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Jam Thumbprint Cookies

Jam thumbprint cookies are buttery, tender cookies filled with raspberry or strawberry jam and baked until their edges are lightly golden. Chilling the dough helps the cookies hold their shape around each deep thumbprint.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill 30 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 151
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter 2 sticks, softened
  • 0.67 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 0.5 tsp salt
For the filling
  • 0.5 cup jam raspberry or strawberry

Equipment

  • 2 baking sheets

Method
 

Prepare and chill the dough
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.
  4. Beat in the egg yolk and vanilla until combined.
  5. Add the flour and salt and mix just until a soft dough forms.
  6. Cover the dough and chill for 30 minutes.
Shape and bake the cookies
  1. Roll the dough into 24 tablespoon-size balls.
  2. Arrange the balls about 2 inches apart on the prepared baking sheets.
  3. Press a deep indentation into the center of each ball with your thumb.
  4. Spoon about 1/2 teaspoon jam into each indentation.
  5. Bake both sheets for 12 to 15 minutes, swapping their oven positions halfway through, until the cookie edges are lightly golden.
  6. Cool the cookies on the baking sheets for 5 minutes.
  7. Transfer the cookies to a wire rack to cool completely.

Notes

For clean thumbprints, press a deep indentation into each dough ball before filling. Store in an airtight container in the fridge for up to 5 days; freeze yes, in an airtight container. For a gluten-free variation, use a measure-for-measure gluten-free flour blend.