Thumbprint Cookies with Jam Filling Recipe

Introduction

Thumbprint cookies are charming little treats with a buttery base and a sweet jam center. These tender cookies are easy to make and perfect for sharing or enjoying with tea or coffee. Their simple yet delicious flavor makes them a favorite for any occasion.

Ingredients

• 1 cup unsalted butter (softened to room temperature)
• ⅓ cup sugar
• ⅓ cup light brown sugar (tightly packed)
• 1 large egg yolk
• ¾ teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons cornstarch
• ½ teaspoon salt
• ½ cup sugar (for rolling, optional)
• ⅓ cup jam or preserves (flavor of your choice; raspberry used)

Instructions

1. Step 1: Place butter in the bowl of a stand mixer and beat until creamy.
2. Step 2: Scrape down the sides, add both sugars, and beat on medium-high until well combined, about 30 to 60 seconds.
3. Step 3: Add the egg yolk and vanilla extract, then beat until fully incorporated.
4. Step 4: In a separate bowl, whisk together the flour, cornstarch, and salt.
5. Step 5: With the mixer on low, gradually add the flour mixture to the wet ingredients until completely combined. Finish mixing by hand if needed.
6. Step 6: Scoop the dough into 1 tablespoon-sized balls, roll smooth, optionally coat with the extra sugar, and press a thumbprint indentation in the center of each ball.
7. Step 7: Transfer the dough balls to the freezer and chill for 30 minutes.
8. Step 8: Preheat the oven to 375°F (190°C). Microwave the jam briefly to soften it and make it stirrable.
9. Step 9: Fill each thumbprint indentation with jam.
10. Step 10: Place the cookies on a parchment-lined baking sheet and bake for 11 minutes or until the edges are golden. Allow cookies to cool completely before serving.

Tips & Variations

• For a different flavor, try using other jams like apricot, strawberry, or blueberry.
• Chilling the dough helps prevent spreading and keeps the thumbprint shape intact.
• If you prefer a less sweet cookie, skip rolling the dough in sugar before baking.
• Adding a pinch of cinnamon or lemon zest to the dough can add a lovely twist.

Storage

Store thumbprint cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies without jam and fill them after thawing. Reheat slightly to soften the jam before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butter for this recipe?

It’s best to use softened butter at room temperature for proper creaming to achieve the right texture in the cookies. Using frozen butter will affect the dough consistency.

What type of jam works best for thumbprint cookies?

Any fruit jam or preserves you like will work well. Raspberry jam is classic, but apricot, strawberry, and blueberry are delicious alternatives that add different flavors and colors.

Thumbprint Cookies with Jam Filling Recipe

Print Recipe

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4.6 from 112 reviews

These classic Thumbprint Cookies feature a tender buttery dough rolled in sugar and filled with sweet raspberry jam. Perfectly soft with a slight crisp edge, they are an easy-to-make treat ideal for afternoon tea or holiday cookie trays.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 56 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup unsalted butter (softened to room temperature)
• ⅓ cup sugar
• ⅓ cup light brown sugar (tightly packed)
• 1 large egg yolk
• ¾ teaspoon vanilla extract
• 2 ¼ cup all purpose flour
• 2 teaspoon cornstarch
• ½ teaspoon salt

Finishing Ingredients

• ½ cup sugar (for rolling, optional)
• ⅓ cup jam or preserves (flavor of your choice; raspberry used)

Instructions

1. Cream Butter: Place the softened unsalted butter in the bowl of a stand mixer and beat it until it becomes creamy and smooth.
2. Add Sugars: Scrape down the sides of the bowl, add both the granulated and light brown sugars, then beat on medium-high speed for 30 to 60 seconds until the mixture is well combined and fluffy.
3. Mix in Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the butter-sugar mixture and beat well to incorporate them thoroughly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution of the dry ingredients.
5. Incorporate Dry Ingredients: With the mixer set to low, gradually add the flour mixture into the wet ingredients until the dough comes together completely. Finish mixing by hand if needed to form a smooth dough.
6. Shape Dough Balls: Scoop the dough into 1 tablespoon-sized balls, roll them smooth between your hands, optionally coat each ball in sugar, and then use your thumb or the back of a spoon to create an indent in the center of each ball.
7. Chill Dough: Transfer the shaped dough balls to the freezer and chill for 30 minutes to firm up, which helps maintain the shape during baking.
8. Prepare Jam Filling: Preheat the oven to 375°F (190°C). Microwave the jam briefly until it softens and becomes stirrable.
9. Fill and Bake: Fill each thumbprint indent with the softened jam. Place the cookies on a parchment-lined baking sheet, and bake for 11 minutes or until the edges turn golden brown.
10. Cool: Remove the cookies from the oven and allow them to cool completely before serving or storing.

Notes

• For best results, use room temperature butter to ensure proper creaming.
• Chilling the dough before baking prevents spreading and maintains cookie shape.
• You can substitute raspberry jam with your favorite preserves such as strawberry, apricot, or blueberry.
• Rolling cookies in sugar is optional but adds a nice extra crunch and sweetness.
• Ensure cookies are completely cool before storing to avoid sogginess.

Keywords: thumbprint cookies, jam cookies, butter cookies, raspberry jam cookies, classic cookies, easy dessert