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:
- 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