Jam Thumbprints

These sweet treats are a classic for a reason! Flaky, buttery cookies with a hidden surprise of jam or jelly in the center – what’s not to love?

With a simple dough to whip up and a customizable filling, these Jam Thumbprints are the perfect addition to any cookie platter or afternoon treat.

Ready Time

45 mins

Yields

7 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Jam or jelly of your choice for filling

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Scoop the dough into balls, about 1 tablespoon each.

Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Use your thumb or a spoon to make an indentation in the center of each cookie.

Fill the indentation with a small amount of your chosen jam or jelly.

Bake for 18-20 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Yield: 7 cookies.

Notes

Don’t overmix the dough, as it can lead to tough cookies. Make sure to chill the dough for at least 30 minutes to help the cookies retain their shape.

If using a spoon to make the indentation, dip it in flour first to prevent sticking.

Don’t overfill the jam or jelly, as it may spill out during baking. For a variation, try using different flavors of jam or jelly to create unique taste combinations.

Keep an eye on the cookies during the last 2 minutes of baking, as they can go from perfectly golden to burnt quickly.

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.