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Classic Jam Thumbprint Cookies

Close-up of several golden, sugary Jam thumbprint cookies filled with bright red raspberry jam.
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Bake buttery, tender shortbread cookies with a sweet, colorful jam center. These are simple to make and perfect for holiday platters or afternoon tea.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup fruit jam (raspberry, apricot, or strawberry)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the egg yolk and vanilla extract until combined.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  5. Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, leaving space between them.
  6. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each dough ball.
  7. Spoon about 1/2 teaspoon of jam into each indentation.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To prevent the cookies from spreading too much, chill the formed dough balls for 15 minutes before baking.
  • If your jam is very loose, stir in 1/2 teaspoon of cornstarch before filling the cookies to help it set during baking.
  • These cookies pair well with simple meal planning for easy weeknight desserts.

Nutrition

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