Jam Thumbprint Cookies
From as far as I can remember, jam thumbprint cookies have been one of my favorite Christmas cookies that we would make for the holidays. There is just something about the soft cookie, coated in nuts, with a dab of jam in the middle that adds a little sweetness that I just love.
Growing up it was one of the many cookies my grandma would make, but as the years went on and she started baking less, she passed the recipe to my mom. Now it has become one our annual Christmas cookies to make when we have our Christmas cookie baking day with all of us girls in the family.
There is some versatility with this recipe, you can use different flavors of jam, different nuts for the coating, or even go without. Give it a try and adjust it to your liking, let us know what variations you come up with!
Equipment & Tools
Baking Sheet(s): To bake the cookies, we will need a baking sheet, preferably at least two but one will work then you’ll just have to bake in batches. I like to use half sheet size baking pans.
Silicone Baking Mat: This is entirely optional but I like to bake my cookies on a silicone baking mat. Parchment paper would also work, or spraying the pan with non-stick cooking spray.
Stand Mixer: I like to use a stand mixer fitted with a paddle attachment when making cookies but a large bowl and hand mixer works just as well!
Bowls: If you’re using a hand mixer you’ll need a large mixing bowl. Also, if you plan to add chopped nuts to the outside (which I think you should!), you will need two bowls, one to put the egg whites in which we will dip the cookie balls into then another one to have the chopped nuts in.
Whisk: Whisking the egg whites will help break them up and make the consistency more fluid.
Cookie Scoop: A cookie scoop is optional but I find it easier to keep the cookie size consistent by using a cookie scoop. For this recipe I use a (1 Tbsp / 35mm) size scoop.
Fork: I find using a fork helps to rotate the dough balls to evenly coat them in the egg white mixture. It also helps with “draining” and removing the excess. Using a wider tined fork is recommended, you don’t want small tines otherwise you may end up dropping your dough ball and it’ll overall be less effective. See the image to the right as an example.
Spoon: To add the jam to the thumbprint cookies, I like to use a little spoon. Baby spoons work great for this to add just a little bit of jam without overflowing the cookie.
Storage Container(s): An air-tight storage container will help keep your cookies fresh.
Ingredients Needed
Brown Sugar: Using brown sugar brings the necessary sweetness as well as ensures the cookie won’t be dry and crumbly.
Butter: Most cookie recipes use butter, this recipe is no exception! I use unsalted butter but feel free to use salted, just omit the added salt. Consider using homemade butter for some added goodness!
Vanilla extract: To bring some additional flavor to the cookies, we use vanilla extract. This would be a great recipe to use homemade vanilla extract in!
Eggs: For this recipe we will be using egg yolks in the cookie portion and egg whites in the coating portion if you’re adding nuts.
Flour: All-purpose flour is what I used for this recipe.
Salt: To help bring out and enhance all the flavors of the cookie.
Nuts: These are personal preference and could be left out entirely if desired. We love having the nutty exterior though and typically use chopped walnuts. We have also used pecans or a mix of the two.
Jam: This is another personal preference, use any jam that you love. For the pictures in this recipe I used blackberry and cloudberry jam (the cloudberry was a trial, and a success!).
How to Make Thumbprint cookies
Preheat: Preheat the oven to 350℉ / 175℃. Prepare the cookie sheets with silicone mats or parchment paper, set aside.
Cream Butter: In a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, add the brown sugar and softened butter. Beat until well mixed.
Add Ingredients: Add the vanilla, egg yolks, and salt. Mix until combined.
Add Flour: Gradually add in the flour and mix.
Shape Dough: Using a cookie scoop or eyeball it, scoop some dough then roll it into a 1-inch / 2.5-cm ball. Repeat with the remaining dough.
Coating
I recommend working with half of the nuts to begin with as the nuts will begin to get coated with egg white and get a bit sticky, making it harder to work with as time goes on. Once you’re halfway through or use up most of the nuts, then add the remaining nuts so they’re “fresh” for the remaining dough balls.
Egg White Coating: Take a dough ball and place it into the egg white mixture, using a fork gently roll the ball around then scoop it out. There may be egg white dripping down, just use the fork to take away the excess.
Nutty Coating: Drop the dough ball into the chopped nuts and roll it around until evenly coated. Place onto a prepared cookie sheet.
Add Jam: Make a thumbprint indentation on the top of each cookie then and add about ¼ tsp of jam to each cookie.
Bake: Bake for 15 minutes or until slightly browned on the bottoms. Remove from the oven and cool completely.
Storage: Place cookies into an air-tight container for up to a week. For long-term storage, place into the freezer for up to 3 months.
Related Recipes
FAQ’s
Jam Thumbprint Cookies
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- 2 Baking Sheet(s)
- 2 Silicone Baking Mat(s)
- Stand Mixer with Paddle Attachment (or Large Mixing bowl with hand mixer)
- Small Bowl
- Medium Bowl
- Whisk
- 1 Tbsp Cookie Scoop (35mm)
- Fork
- Spoon
- Storage Container(s)
Ingredients
- ¾ cups Light brown sugar , packed
- 1½ cups Unsalted butter , softened
- 1½ tsp Vanilla extract
- 3 large Egg yolks
- ¾ tsp Fine sea salt
- 3 cups All-purpose flour
Coating
- 3 large Egg whites
- 2 cups Walnuts , chopped (pecans also work well, or a mix of the two)
Topping
- 3 Tbsp Jam
Instructions
- Preheat the oven to 350℉ / 175℃. Prepare the cookie sheets with silicone mats or parchment paper, set aside.
- In a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, add ¾ cups Light brown sugar and 1½ cups Unsalted butter, softened. Beat until well mixed.
- Add 1½ tsp Vanilla extract, 3 large Egg yolks, and ¾ tsp Fine sea salt. Mix until combined.
- Gradually add in 3 cups All-purpose flour and mix.
- Using a 1 Tbsp cookie scoop or eyeball it, scoop some dough then roll it into a 1-inch / 2.5-cm ball. Repeat with the remaining dough.
Coating
- Take a dough ball and place it into the egg white mixture, using a fork gently roll the ball around then scoop it out. There may be egg white dripping down, just use the fork to take away the excess.
- Note: I recommend working with half of the nuts to begin with as the nuts will begin to get coated with egg white and get a bit sticky, making it harder to work with as time goes on. Once you're halfway through or use up most of the nuts, then add the remaining nuts so they're "fresh" for the remaining dough balls.Drop the dough ball into the chopped nuts and roll it around until evenly coated. Place onto a prepared cookie sheet.
- Make a thumbprint indentation on the top of each cookie then and add about ¼ tsp of jam to each cookie.
- Bake for 15 minutes or until slightly browned on the bottoms. Remove from the oven and cool completely.
Storage
- Place cookies into an air-tight container for up to a week. For long-term storage, place into the freezer for up to 3 months.
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