Jam Thumbprint Cookies
Buttery thumbprints filled with raspberry or apricot jam—colorful Christmas cookie that kids can help shape. Bake until lightly golden; cool so jam sets.
🛒Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup raspberry or apricot jam
- Optional: 1 egg white and 1/2 cup finely chopped nuts for rolling
🔧Kitchen Tools Needed
- Mixing bowls
- Baking sheets
- Cookie scoop
- Parchment
📝Instructions
- 1
Heat oven to 350°F. Cream butter and sugar. Beat in yolks and vanilla. Mix in flour and salt until dough comes together. Chill 30 minutes if soft.
- 2
Scoop 1-inch balls. Optional: roll in egg white then nuts. Place on parchment sheets. Press a thumb or spoon handle into each center.
- 3
Fill each indent with about 1/2 teaspoon jam.
- 4
Bake 12–14 minutes until edges are lightly golden. Cool on sheet 5 minutes, then rack.
- 5
Store airtight up to 5 days; refrigerate if kitchen is very warm.
🥗Nutrition Information
⚡Calories per serving: 115
🏷️Recipe Tags
❓Frequently Asked Questions
Jam bubbling over?
Do not overfill; a half teaspoon is enough.
Cracks when pressing?
Dough is cold—warm slightly in hands before shaping.
Nut-free?
Skip the nut roll; bake plain thumbprints.
Food safety?
Bake until golden; use pasteurized egg white if rolling raw white; store cool.
