Jam Thumbprint Cookies
Jam Thumbprint Cookies are buttery sweet treats with a tender crumb and a bright center of raspberry jam. This recipe mixes all-purpose flour with butter, sugars, and egg yolk to create a soft dough that is rolled into sugar-coated balls. An indentation in each ball is filled with jam before baking, resulting in a contrast between the crisp edges, soft base, and the sticky fruit filling. Chilling the dough balls before baking helps maintain their shape and texture, making these cookies ideal for festive gatherings or afternoon tea.
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
Nutrition Facts
Serving: 38 cookies
Amount Per Serving
Calories 108
% 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.