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Easy Jam Thumbprint Cookies

A close-up shot of jam thumbprint cookies filled with raspberry jam and drizzled with sweet almond icing
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Easy, buttery Jam Thumbprint Cookies are so delicious and simple to make. Fill ’em with your favorite jam and drizzle ’em with sweet almond glaze!

Ingredients

Units Scale

For the cookies:

  • 1 cup unsalted butter, softened to room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup jam or preserves (I used raspberry, but choose your favorite)

For the icing:

  • 1 cup powdered sugar
  • 1–2 tablespoons milk
  • 1 teaspoon vanilla or almond extract, optional

Instructions

  1. Make the cookies: In a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, beat the butter on high speed until creamy, about 1 minute. Set mixer to medium speed and add the sugar, vanilla extract, and almond extract, scraping down the bottom and sides of the bowl as needed. Shut the mixer off and add the flour, cornstarch, and salt. Turn the mixer on low and beat until a very soft dough is formed.
  2. Scoop the cookies: Scoop the cookie dough into tablespoon-sized balls and roll until they’re completely smooth, with no bumps or cracks. Use your thumb or the back of a rounded teaspoon to make an indentation in each ball. If the dough cracks when you press into it, smooth them out with your fingers as well as you can. Place the cookies on a parchment-lined baking sheet and transfer to the freezer to chill for 20 minutes.
  3. Fill the cookies and tray ’em up: Preheat oven to 350°F. Fill the indentation in each cookie with about 1/2 teaspoon of jam. Transfer to two parchment-lined, room-temperature baking sheets, spacing them about 2 inches apart. Bake for 13–15 minutes, or until lightly golden on the bottom. Do not overbake! These cookies should not brown.
  4. Cool ’em: Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  5. Ice ’em: In a small bowl, whisk together powdered sugar, milk, and extract, if using. Drizzle over the completely cooled cookies (I used a sandwich bag with the corner snipped off to pipe my icing easily). Cookies will keep in an airtight container on the counter for up to a week.

Notes

  • Make it vegan: Use vegan butter or coconut oil in place of butter, and ensure that your sugar is vegan.
  • Make it gluten free: Use a 1:1 gluten-free all-purpose flour.

Keywords: thumbprint cookies, easy cookie recipe, christmas cookies, jam thumbprint, jam cookies, easy dessert recipe

Find it online: https://www.emilyeatsthings.com/easy-jam-thumbprint-cookies/