Old Fashioned Thumbprint Cookies with Jam
Buttery cookie dough rolled in sugar, filled with sweet jam, then baked to soft and tender perfection. These old-fashioned thumbprint cookies are a classic for a reason.
Servings: 30 cookies
Calories: 78kcal
Equipment
- Stand mixer
- small mixing bowl
- Measuring cups and spoons
- Plastic Wrap
- Cookie scoop
- Baking sheets
- Wire rack
- Small spoon or piping bag
Ingredients
Cookie dough
- 1 cup unsalted butter (room temperature)
- ½ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
Putting cookies together
- ¼ cup granulated sugar (for rolling the cookies)
- ½ cup fruit jam of your choice (strawberry and raspberry are a good choice)
Instructions
- Prep the oven and baking sheets. Preheat the oven to 350°F. Position two racks evenly spaced in the oven. Then, line two large baking sheets with parchment paper and set aside.
- Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer in a large bowl), cream the softened butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Then, add the egg yolks and vanilla extract and beat for 1-2 minutes until the mixture is pale and creamy.
- Add the dry ingredients. In a separate small mixing bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter-sugar mixture, one cup at a time, mixing at a low speed after each addition. Mix just until combined—avoid overmixing.
- Chill the dough. Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to firm up. This step helps the cookies maintain their shape while baking.
- Roll into balls and coat with sugar. Pair the chilled dough with a cookie scoop or tablespoon and roll into 1-inch balls. Then, roll each ball in the additional granulated sugar, ensuring an even coating. Place the balls on the prepared baking sheets, spacing them 1 inch apart.
- Make indentations and add jam. Using your thumb or the handle of a wooden spoon, gently press into the center of each dough ball to create a well. Be careful not to press all the way through.
- Add the jam. Fill each indentation with approximately ¼ teaspoon of jam using a small spoon or a piping bag for precision. Avoid overfilling, as the jam can overflow during baking.
- Bake the cookies. Bake the cookies in the oven for 12-14 minutes or until the edges and bottoms are lightly golden brown. The jam will be bubbly, and the cookies will appear set.
- Let it cool. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Be cautious—the jam filling will be hot from the oven.
Notes
Softened butter is important for mixing the dough and getting that nice, tender texture. Cut the butter into small pieces to soften it quickly, and let it sit on the counter for about 10-15 minutes.
Pick the Right Jam: Thicker jams or preserves are better because they won’t run as much while baking. Avoid jelly, as it can become too watery.
Use Parchment Paper or Silicone Mats: These will help keep the cookies from sticking to the baking sheet and make cleaning up much easier.
When filling the cookies, be gentle to avoid putting in too much jam. The jam will spread when it bakes, so a little is enough. After adding the jam, lightly tap the cookie on the counter or press down gently with the back of a spoon to make sure the jam sits evenly in the indentation.
Letting the cookies cool completely on the baking sheet before moving them to a wire rack might be tricky, but it’s essential. This keeps the jam from spilling out and making a mess. Plus, the cookies stay hot for a long time and could burn your mouth!
For a festive touch, add a bit of cinnamon, cardamom, or nutmeg to the dough for extra warmth and flavor.
For a bakery-like finish, lightly dust the cooled cookies with powdered sugar or drizzle them with a simple icing.
Nutrition
Calories: 78kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 40mg | Potassium: 3mg | Sugar: 5g | Vitamin A: 206IU | Calcium: 3mg | Iron: 1mg