Learn how to make perfect jam thumbprint cookies with this easy recipe.
Disclosure: As an Amazon Associate, I earn from qualifying purchases.
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.
📖 Recipe
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.
Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!
Ingredients
- 115 grams unsalted butter room temperature
- 100 grams granulated sugar
- 1 large egg yolk(s)
- 2.5 mL pure vanilla extract
- 156 grams bleached all-purpose flour
- 0.625 mL Diamond Crystal fine kosher salt
- 125 mL jam or marmalade
Instructions
- Preheat the oven to 350 ºF (175 °C). Line a couple of 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 teaspoon 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 teaspoon 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
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
Nutrition
Calories: 92kcal
Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.
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.
Aimee @ Simple Bites says
Cannot wait to try these!! You know I have lots of jam around here. 😉