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These cookies are simple to make and a great way to feature a little of your summer's homemade jam. For these cookies, I used the rhubarb jam (no pectin) I made in June, and the plum jam I made in July. These would even work with three fruit marmalade too, as long as it's thin cut and not too runny.
Jam thumbprint cookies
These cookies are simple to make and a great way to feature a little of your summer’s homemade jam. The cookie dough makes a buttery vanilla sugar cookie, the perfect complement to your favourite jam.
Servings 25 cookies
Calories 92kcal
Equipment
Artisan mixer
Sheet pans
Ingredients
- 115 g (½ cup) unsalted butter ½ cup, room temperature
- 100 g (½ cup) granulated sugar ½ cup
- 1 large egg yolk
- 2.5 m L (½ tsp) pure vanilla extract
- 156 g (1¼ cups) all-purpose flour 1 ¼ cups
- 0.625 mL (⅛ tsp) Diamond Crystal fine kosher salt
- 125 mL (½ cup) thick jam
Instructions
- Preheat the oven to 350ºF. Line a couple baking sheets with parchment.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar for a couple minutes until it is lightened in color and well mixed.
- Add the egg yolk, then the vanilla, beating with each addition and scraping the sides of the bowl as needed.
- Add the flour and salt and stir on low to combine, then increase the speed to medium until a dough forms and the bowl is clean.
- Divide the dough into 25 balls, rolling each into a smooth ball.
- Place the cookie dough balls on the parchment-lined sheets and press the center with your thumb or the rounded back end of a wooden spoon.
- {baking method #1}: Fill the thumbprints before baking with ¼ tsp jam each, then bake for about 10 minutes. Transfer to a rack to cool. This method yields "stackable"/"storable" cookies with a little of jam that's just a little tacky but very set.
{baking method #2}: Bake the thumbprints unfilled (8–10 min), then press the centres back down when they are still warm, fill with ½ tsp jam in each and bake again for several minutes to set the jam (about 4 min). Transfer to a rack to cool. This method yields "stackable"/"storable" cookies with lots of jam that's just a little tacky but quite set.
{baking method #3}: Bake them unfilled (8–10 min), press the centres back down before they've cooled, then fill once they are cooled. Transfer to a rack to cool. This method yields cookies that are filled with fresh, sweet jam but that can't be stored easily
Notes
For this recipe, I used Stirling Creamery Churn 84 unsalted butter
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!
Nutrition
Calories: 92kcal
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.
Aimee @ Simple Bites says
Cannot wait to try these!! You know I have lots of jam around here. 😉
Teresa says
Congratulations on the new addition to your family! We got our dog when she was sixteen weeks old, because the daughter in the family she was originally living with turned out to be allergic to her. So, she's a rescue of a sort, too. She's seven now and we love her to pieces. Here's to many happy years with Jynx!
And those thumbprint cookies look irresistible.