May 20, 2020

Jam-Filled Thumbprint Cookies

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. Cooling the cookie dough is crucial, so make sure you follow the recipe precisely.

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These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

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Thumbprint Cookies Recipe:

This is our favorite jam thumbprint cookie recipe. These adorable 2 bite cookies are everything! They are simple to make yet incredibly stunning. The straightforward cookie dough is soft and little crumbly. You don’t need an electric mixer to make these, just couple bowls. Fill them with your favorite jam and dust with confectioners’ sugar for a little something extra.

Every time I make these cookies, I keep thinking of our staple Cranberry Scones. The process of thumbprints reminds me of scone making when we mix the dry ingredients, grate the butter and add the liquid.

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

Jam Thumbprint Cookies Ingredients:

  • Unsalted butter – 1 cup of butter adds structure, flavor and buttery goodness in each bite. Unlike most cookie recipes, we use cold butter in this recipe.
  • Granulated sugar – we use all granulated sugar in this cookie recipe. For sweeter tooth, add more sugar as these are lightly sweetened.
  • Egg yolks – there are 4 egg yolks in this cookie dough to bind everything together and add structure, stability and softness to cookies.
  • Fine salt and vanilla extract – both add flavor. A little bit of salt goes a long way!
  • All-purpose flour – serves as the base of these thumbprint cookies. We use 2 1/4 cups to provide structure and shape. Just be sure to spoon your flour into a measuring cup and level it off with a knife, so you don’t end up with too much flour.
  • Jam – no rules here! Use your favorite flavor jam, preserves or jelly. We like to use our favorite homemade blackberry jam because we always have it on hand and it’s very thick and sweet. Anything goes – strawberry jam, raspberry, peach, blueberry – you name it!
  • Powdered sugar – this is totally optional, but we always dust baked cookies with a bit of powdered sugar for a little something extra and make them look elegant.

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

Chill the Cookie Dough:

In order to prevent the cookies from spreading too much, it’s important to chill them before baking. I found that chilling the dough before indenting made it a little too firm and slightly difficult to work with. Chilling the dough after indenting turned out to be much easier.

Place the whole cookie sheet in your refrigerator for at least 30 minutes and up to 2 days.  Chilled cookies will hold their shape much better when baked.

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

How to Make Thumbprint Cookies:

1. Line 2 baking sheets with parchment paper or silicone baking mats.

2. Combine wet ingredients and salt. In a small bowl, whisk 4 egg yolks, 1/4 tsp vanilla extract and 1/8 tsp fine salt. Set aside.

3. Whisk the dry ingredients and add butter. In a medium bowl, combine and whisk 2 1/4 cups all-purpose flour and 1/3 cup granulated sugar. Into the bowl with dry ingredients, grate 16 tablespoons cold butter on the large holes of grater. Work in the butter with a fork until the mixture resembles coarse meal.

4. Combine the wet and dry ingredients. Stir all ingredients with a fork until the dough starts to come together. Using your hand, continue pressing the dough against the bowl into a ball. It would seem as there’s not enough liquid in dough, but as you press – the dough will come together.

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

5. Roll cookie dough into balls. Use 1 scant tablespoon of dough for each. Arrange dough balls on the prepared baking sheets 2 inches apart.

6. Indent each cookie and fill. Use 1/4 round measuring teaspoon, end of a wooden spoon or spatula to make indentation in the center of each dough ball. Spoon heaping 1/4 teaspoon of jam into each indent.

7. Chill the indented dough. Loosely cover indented dough and chill for at least 30 minutes (and up to 2 days). You can spoon jam before or after the dough has chilled.

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

8. Preheat the oven to a 350 degrees F. Bake cookies for 12-14 minutes or until lightly browned on the sides. The jam won’t look completely set, but will set as the cookies cool.

9. Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust with confectioners’ sugar, if desired.

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

How to Store Thumbprint Cookies?

Cookies stay fresh covered with plastic wrap at room temperature for 2 days or in the refrigerator for up to 1 week. If you would like to store longer than 1 week or bake them in advance, follow our freezing instructions.

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

Can I Freeze Thumbprint Cookies?

These cookies are perfect for freezing! You can freeze cookie dough, indented cookie dough or baked cookies for up to 3 months.

  • To freeze cookie dough balls. Make the cookie dough and chill in the freezer. Transfer frozen cookie balls to a zip top bag. Allow cookie balls to thaw overnight in the refrigerator, make an indent into each, fill with jam and refrigerate for at least 30 minutes before baking.
  • Freeze indented cookies. Make the cookie dough, indent each dough ball and freeze. Transfer frozen indented unbaked cookies to a zip top bag. When ready to use, fill them with jam and bake right away. 
  • To freeze baked cookies. Bake cookies and allow to cool completely. Place in a freezer-friendly container or zip top bag for up to 3 months. Avoid dusting powdered sugar at this point. Thaw overnight in the refrigerator or on the counter to bring to room temperature, if desired, before serving. Dust with powdered sugar before serving.

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

Tips for Perfect Thumbprint Cookies:

  • Measure flour accurately by spooning flour into a measuring cup and level it off with a knife, so you don’t end up with too much flour.
  • Chill cookie dough. This will prevent too much spreading and you’ll have thicker, sturdier and more solid cookies.
  • If cookies are cracking around edges too much when pressed, try re-rolling the balls once more and then press again. When indenting, indent slowly while holding the cookie around the edges with second hand. This will help to avoid cracks (most or all).
  • Roll your cookie dough into tall balls instead of perfectly round spheres. Taller balls of cookie dough ensure thicker cookies.
  • Add jam or preserves before baking the cookies so it gets warm and bakes into the dough.
  • Use parchment paper or silicone baking mat. Coating your baking sheet with extra butter or nonstick spray creates an overly greasy foundation, causing cookies to spread. It is proven that silicone mats grip onto the bottom of your cookie dough, preventing them from spreading too much and ensure even browning.
  • Cool baking sheet before placing next batch of cookies. Never place cookie dough balls onto a hot baking sheet or they will start melting before they even start baking. Run baking sheet under cold water for faster cooling.

