Jam Thumbprint Cookies

These buttery Jam Thumbprint Cookies are soft and tender vanilla shortbread filled with sweet jam. A classic holiday cookie that’s easy to make and always a hit!

Course Dessert

Cuisine American

Keyword Jam Thumbprint Cookies

Prep Time 15

Cook Time 10

Chill Time 30

Servings cookies

Calories 166kcal

Author Michelle

Ingredients

1 cup unsalted butter softened to room temperature
⅔ cup granulated sugar
⅓ cup brown sugar
1 large egg yolk
1½ teaspoons vanilla extract
2¼ cups all-purpose flour
½ teaspoon salt
Granulated sugar for rolling
½ cup jam or preserves flavor of your choice

Instructions

Line 2 baking sheets with parchment paper and set aside.
Add butter and sugars to a large mixing bowl. Cream together until light and fluffy.
1 cup unsalted butter, ⅔ cup granulated sugar, ⅓ cup brown sugar
Add egg yolk and vanilla extract and beat well.
1 large egg yolk, 1½ teaspoons vanilla extract
Add flour and salt to the wet ingredients. Turn mixer on low to mix start mixing flour in without spilling out of the bowl. Increase the speed to mix all of the flour in.
2¼ cups all-purpose flour, ½ teaspoon salt
Scoop cookie dough into 1 tablespoon sized balls. Roll well so that the ball is round with no cracks or seams.
Roll each ball into sugar, and place onto a prepared cookie sheet.
Granulated sugar
Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
Transfer cookie dough to freezer and chill for 30 minutes.
When dough is done chilling, preheat oven to 375°F.
Place jam in a small microwave-safe dish. Heat until jam has loosened but is not hot.
Spoon jam into each thumbprint, filling each cookie to the brim.
Place cookies 2-inches apart on the other baking sheet.
Bake for 9-10 minutes, or until edges are lightly golden brown.
Cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Video

Notes

Storage: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days.
Freezing Instructions: Shortbread cookie dough can be frozen up to 2 months. Baked cookies may be frozen up to 3 months. Thaw overnight in the refrigerator.

Nutrition