Jam Thumbprint Cookies are soft and buttery, with a sweet and fruity filling, and a drizzle of almond glaze. This classic treat is made with a tender shortbread dough and a dollop of your favorite jam — it literally melts in your mouth! Even better, these cookies come together quickly and don’t require fancy equipment or techniques. They’re a perfect addition to any cookie platter or an easy way to sweeten up your day!
These buttery jam filled cookies are a true celebration of simple, timeless flavors. They’re golden and tender with a melt-in-your-mouth texture, accented by the sweet, fruity burst of jam in every bite. Just the right amount of sweetness makes them perfect alongside a cup of tea or your favorite latte. Whether you serve them during the holidays, at a summer picnic, or simply to brighten up an afternoon, these cookies are as versatile as they are irresistible!
Why You'll Love these Jam Thumbprint Cookies
- Perfectly soft and buttery. The dough is rich and tender, creating a melt-in-your-mouth cookie that’s just sturdy enough to hold a dollop of your favorite jam. Every bite of this jam filled thumbprint cookie is a delightful mix of buttery goodness and fruity sweetness.
- Easy to make. The good thing is that despite how gorgeous and sophisticated these jam thumbprint cookies look, they are simple to make! All you need is a handful of ingredients and less than 20 minutes of prep work (note that you will need to account for a 1 hour cooling time as well for the dough). With a cookie this easy, they are basically a go-to for any holiday!
- Uses simple baking staples. If you love to bake, you probably already have the ingredients for this thumbprint cookie recipe. These cookies use classic shortbread cookie staples like flour, sugar, and butter.
Ingredient Notes
To make these delicious Jam Thumbprint Cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - use unsalted butter to control the flavor of the cookies. If you need to use salted butter, omit the salt called for in this recipe.
- sugar - use your preferred granulated sugar (like cane sugar, date sugar, or coconut sugar), or use a sugar-free substitute like stevia or monk fruit.
- vanilla extract - you can use an equal amount of vanilla bean paste for a richer vanilla flavor, or try a different extract flavor such as almond extract.
- salt
- all-purpose flour
- jam - use any kind of jam that you have such as raspberry jam, strawberry jam, or marmalade. We like using our easy homemade Strawberry Jam made with no pectin. I recommend making your own if you have the time.
- almond glaze - made in minutes using confectioners' sugar, almond extract, and milk. You could use vanilla extract instead for a different flavor.
You will also need measuring cups and spoons, electric mixer (hand mixer or stand mixer), cookie scoop, baking tray, and wire cooling rack.
How to Make the Best Jam Thumbprint Cookies
First, make the thumbprint cookies.
- Combine wet ingredients. Use a stand mixer (or hand mixer) and cream the butter and sugar together in a mixing bowl on medium speed until light and fluffy, about 2-3 minutes. Add vanilla and salt, and continue to beat on medium until fully incorporated.
- Add dry ingredients. Gradually add the flour until just combined, and the mixture has formed a dough.
- Shape dough. Use your hands to shape the dough into a ball (it will be a little crumbly).
- Chill. Tightly wrap the dough with plastic cling wrap and chill for at least one hour in the refrigerator.
- Scoop cookies. Line a large half sheet baking pan with parchment paper or a silicone baking mat. Use a cookie scoop or spoon to take 1 tablespoon of dough at a time, and roll into 1-inch balls. Place on the prepared cookie sheet.
- Indent. Make an indentation with your thumb (or the back of a small spoon or measuring spoon) into the centre of each ball. The edges may crack slightly.
- Fill. Use a small spoon to fill the indentation with jam — be careful that you do not overfill the indentations. Place the cookie sheet into refrigerator to chill while the oven preheats.
- Bake. Bake in a 350F preheated oven for 13-15 minutes or until edges are lightly browned. Allow the cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.
Then, add the almond glaze.
- Combine ingredients. In a medium mixing bowl, whisk together confectioners' sugar, almond extract and 1 tablespoon of milk. Add remaining milk, 1 teaspoon at a time, until you reach the desired consistency. If the mixture is too thick, add more milk. If it is too thin, add more sugar.
- Drizzle. Using a spoon or a piping bag fitted with a fine round tip to drizzle the glaze over the cooled cookies. Let set for 1-2 hours.
Recipe Video
Recipe Variations
- Change the filling. Instead of filling these thumbprint cookies with jam, fill them Lemon Curd, a chocolate ganache (like in these Chocolate Thumbprint Cookies), Nutella, or Salted Caramel Sauce.
- Add a nutty touch. Roll the dough balls in finely chopped nuts like almonds, pecans, or hazelnuts before pressing the thumbprint for extra crunch and flavor.
- Skip the glaze. For a less sweeter version, make these thumbprint cookies without the glaze. They are so good either way!
- Sprinkle with powdered sugar. For an alternative finish, lightly dust the baked cookies with powdered sugar just before serving for a festive look.
How to Serve
These Jam Filled Thumbprint Cookies are delicious served on their own, or paired with a hot drink including:
- Chai Tea Latte
- White Hot Chocolate
- Ginger Turmeric Tea
- Slow Cooker Apple Cider
- Matcha Latte
- Pumpkin Spice Latte
Recipe Tips and Tricks
- Choose good jam. Opt for high-quality, thick jam to ensure it stays in place while baking. Runny or overly sweet jams can spread too much or overwhelm the cookie’s flavor.
- Don’t overfill. A teaspoon of jam per cookie is plenty. Adding too much can cause the jam to bubble over and make a mess on your baking sheet.
- Cool on the tray. This recipe calls for letting the freshly baked cookies rest for a solid 5 minutes on the hot cookie sheet before moving them to a wire rack. This is crucial because it allows the soft, chewy cookies to firm up and hold their shape.
Storing and Freezing Instructions
How to Store
Store jam thumbprint cookies in a single layer in an airtight container. Store in a cool, dry place for up to 4 days at room temperature. You can also store them longer in the refrigerator, about 10 days.
How to Freeze
Freeze jam filled thumbprint cookies uncovered on a parchment lined baking sheet for 1-2 hours until hard Then, transfer to an airtight container or freezer bag and store for up to 3 months. Allow them to thaw in the fridge or at room temperature before serving.
FAQ
Any type of jam works well for thumbprint cookies! Classics like raspberry, apricot, or strawberry are always crowd-pleasers. If you want a seasonal twist, try fig or cranberry jam for a festive touch. Just make sure the jam isn’t too runny, as it might spread too much during baking.
Yes, you can! While a buttery shortbread-style dough is traditional, you could use a sugar cookie dough for a sweeter flavor or even a nut-based dough for extra texture. Adjust baking times slightly as needed.
Absolutely! The dough can be prepared in advance and chilled for up to two days before baking. Baked cookies also store well and can be frozen for up to three months. Just bring them to room temperature before serving!
More Cookie Recipes
- 50 Best Cookie Recipes
- Classic Shortbread Cookies
- Lemon Curd Cookies
- Almond Crescent Cookies
- Italian Ricotta Cookies
- Raspberry and White Chocolate Shortbread Cookies
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Recipe
Jam Thumbprint Cookies
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Jam Thumbprint Cookies are soft and buttery, with a sweet and fruity filling, and a drizzle of almond glaze. This classic treat is made with a tender shortbread dough and a dollop of your favorite jam — it literally melts in your mouth! Even better, these cookies come together quickly and don’t require fancy equipment or techniques. They’re a perfect addition to any cookie platter or an easy way to sweeten up your day!
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups (280 grams) all-purpose flour
- ⅓ cup jam*
For the glaze:
- 1 cup confectioners' sugar
- 1 teaspoon almond extract
- 1-2 tablespoons milk
Instructions
Make the thumbprint cookies:
- Use a stand mixer (or hand mixer) and cream the butter and sugar together in a mixing bowl on medium speed until light and fluffy, about 2-3 minutes.
- Add vanilla and salt, and continue to beat on medium until fully incorporated.
- Gradually add the flour and beat on low speed until just combined, and the mixture has formed a dough.
- Use your hands to shape the dough into a ball (it will be a little crumbly).
- Tightly wrap the dough with plastic cling wrap and chill for at least one hour in the refrigerator.
- Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
- Use a cookie scoop or spoon to take 1 tablespoon of dough at a time, and roll into 1-inch balls. Place on the lined cookie sheet.
- Make an indentation with your thumb (or the back of a small spoon or measuring spoon) into the centre of each ball.
- Use a small spoon to fill the indentation with jam — be careful that you do not overfill the indentations.
- Place the cookie sheet into refrigerator to chill while the oven preheats.
- Bake the cookies for 13-15 minutes or until edges are lightly browned. Allow the cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.
Make the glaze:
- In a medium mixing bowl, whisk together confectioners' sugar, almond extract and 1 tablespoon of almond milk.
- Add remaining milk, 1 teaspoon at a time, until you reach the desired consistency. If the mixture is too thick, add more milk. If it is too thin, add more sugar.
- Using a spoon or a piping bag fitted with a fine round tip to drizzle the glaze over the cooled cookies. Let set for 1-2 hours.
Notes
*You can use any kind of jam that you have such as raspberry jam, strawberry jam, or marmalade. We like using our easy homemade Strawberry Jam made with no pectin. I recommend making your own if you have the time.
How to store: Store jam thumbprint cookies in a single layer in an airtight container. Store in a cool, dry place for up to 4 days at room temperature. You can also store them longer in the refrigerator, about 10 days.
How to freeze: Freeze jam filled thumbprint cookies uncovered on a parchment lined baking sheet for 1-2 hours until hard Then, transfer to an airtight container or freezer bag and store for up to 3 months. Allow them to thaw in the fridge or at room temperature before serving.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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Rebeca says
Mine keep spreading like pancakes 🙁 I’ve followed the recipe exactly and no luck. The flavor is amazing but i don’t know how to fix the spreading issue
Sam Hu | Ahead of Thyme says
Sorry that happened to you. It sounds like there was not enough flour or too much butter. Did you measure everything correctly?
Stephanie says
Can the dough be cooled overnight and used the next day? If so how do I get it soft to roll and bake?
Sam Hu | Ahead of Thyme says
Yes! When ready to use, leave it out on the kitchen counter for about 20-30 minutes to soften.
Lynsey says
Such a great recipe! I made these for my family and something different to take to work for the Holidays. Mine spread a little more than I intended, but were delicious. I will definitely make these again!
Sam | Ahead of Thyme says
Thanks! So glad you liked the recipe Lynsey! 🙂
Jessica Robinson says
These thumbprint cookies look amazing! Cannot wait to try your recipe!
Rachna Parmar says
These look absolutely gorgeous and not so difficult to make. Let me try making them for my children.
Melitta Campbell says
I've made these with my kids and they were soooo delicious - I haven't tried them with the glaze though which is a perfect excuse to make them again ; )