Jam Thumbprint Cookies
Buttery soft, melt in your mouth Jam Thumbprint Cookies are a the perfect holiday cookie. The delicious burst of jam in your favorite flavor like raspberry, strawberry, or apricot pairs perfectly with butter flavored cookie. With only 7 ingredients they are an easy cookie recipe that’s festive!
These Jam Cookies pair a buttery cookie with sweet and tart jam for a match made in heaven. Sometimes they’re referred to as Thumbprint Cookies because you create the well for the jam with your thumb. Either way, they’re so addicting it’s near impossible to eat just one!
Jam Cookies couldn’t be simpler to pull together, and they’re a classic crowd-pleaser that everyone will love.
Why are they called Thumbprint Cookies
Technically you don’t have to use your thumb, but these cookies get there name because the jam is placed in a divot in the middle of the cookie made with your thumb just like our Chocolate Mint Thumbprint Cookies.
This version is made with jam, but we love ones stuffed with cherry pie filling and fudge too!
Why You’ll Love Jam Cookies!
- The cookie dough for this recipe is the easiest one you’ll ever try. You’ll be shocked by how much flavor these cookies bring with such little effort.
- These Jam Cookies aren’t overly sweet. They’re a tasty dessert but also perfect with a hot cup of tea in the morning.
- You can make the cookie dough ahead of time and store it in the fridge. Then, when the craving strikes, you can enjoy these delicious Jam Cookies in less than 15 minutes.
Ingredients for Classic Jam Cookies
- Butter – Use softened, room-temperature butter. If possible, reach for unsalted butter, but if you only have salted on hand, it won’t ruin the recipe.
- Granulated Sugar
- Egg Yolks – Let the egg yolks come to room temperature so they’ll easily incorporate into the dough.
- Vanilla Extract
- Salt – Omit the addition of salt if you’re using salted butter.
- Flour – All-purpose flour will give the cookies a soft, slightly chewy inside and a golden, crispy outside.
- Seedless Jam – Any seedless fruit jam is delicious in this recipe. Try raspberry, apricot, blackberry, strawberry, peach–– you name it!
How to Make Jam Cookies!
Cream Butter & Sugar – With a stand or hand mixer, beat the softened butter and sugar until light and fluffy.
Incorporate Egg Yolks & Vanilla – Next, add the egg yolk and vanilla and mix until thoroughly incorporated.
Combine With Salt & Flour – On a slower speed, mix in the salt and flour until the dough comes together and pulls away from the sides of the bowl.
Chill Dough – Cover the dough and place it in the fridge for at least 30 minutes so the fats solidify again. This will give the cookie structure and height when it bakes. Otherwise, the fat will melt as soon as it hits the oven, resulting in flat cookies that spread.
Divide & Shape Dough – Use a cookie scoop to divide the dough into 18-24 equal portions. Then take each piece and roll it into a 1-inch ball.
Add Jam – Place each cookie dough ball onto a prepared baking sheet. Press the center of each cookie with your thumb, a tart shaper, or the back of a cookie scoop. Spoon about ½ teaspoon of jam into each cookie.
Bake – Bake the cookies in a 350°F oven for 12-14 minutes until they’re set, slightly firm, and lightly golden brown.
Cool & Serve – Remove the cookies from the oven, and cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to finish cooling.
Tips & Tricks for the BEST Jam Cookies!
- You can chill the dough longer than 30 minutes and keep it in your fridge for up to 3 days. Make the dough ahead of time to make prep for a party effortless.
- If you chill the dough longer than 30 minutes, allow it to come to room temperature before trying to shape the cookies.
- Line your baking sheet with parchment paper or a silicone baking mat for quick cleanup.
- If you’re making more than 1 batch of cookies, you’ll need multiple baking sheets, or you’ll have to let the baking sheet cool before starting the next batch.
How to Store These Cookies
Store these jam cookies in an airtight container or resealable bag. At room temperature they will last about 3 days, but if you store them in the refrigerator they will last up to a week.
To make them last longer place them in the freezer for up to three months!
You can use whatever flavors pique your interest. I recommend taking a stroll down the specialty item aisle in the grocery store to find local and artisanal jams to try. Stonewall Kitchen has fantastic flavors like Bellini, Fig & Ginger, Mimosa, and Peach Amaretto. The cookie base is so versatile that it’ll highlight whatever jam you choose.
If you have a serious sweet tooth, roll the cookie dough balls in granulated sugar before making the well for the jam. When the cookies bake, you’ll have a crispy crystallized sugar exterior and a soft, jammy interior.
Aside from swapping out the jam or coating the exterior of the dough with sugar, you could incorporate nuts. Instead of leaving the dough plain or rolling it in sugar, try rolling it in finely chopped almonds, walnuts, or pistachios.
Keep baked Jam Cookies at room temperature in an airtight container. Make sure not to stack them on top of each other, or the jam will get everywhere. Instead, store them in a single layer, and if that’s impossible, put a piece of wax paper between the layers of cookies.
These are such a classic, must make Christmas Cookie recipe for the holidays! Enjoy this sweet treat on your holiday cookie trays this year.
More Christmas Cookies Recipes!
- Amazingly soft and chewy Soft Sugar Cookies are the best Christmas Cookies!
- Chocolate Crinkle Cookies are fudgy, chewy and perfectly sweet. Plus, they freeze great!
- Almond Cherry Cookies with a surprise cherry in the middle and sweet cherry frosting on top!
- Our favorite no-bake cookies for Christmas are Peanut Butter Ritz Cookies!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Jam Thumbprint Cookies
- 1 cup unsalted butter (2 sticks), room temperature
- ½ cup granulated sugar
- 2 egg yolks room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup Seedless jam red raspberry, apricot, blackberry, strawberry etc.
- In a large mixing bowl, add softened butter and sugar. With an electric mixer cream together butter beat together butter and sugar until light and fluffy.
- Add the egg yolks and vanilla to creamed mixture and beat until combined.
- Sprinkle the salt around the bowl then add the flour a little bit at a time, mixing in between additions, until dough forms.
- Cover and chill dough for at least 30 minutes in the refrigerator.
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or silicone mat.
- Form cookie dough balls with a tablespoon of dough so they are about one inch.
- Place on prepared baking sheet and gently press the center of each cookie with your thumb, tart shaper or the back of a wooden spoon.
- Fill each thumbprint with ½ – 1 teaspoon of your desired jam.
- Bake cookies in preheated oven at 350 degrees Fahrenheit 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.
- Store these jam cookies in an airtight container or resealable bag. At room temperature they will last about 3 days, but if you store them in the refrigerator they will last up to a week.
- To make them last longer place them in the freezer for up to three months!
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