Introduction

Jam thumbprint cookies are a delightful treat that combine buttery, tender dough with a sweet burst of fruit jam. These classic cookies are easy to make and perfect for sharing with family and friends, whether for holidays or everyday snacking.

The image shows a white round plate filled with a single layer of small round cookies, each with a light golden color. Each cookie has a circular red jam center that is smooth and shiny, surrounded by a soft, crumbly cookie border. Thin white icing lines are drizzled across the top of all the cookies, adding a delicate pattern. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 1/4 cups (280 grams) all-purpose flour
1/3 cup jam*
1 cup confectioners’ sugar
1 teaspoon almond extract
1-2 tablespoons milk

Instructions

Step 1: Use a stand mixer or hand mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes.
Step 2: Add the vanilla extract and salt, then continue beating on medium speed until fully combined.
Step 3: Gradually add the flour and mix on low speed until just combined and a dough forms. The dough may be slightly crumbly.
Step 4: Shape the dough into a ball with your hands. Wrap tightly in plastic wrap and refrigerate for at least one hour to chill.
Step 5: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Step 6: Scoop about 1 tablespoon of dough and roll into 1-inch balls. Place on the prepared baking sheet.
Step 7: Press your thumb or the back of a small spoon into the center of each ball to create an indentation.
Step 8: Fill each indentation carefully with jam, avoiding overfilling.
Step 9: Chill the cookie sheet in the refrigerator while the oven preheats.
Step 10: Bake the cookies for 13 to 15 minutes, until the edges are lightly browned. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 11: To make the glaze, whisk confectioners’ sugar, almond extract, and 1 tablespoon of milk in a bowl.
Step 12: Add more milk a teaspoon at a time to reach your desired drizzle consistency. If the glaze is too thick, add more milk; if too thin, add more sugar.
Step 13: Drizzle the glaze over the cooled cookies using a spoon or a piping bag with a fine tip. Let the glaze set for 1 to 2 hours before serving.

Tips & Variations

For a flavor twist, try different jams like raspberry, apricot, or blackberry to suit your taste.
Chilling the dough is essential to prevent spreading and achieve better texture in the cookies.
If almond extract isn’t available, vanilla extract can be used in the glaze as a substitute.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, allow the icing to fully set before storing. For longer storage, freeze unglazed cookies in a sealed container for up to 3 months; thaw before glazing and serving. Reheat warm cookies briefly in a microwave if desired.

How to Serve

A white round plate holds a group of small round cookies arranged closely together on crumpled parchment paper. Each cookie has a beige outer ring with delicate ridges and a smooth texture, filled with a bright red jelly or jam in the center. White thin lines of icing are drizzled diagonally across the top of all the cookies, adding a touch of contrast. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen jam for these cookies?

Yes, frozen jam works fine as long as it’s fully thawed before use. Make sure it’s not too runny to avoid spilling during baking.

What can I do if my dough feels too dry?

If the dough is crumbly, you can add a teaspoon of milk to help it come together more easily. Mix gently to avoid overworking the dough.