Jam Thumbprint Cookies
Easy Jam Thumbprint Cookies combine a simple shortbread dough with preserves and a drizzle of icing. These small bite-sized treats are uncomplicated and impressive all at the same time!
It’s party season and we’re got all the delicious things on our holiday platters. We love including the Best Cut Out Sugar Cookies, Soft and Chewy Gingersnap Cookies, these Brownie Crinkle Cookies, and some Easy Homemade Toffee!
Shortbread Cookies with Jam
There can never be too many types of cookies at the cookie swaps, am I right? It’s so fun seeing what others like to bake at holiday time, from simple snickerdoodle cookies to more involved cut-out cookies. No matter what, I especially love trying new recipes, and I hope that you are planning out your cookie trays!
These shortbread cookies are soft and buttery, and filled with just a small bit of jam. Little gems that are the perfect dessert when you want something sweet after dinner or with an afternoon cup of coffee. But you might not want to stop at one!
Freaky Friday Blog Hop
Why is today so special you ask? Well, that is because today is Freaky Friday, hosted by Michaela at An Affair from the Heart! No, not the movie where the mom and daughter switch places, but a good old fashioned blog hop with some of my favorite food blogger buddies!
We secretly get assigned one another’s blogs to make a recipe from, and then we all reveal who we had and what we made on the same Friday, and that is today! See below for ALL the fun Freaky Friday recipes created by my blog hop friends!
House of Nash Eats
Gosh, I was thrilled to get assigned to Amy’s blog from the House of Nash Eats. She’s the most creative food blogger that I know, and her world-wide travel has inspired her diverse collection of recipes. She definitely knows FOOD!
I’ve especially loved following her American Eats series, where she shares recipes from all over the United States. From her Scotcheroos from Iowa (my home state!) to her Fried Green Tomatoes from Georgia to her Smoked Salmon Chowder from Alaska, she can make anything and comes up with the most mouth-watering recipes. I want to try them all!
Not only do I admire Amy as a food blogger, but I admire her as a person. I’m lucky to be part of a Mastermind group with her and several other amazing ladies. Amy is kind and extremely generous, and she’s shared so much valuable information about the world of food blogging with me. I’m lucky to call this ambitious lady a friend!
Amy has tons of excellent cookie recipes on her blog, but I chose this one because it’s classic and simple, and it’s what we need this time of year between all the hustle and bustle. I’m also eyeing her Chocolate Peppermint Blossoms and her Chocolate-Dipped Almond Biscotti! There is no such thing as too many cookies during the holiday season!
Ingredient Notes
- Butter – Either salted or unsalted butter work just fine here. I added a little extra salt in my recipe because I only buy unsalted butter.
- Cornstarch – Some cornstarch helps to keep the dough extra soft.
- Preserves – I used both raspberry and apricot jam for these cookies. But you could use any type of jam you prefer.
Baking Tips
- Measure ingredients properly. Make sure you use the spoon-and-level method when measuring flour, or weigh on a digital scale. “Scooping” flour will often result in too much flour in your baked goods, which causes them to be dry. I’ve recently started weighing the ingredients (the flour, especially), and it’s worth the time.
- Sift the powdered sugar. Powdered sugar often clumps up, so sifting it will make for a smoother icing.
How to make Jam Shortbread Cookies
Step 1
Combine the wet ingredients. Use a large standing mixer, and combine softened butter and sugar. Start mixer and cream together for a couple of minutes, or until nice and creamy. Add egg yolk and vanilla and mix again.
Step 2
Add the dry ingredients. Next, add the salt, cornstarch, and flour, and mix again. The dough will be crumbly at first, but keep mixing until it comes together. You may even want to use your hands in the end to form the dough into a ball.
Step 3
Form cookie balls. Use a tablespoon to measure out the dough, and roll into small, smooth balls. Add them to a baking sheet, spreading them out two inches apart.
Step 4
Add thumbprints. Use your thumb to press indentions in the cookie balls for the filling. If the dough cracks on the edges, you can smooth them out with your fingers.
Step 5
Add jam. Add about a teaspoon of preserves to the thumbprint cookies. You can use any kind of jam you prefer.
Step 6
Bake. Bake the cookies for about 10-11 minutes at 350 degrees, or until they brown slightly on the edges. Let them sit for five minutes, and then transfer to a cooling rack.
Step 7
Make icing. Sift a cup of powdered sugar into a mixing bowl. Then add vanilla and heavy cream (or milk) to the bowl. Stir to combine. Add the icing to a small bag for drizzling.
Adjust the consistency of the icing as needed. If it’s too thin, add a little extra powdered sugar. If it’s too thick, add a few extra drops of cream.
