Jam Thumbprint Cookies are the first type of cookies that comes to mind during the holiday season. These cookies are classic and very simple, yet soft and delicious.
I used raspberry and fruit spread jam (cherries, pomegranate juice, and wild blueberries). You can easily use any type of jam you have at home. I used these jams, because they give these cookies a perfect holiday look.
Thumbprint Cookie Tips
- All ingredients need to be at room temperature so planning ahead is a must for these cookies.
- To prevent the cookies from cracking, you need to make sure the dough is firm when rolling them into small balls. You can roll them into sugar before using your thumb or the back of the small teaspoon to press down a small indentation onto the cookie. You can also use a kitchen scale if you want them to be all the same size.
- To prevent the cookies from spreading, you can place them in the refrigerator before adding the jam and transferring them into the oven.
Sugar Icing
If you want to drizzle icing, just mix ½ cup powder sugar and 2 tablespoon of milk and whisk until you get a smooth consistency. Using a fork, drizzle the icing onto the cookies.
Check out my Instagram page! Check out my White Chocolate Peppermint Cookie recipe!
Jam Thumbprint Cookies
Soft, buttery, and delicious holiday cookies.
Ingredients
- ½ cup unsalted butter
- 1 egg, separate the yolk and white
- 1 cup all purpose flour
- ¾ cup granulated sugar
- 1 teaspoon vanilla paste
- jam
Instructions
- Preheat oven to 350 degrees F and line a baking pan with parchment paper.
- Add the butter and sugar to a standing mixer or use a hand mixer to mix the two ingredients.
- Add the egg yolk and vanilla paste and mix.
- Add half of the flour and mix.
- Add the egg white and mix.
- Add the remaining of the flour and mix.
- Transfer the dough into a bowl and place in the refrigerator for at least 30 minutes.
- Once the dough is cooled, roll them into small balls. Using your thumb or back of a teaspoon, press an indentation onto the cookie. Place ½ teaspoon of jam into the indentation.
- Bake the cookies for 10-12 minutes or until the bottom is slightly golden.