These jam thumbprint cookies are one of the easiest Christmas cookies you can bake. They are so tender they melt on your tongue, and you need no cookie cutters and no rolling pin, only butter, one egg and a few pantry staples.
They are a good choice when time is short but you still want a tray that looks like it came from a bakery. The dough comes together in a bowl, and the jam goes in after baking so it stays bright and glossy.
Quick Overview
- What it is: Tender butter cookies in the style of Turkish kurabiye, filled with jam.
- Secret trick: Fill the wells with jam only after baking, so the jam stays glossy and fresh.
- Cost and time: Inexpensive ingredients, ready in about 35 minutes.
At a Glance
- Prep time: 15 min
- Baking time: 18 min
- Servings: about 40 cookies
- Difficulty: Very easy
- Calories: about 75 kcal per cookie
- Trend: Holiday hit
Ingredients
(US cups, with grams in brackets)
- 1 3/4 sticks (200 g) butter, softened to room temperature
- 1 large egg
- 2 teaspoons (10 g) vanilla sugar, or 1 teaspoon vanilla extract
- 1 1/4 cups (150 g) powdered sugar
- 1 pinch salt
- 3 1/4 cups (400 g) all-purpose flour
- powdered sugar, for dusting after baking
- about 1/2 cup smooth fruit jam, without fruit pieces, such as apricot or strawberry
Instructions
- In a large bowl, combine the softened butter, whole egg, vanilla sugar, 1 1/4 cups (150 g) powdered sugar and the pinch of salt.
- Mix everything thoroughly with a fork until you have a smooth, creamy mixture.
- Gradually add 3 1/4 cups (400 g) all-purpose flour. Mix with the fork first, then knead by hand into a smooth dough that does not stick.
- Pinch off small pieces of dough and roll them between your palms into balls about the size of a walnut. Place them on a baking sheet lined with parchment paper.
- Lightly flour the end of a wooden spoon (or another tool) and press a deep well into the center of each ball. Be careful not to push all the way through.
- Bake in an oven heated to 350°F (180°C) for about 18 minutes (conventional setting, top and bottom heat). The cookies should stay pale, so do not bake them until brown.
- While the cookies are still warm, dust them generously with powdered sugar through a sieve.
- Finally, use a piping bag to fill the wells with jam. Let the cookies cool completely so the jam can set.
Video Recipe
Tips for Perfect Jam Thumbprint Cookies
- Smooth jam: Stir the jam well before filling so it is smooth. If it is too stiff, warm it for a few seconds in the microwave.
- Sticky dough: If the dough sticks to your hands while shaping, chill it for 10 minutes.
- Deep wells: Press the wells deeper and wider than you think necessary, because the dough puffs up slightly in the oven and the wells shrink.
Easy Variations
- Chocolate version: Fill the baked cookies with Nutella or melted chocolate instead of jam.
- Nutty dough: Replace 1/3 cup (50 g) of the flour with ground nuts for a stronger flavor.
Frequently Asked Questions (FAQ)
Can I use margarine instead of butter? Yes, but for the melt-in-your-mouth texture and flavor, butter with about 82 percent fat is the better choice.
How long do jam thumbprint cookies keep? In a closed tin in a cool place they keep for 2 to 3 weeks. The jam gradually softens them a little more.
Why did my cookies spread in the oven? Most likely the butter was too soft or melted when you mixed the dough, or there was not enough flour. Measure the flour accurately, and chill the dough for 10 minutes if it feels sticky.
Can I freeze them? Freeze the baked, unfilled cookies in an airtight container for up to 2 months. Thaw them, then dust with powdered sugar and add the jam.
Which jam works best? A smooth, thick jam such as apricot, strawberry, raspberry or plum. Press seedy jam through a sieve first.
The cookies are best the next day, when the flavors have settled. They also make a nice gift for a cookie exchange.
The recipe is based on a version by Fatto in Casa da Alba, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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