Step 8
Drizzle icing on cookies. When cookies are cool, drizzle some icing on the cookies. Use any design you like!
Recipe Tips
- Use a gentle thumb press. When forming the cookies, Press your thumb into each cookie gently. You don’t want to press all the way through them. If they crack a little, just use your fingers to gently press the dough together.
- Don’t over-bake. These cookies take around ten minutes in the oven. You don’t want them getting too brown on top.
- Adjust icing. If the icing is too thin, add more powdered sugar. If it’s too thick, add a few extra drops of heavy cream (add slowly).
- Storing. Store these on your counter in airtight containers. I recommend not stacking them to keep that little drizzle of icing looking perfect.
- Freezing. You can freeze these cookies in an airtight container for up to three months. I recommend waiting to ice them, however.
No chill! While most of my cookies require some chill time to help them from spreading too much, these do not need it. Bonus!
Take a look at all of our 2021 Freaky Friday Holiday Cookie Exchange Recipes:
- An Affair from the Heart – Candy Cane Puppy Chow
- The Carefree Kitchen – Christmas Linzer Cookies
- Devour Dinner – Peppermint Meltaways
- Family Around the Table – Chocolate Overload Cookies
- The Foodie Affair – Easy Pecan Pie Crust Cookie Recipe
- Fresh April Flours – Pecan Chocolate Chip Cookies
- The Fresh Cooky – White Chocolate Peppermint Cookies
- Hostess at Heart – Crumbl Cookie Recipe
- House of Nash Eats – Peppermint Chocolate Chip Cookies
- Kathryn’s Kitchen Blog – Peanut Butter Cup Cookies
- Lemoine Family Kitchen – Lemon Thumbprint Cookies with Strawberry Jam
- Lemon Blossoms – Cranberry Orange Biscotti
- Life Currents – Chocolate Mint Rugelach
- Life, Love & Good Food – White Chocolate Macadamia Nut Cookies
- Soulfully Made – Polar Bear Paw Cookies
- The Speckled Palate – Saltine Cracker Toffee
- Sue Bee Homemaker – Jam Thumbprint Cookies
- Take Two Tapas – Sugar Cookie Truffles
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Jam Shortbread Cookies
Ingredients
For the cookies:
- 1 cup unsalted butter – softened to room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla
- 2 ¼ cup all-purpose flour (or 270 grams) – carefully measured
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- 1/2 cup jam or preserves – I used raspberry and apricot
For the glaze:
- 1 cup powdered sugar – sifted
- 1-2 Tablespoons heavy cream or milk – enough for a nice consistency
- 1 teaspoon vanilla
Instructions
- Combine the wet ingredients. Use a large standing mixer, and combine softened butter and sugar. Start mixer and cream together for a couple of minutes, or until nice and creamy. Add egg yolk and vanilla and mix again.
- Add the dry ingredients. Next, add the salt, cornstarch, and flour, and mix again. The dough will be crumbly at first, but keep mixing until it comes together. You may even want to use your hands in the end to form the dough into a ball.
- Form cookie balls. Use a tablespoon to measure out the dough, and roll into small, smooth balls. Add them to a baking sheet, spreading them out two inches apart.
- Add thumbprints. Use your thumb to press indentions in the cookie balls for the filling. If the dough cracks on the edges, you can smooth them out with your fingers.
- Add jam. Add about a teaspoon of preserves to the thumbprint cookies. You can any kind of jam you prefer.
- Bake. Bake the cookies for about 10-11 minutes in a preheated 350 degree oven, or until they brown slightly on the edges. Let them sit for five minutes, and then transfer to a cooling rack.
- Make icing. Sift a cup of powdered sugar into a mixing bowl. Then add vanilla and heavy cream (or milk) to the bowl. Stir to combine. Add the icing to a small bag for drizzling.
- Drizzle icing on cookies. When cookies are cool, drizzle some icing on the cookies.
Notes
- Storing. Store these on your counter in airtight containers. I recommend not stacking them to keep that little drizzle of icing looking perfect.
- Freezing. You can freeze these cookies in an airtight container for up to three months. I recommend waiting to ice them, however.
Made these cookies, and my entire family loved them! thank you so much for this recipe!
You’re welcome!
Your recipes are beautiful Sue and I can’t wait to share these with friends. They are so soft and delicious. Happy Holidays!
Thanks so much, Rebecca! Happy Holidays to you as well!
Yay! Thumbprints are just so festive, aren’t they?! These look almost too pretty to eat, but I couldn’t let that stop me — yum!
I know, right? Pretty AND delicious! Thanks Sheila!