Can I use homemade jam for the Thumbprint Cookies with Jam Recipe?

Absolutely! Homemade jam is a fantastic choice that adds a personal touch. Just make sure your jam isn’t too runny, which can make the cookies soggy during baking. A thicker jam or preserves work best.

How do I prevent the jam from spilling over during baking?

Pressing a deep enough thumbprint (about ½ inch) helps contain the jam. Using just the right amount—about ¾ teaspoon—also prevents overflow. Baking at a steady temperature and avoiding overcrowding on the baking sheet ensures even cooking and less mess.

Can I make these cookies gluten-free?

Yes! Substitute all-purpose flour for a gluten-free blend designed for baking. I recommend one with xanthan gum or guar gum to help bind the dough. Keep an eye on baking time as it might vary slightly depending on the blend used.

How long do Thumbprint Cookies with Jam Recipe stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for about 5 days. Beyond that, the cookie can start to dry out, but they freeze well if you want to keep them longer.

Thumbprint Cookies with Jam - Delicious and Easy Treats

Description

Delicious and classic thumbprint cookies filled with your choice of raspberry, strawberry, or blueberry jam. These buttery cookies have a delicate texture with a sweet jam center, perfect for tea time or holiday baking.

Ingredients

Scale

Dry Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt

Wet Ingredients

3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 egg
1 teaspoon pure vanilla extract

Filling

1/3 cup raspberry, strawberry, or blueberry jam

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Instructions

Preheat and prepare baking sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt until well combined.
Cream butter and sugar: In another bowl, use a hand-held mixer to whip the softened unsalted butter and sugar together until the mixture is light and fluffy, about 5 minutes.
Add egg and vanilla: Beat in the egg and pure vanilla extract until just combined, making sure not to overmix.
Combine dry and wet ingredients: Gradually add the dry ingredients into the wet mixture in two additions, gently mixing until just incorporated to avoid overworking the dough.
Form cookie balls and roll in sugar: Using a cookie scoop, portion the dough into 1-inch balls and roll each ball in additional sugar for a sweet, crunchy coating.
Arrange on baking sheets and make indentations: Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Press your thumb into the center of each ball to create a 1/2-inch deep indentation.
Fill with jam: Spoon approximately 3/4 teaspoon of your choice of raspberry, strawberry, or blueberry jam into each indentation carefully to avoid overflow.
Bake the cookies: Bake in the preheated oven for 15 minutes until the edges turn golden brown and the cookies are set.
Cool: Allow the cookies to cool on the baking sheets completely before transferring or serving to let them set and avoid breaking.

Notes

Use room temperature butter for easy creaming and better texture.
Chill the dough for 30 minutes if it feels too soft to handle.
You can substitute jam flavors according to preference.
Press your thumb firmly but gently to avoid flattening the cookie.
If you do not have a cookie scoop, use a tablespoon to measure the dough.
Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 7 g
Sodium: 55 mg
Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 0.3 g
Protein: 1 g
Cholesterol: 20 mg