Learn how to make delicious thumbprint cookies filled with your favorite jam! This recipe is easy to follow and perfect for any occasion. Impress your friends and family by including them on your holiday trays for a bright pop of color and taste.
Everyone loves them, and they are always a huge hit. My son gobbles them up like they are calorie-less. I love making these with snowball cookies, chocolate crinkle cookies, and butter cookies for the holiday season.
Ingredient Notes and Substitutions
- Butter: unsalted. If using salted butter, eliminate the added salt.
- Egg: just the yolk, please. It helps bind the fat for a creamy texture.
- Vanilla extract: the pure stuff, please
- Jam: strawberry, raspberry, apricot, blackberry, blueberry, or cherry. Any jam that you like.
How to Make Thumbprint Cookies
Using a stand or handheld mixer at medium speed, cream the butter and sugar until light and fluffy. Reduce the speed to low and add the egg yolk, vanilla extract, and salt. Mix just until incorporated. Add the flour and mix just until combined, scraping down the bowl and the beater as needed.
Scoop the dough using a one-tablespoon cookie scoop and roll it into balls. Then, roll the balls through the sugar and place them about 2 inches apart on a parchment-covered baking sheet. Using your thumb or a rounded teaspoon, indent the center of the cookies.
Spoon the jam into microwaveable bowls and microwave for 15-second increments until warm. Fill the indentations to the top with the warm jam. Bake for 11-12 minutes or until lightly browned on the edges.
Preparation Tips
- Measure the flour by spooning it into the measuring cup and leveling it off with a table knife.
- Soften your butter by removing it from the fridge a couple of hours before starting this recipe. Warm the egg by removing it from the fridge about an hour before starting the recipe.
- For best results, use parchment paper or a silicone baking mat. These promote even baking and reduce spreading.
- For a fair amount of jelly in the cookie, use the back side of a rounded teaspoon to make the indentations. The metal ones work great.
- I like rolling the cookies right after preparing the dough. I find that chilling the dough causes more cracks. They usually end up with little cracks after baking, which gives the cookies character.
Store and Freeze
Store jam-filled thumbprint cookies in an airtight container for up to 3 days at room temperature. Alternatively, freeze them in an airtight freezer container with parchment paper between the layers for up to 3 months.
More Christmas Cookies
Thumbprint Cookies
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2¼ cups all-purpose flour
- ¼ cup granulated sugar for rolling optional
- ½ cup raspberry or apricot jam see notes
Instructions
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Using a stand or handheld mixer at medium speed, cream the butter and sugar until light and fluffy. Reduce the speed to low and add the egg yolk, vanilla extract, and salt. Mix just until incorporated.
- Add the flour and mix just until combined, scraping down the bowl and the beater as needed.
- Put the 1/4 cup sugar in a shallow bowl or plate with a lip. Scoop the dough using a one-tablespoon cookie scoop and roll it into balls. Roll the balls through the sugar and place them 2 inches apart on a parchment-covered baking sheet. Using a rounded teaspoon, indent the center of the cookies.
- Spoon the jam into a microwaveable bowl and microwave for 15-second increments until warm. Fill the indentations in the cookies to the top with the warm jam.
- Bake for 11-12 minutes or until lightly browned on the edges.
Notes
- Measure the flour by spooning it into the measuring cup and leveling it off with a table knife.
- Soften your butter by removing it from the fridge a couple of hours before starting this recipe. Warm the egg by removing it from the fridge about an hour before starting the recipe.
- For best results, use parchment paper or a silicone baking mat. These promote even baking and reduce spreading.
- For a fair amount of jelly in the cookie, use the back side of a rounded teaspoon to make the indentations. The metal ones work great.
- I like rolling the cookies right after preparing the dough. I find that chilling the dough causes more cracks. They usually end up with little cracks after baking, which gives the cookies character.
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