Jam Thumbprint Cookies
User Reviews
4.5
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Prep Time
50 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
38 cookies
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Calories
108 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Jam Thumbprint Cookies
Description
Jam Thumbprint Cookies combine simple ingredients like flour, butter, and sugars to produce a dough that is gently sweet and rich. The dough is rolled into balls and coated in granulated sugar, which bakes into a slightly crisp exterior. A central indentation pressed gently by thumb or spoon holds the raspberry jam, adding a tart and fruity note to the cookie. The dough is chilled frozen briefly before baking, which assists in preserving the cookie's shape during baking and contributes to an evenly baked texture. The final product offers a pleasant balance between the buttery, crumbly cookie and the bright, flavorful jam. These cookies make a nice addition to dessert plates or can be packed as portable snacks.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter at cool room temperature
- 1 cup granulated sugar divided
- 3 tablespoons light brown sugar
- 1 egg large, yolk
- 1 1/2 teaspoons vanilla extract
- 2/3 cup raspberry jam or jam of your choice, thick
Instructions
- In a medium bowl, whisk together the flour and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed. Add 1/2 cup of the granulated sugar and brown sugar and mix until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
- Add the dry ingredients and mix on low until just combined.
- Roll the dough into balls, about 1 1/2 teaspoons per cookie. Place the remaining 1/2 cup sugar in a small bowl. Roll the balls in the sugar until well coated.
- Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat, you may need 2 sheets.
- Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a 1/2 teaspoon of jam. Don't over fill or the jam will ooze out in the oven. Less is best!
- Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.
- Remove from the oven and let the cookies cool on the baking sheet. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 38cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 33mg | 1% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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