“Jam Thumbprints – Cookie Week Recipe Two”

Welcome back to Cookie Week where I’m sharing some of my favorite cookie recipes. Are you looking for ways to use jams or preserves in your holiday baking? The first recipe that comes to mind are Jam Thumbprints – Cookie Week Recipe Two. The flavors used for the filling were raspberry and apricot. However, pick any flavor you like. Jams or preserves work better than spreadable fruits mainly because of consistency.

Jam Thumbprints – Cookie Week Recipe Two are an old family favorite especially Mom. This time of the year baking brings back so many memories and love sharing those memories with all of you. This is a perfect recipe for cookie swaps or sitting out while entertaining guests. The not so sweet cookie dough stands up well to the sweet jams and preserves used to fill the cookies. Good cookie for the person who doesn’t like super sweet desserts. You be the judge; whip up a batch. Share your favorite filling for thumbprints.

Until next time…Happy Baking!

Jam Thumbprints – Cookie Week Recipe Two

Jam Thumbprints - Cookie Week Recipe Two
Raspberry Jam Thumbprints – Cookie Week Recipe Two
Jam Thumbprints - Cookie Week Recipe Two
Apricot Thumbprints – Cookie Week Recipe Two


Raspberry and Apricot Thumbprints

5 cups all-purpose flour

2 t. salt

1 pound (4 sticks) unsalted butter, softened

2 cups sugar

2 eggs

2 t. vanilla extract

Raspberry jam

Apricot preserves

Preheat oven to 350 degrees. In a large mixing bowl, mix together flour and salt. Set aside.

In a stand mixer, beat butter and sugar until very pale and fluffy, about 4 to 5 minutes. Add in eggs and vanilla, mixing until combined. Turn mixer to low-speed and add flour mixture in 3 to 4 batches just until dough forms.

Divide dough in quarters, form 4 disks. Wrap each in plastic wrap and chill for about 1 hour.

Line 2 cookie sheets with parchment paper. Roll dough into balls from 1 T. measuring spoon, flatten each to no less than 1/2 inch thick. Using a wooden spoon handle, make a hole in center of each ball. Fill each cookie with 1/8 t. to 1/4 t. raspberry jam or apricot preserves. Don’t over fill center of cookie.

Bake until cookies are golden brown around edges, about 15 to 20 minutes. Cool on baking sheet for 5 minutes, then transfer to cooling racks and cool completely.

Store in airtight container, using wax paper in between layers. Makes 5 to 6 dozen cookies.


Note: Use other jam and preserve flavors to fill thumbprints for variation. Also dip cookie balls in an egg wash (egg white and 1 T. water) and roll in finely chopped nuts, flatten and fill.

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Michelle Heyden Written by: