These easy, soft Jam Thumbprint Cookies are one of the easiest and best treats you can make, especially during the holiday season!
These cookies are just the best. I know jam thumbprints are kind of Christmas-y… but whatever. Who doesn’t love Christmas treats anyway? Everywhere I take these, I get rave compliments- they’re just so simple and buttery, I couldn’t not share. This sugary-shortbread dough is easy, quick, and resilient! They keep their shape when so many others do not. They’re yummy and pretty!
Jam-Filled Thumbprint Cookies
(Original recipe here.)
1 c. butter (at room temperature)
2/3 c. granulated sugar
2 egg yolks
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
Jam
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
Using an electric mixer, beat together butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolks and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball. If desired, chill for 30 minutes.
Form dough into 1-inch balls (make sure they’re perfectly round), and arrange on prepared cookie sheet. Use a ½ tsp. measure to create perfectly circular craters in the center.
Bake cookies for 8 to 10 minutes. Remove cookie sheet from oven. If indentations look shallow, further define them again, and fill each with a bit of jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden.
^^ Before baking.
^^ Hot out of the oven & dusted with powdered sugar!
Mmm!
Butter With A Side of Bread
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EASY, SOFT JAM THUMBPRINT COOKIES
15 min
15 min
30 minTotal Time
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Ingredients
- 1 c. butter (at room temperature)
- 2/3 c. granulated sugar
- 2 egg yolks
- 1 tsp. vanilla extract
- 2 c. all-purpose flour
- 1/2 tsp. salt
- Jam
Instructions
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper.
- Beat together butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolks and vanilla extract.
- Add flour and salt and mix until incorporated and dough comes together in a ball.
- If desired, chill for 30 minutes.
- Form dough into 1-inch balls (make sure they’re perfectly round), and arrange on prepared cookie sheet.
- Use a 1/2 tsp. measure to create perfectly circular craters in the center.
- Bake cookies for 8 to 10 minutes.
- Remove cookie sheet from oven. If indentations look shallow, further define them again, and fill each with a bit of jam.
- Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden.
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