Jam Thumbprint Cookies Recipe
Thumbprint cookies are one of our favorite ways to use jam. Janessa suggested this recipe, and it's a keeper. Buttery cookie, soft in the middle, little pocket of jam on top.
Freeze-dried jam is handy here because each cookie only takes a dab. Mix what the batch needs and put the rest of the powder back on the shelf. Want three flavors on one plate? Mix three small bowls.
Jam Thumbprint Cookies
Makes 24 to 30 cookies
Chill at least 2 hours
Bake 10 to 12 minutes at 350°F
Ingredients
- 2 cups plus 2 tablespoons (8.5 oz / 240 g) cake flour, or all-purpose in a pinch
- ½ teaspoon salt
- 16 tablespoons (8 oz / 227 g / 2 sticks) unsalted butter, softened
- ¾ cup (5¼ oz / 150 g) sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons freeze-dried jam powder, any flavor
- 2 tablespoons water
Raspberry and Strawberry are the classics, but any flavor works. The Sample Pack gets you three to choose from.
Instructions
- Sift the flour and salt together.
- Beat the butter on high speed for 5 minutes, until fluffy.
- Add the sugar and beat on medium-high for 2 to 3 minutes, until very pale. Scrape down the bowl. Add the egg yolks and vanilla and beat for 30 seconds.
- Add the flour mixture and beat on low for about 20 seconds, just until a rough dough forms.
- Roll rounded tablespoons of dough into balls. Press your thumb into the center of each one. Cover and chill for at least 2 hours, or up to 3 days.
- Heat the oven to 350°F and line your baking sheets with parchment. While it heats, mix the jam: 2 tablespoons powder and 2 tablespoons water. Stir until smooth. If you'd like it thicker, use a little less water.
- Set the cookies 2 inches apart and fill each thumbprint with ¼ teaspoon of jam.
- Bake for 10 to 12 minutes, turning the sheet halfway through if needed. The bottoms should be lightly browned and the tops still pale.
- Cool on a wire rack for 1 hour so they set.
Notes
- Whip the butter the full 5 minutes. It keeps the dough from getting too stiff when it chills.
- The lower oven temperature lets the cookies bake through without browning too much on the bottom.
- Cake flour is best here. All-purpose works if that's what you have.
Get your jam
Shop all six flavors and pick your favorites for the cookie plate.
If you make these, we'd love to see them. Tag us on Facebook or Instagram, or send a photo to grandmasinstapantry@gmail.com.
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