Jam Thumbprint Cookies
User Reviews
5.0
147 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
1 hr
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Total Time
1 hr 32 mins
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Servings
32 cookies
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Calories
154 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Jam Thumbprint Cookies
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These buttery, fresh cookies are filled with raspberry jam, then baked until golden brown!
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Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large egg yolks room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup seedless raspberry jam see note
Icing
- ½ cup powdered sugar
- 1 teaspoon light corn syrup
- ¼ teaspoon vanilla extract
- 1-3 teaspoons milk divided
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Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 4 minutes until light and fluffy, scraping down the sides as needed.
- Add the egg yolks and vanilla and mix for 30 seconds.
- Add the flour and salt and mix for an additional 30 seconds, scraping down the sides as needed to make sure everything is fully incorporated.
- Use a medium cookie scoop to portion out the dough and roll into balls and place on a baking sheet and chill for 1 hour.
- Remove from the refrigerator, preheat the oven to 375°F, and line a baking sheet with parchment paper.
- Place the balls of dough about 2 inches apart on the baking pan and use the back of a round teaspoon to gently press it into the top center of the cookie to make an indent.
- Bake for 8 minutes.
- Remove from the oven and redo the indentations and carefully spoon about 1 teaspoon of raspberry jam into the wells then bake for an additional 8 minutes.
- Transfer to a wire rack to cool completely.
- Prepare the icing by whisking together the powdered sugar, corn syrup, vanilla, and 1 teaspoon of milk. Add more milk a teaspoon at a time until you reach the desired consistency and then drizzle it over the top of the cooled cookies.
Notes
- If the jam has seeds, warm it slightly and press it through a fine strainer to remove seeds.
- You can dust with powdered sugar or leave plain instead of icing.
- It’s very important that this dough chills for at least 1 hour but it can be chilled for up to 48 hours before baking.
- The dough can be frozen by wrapping in parchment and placing in the refrigerator then removing the parchment and wrapping in plastic wrap and then placing in a freezer bag. Freeze for up to 3 months. After freezing, let the dough thaw in the refrigerator for several hours or about 1 hour on the counter just until soft enough to slice then bake as directed.
- Cookies should be consumed within 5 days and stored in an airtight container.
- You can freeze baked or decorated cookies in an airtight freezer bag for up to 3 months. Make sure to squeeze out any excess air.
Nutrition Information
Show Details
Serving
1cookie
Calories
154
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
33mg
(11%)
Sodium
41mg
(2%)
Potassium
22mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
200IU
(4%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 154 | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 41mg | 2% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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