Jam Thumbprint Cookies
Bite-sized bursts of flavor: Jam Thumbprint Cookies are the perfect sweet treat!
These classic cookies are easy to make and come together in no time. Buttery shortbread dough is pressed into adorable thumbprints, creating the perfect wells for your favorite jams, preserves, or even chocolate spread.
They’re perfect for:
- A quick and easy dessert.
- A fun baking project with kids.
- Gifting with a homemade touch.
Ready to experience the timeless taste of Jam Thumbprint Cookies? Continue reading for the recipe below and get ready to bake a batch of deliciousness!
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 2–3 dozen cookies 1x
- Category: Dessert
Ingredients
Scale
Ingredients for cookies:
- 1 cup butter, (room temperature)
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 2 1/4 cups flour
- 1/2 cup raspberry jam (or any flavor)
Ingredients for drizzle:
- 1 c confectioners sugar
- 1–2 Tbsp cream or milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the extracts and beat for 1 minute, scraping down the sides of the bowl as needed.
- Mix in the flour and salt until a soft dough forms.
- Transfer the dough onto plastic wrap, shape into a ball, and wrap tightly. Refrigerate for at least 2 hours — don’t skip this step!
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll the chilled dough into about 1-inch balls and place them on the prepared baking sheet.
- Use your thumb to gently press an indentation into the center of each cookie.
- Fill each well with jam (raspberry with seeds is my favorite!)
- Bake for 13 minutes — no longer for this size cookie.
- Allow cookies to cool completely before drizzling.
- Whisk together the icing ingredients, then transfer to a zip-top bag. Snip a tiny corner and drizzle over the cooled cookies.
Notes
- Any flavor jam will work! So so good!
Keywords: Dessert, Cookie, Jam Thumbprint, Fruit
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