Jammin’ Sugar Cookie Thumbprints

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Jam thumbprints are a popular holiday cookie. I always bake at least one batch during December. The other day I was browsing through Abby Dodge’s Dessert 4 Today cookbook and found a recipe for Jammin’ Sugar Cookie Thumbprints. I turned on my favorite Christmas tunes and started “jammin’.” I couldn’t wait to make these cute little jam thumbprints cookies.

The best part about these cookies-there are only four ingredients. Every recipe in Dessert 4 Today only has four ingredients. Pretty amazing, right? I am in love with this book. There are so many delicious dessert recipes that don’t require a lot of fuss, but are still impressive.

The only ingredients you need for the jam thumbprints are: sugar, butter, flour, and jam. You don’t even have to make a trip to the store to bake these adorable cookies. The cookies are buttery, crisp, and filled with sweet jam. I used homemade peach, apricot, and strawberry jam. I had quite the assortment of thumbprints going on. I tasted one of each, just to make sure they were ok:) I loved them all!

If you are looking for a simple, no fuss holiday cookie to share with your loved ones make jammin’ sugar cookie thumbprints. I think I will even leave a plate of jam thumbprints for Santa. I know he will love them and hopefully leave me a new camera lens or iPad…ha!

Jammin' Sugar Cookie Thumbprints

10 cookies


  • 1/4 cup plus 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter at room temperature
  • 2/3 cup all-purpose flour
  • 1/4 cup jam your favorite flavor


  1. 1. Heat the oven to 350 degrees F. Line a large cookie sheet with a nonstick liner. Put the 3 tablespoons sugar in a small ramekin and set aside.
  2. 2. Put the butter and the remaining 1/4 cup sugar in a medium bowl. Beat with an electric mixer on low speed until smooth and blended, about 1 minute. Add the flour. Beat on medium-low speed until just blended, about 1 minute.
  3. 3. Using your hands, press and roll the dough into 1-inch balls. Roll the balls in the reserved sugar and arrange on the prepared cookie sheet about 1 1/2 inches apart. Using a finger, press down into the middle of each mound to make a well that's almost down to the bottom. (If the edges crack too much, reroll the dough and try again.)
  4. 4. Bake until the tops look dry, 12-14 minutes. Let the cookies sit for 5 minutes and then transfer them to a rack to cool completely. Serve immediately or cover and store at room temperature for up to 2 days. Just before serving, use a small spoon to drop about 1/4 teaspoon of the jam into the indentation.
  5. If you want to mix things up, in place of the jam, you can use: fruit curd, peanut butter, Nutella, or dulce de leche.

If you like these jam thumbprint cookies, you might also like:

Lemon & Cherry Jam Thumbprint Cookies from Cookin’ Canuck
Jam Thumbprint Cookies from Picky Cook
Chocolate Thumbprints from Brown Eyed Baker

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I just book marked this! I’m making cookies for my Mom for a Christmas party shes having and these will be PERFECT! I can’t believe there are only 4 ingredients!

    1. We share with all of our neighbors and friends:) I also freeze cookie dough balls or make half batches:)

  2. Alright, I couldn’t resist. I just made these and then filled them with chocolate ganache. Looooove. I ate three. Now I should probably go eat dinner so that I can have a few more for dessert. 🙂

  3. Hello, I found your blog via a link from Kitchen Adventures. Just wanted to stop by and say thank for posting so many great looking recipes. I can’t wait to try some!! Have a great weekend.

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