Jam Thumbprint Cookies Recipe
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!
Servings 30 cookies
Calories 134kcal
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.1 cup unsalted butter, 2/3 cup granulated sugar, 1 large egg yolk, 2 teaspoons vanilla
- 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.2 ¼ cup all-purpose flour (or 270 grams), 2 teaspoons cornstarch, 1/2 teaspoon kosher salt
- 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.1/2 cup jam or preserves
- 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.1 cup powdered sugar, 1 teaspoon vanilla, 1-2 Tablespoons heavy cream or milk
- 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.
Nutrition
Calories: 134kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 42mg | Potassium: 17mg | Fiber: 1g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg