Thumbprint Cookies with Jam Filling Recipe
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.
- 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
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
- Cream Butter: Place the softened unsalted butter in the bowl of a stand mixer and beat it until it becomes creamy and smooth.
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution of the dry ingredients.
- 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.
- 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.
- 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.
- Prepare Jam Filling: Preheat the oven to 375°F (190°C). Microwave the jam briefly until it softens and becomes stirrable.
- 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.
- 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
