Jam Thumbprint Cookies
Soft and buttery Jam Thumbprint Cookies filled with sweet fruit jam. A classic, easy cookie that’s perfect for holidays, gifting, and year-round baking.
Servings: 20 cookies
Equipment
- baking sheets (for baking the cookies)
- parchment paper (for lining the baking sheets)
- Electric Mixer (for mixing the cookie dough)
- Wire Racks (for cooling the cookies)
Ingredients
- ½ cup (1 stick) salted butter, at room temperature
- ⅓ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1¼ cups all purpose flour
- desired flavors of fruit jam (apricot, seedless raspberry, etc.)
Instructions
- Preheat the oven to 325℉. Line rimmed baking sheets with parchment paper.
- In a large bowl, use an electric mixer to combine the butter and powdered sugar until creamy. Mix in the egg, vanilla extract, almond extract and salt. Then blend in the flour, just until combined.
- Roll the dough into tablespoon-sized balls, and place on the prepared baking sheet- a couple of inches apart. Flatten the balls lightly with a sugar-bottomed glass. Press your thumb into the center of each piece of dough to make an indentation. Spoon jam into the center of each cookie.
- Bake in the preheated oven until light golden brown, about 15 minutes. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust the cookies very lightly with powdered sugar.
Nutrition
Serving: 1cookie | Calories: 103kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 73mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.4mg