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4.53 from 67 votes

Jam Thumbprint Cookies

Recipe from Two Peas and Their Pod

Jam Thumbprint Cookies-buttery shortbread cookies rolled in sugar and filled with sweet jam! These beautiful little cookies are a classic Christmas cookie, but can be enjoyed anytime of the year.
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Course: Cookies, Dessert
Cuisine: American
Keyword: cookies
Servings: 38 cookies
Calories: 108kcal


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at cool room temperature
  • 1 cup granulated sugar, divided
  • 3 tablespoons light brown sugar
  • 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup thick raspberry jam, or jam of your choice


  • In a medium bowl, whisk together the flour and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed. Add 1/2 cup of the granulated sugar and brown sugar and mix until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
  • Add the dry ingredients and mix on low until just combined.
  • Roll the dough into balls, about 1 1/2 teaspoons per cookie. Place the remaining 1/2 cup sugar in a small bowl. Roll the balls in the sugar until well coated.
  • Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat, you may need 2 sheets.
  • Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a 1/2 teaspoon of jam. Don't over fill or the jam will ooze out in the oven. Less is best!
  • Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.
  • Remove from the oven and let the cookies cool on the baking sheet. Enjoy!


Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 33mg | Potassium: 15mg | Fiber: 1g | Sugar: 8g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg