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Thumbprint Cookies · Jam-Filled

Buttery Jam Thumbprint Cookies

Tender butter cookies with a pressed center filled with your favorite jam. Kids love making the thumbprints, and a tray of mixed jam colors looks lovely on a cookie platter.

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Prep
30 min
Cook
30 min
Total
1 hr 40 min
Serves
36 · about 36 cookies
Level
Easy

Ingredients

  • 1 cup unsalted butter, softened (227 g)
  • ⅔ cup granulated sugar, 133 g
  • 2 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • ½ tsp kosher salt
  • 2 ¼ cups all-purpose flour, spooned and leveled (280 g)
  • ½ cup jam, raspberry, strawberry or apricot (about 160 g)

Steps

  1. In a large bowl, beat the butter and sugar on medium speed until light and fluffy.
  2. Beat in the egg yolks, vanilla, almond extract (if using) and salt.
  3. Add the flour and mix on low speed until a soft dough comes together.
  4. Line two sheet pans with parchment. Roll the dough into 1-tablespoon balls and set them 1 1/2 inches apart.
  5. Press your thumb (or the back of a 1/2-teaspoon measure) into the center of each ball to make a deep well. Smooth any cracks at the edges with your fingers.
  6. Refrigerate the shaped cookies on their pans while the oven heats.
  7. Heat the oven to 350°F (175°C).
  8. Bake one pan until the cookies just begin to set.
  9. Take the pan out and gently press the wells again with the measuring spoon if they puffed up.
  10. Stir the jam until smooth, then spoon about 1/2 teaspoon into each well.
  11. Return the pan to the oven and bake until the bottoms are light golden and the jam is bubbling.
  12. Cool on the pan 5 minutes, then move the cookies to a rack. Repeat with the second pan.

Tip: Seedless jam looks the smoothest. Very loose jam can be stirred over low heat for a minute to thicken.

Tip: Save the egg whites for an omelet or for brushing on bread.

Tip: Rolling the balls in finely chopped walnuts before pressing gives a classic nutty edge.

Storage: Airtight in a single layer at room temperature up to 5 days.

Make ahead: Freeze the shaped, unfilled dough balls up to 2 months. Let them sit 10 minutes, press the wells, and bake as directed.

Estimated nutrition per serving: 100 calories · protein 1 g · carbohydrates 13 g · fiber 0 g · sugars 6 g · fat 5 g (saturated 3.5 g) · sodium 25 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.