Jam Thumbprint Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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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
Description
This recipe outlines Jam Thumbprint Cookies made from butter, sugar, egg yolks, vanilla extract, flour, and salt, forming a rich dough with a soft crumb. Chilling the dough before baking helps preserve the cookie shape and texture during baking.
The method involves forming dough balls, pressing an indentation, partial baking, adding raspberry jam without seeds to the thumbprint wells, and baking again to achieve a golden base with a jammy center. The optional icing made of powdered sugar, corn syrup, vanilla, and milk can be drizzled over cooled cookies for added sweetness and shine.
These cookies offer a pleasant consistency contrast between the tender buttery cookie and the smooth fruity filling. They store well in an airtight container and can be frozen, both dough and baked cookies, extending their shelf life. The recipe recommends straining jam if seeded and highlights the importance of chilling the dough for optimal results.
Ingredients
- 1 cup butter room temperature, unsalted
- 1 cup granulated sugar
- 3 large egg room temperature, yolk
- 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
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
- Warm jam slightly and strain through a fine strainer to remove seeds for a smooth filling.
- Chill dough for at least 1 hour, up to 48 hours, to maintain shape during baking.
- Dough freezes well when wrapped properly; thaw in refrigerator for several hours or briefly at room temperature before baking.
- Store baked cookies in an airtight container and consume within 5 days for best quality.
- Baked or decorated cookies can be frozen in an airtight bag for up to 3 months; remove excess air to prevent freezer burn.
- Instead of icing, cookies may be dusted with powdered sugar or left plain if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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