Description
Colorful jam-filled thumbprint cookies are a classic holiday treat. These buttery cookies have a light, crisp texture and a sweet fruit jam center, making them perfect for sharing during the holidays.
Ingredients
- 8 ounces unsalted butter, softened to 65 to 67ºF (18 to 20ºC)
- â…” cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 ¼ cups all-purpose flour
- ½ cup jam (strawberry, apricot, or orange marmalade)
Instructions
- Preheat the Oven: Set the oven rack to the center position and preheat the oven to 350ºF (177ºC). Line three large baking sheets with parchment paper.
- Make the Dough: In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until light and fluffy, about 1 minute. Add the egg, vanilla, and salt. Mix on medium speed for 1 minute, scraping down the sides of the bowl halfway through.
- Add the Flour: Gradually add the flour in three additions, mixing on low speed just until combined. Do not overmix. The dough should be firm and not overly sticky.
- Portion the Dough: Roll the dough into 1-tablespoon (22-gram) balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Indent the Cookies: Use your thumb, a measuring spoon, or the end of a wooden spoon to make an indent in the center of each dough ball. The cookies should flatten to about 1½ inches in diameter. Gently flatten the tops if needed.
- Fill the Indents: Stir the jam until smooth. Transfer it to a small resealable plastic bag or piping bag. If using thick preserves, spoon the jam into each indent. Snip a small corner off the bag and pipe about ½ teaspoon of jam into each cookie.
- Bake: Bake one tray at a time for 12 to 14 minutes, until the edges and bottoms are lightly browned. The tops should remain pale.
- Cool: Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Make Ahead: Prepare, roll, and indent the dough, then store it in an airtight container in the refrigerator for up to 7 days. Place the cookies on prepared baking sheets and let them sit at room temperature for about 15 minutes before baking.
- Storing: Store baked cookies in an airtight container for up to 7 days.
- Freezing Baked Cookies: Place cooled cookies between layers of parchment paper in an airtight container or resealable freezer bag. Freeze for up to 3 months.
- Freezing Dough: Shaped cookie dough can be frozen for up to 3 months. Defrost before baking.
- Jam Options: Use strawberry, apricot, or orange marmalade for colorful fruit-filled centers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American