Jam thumbprints are a classic buttery shortbread cookie with a hint of almond, filled with sweet jam and drizzled with a powdered sugar glaze. Easy to make and they disappear fast!
Thumbprint Cookies
Thumbprint cookies, like these jam thumbprints also called thimble cookies. They are a type of molded cookie that have an indentation that contains a filling such as jam, chocolate or nuts. It is hard to pinpoint the origin of thumbprint cookies but they are named so due to a baker using their thumb to press the dough down to make an indentation that is filled. They became popular in the 1950’s – it is hard to not find a thumbprint cookie recipe in older cookbooks. They continue to be a favorite today, especially around the Holiday season.
About this Recipe
These thumbprint cookies have a classic shortbread base with a hint of almond and can be filled with any type of jam, especially a seedless raspberry jam. Jam works better than jelly, since the jelly can become too soft while baking and boil over the cookie. A small cookie scoop works really well to scoop the dough before rolling in your hands to make a round circle of dough. I also found the back of a 1/4 teaspoon makes an even indentation in the cookie.
I like to drizzle the baked cookies with a powdered sugar glaze, but a dusting of powdered sugar makes a really pretty substitution.
Tips for Jam Thumbprints
- Any type of jam works well for the filling
- Use the back of a 1/4 teaspoon to make the indentation in the dough
- Store baked cookies in an airtight container up to 3 days
- Freeze cookies in an airtight container up to 4 weeks
Made this recipe? Comment or rate below or @thetimelessbaker on Instagram or Pinterest!
Jam Thumbprints
Equipment
- baking sheet lined with parchment paper or silicone baking mat
- small cookie scoop
- 1/4 teaspoon measuring spoon
- mixing bowls of various sizes or stand mixer
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp almond extract, divided
- 1/2-3/4 cup jam, preferably seedless
- 1 cup powdered sugar
- 3-4 tsp water
Instructions
- Using a mixer, combine butter and granulated sugar and beat 1 minute.
- Add in 1 teaspoon almond extract and then flour. Chill dough 2-4 hours.
- Scoop and roll dough into 1-inch balls and the using your thumb or the back of 1/4 teaspoon measuring spoon, press indent into center of dough ball. Spoon 1/2 teaspoon of preserves into each indentation.
- Bake 10 minutes at 350°F, careful not to brown edges of cookie. Allow cookies to cool on pan 2-3 minutes and then move to wire rack to cool completely.
- Combine powdered sugar with 1 teaspoon almond extract and add the water, 1 teaspoon at a time to make a consistency thin enough to drizzle onto cookies. Allow glaze to harden before serving or storing cookies.
Notes
- Any type of seedless jam works well for the filling
- Store baked cookies in an airtight container up to 3 days
- Freeze cookies in an airtight container up to 4 weeks