Thumbprint Jam Cookies Recipe
Thumbprint Cookies with jam and other sweet fillings, a classic Christmas cookie recipe!
Servings: 24
Calories: 174kcal
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¼ cup white sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla
- 1 cup jam
Instructions
- Preheat oven to 350F.
- Line 3 baking sheets with parchment paper. Set aside.
- In a medium bowl, stir together flour, baking powder and salt. Set aside.
- In a large bowl, beat butter, white sugar and brown sugar together on high speed until light and fluffy (about 2 minutes).
- Beat in egg and vanilla until well mixed.
- Pour dry ingredients into the wet ingredients and beat just until well mixed.
- Drop rounded cookies (1.5 tablespoon in size), 2 inches apart, onto parchment paper lined baking sheets.
- Using the back of a teaspoon (dusted in flour to prevent sticking), press back of teaspoon about half way down into each cookie to create an indent for the jam.
- Using a small spoon, fill each indent with jam of your choice (raspberry and peach shown here in photos).
- Bake for 13-15 minutes or until bottom edges look slightly browned.
- Remove from oven and let cool for 10 minutes before removing and placing on wire racks to cool completely.
Video
[adthrive-in-post-video-player video-id="OmB9Vjvy" upload-date="2021-09-03T00:00:00.000Z" name="Thumbprint Cookies" description="Thumbprint Cookies are a traditional Christmas cookie made from a soft sugar cookie recipe and filled with jam. Perfect for your holiday cookie exchange or to bake with the kids!"]
Notes
Store leftovers at room temperature in a sealed food storage container for up to one week for maximum freshness.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 58mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
