Jam Thumbprint Cookies Recipe
Thumbprint cookies are a fun and delicious way to use jam, and we love this creative take—thank you Janessa for the great suggestion! These buttery cookies have a soft, rich texture with a perfect little pocket of jam in the center. They’re easy to make and even better with our freeze-dried jam flavors. It’s the ultimate way to take jam #BeyondBread.
Grab your favorite flavor and give this recipe a try. If you try it out, let us know! Tag us on Facebook or Instagram or shoot us an email. We'd love to see pictures!
Jam Thumbprint Cookies
Makes 24 to 30 cookies
Ingredients
- 2 cups plus 2 tbsp (8.5 oz / 240 g) cake flour (or all-purpose in a pinch)
- ½ teaspoon salt
- 16 tablespoons (8 oz / 227 g / 2 sticks) unsalted butter, softened
- ¾ cup (5 ¼ oz / 150 g) sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ cup your favorite jam flavor
Instructions
- Prepare the Dry Ingredients:
- Sift together the flour and salt onto a sheet of wax paper.
- Whip the Butter:
- In a large bowl, beat the butter with an electric mixer on high speed for 5 minutes until fluffy.
- Add Sugar & Wet Ingredients:
- Add the sugar and beat on medium-high speed for 2 to 3 minutes until very pale and light.
- Scrape down the sides of the bowl and add the egg yolks and vanilla.
- Beat for 30 seconds until incorporated.
- Incorporate Dry Ingredients:
- Add the flour mixture and beat on low speed for about 20 seconds until a rough dough forms.
- Shape & Chill:
- Roll rounded tablespoons of dough (or use a #40 scoop) into balls using your palms.
- Make an indentation in the center of each ball with your thumb.
- Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
- Bake the Cookies:
- Preheat oven to 350°F (175°C).
- Line one or two baking sheets with parchment paper.
- Place cookies 2 inches apart on the prepared sheets and fill each indentation with ¼ teaspoon jam.
- Bake for 10 to 12 minutes, turning the baking sheet halfway through if needed for even baking.
- Cool & Set:
- The bottoms should be lightly browned, while the tops should remain pale.
- Let cookies cool on a wire rack for 1 hour to fully set.
NOTE: The butter needs to be whipped for quite a long time to prevent the dough from becoming too stiff when chilled. A lower oven temperature allows the cookies to bake through without over-browning on the bottom. Cake flour is preferred, but all-purpose flour can be used if needed.