Jam Thumbprint Cookies are tender little butter cookies with a pretty jam filling! They’re great drizzled with icing.
This easy recipe for thumbprint cookies can be made ahead of time and freezes well before or after baking.
Flavorful, Festive Cookies
- Jam thumbprint cookies are classic Christmas cookies but they’re great anytime with tea too!
- These can be made ahead of time and freeze well (more on that below).
- The jam can be changed for a different flavor (or color).
- The dough can be prepared and chilled for up to 48 hours or frozen before baking.
Ingredients
The key to great thumbprint cookies is the yummy dough!
Pantry – We use all-purpose flour in this recipe along with granulated sugar.
Butter – Use unsalted and add salt to the recipe for the best results. If you only have salted butter, omit the salt from the recipe.
Egg Yolks – Egg yolks give these cookies a melt-in-your-mouth texture and a richer flavor.
Jam – Seedless jam is best in this recipe, if your jam has seeds, it can be slightly warmed and run through a fine strainer. For holiday cookies, we sometimes do red jam and mint jelly but any flavor works (strawberry jam or apricot jam are other favorites).
Variations – Instead of a jam thumbprint, simply press in a chocolate kiss or warm a soft caramel in the microwave and fill!
How to Make Jam Thumbprint Cookies
Jam thumbprint cookies are as easy as 1-2-3 to make!
- Make Dough: Cream together butter and sugar in a stand mixer. Add remaining ingredients.
- Chill: Divide dough into balls and chill for at least an hour.
- Bake: Place chilled cookie dough on prepared baking sheets and press into the center of each one with the back of a spoon (or your thumb!) and bake per the recipe below.
- Add Jam: Remove cookies from the oven and gently spoon jam into each indentation. Bake for another 8 minutes.
- Place baked cookies on a wire rack to cool completely before serving or packaging.
Icing: While cookies are baking and cooling, prepare the icing by whisking together powdered sugar, corn syrup, vanilla, and a teaspoon of milk. Or use this quick icing recipe. Drizzle the icing over the tops of each cookie and add any toppings you desire such as shredded coconut, chocolate jimmies, holiday sugars, or sprinkles.
Tips for Perfect Thumbprint Cookies
- The key to perfect thumbprint cookies is having the right ratio, ensure you are measuring flour correctly.
- You can use any seedless jam for this recipe or caramel or chocolate.
- If your jam has seeds, warm it slightly and press it through a fine strainer to remove seeds.
- 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.
How to Freeze
The raw dough can be frozen before baking or the completed cookies can be frozen to enjoy over the holidays.
To Freeze the Dough
- The dough can be frozen by wrapping it in parchment and placing it in the refrigerator then removing the parchment and wrapping in plastic wrap and then putting 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.
To Freeze Baked Cookies
- You can freeze baked and decorated cookies in an airtight freezer bag for up to 3 months. Make sure to remove any excess air.
- To send thumbprint cookies to loved ones, layer them between pieces of parchment paper and put them in a zippered bag and then a mailer box.
More Holiday Favorites
Did you make these Jam Thumbprint Cookies? Be sure to leave a comment and a rating below!
Jam Thumbprint Cookies
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
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Theres no oven temp
Hi Julie, the oven temperature is in step 4: preheat the oven to 375°F. Enjoy!
These were very hard when removed from fridge to bake
Did I do something wrong? cant even put the indent in
If your cookie dough is quite hard after being in the fridge, which is normal, then I would let it sit on the counter until it is soft enough to be able to indent and then bake. It should soften enough to create the indent pretty quickly. I hope this helps Pj!
This is one of my favorite cookie recipes so far. Made them today and were gone in less then an hour.. Thank you!!
I am glad to hear that you enjoyed these cookies as much as we do!
Delicious cookies, easy to follow, and now I understand I need to chill my dough!
So glad you loved these Kaleigh!
Turned out great! I ended up baking them for 12 minutes with the jam in the whole time. Im not sure why the recipe says to reindent and add the jam half way through, seems unnecessary and just adds more time to the baking process. But the ingredients and ratios were perfect for the texture and taste of the cookie. Will be making again!
When the jam isn’t added at the beginning of the baking time the indents rise up which is why we press them down again! Glad to hear you enjoyed them, Stephanie!