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4.8 from 1,227 votes

Buttery Jam Thumbprint Cookies

These Buttery Jam Thumbprint Cookies are lightly crisp and melt-in-your-mouth-delicious! They're also super easy and need only a handful of ingredients. No eggs needed.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 24
Calories: 112 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup unsalted butter very slightly softened and sliced
  • ½ - 1 cup powdered sugar see notes
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract see notes
  • ½ tsp table salt
  • 2 cups all purpose flour
  • ½ cup real fruit preserves

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer fitted with paddle attachment on low speed, beat butter and sugar 10 seconds, or until lightly combined. Switch to high speed and beat until creamy and light, 2 to 3 minutes - do not rush this part.
  2. Add extracts and salt. Beat on medium-low speed for 10 seconds, scraping down bowl as needed. Gently mix in flour, just until combined, about 1 minute. Dough will be somewhat sticky. Use a rubber spatula to scrape down sides; form dough into a ball, cover, and chill 30-60 minutes.
  3. Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper or silicone baking mats.
  4. Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on lined baking sheets. Press down the center of each ball with round end of a wooden spatula or use your finger, making a deep well in the middle - deep but not very wide - it helps to hold the dough ball in palm of hand while forming the well.
  5. Fill cookie centers with roughly 1/2 tsp preserves - easiest to use a piping bag or a 1/4-teaspoon-sized measuring spoon. Place sheet of cookies in fridge 5 minutes to re-chill before baking.
  6. Bake 20-23* minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.
  7. When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.

Notes

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  • Butter should be softened at moderate room temperature for about 30 minutes; it should not be melty at all.
  • It's important to measure flour accurately. We use the scoop and level method. 
  • If you'd like less sweet and compact-looking cookies, use 1/2 cup powdered sugar. If you'd like sweeter cookies that spread a little more, use 1 cup powdered sugar. 
  • Cookies will taste like the jam you use, so be sure to use high quality, thick fruit preserves (any flavor) - avoid thin jams or fruit spreads, as those can become runny during the baking process.
  • We've updated recipe to include almond extract, as it provides a wonderful depth of flavor. If you prefer, you can omit it and use 2 tsp vanilla extract.
  • These cookies are not intended to brown much; they'll be shortbread-colored. If you want more browning on top, bake on upper-middle rack.
  • We bake these 20 minutes for a melt-in-your-mouth texture. If you prefer a bit crisper/browned texture, bake up to 23 min.
  • If the jam settled more than you'd like during baking, feel free to top off finished cookies with a smidge of fresh jam on top.
  • If you loved this recipe, please give it a rating - it helps keep your favorite recipes alive on our site. Plus, we ❤️ hearing from you. 

Nutrition Information

Serving 1cookie Calories 112kcal (6%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 20mg (7%) Sodium 61mg (3%) Potassium 3mg (0%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 236IU (5%) Calcium 9mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 112

% Daily Value*

Serving 1cookie
Calories 112kcal 6%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 20mg 7%
Sodium 61mg 3%
Potassium 3mg 0%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 236IU 5%
Calcium 9mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.