Jam Thumbprint Cookies

Thumbprint cookies are classic and simple—a great afternoon project with the family. I like to use the back of a teaspoon to shape them.
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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Active: 15 min
  • Yield: 24 servings
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Ingredients

1 cup unsalted butter, softened

3/4 cup sugar

1 large egg

1 vanilla bean

2 1/2 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup raspberry or strawberry jam

Powdered sugar, for sprinkling

Directions

  1. In the bowl of a stand mixer, cream the butter and sugar. Scrape the seeds from the vanilla bean and add to the butter/sugar mixture (Chef’s tip: Place the scraped vanilla bean in a jar of sugar for a week or so to give the sugar a great vanilla taste). Continue to mix on low/medium speed for 1 minute, then add the egg. When the egg is just combined, add the salt/baking soda into the flour and slowly add the dry ingredients to the wet, just to combine. Place the dough between two layers of parchment paper and roll out to ½-inch thickness. Chill for 1 hour. Heat oven to 350 degrees F.
  2. Take the chilled dough and cut out shapes using a 2-inch round cookie cutter. Roll out the leftover dough and cut more cookies until there is no dough left. Roll the cookies into balls, place on a cookie sheet lined with parchment paper and using the back of a measuring spoon, make an indent in the middle. Spoon a small amount of jam into the well of the cookie and bake about 10 minutes.
  3. Cookies are done when they’re golden brown with bubbly jam. Cool a few minutes, then sprinkle with powdered sugar and serve.
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