Jam Cookies

Classic jam cookies: tender, buttery thumbprint cookies filled with glossy fruit jam. Easy to make and perfect for gifts, dessert trays, or afternoon tea.

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Course: Dessert

Cuisine: International

Keyword: jam cookies, thumbprint cookies, baking, cookie recipe, fruit jam, dessert

Prep Time: 20

Cook Time: 12

Total Time: 1

Servings: cookies (serving size: 2 cookies)

Calories: 210kcal

Ingredients

1 cup 226 g unsalted butter, softened
2/3 cup 135 g granulated sugar
1 large egg yolk
1 tsp vanilla extract
2 cups 250 g all-purpose flour
1/4 tsp salt
1/2 cup jam or fruit preserves strawberry, raspberry, apricot
Optional: 1/4 cup powdered sugar for rolling

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the egg yolk and vanilla extract until fully incorporated.
Whisk together flour and salt, then add gradually to the butter mixture until a soft dough forms.
Scoop tablespoon-sized portions of dough and roll into smooth balls; optionally roll in powdered sugar.
Place balls 2 inches apart on the prepared baking sheet.
Use your thumb or the back of a small spoon to press a shallow well in the center of each ball.
Chill the prepared cookie sheet in the fridge for 15–30 minutes to prevent spreading.
Bake for 10–12 minutes until edges are set and tops are pale golden.
Remove from oven and immediately press wells again if needed; cool 2 minutes then transfer to a rack.
Spoon about 1/2 teaspoon of jam into each well while cookies are slightly warm.
Let cookies cool completely so jam sets; store or serve once jam is no longer sticky.

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