This easy recipe for thumbprint cookies can be made ahead of time and freezes well before or after baking.
BUTTER Real butter is used in the base for the cookie, we prefer to use unsalted and add our own salt so it has the perfect amount. If you only have salted butter, you’ll want to omit the salt from the recipe.
EGG YOLKS Egg yolks give these cookies a melt-in-your-mouth texture and a richer flavor.
JAM Seedless jam is best in this recipe, if your jam has seeds, it can be slightly warmed and run through a fine strainer. For holiday cookies, we sometimes do red jam and mint jelly.
Instead of a jam thumbprint, simply press in a chocolate kiss or warm a soft caramel in the microwave and fill!
Place baked cookies on a wire rack to cool completely before serving or packaging.
Icing: While cookies are baking and cooling, prepare icing by whisking together powdered sugar, corn syrup, vanilla, and a teaspoon of milk. Or use this quick icing recipe. Drizzle the icing over the tops of each cookie and add any toppings you desire such as shredded coconut, chocolate jimmies, holiday sugars, or sprinkles.
The raw dough can be frozen before baking or the completed cookies can be frozen to enjoy over the holidays.
Did you make these Jam Thumbprint Cookies? Be sure to leave a comment and a rating below!
These buttery, fresh cookies are filled with raspberry jam, then baked until golden brown!
½ cup powdered sugar1 teaspoon light corn syrup¼ teaspoon vanilla extract1-3 teaspoons milk divided
In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 4 minutes until light and fluffy, scraping down the sides as needed.
Add the egg yolks and vanilla and mix for 30 seconds.
Add the flour and salt and mix for an additional 30 seconds, scraping down the sides as needed to make sure everything is fully incorporated.
Use a medium cookie scoop to portion out the dough and roll into balls and place on a baking sheet and chill for 1 hour.
Remove from the refrigerator, preheat the oven to 375°F, and line a baking sheet with parchment paper.
Place the balls of dough about 2 inches apart on the baking pan and use the back of a round teaspoon to gently press it into the top center of the cookie to make an indent.
Bake for 8 minutes.
Remove from the oven and redo the indentations and carefully spoon about 1 teaspoon of raspberry jam into the wells then bake for an additional 8 minutes.
Transfer to a wire rack to cool completely.
Prepare the icing by whisking together the powdered sugar, corn syrup, vanilla, and 1 teaspoon of milk. Add more milk a teaspoon at a time until you reach the desired consistency and then drizzle it over the top of the cooled cookies.
If your jam has seeds, warm it slightly and press it through a fine strainer to remove seeds.
You can dust with powdered sugar or leave plain instead of icing.
It’s very important that this dough chills for at least 1 hour but it can be chilled for up to 48 hours before baking.
The dough can be frozen by wrapping in parchment and placing in the refrigerator then removing the parchment and wrapping in plastic wrap and then placing in a freezer bag. Freeze for up to 3 months. After freezing, let the dough thaw in the refrigerator for several hours or about 1 hour on the counter just until soft enough to slice then bake as directed.
Cookies should be consumed within 5 days and stored in an airtight container.
You can freeze baked or decorated cookies in an airtight freezer bag for up to 3 months. Make sure to squeeze out any excess air.
Serving: 1cookie, Calories: 154, Carbohydrates: 23g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 33mg, Sodium: 41mg, Potassium: 22mg, Fiber: 1g, Sugar: 12g, Vitamin A: 200IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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