This jam thumbprint cookie recipe combines a buttery shortbread-ish base with whatever fruity flavor you like best. While raspberry jam is standard, feel free to deploy apricot or strawberry jam—or any of Bonne Maman’s impressive lineup (or any favorite jam brand you keep in stock)—to turn these into your new favorite cookies. Want to take this year’s holiday cookie tin even further off-tradition? Make pecan thumbprints, peanut butter thumbprints with chocolate ganache, honey-sweetened cookies filled with pistachio paste or lemon curd, or grated shortbread cookie bars with rose jam.
You can also play with the flavor of the base. Add in about ¼ tsp. almond extract, ½ tsp. ground cinnamon or cardamom, lemon or orange zest, or swap the vanilla for something from your bar cart. Craving more pizzazz? Roll the dough balls in sanding sugar or sprinkles before pressing them into their thumbprint shape and filling them with the jam. If you’re confused about how to get the powdered sugar on them without covering the jam, don’t be. The sugar will stick to the cookie’s edges, while the portion that lands on the jam will be absorbed and disappear.
Recipe information
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Total Time
45 minutes plus chilling
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Yield
Makes about 2 dozen cookies
Ingredients
Preparation
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Step 1
Arrange racks in upper and lower thirds of oven; preheat oven to 350°. Line 2 large, rimmed baking sheets with parchment paper.
Step 2
Sift 2½ cups (313 g) all-purpose flour, ¼ tsp. baking soda, and ¼ tsp. kosher salt into a large bowl. Set aside.
Step 3
Beat 1 cup (2 sticks) unsalted butter, room temperature, and ¾ cup (150 g) granulated sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed, scraping bowl occasionally, until light and fluffy, about 2 minutes (4 minutes if using a hand mixer). Add 1 large egg and 1 tsp. vanilla extract; beat until fully incorporated, about 1 minute. With mixer on low, add dry ingredients in stages, beating until just combined. Shape dough into a disk, wrap in plastic, and chill at least 1 hour and up to 24.
Step 4
Roll the dough into 1″ balls and arrange on prepared baking sheets, leaving about 3″ between cookies. Using your thumb, the round end of a small pestle, or the bottom of a measuring spoon, make a well in the center of each dough ball. Fill each indentation with ½ tsp. jam from ½ cup jam, such as raspberry, strawberry, or apricot, being careful not to overfill. Bake, switching cookie sheets between upper and lower racks about halfway through baking, until thumbprints are golden, about 15 minutes.
Step 5
Cool thumbprints on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar. Bake remaining cookie dough on cool baking sheets.
Do ahead: Thumbprint cookies can be baked 3 days ahead. Cool completely, then store in an airtight container at room temperature.
