The Best Jam Thumbprint Cookie Recipe
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I’m sharing the best Jam Thumbprint Cookie recipe to make any kind of jam thumbprints you like! Strawberry, apricot, blueberry, and more. This post shares a simple base recipe that you can fill with any flavor of jam you like!
If you’re looking for more cookie recipes try my Earl Grey Sandwich Cookies, No Chill Banana Chocolate Chip Cookies, or Brown Butter Sage Biscotti.
Table of Contents
Why You’ll Love This Recipe
Easy Base Recipe: This recipe for simple thumbprint cookies is an easy base recipe that you can use for any flavor of jam thumbprint cookies. You can add in any flavor of jam you like making this recipe super adaptable!
Adaptable: These simple thumbprint cookies can be made gluten free with just one simple adjustment. They can also be made at high altitude or at sea level. These thumbprint cookies with glaze are a perfect cookie recipe to have in your recipe box for when you’re craving buttery, soft jam thumbprint cookies.
Buttery & Sweet: This is the absolute best Jam Thumbprint Cookie recipe ever. I’ve tested this with raspberry jam, apricot, blueberry, strawberry, blackberry, cranberry and more. These thumbprint cookies with glaze are buttery and sweet thanks the the addition of the glaze. I think glaze is a must on these simple thumbprint cookies!
Ingredients
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Jam or Preserves (any flavor)
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.
Step 3
Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with jam.
Step 4
Refrigerate the cookie sheets for 30 minutes. Preheat the oven to 350°F.
Step 5
Bake for 19 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
To make the glaze: In medium mixing bowl, whisk together the powdered sugar and water. Drizzle over the tops of the cookies.
Flavor Ideas
- Strawberry Jam
- Blueberry Jam
- Blackberry Jam
- Apricot Jam
- Raspberry Jam
- Cranberry Jam
- Peach Jam
- Mixed Berry Jam
Baker's Tips
- Make sure your butter is soft. I prefer to let butter soften out on the counter as it softens the best!
- Use a good quality apricot jam. If you're not making your own, then make sure you get a good one. This is where a lot of the flavor will come from!
- Make sure to refrigerate your cookie sheets. This helps the cookies hold their shape once baked. Thumbprints are a dense little cookie, so this is why refrigerating is an important step.
- Thumbprint cookies are a dense and buttery cookie. So these should not be stored in an airtight container or they may get soggy. Make sure to store them in a cool dry place.
FAQ’s
Yes, thumbprints are a great cookie to bake ahead if you need to. Bake them the day before and just allow them to sit on the baking sheet overnight. This will allow the glaze to harden. Since these are butter cookies, they should also be stored in a cool dry place.
Yes, there’s a simple adjustment gluten free in the Notes at the bottom of the recipe. I even link the flour I used to test this with.
Yes, if you prefer, you can leave the glaze off. I believe thumbprint cookies with glaze is the only way to eat them, but that’s just me!
Thumbprint cookies are a butter cookie, so they need to be stored in a cool dry place. I prefer to just leave them out on a platter on the counter for a few days while we eat them.
Craving More?
The Best Jam Thumbprint Cookie Recipe
Ingredients
Dough
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 383 grams all purpose flour
Filling
- 170 grams preserves or jam
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons water
Instructions
- Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
- Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.
- Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with jam.
- Refrigerate the cookie sheets for 30 minutes. Preheat the oven to 350°F.
- Bake for 19 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets.
- To make the glaze: In medium mixing bowl, whisk together the powdered sugar and water. Drizzle over the tops of the cookies.
- Store in a cool dry place for up to 3 days.
Video
Notes
Nutrition
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