Jam Thumbprint Cookies Better Homes And Gardens

These easy thumbprint cookies are delicious and so fun to make! A perfect sugar cookie base filled with your favorite jam and drizzled with a bit of glaze makes for a classic Christmas cookie you simply must make.

thumbprint cookies on a plate

Thumbprint cookies are the original no stress -ready in a snap – cookie. The strawberry, raspberry, and apricot jams I filled the cookies with remind me of Autumn leaves and Christmas ornaments. I made these with a drizzle glaze but you can use chocolate, nuts, or coconut flakes just as easily. Let me know which one you prefer!

What You'll Need for This Recipe

Ingredients needed to make thumbprint cookies on a red and white napkin.

Jam: Use any flavor of jam you enjoy!

Unsalted butter: If you would like to use salted butter then reduce the added salt in the recipe by 1/2 tsp.

How To Make Thumbprint Cookies

Thumbprint cookie batter getting mixed in a stand mixer.

1. Preheat the oven to 375 degrees F. Sift the flour, cornstarch, and salt into a large bowl then whisk together and set aside.

2. Cream the butter and sugar together in a stand mixer fitted with a paddle attachment.

Eggs and flour getting added to cookie batter.

3. Add the eggs letting each one fully incorporate before adding the next.

4. Scrape down the bowl and with the mixer running on low, add the flour mixture to the creamed butter and sugar.

Thumbprint cookies being formed on a baking sheet.

5. Add the vanilla extract and mix until the dough starts to come together.

6. Roll one inch balls of dough then place on a lined baking sheet and press a light indentation into the top of each cookie with your finger. (Or your thumb).

Jam being added to thumbprint cookies, which are then drizzled with icing.

7. Drop 1/4 teaspoon of jam into the indentation of each cookie. Bake them for 10 minutes

8. In a medium bowl whisk a few tablespoons of milk into a cup of powdered sugar to create a glaze. You can add vanilla, almond extract or even use lemon juice instead of the milk. Drizzle the icing over the cooled cookies and they're ready to serve!

Thumbprint cookies on a soft pink plate.

Pro Tips for this recipe

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
For some extra texture and sparkle try rolling your balls of cookie dough in sugar before making the well with your thumb.
To avoid cracks try rolling the unchilled dough until it's nice and smooth then gently press into the center with your thumb.
You can flavor your glaze with vanilla, almond extract, or even brandy. For a zingy finish try using lemon juice instead of milk for the glaze.

A group of thumbprint cookies drizzled wit vanilla icing on a plate.

Frequently Asked Questions

How long do they last?

If stored in a sealed container, freshly baked thumbprint cookies will last for about 2 to 3 weeks at normal room temperature.

Do you have to refrigerate them?

Thumbprint cookies can be stored at room temperature in a sealed container but you may refrigerate them in a sealed container if desired.

Can they Be Frozen?

I don't recommend freezing thumbprint cookies because the moisture of the jam makes this problematic. However, you can freeze the dough, then thaw, fill and bake when you're ready for some delicious thumbprint cookies.

If you've tried these thumbprint cookies then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Thumbprint Cookies

Delicious thumbprint cookies filled with your favorite jam are a fast and fun treat to enjoy!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 48 cookies

Calories 190 kcal

Ingredients

▢ 1 cup unsalted butter 226g, room temperature
▢ 2 large eggs
▢ 1 cup sugar 200g
▢ 4 cups all-purpose flour 480g
▢ 1/2 cup cornstarch sifted
▢ 3/4 tsp kosher salt 3g
▢ 1 tsp pure vanilla extract 5mL
▢ Strawberry and apricot jam

▢ 1 cup powdered sugar
▢ 2 tbsp milk plus more as needed
▢ 1 tsp vanilla extract

For the Cookies (Overview):

Preheat the oven to 375 degrees F (190C).
Sift together the flour cornstarch and salt.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are light and fluffy.
Add the eggs and mix until incorporated. Scrape down the bowl.
With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Add vanilla.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.)
Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
Drop 1/4 teaspoon of jam into each indentation.
Bake for about 10 minutes at 375F (190C). Cool and serve.

For the Glaze

Add about a cup of powdered sugar into a medium bowl.
Spoon two tablespoons of milk over the sugar and begin whisking together. Add a teaspoon of vanilla or whichever flavoring you like. You can drizzle in a bit more liquid for the sake of consistency.
Once the cookies have cooled you can drizzle the glaze over them.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
For some extra texture and sparkle try rolling your balls of cookie dough in sugar before making the well with your thumb.
To avoid cracks try rolling the unchilled dough until it's nice and smooth then gently press into the center with your thumb.

*Nutrition Disclaimer