Homemade Thumbprint Cookies with Jam
These classic jam thumbprint cookies are soft, buttery, and filled with sweet fruit jam in the center. Easy to make and perfect for holidays, cookie trays, or everyday baking, they’re a timeless treat that never goes out of style just like my soft and chewy peanut butter cookies.
How to Make Thumbprint Cookies
Start by adding the softened butter and granulated sugar to a large bowl. Using a handheld mixer, beat until creamy and smooth, about 1 minute. Add the vanilla extract and continue mixing, making sure to scrape down the sides of the bowl so everything is evenly incorporated.
Next, add the all-purpose flour and salt and mix on low speed until a thick cookie dough forms. Finish by adding the egg yolk and mixing just until incorporated. You want a soft but sturdy dough that holds its shape without being sticky.
Line a baking sheet with parchment paper, then scoop and roll the dough into even-sized balls. Place them onto the prepared baking sheet, spacing them slightly apart. Once all the dough is rolled, gently press a thumb indentation into the center of each cookie. If the dough cracks slightly, simply smooth it back together with your fingers.
Chill the cookies in the freezer for 30 minutes or in the refrigerator for 1 hour. This step is important, as it helps the cookies hold their shape and creates the perfect well for the jam filling.
When ready to bake, preheat your oven to 375℉/190℃/Gas Mark 5. Line another baking sheet with parchment paper and arrange the chilled cookies about 2–3 inches apart. Fill each thumbprint with about ½ teaspoon of jam.
Bake for 13–16 minutes, just until the edges begin to turn lightly golden. Be careful not to overbake. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Storage
Store jam thumbprint cookies in an airtight container at room temperature for up to 4 days.
If using a softer or fresh jam, store the cookies in the fridge for up to 7 days. Bring to room temperature before serving.
Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature.
You can also freeze the unfilled dough balls and bake them fresh when needed.
Ingredients
Unsalted Butter: The base of these thumbprint cookies, unsalted butter adds rich flavour and creates a soft, tender, melt-in-your-mouth texture. Using unsalted butter allows better control over the salt level in the dough.
Granulated Sugar: Sweetens the cookies while helping create a light, delicate crumb and slightly crisp edges.
Vanilla Extract: Enhances the overall flavour of the cookies and balances the buttery sweetness with warm, aromatic notes.
All-Purpose Flour: Provides structure and stability, giving the cookies their classic shortbread-style texture without being dense.
Salt: Balances the sweetness and enhances all the other flavors, especially the butter and vanilla.
Egg Yolk: Adds richness and moisture to the dough while helping bind the ingredients together, resulting in a smooth, cohesive cookie dough.
Raspberry Jam: Fills the thumbprint center with a bright, fruity sweetness that contrasts perfectly with the buttery cookie base and adds a pop of colour. Really any flavour of jam can be used.
Try my other homemade cookies!
- Pumpkin Cookies with Brown Butter Icing
- Blueberry Cookies
- Snickerdoodles with Cinnamon Sugar
- Red Velvet Cookies with Cream Cheese Icing
- Oatmeal Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Chocolate Chip Cookies
- White Chocolate & Raspberry Cookies
Thumbprint Raspberry Cookies Recipe
Ingredients
- 1 c. unsalted butter softened
- 3/4 c. granulated sugar
- 2 tsp. vanilla extract
- 2 1/2 c. all-purpose flour
- 1/2 tsp. salt
- 1 egg yolk
- 1/2 c. raspberry jam
Instructions
- In a large bowl with a handheld blender, beat the softened butter and granulated sugar until creamy. About 1 minute. Add the vanilla extract and continue to beat, scraping down the sides of the bowl as needed.
- Add the all-purpose flour and salt and continue to beat slowly until a nice and thick cookie dough has formed. Lastly, add the egg yolk and continue to mix until just incorporated.
- Line a baking sheet with parchment paper. Scoop and roll the dough into balls and place onto the baking sheet. Continue to do that until all of the cookie dough is used.
- Press a thumb indentation into each of the cookies. The dough could crack slightly, but if it does, try to smooth it out as best as you can.
- Chill in the freezer for 30 minutes or the fridge for 1 hour. The cookies will be hard and perfect for filling with jam.
- Preheat the oven to 375℉/190℃/Gas Mark 5.
- Line your baking sheets with parchment paper and place the cookies onto the sheets about 2-3 inches apart. Fill each cookie with about 1/2 tsp. of jam.
- Bake for 13-16 minutes or until the edges of the cookies are just turning brown. Do not overbake! Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.
Notes
Author: Sarah Young
FAQ
What type of jam works best?
Thick jams or preserves like raspberry, strawberry, apricot, or blackberry work best and won’t spread too much while baking.
Why do my cookies crack when I press them?
A little cracking is normal . If cracking is excessive, the dough may be too cold, let it sit for a few minutes before shaping.
Do I have to chill the dough?
Yes, chilling helps the cookies hold their shape and prevents spreading in the oven.
Can I make these ahead of time?
Absolutely. These cookies are great for making ahead and taste even better the next day.
Can I use store-bought jam?
Yes, store-bought jam works perfectly. Just avoid overly runny varieties.
How do I keep the jam from boiling over?
Don’t overfill the thumbprint—about ½ teaspoon per cookie is ideal.