jam cookies

This classic customizable cookie from Delish.com is the perfect note to end a meal on. 

Thumbprint Cookies

c. all-purpose flour

baking powder

kosher salt

c. (1 1/2 sticks) butter, softened

c. sugar

pure vanilla extract

c. assorted jams, for filling cookies

What type of jam do you like to use for these?

Fabulous cookies! I have been baking cookies for 50+ years, so I know a good cookie recipe when I see one! These are not only delicious, but very pretty.  I used almond extract to replace vanilla, and refrigerated the dough for about 10 minutes to make it a little easier to handle.  My baking time was 11 minutes but I have a convection oven so that may make a difference.  LOVE THEM!!! Thank you
Denise

Love this recipe. My cookies come out perfectly every single time! I've made these using lemon curd, raspberry jam, cranberry-jalapeno jam (sounds EW I know, but OMG... SO GOOD), strawberry-guava jam (my FAVE, so far!), and strawberry-peach jam. I'm all set to take these to the next level by subbing the jam with a Hershey kiss center and a Reeses mini peanut butter cup center. Hope they turn out ok! I only wish I knew the right measurements to double this recipe so I'm not having to make multiple batches of dough... it is a rather small amount of dough!

I make my own jams, so today i will use strawberry, peach and triple crowns (combo of marionberry, blackberry and raspberries.  Yum Yum

These are a favorite at our house. My 10-year-old daughter makes them and we joke that after Thumbprints come out of the oven, fingerprints are the only thing left behind!

This year was the second year I’ve made these, excellent recipe. It just makes less than it says.

Hi just baked these with jam, can I freeze them with jam?

I wanted to love these cookies, but there are a  few issues. 
I used salted butter, so they are too salty. The recipe should specify unsalted butter. 
Fresh from the oven they were light and crisp, but overnight they became soft. Perhaps they should have not been put in a plastic container. 
The light texture was nice just as they cooled.
Beyond this, they were fine, but not a lot of flavor.

DO NOT MAKE THESE.. I couldn't find my thumbprint recipe and just googled one.. this was awful. The fat /sugar/flower ratio is way off.

Very delicious-my stepmom who doesn't like sweets, loved these.

Wow!!! I made these tonight and they were AWESOME!!  I made 2 batches, the first batch I used Crisco Butter Flavor (just because it was getting a little old and I wanted to get rid of it) The 2nd batch I used half crisco half spreadable butter and it did make a more “wetter” dough that I actually liked a lot better because the cookies came out softer and chewier vs. crunchier and crumblier when using just the Crisco alone. I used raspberry preserves and they were just perfect. This recipe was so easy, I had all the ingredients already in my pantry. I’ll be making these in bulk to give out in cookie bins for Christmas to my family and friends. Thank you for such an easy and wonderful recipe.

Ths came out good and very easy to make.  I will make this again.

https://streaming.hearstdigitalstudios.com/0a2e3fc8-ec85-4224-8f42-eab1ee18d369/video_rover_16x9_1080p_hd_1542746420_58301.mp4

Filled with jam, these buttery shortbread cookies are amazing.

Thumbprint Cookies Are Our Favorite Holiday Dessert

Easy to make cookies that are sweet and perfect for holidays, cookie exchanges and gifts!

Strawberry Sandwich Cookies

store-bought sugar cookie dough

¼ - ½ cup jam (flavor

Preheat the oven as per package instructions Line baking sheet with parchment paper.

Check the instructions on the store-bought dough to prepare it for rolling. The package I used instructed me to knead. 1/4 flour into the dough.

Once the dough is ready for rolling, form it into a round and cut it in half.

Lightly flour the surface you are rolling on, and roll out ½ of the dough to ¼ inch thickness.

Cut out desired shapes and place half of them on a parchment lined cookie sheet 2 inches a part.

Microwave the jam for about 10 seconds so will easily spread.

Place a teaspoonful of jam on the center of each cookie and spread it gently - making sure it doesn’t get too close to the edges of the cookie.

Cut a small shape out of the center of the remaining shapes.

Place them over the top of the jam topped cookie, lining up the edges. Press gently around the edges with your finger or a fork to seal.

Repeat the same process with the second half of the dough.

Bake in a preheated 350 degree oven for 10-12 minutes, or until they are just starting to turn brown around the edges.

Let them cool completely on the cookie sheet before moving them to a cooling rack.

Top your Christmas spread with these Linzer Cookies: choose your jam, choose your cookie cutters, and make 'em the way you want!

Classic Linzer Cookies

almond flour

cinnamon

cloves

c. (1 stick) butter

raspberry jam

tbsp. powdered sugar,

What type of butter do you like baking with?

I made this recipe exactly as written and it was perfect!

I followed the recipe exactly, the dough was dry, would not come together and very difficult to roll. Extremely disappointed in this application. As a matter of fact I ended up tossing the bulk of the dough into the trash out of pure frustration. I inquired with my accomplished baking friends and the consensus is the ratio of fat to flour and using the almond flour which might have been the cause of the poor consistency in the dough.

These cookies were soo easy to make. Very happy with the outcome. Will be bookmarking this recipe.

Made the recipe exactly as written (except I made my own preserves instead of using store bought!) and these cookies came out delicious!! I did use blanched almond flour though, I’m not sure if that would make a difference as the recipe calls for just “almond flour.” I’ve never used almond flour before at all so I just picked up a random bag of red mill and it just happened to be blanched almond flour. 

I do want to mention one review on here that states the flour was too tough to work with and their “accomplished baking friends” had something to say about it. I believe that person definitely screwed something up and just likely didn’t notice. There isn’t a ton of moisture to this cookie dough so that may pose a challenge to some, however, my personal trade mark with baking is to *always* get something wrong or screw something up and even I thought this recipe was easy to follow and I’m impressed with my own work! I just hope that review doesn’t scare anyone away from this recipe because it’s 100% worth the effort!

For me the dough was easy to manipulate, roll, and cut with my cookie cutters even after being frozen, when I took the dough scraps and joined and rolled them again to cut more cookies. 

One last thing, the recipe ingredient list also just says “1 stick of butter” being  that the recipe calls for the butter and sugar to be beat together, I did make sure to use softened butter(unsalted). I’m sure it wouldn’t have worked otherwise.

I make these cookies every year, but substitute gluten free flour for the all purpose flour.  The jam will stay nice and bright if you put the powdered sugar on all the tops before placing on top of the jam.

https://streaming.hearstdigitalstudios.com/610794cf-84bd-4953-be6d-d3da6b27f4c2/video_rover_16x9_1080p_hd_1632865965_75212.mp4

Nothing Beats These Classic Raspberry Linzer Cookies

These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They're soft, chewy, and made with just 7 ingredients.

unsalted butter, room temperature

(104 grams) sugar

tsp vanilla extract

(260 grams) all purpose flour

tsp salt

jam, any flavor

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Add the egg yolks one at a time and mix until well combined after each.

Add the vanilla extract and mix until well combined.

Add the flour and salt and mix until the dough is just well combined. Do not over mix. 

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.

Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking. 

Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.

Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don&#8217;t want to overbake them and have dry cookies. 

Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.

These cookies remind me of baking with grandma on Christmas Eve! They are delicious, buttery, melt in your mouth amazing!
Mine didn’t turn out picture perfect but they make up for that in flavor. 
I baked them for about 15 minutes and they’re divine,,, I will definitely be making these again very soon cause I have a feeling they won’t last long. 

Absolutely delicious and super easy! so hard to not eat all of them fresh from the oven!

I haven’t made jam thumbprints for a long time and am so glad I tried these!  They spread just the perfect amount, didn’t crack due to your tip about making the indentation as soon as they’re rolled and are absolutely delicious. I used sparkling sugar on some, sugar in the raw on others along with 2 types of jam, raspberry and apricot. They look like beautiful little jewels and will compliment my Christmas cookie tray nicely. Thank you for a wonderful recipe that I know I’ll be making year after year!!  *****

These are my go-to butter cookies. I have made them several times using strawberry, raspberry and also Nutella filling. Very easy to make and such a nice cookie that stays soft in Tupperware (for a few days until they are all gobbled up!) 😀

Perfect recipe. I used a size 40 ice cream scoop to make uniform sized cookies. Recipe made 24 cookies with that size scoop. I also flattened the dough ball slightly when placed on cookie sheet. 
This is a delicious cookie recipe and I love that there is only 1/2 cup of sugar.

So easy, so delicious! I'm looking forward to trying your other recipes, now, too!

Any advice for dough that seems too sticky? Cookies ended up pretty flat - but tasted delicious!

So yummy!!! Question - how should I store these? Counter or fridge?

https://content.jwplatform.com/videos/inXKmEkK.mp4

These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They’re soft, chewy cookies, and made with just 7 ingredients.

Jam Thumbprint Cookies

These fruity jam-filled cookies are perfect for the holiday season, and look even better when using one of our wrapping templates. 

Jam Sandwich Cookies

nutmeg

Kosher salt

c. unsalted butter,

orange zest

Confectioners' sugar,

apricot jam

Dust cutout cookies with confectioners’ sugar, then form sandwiches with whole cookies, jam (11⁄2 teaspoon per sandwich) and cutouts.

Coated in powdered sugar and filled with your favorite jam, these soft and chewy Thumbprint Cookies are a Christmas classic! They're easy to make and can be customized with whatever flavors you're craving.

(184 grams) unsalted butter-

(48 grams) granulated sugar

(5 milliliters) pure vanilla extract

½ cups (350 grams) all-purpose flour

(65 grams) powdered sugar

salt

(87 grams) ground walnuts

jam flavor

sugar

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

In a stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.

Next, add the egg and vanilla extract and beat until well combined.

Then add the remaining dry ingredients, including the nuts, and beat until the dough forms.

Use a medium cookie scoop (1 tablespoon size), to portion out the dough, then use your hands and roll each one into a ball.  Place the cookie on the baking sheet and press into the cookie to make a well using either your thumb or a round kitchen tool.

Bake one tray at a time for 15 to 18 minutes, until the bottom is lightly golden. Remove from oven and let them cool completely.

Either add a spoonful of jam or roll them in powdered sugar and then add the jam.

I love your mini cheesecake, ALWAYS a HUGE hit! And making more Friday!  But I have quick question, these  thumbprint cookies, your cookies base is so perfect - nice and round.  When I make these it cracks - what is the secret to making it perfect like yours?

I think there's a typo - 1.5 tbsp dough balls were absolutely massive and yielded less than 20 cookies that took much longer than 13 min to cook through (and still ended up gummy in the middle. Was this supposed to be 1.5 tsp?
Cookie is also super sweet, might have been better with a higher butter to sugar ratio, skipping the sugar roll, or else just a more tart jam (I used strawberry)

The cookies came out great! I was nervous since I did not have an electric mixer, but my weak arms managed without one. I cooked the cookies for about 15 minutes and I am really happy with the results. Don't be nervous to take them out a bit earlier than that- I have a couple of ones that browned too much (but they still taste good). I made these for my boyfriend for Valentine's Day and I can't wait to give them to him!

Amazing! These came out great. They taste good and look nearly identical to the picture, I was a little worried my butter was too warm- but, it didn’t affect it really. Easy to follow directions. Thanks again!

These cookies were so soft and easy to make. Will definitely be keeping this recipe!!

I made these cookies to see if they would be appropriate for a bridal shower I am attending soon. They were fantastic and the recipe was simple. Everyone here loved them. Will definitely be making them for my event.

These cookies are so dang good! So buttery and they melt in your mouth.  I make a half batch when I just need a quick homemade treat. Mine do seem to spread more than the photos here for some reason.  Maybe my oven runs hot.  Doesn’t affect how great they taste though! Use good jam to make them even tastier!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1688661469/iinXKmEkK.mp4

These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They're soft, chewy cookies, and made with just 7 ingredients.

Glazed Strawberry Thumbprint Cookies

Cookie Dough

(2 sticks) butter, room temperature

vanilla extract

almond extract

all-purpose flour

strawberry jam (,

Glaze

water

vanilla/almond/lemon extract - optional

In a large bowl fit with a mixer, beat butter on high speed until light and fluffy, about a minute or two. Add sugar, and vanilla/almond extract and beat on medium speed. Slowly, add flour (1/2 cup at a time) and continue to beat on low until Soft dough forms. Compact dough and cover it with plastic wrap for at least 2-4 hours; dough should be firm when working with. I refrigerated my dough over night.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Scoop 1 inch balls of dough and roll them until they are smooth. Place on cookie sheet and press thumb into dough on each ball. Dough may crack, simply smooth over with finger. Fill each thumbprint center will jam and bake for 13-14 minutes. Do not over bake, cookies will harden but will be soft. Place dough refrigerator after each use. Allow cookies to cool before placing on a wire rack. Allow cookie sheet to completely cool before using again or cookie dough may spread.

To make the glaze, combine powdered sugar, water and flavored extract into a medium bowl and stir to combine. Using a spoon, drizzle glaze over cookies once cool.

Cookie dough can be stored in freezer for up to 2 months. Baked cookies can be stored for 2-3 months covered, in freezer.

The best  cookies easy and delicious recipe was perfect. My husband and son absolutely devoured them. Thank you so much.

Made (or should I say struggled with) these today. The dough came together easy but I think next time I’ll cut way back on the almond extract (personal preference though) but as others pointed out the dough is rock hard after refrigerating overnight. And forming into balls and trying to put the imprint for the jam is a nightmare. So what I will do next time (as it worked way better for my second batch that went in the oven) is to form the dough into the balls and flatten with the imprint while the dough is at room temp. And then either refrigerate overnight or pop in the freezer for 20 minutes (as stated above in the comments) and then bake. Worked much easier that way.

Delicious!  I made strawberry on half and apricot on the other half. I think I put my glaze on too soon, but it still tasted great!

Delightful Flower Jam Thumbprint Cookies featuring a buttery, almond-scented dough with charming flower-shaped jam centers. Perfectly crispy on the edges and soft inside, these cookies are a beautiful homemade treat for any occasion.

Flower Jam Thumbprint Cookies Recipe

⅔ Cups all-purpose flour

Sticks (1 cup) softened unsalted butter

Large egg (room temperature)

Jam (about 1 teaspoon per cookie, flavor of your choice)

Cream Butter and Sugar

In a stand or hand mixer, beat the softened butter and sugar together on medium-high speed for 5 to 6 minutes until the mixture becomes light and fluffy.

Add Egg and Almond Extract

Mix in the large egg and almond extract on medium speed for about one minute until fully incorporated and smooth.

Combine Dry Ingredients

Whisk together the all-purpose flour and kosher salt separately, then gradually add to the butter-egg mixture on low speed, mixing just until the dough forms.

Shape Dough Balls

Roll the dough into 1-ounce balls, ensuring they are evenly sized for uniform baking.

Arrange on Baking Sheet

Place the dough balls 2 inches apart on a parchment-lined baking sheet. Flatten each ball gently with the bottom of a glass.

Create Flower Petal Indents

Use your thumb or fingers to make petal-shaped indentations around the edges of each flattened dough ball to resemble flower petals.

Fill with Jam

Spoon about a teaspoon of your chosen jam into the center indentation of each cookie. Do not overfill to avoid spreading.

Add Dough Center

Place a small dot of dough in the middle of the jam to complete the flower center detail.

Chill Dough

Refrigerate the prepared cookie sheet for 15 to 20 minutes to help the cookies hold their shape during baking.

Bake

Preheat the oven to 375°F (190°C) and bake the cookies for approximately 15 minutes, or until the edges turn slightly golden brown.

Cool

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Classic thumbprint cookies with a dollop of jam in the center.

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Top 10 jam cookies recipes from across the web

The most viewed jam cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thumbprint Cookies

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The most viewed jam cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine