Easy Jam Thumbprint Cookies (Buttery Christmas Cookies)
Jam thumbprint cookies are one of those old-fashioned Christmas cookies that never go out of style. They’re buttery and tender, with a little pool of sweet jam right in the middle.
The dough is simple: butter, sugar, egg yolks, flour and a touch of almond. You roll it into balls, press in a little well, fill it with jam and bake. A quick vanilla drizzle on top makes them look bakery-pretty.
I bake these every December in my kitchen, usually with a few different jams so the cookie tray looks like a box of jewels. They’re one of the first cookies to disappear.
Why You’ll Love These Jam Thumbprint Cookies
- Melt-in-your-mouth. Egg yolks and butter make them extra tender.
- Simple ingredients. You probably have everything already.
- No rolling pin. Just roll balls and press with your thumb.
- Pretty and colorful. Use different jams for a festive tray.
- Kid friendly. Little hands love pressing the thumbprints.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Butter: Softened unsalted butter gives the best flavor. Let it sit out until it’s easy to press.
- Egg yolks: Using only yolks makes the cookies rich and tender, not cakey.
- Almond extract: Optional, but it tastes amazing with raspberry jam.
- Jam: Seedless raspberry, strawberry or apricot. Thick jam or preserves hold best.
- Glaze: Powdered sugar, milk and vanilla. You can skip it if you like.
How to Make Jam Thumbprint Cookies
- Make the dough. Cream the butter and sugar, then beat in the yolks and extracts. Mix in the flour and salt.
- Shape. Roll into 1-inch balls and press a deep well in each one.
- Chill. Chill the shaped cookies for 30 minutes so they hold their shape.
- Fill and bake. Fill with jam and bake at 350°F (175°C) for 12 to 14 minutes.
- Glaze. Drizzle the cooled cookies with glaze and let it set.
My Tips for the Best Thumbprint Cookies
- If the edges crack when you press, just pinch them back together.
- Stir the jam before filling. It becomes smooth and easy to spoon.
- Don’t overfill. About 1/2 teaspoon is enough, or it will bubble over.
- Re-press the wells halfway through baking if they puff up.
- Spoon the flour into the cup and level it. Too much flour makes dry cookies.
Variations to Try
- Nut-rolled: Roll the balls in egg white and finely chopped pecans or walnuts.
- Lemon curd: Fill with lemon curd for a bright, tangy cookie.
- Chocolate: Fill with Nutella or a chocolate kiss after baking.
- Simple: Skip the glaze and dust with powdered sugar.
Make-Ahead, Storage and Reheating
- Make ahead: Freeze unfilled dough balls up to 3 months. Press, fill and bake from frozen, adding 1 to 2 minutes.
- Storage: Keep in a single layer in an airtight container for up to 5 days.
- Freeze baked cookies: Freeze unglazed cookies up to 2 months, then glaze after thawing.
What to Serve With It
Thumbprint cookies are a must for any holiday cookie tray. Pair them with my Sugar Cookies That Hold Their Shape and some chewy molasses cookies for a classic mix. Serve with coffee, tea or a warm mug of cocoa.
Frequently Asked Questions
Why did my thumbprint cookies spread? The butter was too soft or the dough wasn’t chilled. Chilling the shaped cookies for 30 minutes helps a lot.
Should I add the jam before or after baking? Before. The jam sets a little in the oven and won’t be sticky.
What’s the best jam to use? Thick preserves work best. Raspberry, strawberry, apricot and cherry are all great.
Can I skip the almond extract? Yes. Just use 1 1/2 teaspoons vanilla instead.
One Last Thing
These jam thumbprint cookies are a little taste of Christmas tradition. If you make them, please leave a comment and a star rating below. And save them to your Christmas cookies board on Pinterest!
Jam Thumbprint Cookies
Ingredients
Cookies:
- 1 cup unsalted butter 2 sticks, softened
- 2/3 cup granulated sugar
- 2 large egg yolks room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract optional
- 2 1/4 cups all-purpose flour spooned and leveled
- 1/4 tsp salt
- 1/2 cup seedless raspberry or strawberry jam or apricot
Glaze (optional):
- 1/2 cup powdered sugar
- 2 to 3 tsp milk
- 1/4 tsp vanilla extract
Instructions
- Beat the butter and sugar until creamy, about 2 minutes. Beat in the egg yolks, vanilla and almond extract.
- Add the flour and salt and mix on low just until a soft dough forms.
- Roll the dough into 1-inch balls and place on parchment-lined baking sheets. Press a deep well in the center of each with your thumb or the back of a 1/2 teaspoon. Chill the shaped cookies for 30 minutes.
- Heat the oven to 350°F (175°C). Stir the jam until smooth and fill each well with about 1/2 teaspoon.
- Bake for 12 to 14 minutes, until the bottoms are lightly golden. Cool 5 minutes on the pan, then move to a wire rack.
- Whisk the glaze ingredients until smooth and drizzle over the cooled cookies. Let set for 20 minutes.
Notes
Storage: Keep in a single layer in an airtight container at room temperature for up to 5 days.
Reheat: Not needed.
Variations: Roll the balls in chopped pecans or walnuts before pressing, use lemon curd or Nutella instead of jam, or skip the glaze and dust with powdered sugar.
