Easy Jam Thumbprint Cookie Recipe
Buttery, melt in your mouth, with a touch of a sweetness... these jam thumbprint cookies are my go-to when I need to whip up something quick, since it requires so few ingredients, and bakes in a jiffy!
Think: Pepperidge Farm Verona cookies, but 10x better! The best part is that you can make the dough ahead of time (or freeze it).
- 2 sticks (1 cup) unsalted butter, softened
- 1 tsp vanilla
- 3/4 cup powdered sugar
- 2 cups all purpose flour
- jam (any flavor you like - I like strawberry or raspberry!)
Makes around 30 1.5" cookies.
- Preheat your oven to 350 degrees F.
- Line a baking pan with parchment or silpat.
- Using a paddle attachment, cream your butter and vanilla until soft and fluffy.
- Add in your powdered sugar 1/4 cup at a time, mixing slowly in between.
- Once the butter and sugar are combined, add in your flour 1/2 cup at a time to avoid a huge mess, and mix at medium speed. Scrape down the sides of your bowl with a spatula then continue mixing.
- After all your flour is thoroughly combined, remove from your mixer and transfer the dough to a large piece of saran wrap, cover, and refrigerate for about half an hour to make it easier to handle. (If you remove from the fridge and it's too hard to work with, let it sit on the counter to get a bit softer.) Working with cold cookie dough will help keep its shape while baking and not spread out too much.
- The size of the cookie is up to you, but I prefer to scoop about 2 tablespoons of dough. Roll into a ball between both palms, set onto your baking tray, flatten the cookie a bit, and while holding the cookie with one hand, use your other hand's index finger to make an indentation in the middle and gently adjust the size of the hole without breaking the shape of the cookie. You can also try using your thumb, or even the end of a wooden spoon. Just make sure the hole is deep enough to add jam - if it is too shallow, the jam will overflow to the edge of the cookie. Space each cookie about an inch apart.
- Using a spoon or ziplock bag with the corner snipped off, carefully add in your jam to each cookie. It should not be higher than the hole.
- Bake for about 12 minutes, but since every oven is different, I would advise checking at the 10 minute mark! If you like crisp cookies, wait for them to turn a light golden color. I like mine a little paler, so 11-12 minutes works for me. You can check the bottom of the cookie as well - the bottom edges should be lightly golden!
- Remove from baking pan and let cool on a wire rack. Store in an airtight container. Will last about 4-5 days room temperature, but I'm pretty sure you're going to devour all of them right away :)
Hope you get to make these soon! Let me know if you do! Tag me on social media @justbakecause. I'd love to see your creations!