Jam Thumbprint Cookies
Easy Jam Cookies that are soft and delicious with a burst of jam in the center of each cookie.
Servings: 24 cookies
Calories: 147kcal
Ingredients
- 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.
Instructions
- 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.
Notes
- 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!
Nutrition
Serving: 1cookie | Calories: 147kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 29mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg