jam thumbprint cookies

Need a quick, easy, last minute Christmas cookie?  These thumbprints are perfect for kids to help with!  Roll through some nuts of your choice and let their little thumbs make the idents for the jam!

Oatmeal Jam Thumbprint Cookie Recipe

Cup Butter (room temperature)

Cup Brown Sugar

Vanilla

Cups Quick Cooking Oatmeal

Cups Flour

Cup finely chopped Nuts

Cup Seedless Raspberry Jam

Line you baking sheets with parchment paper or  spray  with non-stick cooking spray.

In a mixing bowl, cream the butter, brown sugar, egg and vanilla.

Place the chopped nuts in a shallow dish.

Put the chopped nut in a shallow dish like a pie plate.

Scoop out dough with a #40 scoop and roll the balls of dough through the nuts until the cookie dough is completely coated in nuts.

Place the balls on the prepared baking sheets.

Using your thumb or the back of a 1 tsp measuring spoon, make an indent in each cookie.

Great idea to make thumbprint cookies with oatmeal definitely adding this to my baking list!

I can't wait  to make a big batch of these and enjoy with a glass of milk throughout the week. Yum!

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.

Thumbprint Cookies

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

Thick almond flour cookie batter spiced with cinnamon &amp; cloves and rolled in crushed nuts. Press in a thumbprint and fill it with delicious raspberry jam for a delicious, seasonal favorite!

Easy Almond Flour Thumbprint Cookies

pecans (*see note below)

macadamia nuts

almond flour (*blanched, super fine. *see note below)

salt

cinnamon

cloves

sugar (*see note below)

vanilla extract (*imitation will work fine)

unsalted butter (*or sub coconut oil

raspberry preserves (*see note below)

Preheat oven to 325°F. You can coat your baking sheet with a light layer of cooking spray, if desired. I have never done that for this recipe and have not experienced issues with sticking.

Add pecans and macadamia nuts to a food processor and pulse until you have medium to fine crumbs. Place crushed nuts in a bowl and set aside for later. (*Tip: if you don&#39;t have a food processor, place the nuts in a plastic bag and use a rolling pin or drinking glass to break them up).

Measure almond flour into a small mixing bowl. Add salt, cinnamon, cloves and sugar. Whisk well.

Make a &quot;well&quot; in the flour mixture. Whisk egg in a separate bowl and pour it into the well along with vanilla extract. Mix ingredients together just a bit, but stop before they&#39;re fully incorporated.

Melt butter and let it cool. Add it to the bowl and mix again until a thick paste forms.

Use a 1 tablespoon cookie scoop to portion out your dough and then form it into balls. You will have about 15 cookies.

Roll each dough ball in nut crumbs and line them on your cookie sheet. These cookies don&#39;t spread much, but I still recommend placing them at least an inch apart for quick and even baking.

Use your thumb or a small spoon to press down on the center of each cookie to create an indent. Fill each notch with about a teaspoon of jam.

Bake for 15-20 minutes, until the bottom of each cookie is golden.

Transfer cookies to a wire rack and allow them to cool. Enjoy!

Store leftover cookies in an airtight container at room temperature or in the refrigerator. They should stay good for about a week!

Storage instructions:

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.

Buttery Raspberry Crumble Cookies are tender, melt-in-your-mouth treats layered with rich raspberry jam and topped with a golden oat crumble. Perfect for holidays, teatime, or anytime you crave a cozy, fruity dessert.

Buttery Raspberry Crumble Cookies

unsalted butter

granulated sugar: Sweetens the cookies

egg: Binds the dough and adds moisture.

vanilla extract: Adds warmth and enhances the buttery flavor.

all-purpose flour: Forms the structure of the cookies.

baking powder: Adds lightness to the dough.

salt: Balances the sweetness and intensifies flavors.

raspberry jam: Provides the

rolled oats: Gives the crumble topping texture and a rustic feel.

brown sugar: Adds sweetness and a hint of caramel to the topping.

Optional Add-Ons:

nuts: Pecans or walnuts for extra crunch.

chocolate

Citrus zest: Lemon or orange zest adds brightness.

Cinnamon or nutmeg: For a cozy, spiced touch.

Preheat oven

Set to 350°F (175°C) and line a baking sheet with parchment paper.

Cream butter and sugar

In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).

Add egg and vanilla

Mix in the egg and vanilla extract until well combined.

Combine dry ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.

Make crumble topping

In a small bowl, mix rolled oats and brown sugar. Add 2–3 tablespoons of the cookie dough to this mixture and combine to form a crumbly topping.

Form cookies

Scoop tablespoon-sized portions of dough onto the baking sheet. Make a small indentation in the center of each with your thumb or a spoon.

Add filling

Spoon about 1 teaspoon of raspberry jam into the center of each cookie.

Top with crumble

Sprinkle the oat-sugar mixture on top of the jam.

Bake

Bake for 12–15 minutes or until edges are lightly golden.

Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Top 5 jam thumbprint cookies recipes from across the web

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

Top Tags

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