Buttery Jam Thumbprint Cookies are the perfect blend of simplicity and indulgence, ready in just 30 minutes. These tender, crumbly cookies boast a rich, buttery flavor that melts in your mouth, while the sweet, jewel-like jam center adds a burst of fruity brightness. Each bite is a delightful contrast of textures—smooth, sticky jam nestled in a soft, golden cookie base. Whether you’re baking for a cozy afternoon treat or a festive gathering, these cookies are sure to impress with their effortless charm and irresistible taste. They’re proof that the best things in life can be both quick and decadent.
With just 15 minutes of prep and another 15 in the oven, these cookies are a baker’s dream. The aroma of warm butter and sweet jam filling your kitchen is pure comfort, promising a treat that’s as satisfying to make as it is to eat. Their petite size and eye-catching appearance make them ideal for sharing, yet they’re so delicious, you might want to keep them all to yourself. Perfect for beginners or seasoned bakers, these cookies are a timeless classic that never fails to bring joy. One bite, and you’ll understand why they’re a beloved favorite.
Ingredients for Buttery Jam Thumbprint Cookies
- 1 cup (8oz/225g) butter, room temperature (softened for easy mixing)
- ⅔ cup (5oz/142g) granulated sugar
- ½ teaspoon almond extract (substitute with vanilla extract if preferred)
- 2 cups (10oz/282g) all-purpose flour
- ½ teaspoon salt
- ¼ cup (2½oz/75g) raspberry jam (or any jam of your choice)
Step-by-Step Instructions
- In a large mixing bowl, combine the butter, granulated sugar, and almond extract. Beat at medium speed until evenly combined. Scrape the sides of the bowl as needed.
- Reduce the speed to low and gradually add the flour and salt. Mix until a dough forms.
- Pull the dough together into a ball, cover it with cling wrap, and refrigerate for 1 hour.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough using a tablespoon scoop and place the portions 2 inches apart on the prepared pan.
- Make an indentation in the center of each cookie with your thumb (the edges may crack slightly). Fill each indentation with ¼ teaspoon jam.
- Bake for 15-17 minutes or until the edges are lightly browned.
- Let the cookies stand on the pan for 1 minute before transferring them to a cooling rack.
- Store in an airtight container at room temperature for up to 4 days.
Jam Variations to Spice Up Your Cookies
While raspberry jam is a classic choice, feel free to experiment with other flavors! Try apricot, strawberry, or even a tangy lemon curd for a twist. For a festive touch, use cranberry jam during the holidays. If you’re feeling adventurous, mix in a pinch of cinnamon or nutmeg with the jam for extra warmth.
Perfect Pairings for Your Thumbprint Cookies
These cookies pair wonderfully with a cup of hot tea or coffee for a cozy treat. For a dessert platter, serve them alongside shortbread or chocolate-dipped biscotti. They also make a delightful addition to holiday cookie boxes or as a sweet gift in a decorative tin.
Storage Tips to Keep Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 4 days. To prevent them from sticking together, place a sheet of parchment paper between layers. For longer storage, freeze the baked cookies in a single layer before transferring to a freezer-safe bag—they’ll stay fresh for up to 2 months.
Time-Saving Tricks for Busy Bakers
Short on time? Skip the refrigeration step by chilling the dough in the freezer for 20 minutes instead of an hour. Use a melon baller or small spoon to scoop the dough for even-sized cookies. If you’re making a double batch, bake two sheets at a time, rotating them halfway through for even browning.
Common Questions Answered
Wondering if you can use margarine instead of butter? Stick to real butter for the best flavor and texture. Can you make these gluten-free? Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend. And yes, you can use a different extract—vanilla works beautifully if you don’t have almond on hand.
Buttery Jam Thumbprint Cookies
Ingredients
- 1 cup butter, room temperature
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- 2 cups all purpose flour
- ½ teaspoon salt
- ¼ cup raspberry jam
Instructions
- In a large mixing bowl combine the butter, granulated sugar and almond extract.
- Beat at medium speed until evenly combined. Scrape sides of mixing bowl as needed.
- Reduce the speed to low and gradually add the flour and salt. Mix until a dough is formed.
- Pull the dough together into a ball, cover with cling wrap and refrigerate the dough for 1 hour.
- After 1 hour preheat oven to 350oF (180oC). Line a baking sheet with parchment paper.
- Scoop the dough using a tablespoon scoop. Place 2 inches apart on the prepared pan.
- Make an indentation in the center of each cookie with your thumb (The edges of the dough may crack slightly). Fill each with ¼ teaspoon jam.
- Bake for 15-17 minutes or until edges are lightly browned.
- Let the cookies stand 1 minute before removing to a cooling rack.
- Store at room temperature in an airtight container for up to 4 days.
