Thumbprint Cookie with Jam
The best thumbprint cookie recipe, buttery, soft, and filled with bright, sweet jam. Perfect for holidays or everyday baking.
Equipment
- mixing bowl
- hand or stand mixer
- parchment paper
- baking sheets
- Teaspoon or small scoop
Ingredients
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- ½ tsp salt
- 3 cups (360g) all-purpose flour
- 1 tbsp milk or water (if needed)
- ⅓ cup fruit jam (strawberry, raspberry, or apricot)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Beat butter and sugar together until creamy, about 1 minute.
- Add egg yolks, vanilla, and salt. Mix until combined.
- Gradually add flour; beat until dough forms.
- If the dough cracks, mix in 1 tbsp milk or water.
- Roll dough into 1-tbsp balls; press thumb into the center.
- Fill each cavity with jam (½ tsp). Chill 30 minutes.
- Bake 12–14 minutes until edges are lightly golden.
- Cool completely before serving.
Notes
Add up to 1 tsp citrus zest for a bright flavor.
Swap half the vanilla for almond extract for a nutty twist.
Store in an airtight container for up to 1 week.
Freeze for up to 3 months; thaw before serving.
Swap half the vanilla for almond extract for a nutty twist.
Store in an airtight container for up to 1 week.
Freeze for up to 3 months; thaw before serving.
Nutrition
Calories: 134kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 29mgSodium: 42mgPotassium: 20mgFiber: 0.4gSugar: 7gVitamin A: 300IUCalcium: 10mgIron: 0.6mg