Jam Thumbprints
These classic jam thumbprint cookies are buttery, tender, and filled with your favorite fruity jam. A perfect holiday treat!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Small cookie scoop
- Parchment paper
- Baking sheet
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup jam or preserves raspberry, apricot, or strawberry
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until fully combined.
- Gradually stir in the flour until a soft dough forms.
- Scoop 1-inch balls of dough and roll them between your palms.
- Place on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a small spoon to gently press an indentation into the center of each ball.
- Fill each indentation with about ½ teaspoon of jam.
- Chill the filled cookies in the fridge for 30 minutes to help them hold their shape.
- Bake for 12–14 minutes, or until the edges are just beginning to turn golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t skip chilling the shaped cookies it’s the key to keeping that neat little jam center.
- If jam is too thick, warm it slightly before spooning into the cookies.