These jam thumbprint cookies are a festive holiday treat! They can be filled with your favorite jam flavor and the cookie base is deliciously buttery and soft.
Prep Time 45 minutesminutes
Cook Time 14 minutesminutes
Total Time 59 minutesminutes
Servings 34
Ingredients
1cup(227g)unsalted butter, softened
¾cup(150g)granulated sugar
2egg yolks, at room temperature
1teaspoonvanilla extract
¼teaspoonsalt
2 ¼cups(292g)all-purpose flour, sifted
¼cup(57g)jam
Instructions
Preheat the oven to 350ºF. Line 2 baking sheet with parchment paper or silicone mat; set aside.
In a large mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes
Beat in the egg yolks, vanilla, and salt. Add the flour and mix just until blended. Scrape down the sides and bottom of the bowl as needed.
Shape the dough into 1 tablespoon size balls and place them 2 inches apart on the prepared baking sheet. Using your thumb or the back of a teaspoon, press a slight indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, the cracks are okay.
Fill the indents with 1/4 teaspoon jam.
Bake for 12-14 minutes or until the bottom edges are lightly browned.
Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Jam: Use quality jam of any flavor or make the jam yourself. I also suggest using seedless jams. The cookies pictured are filled with red plum, blackberry, and apricot jam. Raspberry, strawberry, and lemon curd are great flavors to try.
Sometimes homemade jam can be a little watery. Cook it longer to reduce the moisture content. This will make it better for the cookies.
Weigh the ingredients. If you use too much flour by mistake, the cookie dough will be dry and difficult to work with.
As you make the indentions in the dough balls, the dough may crack. This is perfectly fine and normal. You can gently pinch the cracks back together and smooth them out before adding the jam.
To avoid cracks altogether, make sure the dough isn't chilled, roll the dough balls as smooth as possible, then immediately press the indent after rolling. Don't roll all the balls then press the indent, do it after forming each ball.
Add the jam before baking the cookies! The heat from the oven will "set" the jam (evaporating excess moisture) and the cookies will last longer.
Use a teaspoon instead of your thumb to make indentions. This makes the cookies look neat and uniform.
Variations to try
Instead of jam, fill the cookies with chocolate ganache, caramel, or dulce de leche. Bake the cookies and fill them once they've cooled.
Roll the cookie dough balls in sugar, sprinkles, or finely chopped nuts before filling.
Make ahead tip
Store the cookies in an airtight container layered with parchment paper at room temperature for up to 3 days. Or in the refrigerator for up to 6 days.
The cookies will keep for up to 2 months stored in the freezer. Thaw in the refrigerator overnight.
The cookie dough will keep for up to 2 months in the freezer. Thaw in the refrigerator overnight.