Description
These Jam Thumbprint Cookies are buttery, tender, and filled with your favorite jam for a sweet, fruity surprise. Topped with a delicate almond glaze, they make the perfect delightful treat for any occasion, combining classic cookie texture with a burst of jammy flavor.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups (280 grams) all-purpose flour
- ⅓ cup jam (raspberry, strawberry, marmalade, or your choice)
For the glaze:
- 1 cup confectioners’ sugar
- 1 teaspoon almond extract
- 1–2 tablespoons milk
Instructions
- Make the thumbprint cookie dough: Use a stand mixer or hand mixer to cream together the softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
- Add flavorings: Mix in the vanilla extract and salt, beating until fully combined on medium speed.
- Add flour: Gradually add the all-purpose flour while beating on low speed just until the dough comes together; it will be slightly crumbly.
- Chill dough: Shape the dough into a ball with your hands, wrap tightly in plastic wrap, and refrigerate for at least one hour to firm up.
- Prepare for baking: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- Form the cookies: Scoop about 1 tablespoon of chilled dough and roll into 1-inch balls. Place them spaced on the prepared baking sheet.
- Create thumbprints: Make an indentation in the center of each ball with your thumb or the back of a small spoon.
- Fill with jam: Spoon a small amount of jam into each indentation, careful not to overfill so the jam doesn’t spill during baking.
- Chill before baking: Place the baking sheet with prepared cookies into the refrigerator while the oven preheats to keep their shape.
- Bake: Bake the cookies for 13-15 minutes or until the edges start to turn a light golden brown.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze: In a medium bowl, whisk together confectioners’ sugar, almond extract, and 1 tablespoon milk until smooth.
- Adjust glaze consistency: Add remaining milk one teaspoon at a time until the glaze reaches a drizzle-able consistency; add more sugar if too thin or more milk if too thick.
- Glaze the cookies: Using a spoon or piping bag fitted with a fine tip, drizzle the glaze over the cooled cookies and let set for 1-2 hours before serving.
Notes
- You can use any jam you prefer such as raspberry, strawberry, or marmalade. Homemade jam without pectin is recommended for best flavor.
- Store cookies in a single layer in an airtight container at room temperature for up to 4 days or refrigerate to keep fresh for up to 10 days.
- To freeze, place jam-filled cookies uncovered on a parchment-lined sheet and freeze until firm (1-2 hours), then transfer to an airtight container and store up to 3 months. Thaw in fridge or room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
