Want tender, melt-in-your-mouth and and buttery jam thumbprint cookies? Well, you found them! These are unbelievable cookies that you will fall in love with. It’s no wonder they’re the most sought after this Fall!
We’re counting down to Christmas and these cookies are worthy of indulging on. They’re perfect in texture and flavor made from very simple ingredients of butter, powdered sugar, vanilla extract, salt, flour and your favorite jam. EASY!
Make as much of these for everyone to enjoy, and they’re great for a party or as gifts. They could be your new favorite go-to cookies to make everybody happy. Even your grandparents.
Simple ingredients for decadent, buttery sweet goodness!
Tender, melt-in-your-mouth and buttery with your favorite jam.
You will enjoy every bite of these.
HOW TO MAKE BUTTERY JAM THUMBPRINT COOKIES
Preparation time: 15 minutes
Cook time: 20 minutes
- 1 Cup (2 sticks) salted butter, softened to room temp (not melty)
- ½ Cup confectioners’ (powdered) sugar, plus ¼ cup more for dusting
- 2 Tsp pure vanilla extract
- ⅛ Tsp table salt
- 2 Cups all purpose flour
- ½ Cup thick fruit preserves (I used raspberry, blackberry, and peach)
- Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment on medium-high speed, beat butter and sugar until fluffy and light, 2 minutes.
- Add vanilla and salt, scraping down bowl as needed. Switch to medium-low and gently mix in flour, just until combined. Dough will be somewhat sticky (if it’s too sticky to work with, cover and chill 30 minutes).
- Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with thumb/finger making a deep well in the middle.
- Fill cookie centers generously with jam/preserves. Bake 20 minutes or until golden brown and puffy. Let cool 5 minutes on baking sheet, then gently transfer to finish cooling on wire rack.
- When cookies are completely cooled, dust with confectioners’ sugar.
- This cookie dough is less sweet than others, making space for the very sweet jam/preserves and the generous dusting of powdered sugar at the end.
- Cookies will taste like the jam/preserves you use, so use a good quality thick jam (thinner jams tend to “run” during baking).
- If you want more browning on top, bake on the upper middle rack.
- Cookies can be kept in airtight container at room temperature for a few days.
Want Another Great Cookie Recipe? Now Watch How To Make The Ultimate Sugar Cookie!
Inspired by Chew Out Loud