Jam Thumbprint Cookies

  3.7 – 3 reviews  • Dessert
Thumbprint cookies are classic and simple—a great afternoon project with the family. I like to use the back of a teaspoon to shape them.
Level: Intermediate
Total: 1 hr 35 min
Active: 15 min
Yield: 24 servings
Level: Intermediate
Total: 1 hr 35 min
Active: 15 min
Yield: 24 servings

Ingredients

  1. 1 cup unsalted butter, softened
  2. 3/4 cup sugar
  3. 1 large egg
  4. 1 vanilla bean
  5. 2 1/2 cups flour
  6. 1/4 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 1/2 cup raspberry or strawberry jam
  9. Powdered sugar, for sprinkling

Instructions

  1. In the bowl of a stand mixer, cream the butter and sugar. Scrape the seeds from the vanilla bean and add to the butter/sugar mixture (Chef’s tip: Place the scraped vanilla bean in a jar of sugar for a week or so to give the sugar a great vanilla taste). Continue to mix on low/medium speed for 1 minute, then add the egg. When the egg is just combined, add the salt/baking soda into the flour and slowly add the dry ingredients to the wet, just to combine. Place the dough between two layers of parchment paper and roll out to ½-inch thickness. Chill for 1 hour. Heat oven to 350 degrees F.
  2. Take the chilled dough and cut out shapes using a 2-inch round cookie cutter. Roll out the leftover dough and cut more cookies until there is no dough left. Roll the cookies into balls, place on a cookie sheet lined with parchment paper and using the back of a measuring spoon, make an indent in the middle. Spoon a small amount of jam into the well of the cookie and bake about 10 minutes.
  3. Cookies are done when they’re golden brown with bubbly jam. Cool a few minutes, then sprinkle with powdered sugar and serve.

Nutrition Facts

Serving Size 1 of 14 servings
Calories 280
Total Fat 14 g
Saturated Fat 8 g
Carbohydrates 36 g
Dietary Fiber 1 g
Sugar 17 g
Protein 3 g
Cholesterol 48 mg
Sodium 75 mg
Serving Size 1 of 14 servings
Calories 280
Total Fat 14 g
Saturated Fat 8 g
Carbohydrates 36 g
Dietary Fiber 1 g
Sugar 17 g
Protein 3 g
Cholesterol 48 mg
Sodium 75 mg

Reviews

Katherine Wilson
GREATEST. COOKIES. EVER.
Nothing by Sebastien Rouxel is bad. You can always always trust his recipes, just follow them precisely! I wish FNK would have kept the measurements in metric when they bought Panna (where these recipes are originally from) because Rouxel always says baking needs to be weighed.
But I legitimately had to bake these cookies 2 days in a row because the first batch was devoured by my family!!
Autumn Taylor
These turned out perfectly!! The best recipe for jam thumbprints I’ve found!

 

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