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

More Cookie Favorites to Explore:

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. #thumbprintcookies #cookies #jamcookies #olgainthekitchen #dessert #homemade

Jam-Filled Thumbprint Cookies

5 from 8 votes
Servings: 30 cookies
Prep Time: 1 hour
Cook Time: 13 minutes
Total Time: 1 hour 13 minutes

These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. Cooling the cookie dough is crucial, so make sure you follow the recipe precisely.

Ingredients

Instructions

  1. Line 2 baking sheets with parchment paper or silicone baking mats.

  2. In a small bowl, whisk 4 egg yolks, 1/4 tsp vanilla extract and 1/8 tsp fine salt. Set aside.

  3. In a medium bowl, combine and whisk 2 1/4 cups all-purpose flour and 1/3 cup granulated sugar. Into the bowl with dry ingredients, grate 16 tablespoons cold butter on the large holes of grater. Work in the butter with a fork until the mixture resembles coarse meal.

  4. Combine the wet and dry ingredients together. Stir all ingredients with a fork until the dough starts to come together. Using your hand, continue pressing the dough against the bowl into a ball. It would seem as there’s not enough liquid in dough, but as you press – the dough will come together.  

  5. Roll cookie dough into balls. Use 1 scant tablespoon of dough for each. Arrange dough balls on the baking sheets 2 inches apart.

  6. Indent cookies with 1/4 round measuring teaspoon, end of a wooden spoon or spatula into the center of each dough ball. Spoon heaping 1/4 teaspoon of jam into each indent. Loosely cover indented dough and chill for 30-40 minutes (and up to 2 days). You can spoon jam before or after the dough has chilled. 

  7. Preheat the oven to a 350°F. Bake cookies for 12-14 minutes or until lightly browned on the sides. The jam won’t look completely set, but will set as the cookies cool. 

  8. Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust with confectioners’ sugar, if desired. 

Recipe Notes

  • Make Ahead & Freezing Instructions: Make the cookie dough and chill it in the refrigerator for up to 4 days. Up to 2 days once they had been indented. Unbaked cookie dough balls or indented cookies freeze well for up to 3 months. Allow cookie balls to thaw overnight in the refrigerator, make an indent into each and refrigerate. If using frozen indented cookies, fill with jam and bake right away. Baking time might take couple minutes longer. Baked cookies with jam filling freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
  • Storing: Cookies stay fresh covered with plastic wrap at room temperature for 2 days or in the refrigerator for up to 1 week.
  • Measuring: Measure flour by spooning flour into a measuring cup and level it off with a knife, so you don’t end up with too much flour.
  • Chill Cookie Dough: This will prevent too much spreading and you’ll have thicker, sturdier and more solid cookies.
  • Cracked Cookies: If cracking around edges too much when pressed, try re-rolling the balls once more and then press again. When indenting, indent slowly while holding the cookie around the edges with second hand. This will help to avoid cracks (most or all).
  • Jam: Add jam or preserves before baking the cookies so it gets warm and bakes into the dough.
  • Parchment Paper or Silicone Baking Mat: Coating your baking sheet with extra butter or nonstick spray creates an overly greasy foundation, causing cookies to spread. It is proven that silicone mats grip onto the bottom of your cookie dough, preventing them from spreading too much and ensure even browning.
  • Cool Baking Sheet: Never place cookie dough balls onto a hot baking sheet or they will start melting before they even start baking. Run baking sheet under cold water for faster cooling.

Did You Make This Recipe?

Tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen - I'd love to see your creations!

We first published this recipe in March 2017 and updated it in May 2020 with new photos and more tips.  

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Comments (Page 1/2)

  • Kormelia

    These are amazing! I made them for my mom for mother’s day, and I used orange jam(it’s her favourite). I found these easy to make, despite being only 12. Mom loved them. This recipe is great.

    • Olga in the Kitchen

      That’s wonderful, Kormelia! I’m so glad you and your mom enjoyed this recipe 🙂

  • Blair

    These cookies are so easy and literally melt in your mouth. I made your pavlova for Easter and had leftover egg yolks that I decide to use in this cookies. Kids loved these treats and they were gone in seconds.

    • Olga in the Kitchen

      That’s wonderful, Blair! Thank you for sharing that with us! I’m so happy to hear your kiddos loved these cookies :)!

  • Kayla

    The easiest and the best butter cookies! As always, your recipes are incredible!!!

    • Olga in the Kitchen

      Thanks Kayla, I’m so happy to hear you’re enjoying my recipes! 🙂

  • Verka

    These are mouth-watering! So crispy and such a perfect treat. Thank you, thank you!

  • Becca

    I’m so glad I found your blog. You have so many great recipes. I feel like I’ve tried half of them already. I never knew what to do with my remaining egg yolks and this recipe saved them. These cookies are so easy to make and just incredible. Kids love them, my husband loves them and I love them. What can be better lol Thank you!!!!!

    • Olga in the Kitchen

      You’re welcome Becca! In my home, these cookies are gone within couple hours. With cup of tea or coffee, it’s a meal 😉 (for me lol)

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