Description
Jam Thumbprint Cookies: Buttery, nutty cookies with sweet jam centers; perfect for quick, crowd-pleasing comfort!
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 2/3 cup (135g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional but adds wonderful flavor)
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup (80ml) of your favorite jam (raspberry, strawberry, or apricot work beautifully)
- Optional: 1/2 cup finely chopped nuts for rolling (walnuts, pecans, or almonds)
- Optional: 1/2 cup powdered sugar for dusting
Instructions
- Step 1: Prepare the dough In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. This incorporates air into the mixture for a tender cookie. Add the vanilla extract and almond extract if using, then beat until well combined. In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, which can make your Jam Thumbprint Cookies tough.
- Step 2: Chill the dough Gather the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes. This chilling step is essential for maintaining the shape of your cookies during baking. While waiting, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 3: Shape the cookies Once chilled, roll the dough into 1-inch balls. If using nuts, roll each ball in the finely chopped nuts to coat. Place the balls about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a measuring teaspoon, make an indentation in the center of each cookie, pressing about halfway down.
- Step 4: First jam filling Fill each indentation with about 1/4 teaspoon of jam. Don’t overfill at this stage as the jam will spread slightly during baking. If your jam is particularly thick, stir it briefly to smooth it out before filling.
- Step 5: Bake the cookies Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. The cookies should remain mostly pale – you’re not looking for much color on these delicate treats.
- Step 6: Final touches Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. If needed, carefully add a bit more jam to each indentation to fill completely. Transfer to wire racks to cool completely. Once cooled, you can dust with powdered sugar if desired for an extra festive touch on your Jam Thumbprint Cookies.