Thumbprint Cookies with Jam Recipe
If you’ve ever wanted a cookie that’s buttery, soft, and just bursting with fruity goodness, you’re in for a treat. This Thumbprint Cookies with Jam Recipe is my go-to whenever I want an easy but seriously delicious cookie that never disappoints. They’re perfect for sharing, gifting, or just indulging in a cozy afternoon snack. Plus, I’m going to share all my tried-and-true tips to help you nail them on your first (and second, and third) try!
Why This Recipe Works
- Simple Ingredients: Using pantry staples you probably already have makes this recipe super accessible and fast to whip up.
- Perfect Texture: The balance of butter, egg yolks, and flour gives you a soft, tender cookie that just melts in your mouth.
- Customizable Jam Fillings: You can swap in whatever jam you love best—apricot, strawberry, raspberry—the choice is yours!
- Easy to Make & Share: These cookies hold their shape beautifully and travel well, making them ideal for gifts or parties.
Ingredients & Why They Work
This Thumbprint Cookies with Jam Recipe brings together a handful of ingredients that complement each other perfectly—each one plays a specific role in the cookie’s texture and flavor. When you pick good-quality butter and a jam you adore, you’ll notice the difference right away.
- Unsalted Butter: Softened, not melted, to cream easily but keep the cookie tender and flavorful.
- Granulated Sugar: A touch rolled on the outside adds a tiny crunch and sparkle, but it sweetens the dough just right.
- Egg Yolks: Only yolks here—no whites—make these cookies rich, soft, and tender without being cakey.
- Pure Vanilla Extract: Adds warmth and depth; don’t skimp on this one, it really brightens the flavor.
- Salt: Small but mighty; balances the sweetness and enhances the buttery notes.
- All-Purpose Flour: The base that gives structure, spooned and leveled to avoid packing too much and making the cookies tough.
- Strawberry or Apricot Jam: The star filling—choose your favorite or try seasonal jams for fun twists.
Tweak to Your Taste
One of the best things about this Thumbprint Cookies with Jam Recipe is just how flexible it is. I often play around with different jams, nuts, or even a hint of citrus zest to make the cookies all my own. Don’t be shy—make these yours!
- Variation: I love adding a pinch of cinnamon to the dough sometimes, which gives the cookies a cozy, warm flavor that’s perfect for fall.
- Dietary Option: Substituting some or all of the flour with almond flour creates a slightly nuttier cookie that’s gluten-free friendly.
- Jam Choice: Trying different jams can completely change the vibe—while classic strawberry works beautifully, I’ve had great luck with raspberry, peach, or even fig preserves.
Step-by-Step: How I Make Thumbprint Cookies with Jam Recipe
Step 1: Cream the Butter and Sugar Just Right
Start by softening your butter—really soft but not melty; room temperature is ideal. I like to beat the butter and sugar together until they’re light and fluffy, about 1-2 minutes. This aeration helps make the cookies tender. Quick tip: Using a stand mixer with the paddle attachment makes this super easy, but a handheld mixer works too! Don’t overmix here—you just want a creamy blend.
Step 2: Add Egg Yolks, Vanilla, and Salt
Once your butter and sugar look creamy and smooth, add those golden egg yolks (room temperature, if you can!) along with vanilla and salt. Mix until it’s fully combined; it may look a bit crumbly at first, which is totally normal—don’t panic.
Step 3: Mix In the Flour Gently
Spoon and level your flour to avoid packing, then gradually add it to the bowl. You’ll see your dough coming together but still soft enough to handle without being sticky. If it feels too crumbly, a tiny splash of milk (just a teaspoon) can help, but usually it pulls together nicely on its own.
Step 4: Roll, Coat, and Press Your Cookies
Here’s where the fun begins—using a tablespoon or a small cookie scoop, portion out dough balls and then roll each one in a little granulated sugar. Rolling in sugar is optional but trust me, it adds a lovely shimmer and light crunch. Next, place the balls on your lined baking sheets, spaced a couple inches apart. Using your thumb or the back of a wooden spoon handle, gently press an indentation into each cookie. Don’t press too hard—just enough to make a dip for the jam.
Step 5: Fill with Jam and Bake
Spoon about half a teaspoon of your favorite jam into each indentation—you want enough to fill but not overflow. Pop the baking sheets in your preheated oven at 350°F (177°C) for 12-14 minutes. You’ll know they’re ready when the cookies are set and the bottoms are lightly golden but not browned.
Step 6: Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. This cooling time helps them firm up without breaking—which I learned the hard way the first time I tried rushing it!
Pro Tips for Making Thumbprint Cookies with Jam Recipe
- Room Temperature Ingredients: Taking the time to soften butter and bring egg yolks to room temp makes the dough easier to mix and results in a better texture.
- Don’t Overfill: Use just enough jam to fill the indentation—too much can cause messy overflow during baking.
- Pinch of Patience: Let the cookies cool on the pan before moving them; they’re delicate when hot and break easily.
- Sugar Coating Optional but Worth It: Rolling dough balls in sugar gives that subtle crunch and festive sparkle that make these cookies extra special.
How to Serve Thumbprint Cookies with Jam Recipe
Garnishes
I like to garnish these cookies lightly with a dusting of powdered sugar or a few crumbs of crushed pistachios or toasted almonds to add a touch of color and texture. Sometimes, a tiny fresh mint leaf on the side adds a fresh brightness that pairs beautifully with the jam flavors.
Side Dishes
Serve these cookies alongside a hot cup of tea or a mug of rich coffee for an easy afternoon pick-me-up. If it’s a holiday or special brunch, pairing them with a fruit salad or a creamy vanilla yogurt dip makes for a fun, sweet spread everyone will love.
Creative Ways to Present
For holidays or gift-giving, I like to arrange these thumbprint cookies in rustic wooden boxes lined with parchment paper, layered with tissue in between to keep them from sticking. You can also drizzle a little white chocolate over them for a festive flair or use different colored jams grouped by flavor for a vibrant cookie platter.
Make Ahead and Storage
Storing Leftovers
I keep leftover thumbprint cookies in an airtight container at room temperature for up to 4 days. When stored this way, they stay soft but firm enough to handle. If your kitchen tends to be warm, refrigerate them—they last just as well chilled and actually hold their shape better.
Freezing
These cookies freeze beautifully. I usually bake them first and freeze fully cooled cookies in freezer bags or containers for up to 3 months. When it’s time to enjoy, just thaw at room temperature—no need to reheat unless you want to warm them slightly. You can also freeze the dough balls; I freeze them unbaked and roll in sugar, then add jam just before popping them in the oven.
Reheating
If you like your thumbprint cookies warm (and who doesn’t?), I pop them in a 300°F oven for 5 minutes. This gently warms the jam and softens the cookie again without drying them out. It’s like a fresh-baked moment all over again!
FAQs
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Can I use store-bought jam or should I make my own for Thumbprint Cookies with Jam Recipe?
You can absolutely use store-bought jam! I often reach for my favorite jar, like Bonne Maman strawberry or apricot, because it’s convenient and tastes great. However, homemade jams or preserves with fewer added sugars can add a fresh, natural flavor if you prefer. Just make sure the jam isn’t too runny, or it may spread too much during baking.
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Why do I only use egg yolks and not the whole egg?
Using just the yolks enriches the dough, making the cookies tender and buttery without making them cakey or chewy. Egg whites add structure and can sometimes dry out delicate cookies like these. This technique helps get that classic soft, melt-in-your-mouth thumbprint cookie texture.
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How do I prevent the jam from bubbling over during baking?
Be sure to fill the cookie indentation with only about half a teaspoon of jam. Overfilling usually causes spilling. Also, using a slightly thicker jam or preserves helps it stay put better. Finally, keeping your oven at the right temperature and not baking too long helps prevent overflow and burnt edges.
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Can I make Thumbprint Cookies with Jam Recipe gluten-free?
Yes! You can substitute the all-purpose flour for a gluten-free flour blend, preferably a 1:1 baking blend that includes xanthan gum. Keep an eye on the dough during mixing and adjust moisture if needed, as gluten-free doughs sometimes behave a little differently. The end result will be just as delicious.
Final Thoughts
Honestly, this Thumbprint Cookies with Jam Recipe holds a special spot in my kitchen because it’s both effortless and endlessly satisfying. Whether you’re baking for friends, family, or just yourself (no judgment here!), these cookies are a guaranteed crowd-pleaser. I hope you have as much fun making them as I do—and that each bite reminds you how comforting a homemade treat can be.
Print
Thumbprint Cookies with Jam Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious and classic thumbprint cookies made with a buttery dough, rolled in sugar, and filled with your choice of strawberry or apricot jam. Perfectly crisp on the edges with a soft center and fruity jam filling.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened (230 grams)
- 2/3 cup granulated sugar plus 3 tablespoons for rolling (135 grams plus 40 grams)
- 2 large egg yolks room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 and 1/3 cups all-purpose flour spooned & leveled (290 grams)
Filling
- 1/2 cup strawberry or apricot jam
Instructions
- Preheat oven: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer in a large mixing bowl, cream together the softened butter and sugar for 1-2 minutes until well combined and smooth.
- Mix in yolks and flavorings: Add the egg yolks, pure vanilla extract, and salt to the creamed mixture, mixing until fully incorporated.
- Add flour: Gradually mix in the all-purpose flour. The dough will be crumbly at first but will come together as you continue mixing, forming a soft dough.
- Shape dough balls: Using a one-tablespoon cookie scoop or measuring tablespoon, portion out the dough and roll each portion into a ball. Optionally, roll each ball in the additional granulated sugar for extra crunch and sparkle.
- Create thumbprints: Place the dough balls on the prepared baking sheets, spacing them evenly. Use your thumb or the handle of a large wooden spoon to press an indentation into the center of each dough ball.
- Add jam: Spoon about 1/2 teaspoon of your chosen jam (strawberry or apricot) into each indentation, filling each cookie center generously.
- Bake cookies: Bake the cookies in the preheated oven for 14 minutes or until they are set and the bottoms are lightly browned.
- Cool down: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes to firm up, then carefully transfer them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature or in the refrigerator for up to 4 days to maintain freshness.
- Baked cookies freeze well for up to 3 months; thaw at room temperature before serving.
- Cookie dough can also be frozen for up to 3 months. Thaw overnight in the refrigerator, then roll in sugar and add jam before baking.
- For best results, use room temperature egg yolks. If in a hurry, warm eggs in a bowl of warm water for 5-10 minutes before separating.
- Use your favorite brand and flavor of jam; Bonne Maman Strawberry and Apricot jams work beautifully in this recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 25 mg
