Thumbprint Cookies Recipe | Jam Cookies
These buttery thumbprint cookies are filled with your favorite jam, making them the perfect sweet treat. Soft, easy to make, and absolutely delicious, these jam cookies are a must-try for any occasion!
Do you know what’s common between leopard print cookies, butter cookies, and thumbprint cookies? 🍪 You guessed it right—they all melt in your mouth! 😋
Prefer to Watch?
Watch the full video recipe to learn how to make the best thumbprint cookies. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇
Why You’ll Love Thumbprint Cookies 🍪
- Melt-in-your-mouth texture – Buttery and soft, they’re irresistibly tender. 🧈
- Customizable – Fill them with your favorite jam, chocolate, or caramel. 🍫
- Easy to make – A simple, beginner-friendly recipe with foolproof steps. 👩🍳
- Perfect for any occasion – Great for holidays, tea parties, or everyday treats. 🎉☕
- Delicious with a twist – Dust them with powdered sugar for an elegant finish. 🍪
These jam cookies are not only delicious but also incredibly versatile, making them a favorite for all ages!
How to Make Jam Cookies
- Make the dough: Cream butter and sugar, then mix in the egg yolk, vanilla, and dry ingredients to form a soft dough.
- Shape the cookies: Roll the dough into balls, flatten slightly, and create an indentation for the jam.
- Fill with jam: Spoon your favorite jam into each cookie center.
- Bake and enjoy: Bake until slightly golden, cool, and dust with powdered sugar for the perfect jam thumbprint cookies.
Tips to Make Easy Thumbprint Cookies
- Chill the dough: If the dough is too soft, refrigerate for 30 minutes to prevent spreading. ❄️
- Use room-temperature ingredients: Softened butter ensures a smooth, creamy dough. 🧈
- Perfect indentations: Use your thumb or the back of a spoon for consistent shapes. 👍
- Don’t overbake: Keep the cookies pale with a slight golden bottom for a soft texture. ⏲️
- Experiment with fillings: Try jams, chocolate (here is my chocolate thumbprint cookies recipe), or nut butter for variety. 🍓🍫
Follow these tips for easy thumbprint cookies that turn out perfect every time!
Troubleshooting
- Cookies spreading too much: Chill the dough before baking and avoid over-creaming the butter. ❄️
- Cracking dough: If the dough cracks when making indentations, let it warm slightly at room temperature. 🤏
- Jam overflowing: Don’t overfill the indentations; a small amount of jam is enough. 🍓
- Dry cookies: Ensure proper measurements and don’t overbake; they should still be pale when done. ⏲️
- Uneven baking: Use a reliable oven thermometer to ensure consistent baking temperature. 🌡️
How to Store
- Freezer: Freeze baked cookies (without powdered sugar) in a freezer-safe container for up to 3 months. Thaw at room temperature before serving. 🥶
- Room Temperature: Store in an airtight container for up to 3-4 days. They stay fresh and maintain their soft texture. 🍪
- Refrigerator: Store in an airtight container for up to 6-8 days. Ideal for warmer climates or jam-filled cookies. ❄️
Common Questions
Yes! Use your favorite jam, whether it’s strawberry, raspberry, apricot, or even marmalade. Just avoid jams with large fruit chunks for easier filling. 🍓🍑
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version. 🌾❌
Absolutely! Shape the dough into balls, freeze on a baking sheet until firm, then transfer to a freezer bag. Thaw slightly before adding jam and baking. 🥶
Spreading usually happens if the dough is too soft. Chill the dough for 30 minutes before shaping the cookies to prevent this. ❄️
Yes, replace the egg yolk with 1 tablespoon of milk or a vegan egg substitute like flaxseed meal mixed with water. 🥛
More Cookie Recipes
If you enjoy this easy thumbprint cookies recipe, you also might like these cookies:
Thumbprint Cookies | Jam Cookies Recipe
Ingredients
- 1 cup (230 g) Butter softened
- ⅔ cup (85 g) Powdered sugar
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 1 Egg yolk
- 2¼ cups (280 g) Flour AP or plain
- Jam of your choice
Instructions
- Line two baking sheets with parchment paper and set aside. Preheat oven to 170°C (340°F).
- In a large bowl cream butter and powder sugar until smooth and creamy. Add egg yolk, vanilla extract and mix until combined. Add flour, salt and stir until incorporated and dough is formed.
- Using a one-tablespoon cookie scoop or measuring tablespoon take 1 tablespoon of dough and roll into balls.
- Then place the balls on prepared baking sheets. Slightly flatten the balls and then make an indentation with your thumb or with a back of a spoon into each ball. At this stage, if dough is too soft, refrigerate for 30 minutes. Then, fill each with cookie the jam.
- Bake for 12-15 minutes, the cookies should still be pale, but slightly golden at the bottom.
- Dust with powdered sugar (optional) and allow to cool on a wire rack.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊
Thanks a lot! My whole family loved them!!!
Glad you like the recipe 🙂
thank you I will be using the recipes
Hello!
I’ve been making these for years. I’ve never used powdered sugar and butter combination. I just happen to find your recipe style, looking for the best way to get the powdered sugar to adhere to the cookies. I can’t wait to try this method!
I been looking all over for thumbprint cookies that don’t flatten out when I bake them. My grandmother made these at Christmas time but no where can i find the recipe. These are just like hers… Perfect!! Thank you for sharing your recipe!!
Best thumbprint cookies ever!