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Jam Thumbprint Cookies Recipe

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Classic buttery thumbprint cookies with a sweet jam center. These tender shortbread-style cookies are rolled in chopped nuts and filled with your favorite fruit preserves. Perfect for holidays, cookie exchanges, or afternoon tea!

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • ⅔ cup (133g) granulated sugar
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon salt
  • 1 large egg white, lightly beaten
  • 1½ cups (180g) finely chopped pecans or walnuts (optional)
  • ½ cup (160g) jam or fruit preserves (raspberry, strawberry, apricot, or your choice)

Instructions

  1. Preheat and prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. The mixture should look pale and creamy.
  3. Add egg yolks and vanilla: Beat in the egg yolks and vanilla extract until fully combined. Scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated.
  4. Mix dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. Don’t overmix – stop as soon as you no longer see streaks of flour.
  5. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes. This makes the dough easier to handle and helps the cookies hold their shape better during baking.
  6. Prepare coating station: Place the beaten egg white in one small bowl and the chopped nuts in another shallow dish.
  7. Shape the cookies: Roll the dough into 1-inch balls (about 1 tablespoon of dough each). Dip each ball into the egg white, then roll in the chopped nuts to coat (if using). Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Make the thumbprints: Using your thumb or the back of a round ½ teaspoon measuring spoon, press firmly into the center of each cookie to create a deep indentation. The dough may crack slightly around the edges – this is normal. You can gently press the cracks back together with your fingers.
  9. Fill with jam: Spoon about ½ teaspoon of jam into each indentation. Don’t overfill – the jam will spread slightly during baking.
  10. Bake: Bake for 12-14 minutes, until the cookies are set and the edges are just beginning to turn golden. The cookies should still look slightly pale in color – they’ll firm up as they cool.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. If the jam indentations have puffed up during baking, you can gently press them down again while the cookies are still warm.
  12. Add more jam (optional): Once cooled, you can add a tiny bit more jam to each center if desired for a more dramatic presentation.

Notes

  • Make sure your butter is properly softened – it should be soft enough to leave an imprint when pressed but not melted or greasy.
  • Don’t skip chilling the dough if your kitchen is warm – it makes a significant difference in how well the cookies hold their shape.
  • Re-press the thumbprints if they puff up during baking while the cookies are still warm.
  • Use thick jam or preserves rather than thin jelly for best results. If your jam is runny, cook it down slightly before using.
  • Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Serving Size: 1 cookie
Calories: 115
Sugar: 7g
Sodium: 35mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 3g

Nutrition

Find it online: https://focialy.com/jam-thumbprint-cookies-recipe/