Thumbprint Jam Cookies
Buttery, tender shortbread cookies with jewel-toned jam centers, pressed with your thumb. A classic American treat that's elegantly simple and impressively homemade.
- Total time
- 35 min
- Servings
- 24
- Calories
- 95
- Protein
- 1g
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ¼ cup granulated sugar
- 1 whole large egg yolk
- ½ teaspoon pure vanilla extract
- 1.25 cup all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup jam (raspberry, strawberry, or apricot)
Instructions
- 1
Position a rack in the center of your oven and preheat to 350°F. Line a large baking sheet with parchment paper.
- 2
In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 teaspoon kosher salt. Set aside.
- 3
In a large bowl, cream together 0.5 cup softened unsalted butter and 0.25 cup granulated sugar. Beat with an electric mixer on medium speed for 2-3 minutes until the mixture is light and fluffy — it should look pale and almost airy, not dense.
- 4
Add 1 large egg yolk and 0.5 teaspoon pure vanilla extract to the butter mixture. Beat on medium speed for 1 minute until fully combined and the mixture looks smooth.
- 5
Add the flour mixture to the wet ingredients. Mix on low speed just until the dough comes together and no dry flour remains — this should take only 30-45 seconds. Overworking the dough will make the cookies tough instead of tender.
- 6
Scoop the dough into 1-inch balls (about the size of a cherry) and place them 2 inches apart on the prepared baking sheet. You should get about 24 cookies.
- 7
Using your thumb or the back of a 1/2-teaspoon measuring spoon, gently press a shallow well into the center of each cookie — push down about halfway through the thickness, creating a cup-shaped indent. This is where the jam will sit. Try to keep the depth consistent across all cookies so they bake evenly.
- 8
Spoon 1 teaspoon of jam (about 0.5 cup total divided among the cookies) into each thumbprint. Don't overfill — the jam will spread slightly as it bakes.
- 9
Place the baking sheet in the preheated 350°F oven. Bake for 13-15 minutes, until the cookie edges are pale golden and the jam is beginning to bubble slightly at the edges. The centers should still be soft to the touch — they'll firm up as they cool.
- 10
Remove the baking sheet from the oven and let the cookies cool on the hot pan for 5 minutes. This allows them to set slightly so they hold their shape without becoming hard.
- 11
Transfer the cookies to a wire cooling rack and let them cool completely, about 15 minutes. The jam will set firmly as it cools, creating a jewel-like center. Store in an airtight container at room temperature for up to 4 days.
Tools you’ll need
- large baking sheet
- parchment paper
- medium bowl
- whisk
- large bowl
- electric mixer
- measuring cups and spoons
- 1/2-teaspoon measuring spoon
- wire cooling rack
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