place the balls of dough 3 inches apart on 2 sheets pan lined with silicon baking mats or parchment paper. Use your thumb to make an indentation in the middle of each cookie. Make sure not to crack the cookie dough when you are making your thumbprint. Fill each cookie with 1/2 teaspoon of jam.
- Place the baking trays of cookies in the freezer. Chill for 10-15 minutes or until cookies are firm.
- Pull out of the freezer and bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely. Dust with powdered sugar.
Last Step:
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