Jam Thumbprint Cookies
Jam thumbprint cookies are made with soft shortbread cookie dough and tart raspberry jam. These classic cookies are so easy to make with only 7 ingredients.
Jam thumbprint cookies have one of my favorite flavor combinations—almond extract and tart raspberry jam. These two flavors complement each other so well that it’s irresistible. The soft, buttery cookies are the perfect way to enjoy the almond and raspberry duo. This cookie will be the perfect addition to your holiday cookie plate!
Why this recipe works: This recipe uses a simple shortbread cookie dough that is soft and buttery. The ratio of butter to flour will keep the cookies from spreading and help them maintain their shape to hold the jam.
How to make jam thumbprint cookies
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- Make the dough: Beat butter and sugar with an electric mixer until light and fluffy. Add the egg yolks, almond extract and salt, then beat until incorporated. Add the flour and mix just until combined.
- Shape the cookies: Scoop a tablespoon of dough, shape it into a ball and roll it in sugar. Place it on prepared baking sheet. Using your thumb (or back of a measuring spoon) make a small indentation in the center of the cookie. Fill it with jam. Repeat with remaining dough.
- Bake the cookies: Bake cookies for 10 to 12 minutes or until edges are set.
Make ahead tip: The dough may be made ahead and stored in the refrigerator for 48 hours or frozen for up to 3 months.
Frequently Asked Questions
Yes, jelly, jam or preserves work well for jam thumbprint cookies. You can use different flavors too!
This happens when there is too much fat (butter) in a recipe. More flour will keep cookies from spreading. For accurate measuring, weigh your ingredients with a kitchen scale or spoon and level your flour in a measuring cup. If the cookies are still spreading, add two tablespoons of flour.
Yes. Let the cookies have cooled for a few hours so the jam sets, then stack the cookies in an airtight container with parchment paper between the layers. The cookies will keep in the freezer for up to 1 month.
Make sure the dough is soft at room temperature. Indent the ball of dough as soon as you place it on the parchment paper. If the dough rests too long, the cookies will start to harden causing cracks when the indentation is made.
Thumbprint cookies are so fun to make! If you’re up for a few extra steps, try my thumbprint turtle cookies with chopped pecans and caramel. Each bite has a variety of texture and flavor. If you want more chocolate, try these chocolate cherry thumbprint cookies with chocolate ganache and maraschino cherries.
If you have extra jam, use it inside Linzer cookies. They have similar flavor combo with the almond extract and raspberry jam. Another popular recipe is for raspberry oatmeal bars with oats and almonds.
Jam thumbprint cookies are a favorite of mine not only because of the flavors, but also because they are fun to make! Either use your thumb or a teaspoon to make the indentations to hold the jam. While raspberry jam is my favorite, you can use any flavor jam or jelly in these cookies!
This cookie is the perfect addition to your holiday baking list as well. If you tried this recipe, be sure to leave a review below and tag @ifyougiveablondeakitchen on social media.
Jam Thumbprint Cookies
- 1 cup (226 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- 2 large egg yolks, room temperature
- ½ teaspoon almond extract, (or vanilla)
- ¼ teaspoon salt
- 2 ¼ cups (281 g) all purpose flour
- ½ cup raspberry jam, (any flavor jam or jelly works)
- ¼ cup (50 g) granulated sugar, for rolling cookies in
- In a large bowl and using an electric mixer, beat butter and sugar until light and fluffy, about 2 minutes. Add the egg yolks, almond extract and salt. Mix until combined, scraping down the sides of the bowl if necessary. Add the flour and mix just until combined.
- Scoop a tablespoon of dough and use your hands to roll it into a ball. Roll dough ball in granulated sugar and place on parchment-lined baking sheet. Using your thumb or the back of a ½ teaspoon measure, create an indentation in the center of the dough ball. Fill with about ½ teaspoon raspberry jam. Repeat with remaining cookie dough.
- Preheat oven to 350 F. While the oven preheats, place the cookie sheet in the refrigerator for 10 to 15 minutes. This will prevent the cookies from spreading.
- Bake cookies for 10 to 12 minutes or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.