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
- 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
- Powdered sugar or
Simple Powdered Sugar Glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons milk or cream
- 1 teaspoon vanilla extract
- 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.