Apricot and Raspberry Jam Thumbprint Cookies
Simple but so delicious, these buttery Jam Thumbprint Cookies are filled with your favorite jam or preserves, such as apricot and raspberry. Garnish with a glaze or powdered sugar for a festive treat.
At our house we love jam thumbprint cookies. The classic flavors are apricot or raspberry, but feel free to use any jam or preserves that you love.
I have included the glaze recipe but as you can see pictured, sometimes I opt for the even easy powdered sugar dusting.
Looking for more holiday cookie recipes?
- Solo Brand Cherry Kolacky Cookies – More delicious jam filled cookies! My mom has made this recipe from Solo for decades.
- White Chocolate Dipped Chewy Gingerbread Cookies – chewy and nicely spiced.
- Soft & Thick Frosted Sugar Cookies – The one cookie recipe I make sure to bake every single year.
Apricot and Raspberry Jam Thumbprint Cookies
Simple but so delicious, these buttery Jam Thumbprint Cookies are filled with your favorite jam or preserves, such as apricot and raspberry. Garnish with a glaze or powdered sugar for a festive treat.
Ingredients
- 1 cup salted butter softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla
- 2 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 cup apricot or raspberry jam or preserves
Garnish with:
- Powdered sugar or
Simple Powdered Sugar Glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375-f degrees. Line a baking sheet with parchment paper.
- In a large bowl of a stand mixer, combine the butter and sugar and mix on medium-high speed using the paddle attachment for 2-3 minutes until light and fluffy.
- Mix in the egg yolk and vanilla, scraping down the sides and bottom of the bowl as needed.
- Add the flour, cornstarch, and salt and mix again until everything comes together making sure to scrape down the sides of the bowl as needed.
- Shape the dough into 1-tablespoon size balls and arrange 2 inches apart on the prepared parchment lined baking sheet. Gently press in the center of each cookie with your thumb or the back of a 1/2 teaspoon measuring spoon to create an indent. If you prefer, you can pinch any cracks together at this point.
- Fill with apricot or raspberry jam, warming the jam first for about 10 seconds so it is a bit thinner.
- Bake for 9-11 minutes until set and just barely starting to turn golden around the bottom edges. Remove from the oven and cool.
- When ready to garnish, there are two easy options. Dusting with powdered sugar as shown, or to prepare a basic powdered sugar glaze.
- Prepare the glaze by whisking together the powdered sugar, milk or cream, and vanilla in a medium bowl. Transfer to a Ziplock bag and snip off one small corner. Drizzle the glaze over cookies, then let set for 1-2 hours until the glaze has set up.
Notes
Recipe from House of Nash Eats. Nutritional value assumes all icing is used as garnish.
Nutrition
Serving: 1cookieCalories: 134kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 90mgPotassium: 17mgFiber: 0.3gSugar: 10gVitamin A: 206IUVitamin C: 0.3mgCalcium: 6mgIron: 0.5mg
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