Who doesn’t love cookies? Chocolate chip, oatmeal raisin, and the list goes on. But what I really adore are these Thumbprint Jam Cookies with all of the sweetness and texture of cookie goodness dotted with the freshness of fruity jam.
These shortbread style buttery cookies with a jam filling could be considered classic Christmas cookies but they’re amazing any time of year. I like to make them just to have around, but thumbprint cookies are also great for cookie platters for a party or a baked goods sale.
This is an easy recipe that you can throw together on the fly. With simple ingredients that you already likely have in your kitchen, you can make these quickly.
If this is your first time making homemade cookies, you’re in for a treat. These are easy to bake and they will wow a crowd for any occasion!
Why You’ll Love Thumbprint Jam Cookies
Buttery flavor – These shortbread cookies are full on flavor and the buttery taste really shines.
Fruity – The cookie centers boast an abundance of fruit flavor that you don’t typically find in a cookie.
Customizable – You can make these cookies as fancy as you want, and you change up the jam to whatever suits your mood or the season.
Seasonal – You can make these cookies summery for a cookout or they’re also a perfect addition to holiday cookie trays.
- Unsalted butter – Make sure to use room temperature butter for this recipe so that it mixes easily, so that the dough can be stored if need be, and so that they don’t spread when baking. Since there is salt in the recipe be sure to use unsalted butter to avoid introducing added salt.
- Granulated sugar – When mixing, make sure that the sugar is completely combined.
- Egg yolks – Just like the butter, ensure that egg yolks are at room temperature when you begin to bake. If you’re looking for a use for the egg whites, you can always scramble them or make an omelet.
- Vanilla extract – If you’re feeling curious, you can try making your own homemade vanilla extract, or just use what’s in your pantry.
- Salt – Typical table salt is fine for this recipe, but you can use other varieties if you have them on hand.
- All purpose flour – Make sure to use this and not self-rising or cake flour. While we haven’t tried it, you could experiment with alternative flours like almond.
- Seedless jam – Choose your favorite jam flavor!
How To Make Thumbprint Jam Cookies
- Cream butter and sugar. In a large bowl, cream butter and sugar on high speed using either a hand mixer or an electric mixer with a paddle attachment.
- Add egg yolks and vanilla. Next, add the egg yolks and vanilla extract to the creamed butter and sugar. Beat again on medium speed until fully combined.
- Add dry ingredients. Once the wet ingredients have been fully incorporated, begin adding the dry ingredients. Add the salt and flour and mix on low speed until they have formed a uniform batter.
- Cover and chill. Cover and chill dough. If you want to make it ahead of time, it can remain in the refrigerator unbaked for up to three days after being brought to room temperature.
- Roll dough balls. When ready to bake, divide the dough using a small cookie scoop. Roll dough into balls. Place the ball of dough on the prepared baking sheet lined with parchment paper.
- Make indents. Press each cookie with your thumb, tart shaper, or the back of a small spoon or measuring spoon into the center of each ball.
- Fill with jam. Spoon jam into each prepared cookie, ensuring it remains in the indentation.
- Bake. Bake cookies until slightly firm and they are a light golden brown color.
- Let cool. Remove the cookies from the oven and allow them to cool on a wire rack. Do not let them remain on the hot cookie sheet.
- Jams – Choose whichever flavor of jam you like. I love using strawberry jam, but you can also use apricot jam, raspberry jam, or any flavor that you want, or that’s seasonal.
- Curd – Instead of jam, consider using a filling like lemon curd.
- Nut butters – Replace the jam with a nut butter like peanut butter or almond butter.
- Extracts – To change up the flavor of the cookie, try using a different extract. Almond extract, for example, will give a nutty taste, but you can use any that you might have in your cabinet.
- Confectioner’s sugar – Sprinkle the cookies with confectioner’s sugar for a little extra sweetness.
- Glaze – Drizzle powdered sugar glaze over the cookies for a fancier presentation.
Storage and Freezing
You can store these cookies for three days at room temperature in an airtight container. Alternatively, you can freeze them for up to six months wrapped in plastic wrap or in a freezer bag.
More Cookie Recipes
- Cheesecake Cookies
- Coconut Key Lime Cookies
- Banana Cookies
- Peanut Butter Blossoms Cookies
- Iced Oatmeal Cookies
Thumbprint Jam Cookies
- 2 sticks unsalted butter room temperature
- 1/2 cup granulated sugar
- 2 egg yolks room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- Seedless jam -red raspberry apricot, blackberry, strawberry or whatever you like
- In a large bowl, beat together butter and sugar until fluffy
- Beat in egg yolks and vanilla extract
- Add salt and flour and mix until well combined
- Cover and chill dough for at least 30 minutes **see notes
- Preheat oven to 350 degrees F
- Line baking sheets with parchment paper or silicone mat
- Divide dough with a cookie dough scoop and roll into a one-inch ball
- Place on prepared baking sheet and gently press each cookie with your thumb, tart shaper or the back of the cookie dough scoop in the center
- Spoon ½-1 teaspoon jam into each cookie
- Bake for 12-14 minutes or until slightly firm and lightly golden brown
- Remove from oven and cool on wire rack
- Store in a single layer in airtight container
- If you’ve tried this recipe, make sure to come back and leave us a comment or a quick star rating!