Thumbprint Cookies
Beautiful Jam Thumbprint Cookies are classic Christmas cookies that add a festive touch to your holiday table!
Course Cookies
Cuisine American
Keyword jam thumbprint cookies, jam thumbprints, thumbprint cookies
Prep Time 15 minutes
Cook Time 13 minutes
Chilling Time 40 minutes
Total Time 1 hour 8 minutes
Servings
Adjust recipe servings
cookies
Calories 153kcal
Author Blair
Ingredients
list of 7 items
• ¾ cup (1 ½ sticks) salted butter, softened at room temperature
• ¾ cup granulated sugar, divided
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup raspberry, strawberry or apricot jam (or other jam, jelly or preserves flavor of choice)
list end
Instructions
list of 7 items
1. In a large bowl, cream together butter and ½ cup of sugar. Add egg and vanilla, mix to combine.
2. In a separate bowl, whisk together flour and salt. With the mixer on low, gradually add the flour mixture to the butter mixture. Beat until completely
combined. Cover and chill for 30 minutes.
3. Preheat oven to 350 degrees F. Line two baking sheets with parchment or silicone mats. Set aside.
4. Place remaining ¼ cup of granulated sugar in a small dish.
5. Scoop the chilled dough into heaping tablespoons (I like to use a cookie scoop for this step) and roll into balls. Roll the dough balls in the granulated
sugar. Place on prepared baking sheets.
6. Use your thumb or finger to create an indent in the center of each ball. Spoon about ¼ - ½ teaspoon of jam into the center of each cookie. Place the
baking sheets back in the refrigerator or freezer to chill for about 10 more minutes.
7. Bake at 350 degrees F for 12-14 minutes, or until the cookies are set and golden brown on the bottom. Cool on the baking sheets for about 5-10 minutes
before transferring to wire racks to cool completely.
Notes
Store the cookies in an airtight container at room temperature. They will stay fresh for about 3-4 days. Tip: To keep them nice and soft, place a piece
of white sandwich bread in the container with the cookies.You can freeze the baked cookies in an airtight container or Ziploc freezer bag for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 100mg | Potassium:
21mg | Fiber: 1g | Sugar: 10g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
From the seasoned mom
_._,_._,_
Beautiful Jam Thumbprint Cookies are classic Christmas cookies that add a festive touch to your holiday table!
Course Cookies
Cuisine American
Keyword jam thumbprint cookies, jam thumbprints, thumbprint cookies
Prep Time 15 minutes
Cook Time 13 minutes
Chilling Time 40 minutes
Total Time 1 hour 8 minutes
Servings
Adjust recipe servings
cookies
Calories 153kcal
Author Blair
Ingredients
list of 7 items
• ¾ cup (1 ½ sticks) salted butter, softened at room temperature
• ¾ cup granulated sugar, divided
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup raspberry, strawberry or apricot jam (or other jam, jelly or preserves flavor of choice)
list end
Instructions
list of 7 items
1. In a large bowl, cream together butter and ½ cup of sugar. Add egg and vanilla, mix to combine.
2. In a separate bowl, whisk together flour and salt. With the mixer on low, gradually add the flour mixture to the butter mixture. Beat until completely
combined. Cover and chill for 30 minutes.
3. Preheat oven to 350 degrees F. Line two baking sheets with parchment or silicone mats. Set aside.
4. Place remaining ¼ cup of granulated sugar in a small dish.
5. Scoop the chilled dough into heaping tablespoons (I like to use a cookie scoop for this step) and roll into balls. Roll the dough balls in the granulated
sugar. Place on prepared baking sheets.
6. Use your thumb or finger to create an indent in the center of each ball. Spoon about ¼ - ½ teaspoon of jam into the center of each cookie. Place the
baking sheets back in the refrigerator or freezer to chill for about 10 more minutes.
7. Bake at 350 degrees F for 12-14 minutes, or until the cookies are set and golden brown on the bottom. Cool on the baking sheets for about 5-10 minutes
before transferring to wire racks to cool completely.
Notes
Store the cookies in an airtight container at room temperature. They will stay fresh for about 3-4 days. Tip: To keep them nice and soft, place a piece
of white sandwich bread in the container with the cookies.You can freeze the baked cookies in an airtight container or Ziploc freezer bag for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 100mg | Potassium:
21mg | Fiber: 1g | Sugar: 10g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
From the seasoned mom
_._,_._,_
