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Jam Thumbprint Cookies are soft and buttery, with a sweet and fruity jam filling, and a drizzle of almond glaze. They literally melt in your mouth! | aheadofthyme.com

Jam Thumbprint Cookies


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4.8 from 5 reviews

  • Author: Sam | Ahead of Thyme
  • 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
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1/3 cup jam*

For the glaze:

  • 1 cup confectioners' sugar
  • 1 teaspoon almond extract
  • 1-2 tablespoons milk 

Instructions

Make the thumbprint cookies:

  1. 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.
  2. Add vanilla and salt, and continue to beat on medium until fully incorporated.
  3. Gradually add the flour and beat on low speed until just combined, and the mixture has formed a dough.
  4. Use your hands to shape the dough into a ball (it will be a little crumbly).
  5. Tightly wrap the dough with plastic cling wrap and chill for at least one hour in the refrigerator.
  6. Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
  7. 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.
  8. Make an indentation with your thumb (or the back of a small spoon or measuring spoon) into the centre of each ball. 
  9. Use a small spoon to fill the indentation with jam — be careful that you do not overfill the indentations.
  10. Place the cookie sheet into refrigerator to chill while the oven preheats.
  11. 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:

  1. In a medium mixing bowl, whisk together confectioners' sugar, almond extract and 1 tablespoon of almond milk.
  2. 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.
  3. 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