Jam Thumbprint Cookies

Buttery, melt-in-your-mouth jam thumbprint cookies filled with your favorite jam and finished with a simple vanilla glaze. A classic Christmas cookie.

Print Recipe

Prep Time 25

Cook Time 13

Chilling 30

Total Time 1 8

Course Dessert, Holiday Treats

Cuisine American

Servings 36 cookies

Calories 100 kcal

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

Make ahead: Freeze unbaked, unfilled dough balls up to 3 months. Fill and bake from frozen, adding 1 to 2 minutes.
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.

Keyword christmas cookies, jam thumbprint cookies, raspberry thumbprint cookies, thumbprint cookies